Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling Recipe

Introduction

Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling are a delightful fall treat that’s both adorable and delicious. These pastry pumpkins combine creamy, spiced pumpkin and cream cheese inside a buttery crescent roll crust, perfect for holiday parties or cozy afternoons.

Ingredients

• 8 oz. refrigerated crescent rolls
• 5 oz. softened cream cheese
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• ¾ cup pumpkin puree
• 1 tablespoon corn starch
• 2 tablespoons packed light-brown sugar
• 2 tablespoons granulated sugar
• ¾ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon nutmeg
• 1/8 teaspoon allspice
• 1 egg yolk
• ½ teaspoon vanilla extract
• 2 ½ tablespoons melted butter

Instructions

1. Step 1: Lay several layers of paper towels and place the pumpkin puree on top. Gently press with additional paper towels to remove any excess moisture. Set aside for a few minutes.
2. Step 2: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
3. Step 3: In a mixing bowl, combine the drained pumpkin puree, egg yolk, brown sugar, granulated sugar, corn starch, cinnamon, ginger, nutmeg, and allspice. Stir until smooth.
4. Step 4: In another bowl, blend the softened cream cheese, 2 tablespoons sugar, and vanilla extract until creamy and smooth.
5. Step 5: Unroll the crescent roll dough and separate it into four rectangles. Seal any perforations, then cut each rectangle in half to make 8 equal squares.
6. Step 6: Gently stretch a dough square and spoon 1 heaping tablespoon of cream cheese filling into the center, followed by 1 tablespoon of pumpkin pie filling. Pinch the corners together to form a sealed ball.
7. Step 7: Wrap each dough ball with a long piece of kitchen twine, dividing it into eight sections to resemble pumpkin segments. Place them seam-side down on the baking sheet.
8. Step 8: Brush the dough balls with melted butter and bake for 18-22 minutes, until golden brown.
9. Step 9: Allow the pumpkins to cool slightly, then carefully remove the kitchen twine. Insert a pretzel stick into the top of each as a pumpkin stem.
10. Step 10: Serve and enjoy these charming, tasty crescent pumpkins.

Tips & Variations

• Use kitchen twine to create defined pumpkin segments for an authentic look, but remove it carefully after baking to avoid tearing.
• Try adding chopped nuts or raisins to the pumpkin filling for extra texture and flavor.
• Replace pretzel sticks with small cinnamon sticks for a fragrant, edible stem alternative.

Storage

Store leftover crescent pumpkins in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (about 300°F) for 5-7 minutes to keep them soft and warm. These pastries are best enjoyed fresh but can be frozen before baking for longer storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly. Just make sure to drain excess moisture by pressing it between paper towels as instructed to prevent soggy dough.

What can I use instead of kitchen twine?

If you don’t have kitchen twine, you can try wrapping the dough balls with thin strips of extra dough to create the pumpkin segments. Just be sure the strips are securely attached before baking.

Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling Recipe

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4.7 from 69 reviews

These delightful Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling are a festive and delicious treat perfect for autumn gatherings. Soft crescent roll dough is filled with creamy sweetened cream cheese and spiced pumpkin pie filling, then shaped into cute pumpkin forms. A pretzel stick stem completes the look, making these bites as charming as they are tasty.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 8 crescent pumpkins 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dough

• 8 oz. refrigerated crescent rolls

Cream Cheese Filling

• 5 oz. softened cream cheese
• 2 tablespoons sugar
• 1 teaspoon vanilla extract

Pumpkin Pie Filling

• ¾ cup pumpkin puree
• 1 tablespoon corn starch
• 2 tablespoons packed light-brown sugar
• 2 tablespoons granulated sugar
• ¾ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon nutmeg
• 1/8 teaspoon allspice
• 1 egg yolk
• ½ teaspoon vanilla extract

Toppings and Finishing

• 2 ½ tablespoons melted butter
• Pretzel sticks for stems
• Kitchen twine for shaping

Instructions

1. Drain the Pumpkin: Lay several layers of paper towels on a plate and place the pumpkin puree on top. Gently press with additional paper towels to remove any excess moisture. Set it aside for a few minutes to ensure the filling will not be too wet.
2. Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
3. Prepare the Pumpkin Pie Filling: In a mixing bowl, combine the drained pumpkin puree, egg yolk, light-brown sugar, granulated sugar, corn starch, ground cinnamon, ground ginger, nutmeg, and allspice. Stir thoroughly until the mixture is smooth and evenly blended.
4. Cream Cheese Filling: In a separate bowl, blend the softened cream cheese with 2 tablespoons of sugar and 1 teaspoon vanilla extract until smooth and creamy, ensuring no lumps remain.
5. Roll the Dough: Unroll the crescent roll dough and separate it into four rectangles. Press and pinch to seal any perforations along the folds. Cut each rectangle in half lengthwise to create 8 equal squares for filling.
6. Assemble the Crescent Pumpkins: Take one square of dough and gently stretch it out. Spoon approximately 1 heaping tablespoon of cream cheese filling into the center, then add 1 tablespoon of the pumpkin pie filling on top. Carefully gather the corners together and pinch to seal the edges, forming a tight ball around the filling.
7. Shape the Pumpkins: Wrap each dough ball with a long piece of kitchen twine. Tie the twine around the dough ball, looping it evenly 8 times to create pumpkin segments by indenting the dough. Place each shaped pumpkin seam-side down onto the prepared baking sheet.
8. Brush and Bake: Generously brush the shaped dough balls with melted butter to promote browning. Bake in the preheated oven for 18 to 22 minutes, or until they are golden brown and cooked through.
9. Cool and Decorate: Remove the baked pumpkins from the oven and allow them to cool for a few minutes. Carefully cut and remove the kitchen twine segments without deflating the shape. Finally, insert a pretzel stick into the top of each pumpkin to mimic a stem for a festive look.
10. Serve and Enjoy: These charming crescent pumpkins are best served slightly warm or at room temperature as a festive snack or dessert to impress your guests.

Notes

• Draining the pumpkin puree is essential to avoid soggy dough and ensure the filling sets well.
• If kitchen twine is unavailable, you can use strips of parchment paper to create the pumpkin segments or carefully shape with your fingers.
• Make sure to seal the dough well to prevent the filling from leaking during baking.
• These crescent pumpkins can be stored in an airtight container at room temperature for up to 2 days and reheated gently before serving.
• For a dairy-free version, use vegan cream cheese and substitute butter with a plant-based alternative.

Keywords: crescent rolls, pumpkin recipe, cream cheese filling, pumpkin pie filling, fall desserts, Halloween treats, Thanksgiving snacks