Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling
Introduction:
Imagine a warm, golden crescent roll shaped like a little pumpkin—soft and flaky on the outside, rich and creamy on the inside. These Crescent Pumpkins are filled with a delightful combination of sweetened cream cheese and spiced pumpkin puree, making them the ultimate fall treat. Whether you’re serving them for brunch, dessert, or just as a seasonal snack, they’re as festive as they are delicious—and surprisingly easy to make!
Ingredients:
For the Pumpkin Crescent Rolls:
- 1 can (8 oz) refrigerated crescent roll dough
- 1 egg, beaten (for egg wash)
- Kitchen twine (optional, for shaping into pumpkins)
Cream Cheese Filling:
- 5 oz cream cheese, softened
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Pumpkin Pie Filling:
- ¾ cup canned pumpkin puree (not pumpkin pie mix)
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar (optional, for extra sweetness)
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- Pinch of salt
Instructions:
Step 1 – Prepare the Fillings:
Cream Cheese Mixture:
In a small bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. Refrigerate while you prepare the pumpkin mixture.
Pumpkin Pie Mixture:
In another bowl, mix the pumpkin puree with cornstarch, pumpkin pie spice, a pinch of salt, and brown sugar (if using). Stir until well combined. For a thicker texture, you can warm it slightly on the stove for 2–3 minutes.
Step 2 – Shape the Crescent Dough:
Unroll the crescent dough on a lightly floured surface. Separate into triangles, then cut each triangle in half or form small squares/circles using your hands or a cutter.
Spoon about ½ teaspoon of the cream cheese mixture into the center of each dough piece, followed by ½ teaspoon of the pumpkin pie filling.
Gather the edges of the dough and pinch to seal, forming a small ball. Make sure it’s well sealed so the filling doesn’t leak while baking.
Step 3 – Create the Pumpkin Shape (Optional but Fun):
To create pumpkin-like ridges, tie a piece of kitchen twine around each dough ball, loosely but snugly in a criss-cross pattern—like you’re tying a package into 8 sections. Don’t tie too tight, or it may cut through the dough.
Place each tied dough ball seam-side down on a baking sheet lined with parchment paper.
Brush each one lightly with the beaten egg for a shiny golden finish.
Step 4 – Bake and Decorate:
Preheat your oven to 350°F (180°C).
Bake the pumpkin crescents for 13–15 minutes, or until golden brown and puffed up.
Remove from the oven and allow them to cool slightly before gently removing the twine. The ridges should now give the rolls a pumpkin-like appearance.
For added cuteness, you can insert a small piece of cinnamon stick or pretzel into the top as a pumpkin “stem.”
Serving Suggestions:
- Dust with powdered sugar before serving.
- Drizzle with caramel or maple glaze for extra indulgence.
- Serve warm with hot apple cider or pumpkin spice lattes.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best texture.
Make-Ahead Tip:
Assemble and fill the crescents, then freeze (uncooked) on a tray. Once frozen, transfer to a bag. When ready to bake, brush with egg wash and bake directly from frozen, adding 2–3 extra minutes.
Conclusion:
These Crescent Pumpkins are the perfect cozy bite-sized treats for fall! Easy enough to make with kids, cute enough to impress guests, and delicious enough that they’ll disappear fast. Whether you’re baking for a holiday gathering or just a chilly afternoon snack, these little pastries bring big autumn flavor in every bite.