Introduction

These Crescent Pumpkins filled with cream cheese and pumpkin pie filling are a delightful fall treat that’s as fun to make as it is to eat. Soft, flaky dough wraps a creamy, spiced pumpkin center, shaped into festive mini pumpkins perfect for gatherings or a cozy snack.

The image shows eight pumpkin-shaped pastries arranged on white baking paper on a black baking tray. Each pastry has shiny, golden-brown top layers with clear, puffed, ridged sections resembling pumpkin grooves. A small, brown stem piece sits in the center of each pastry, adding to the pumpkin look. One pastry in the front center is cut open, revealing a smooth, white cream filling topped with a small dollop of orange jam. The white marbled texture surface underneath the tray contrasts softly with the warm colors of the pastries. Photo taken with an iphone --ar 4:5 --v 7

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
Pretzel sticks (for pumpkin stems)
Kitchen twine

Instructions

Drain the Pumpkin: 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 it aside for a few minutes.
Preheat the Oven: Set your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
Prepare the Pumpkin Pie Filling: In a mixing bowl, combine the drained pumpkin puree, egg yolk, brown sugar, granulated sugar, corn starch, cinnamon, ginger, nutmeg, and allspice. Stir everything together until smooth.
Cream Cheese Filling: In another bowl, blend the softened cream cheese, 2 tablespoons of sugar, and 1 teaspoon vanilla extract until smooth and creamy.
Roll the Dough: Unroll your crescent roll dough, separating it into four rectangles. Seal any perforations in the dough. Cut each rectangle in half to form 8 equal squares.
Assemble the Crescent Pumpkins: Take a square of dough and gently stretch it out. Spoon 1 heaping tablespoon of cream cheese filling into the center, followed by 1 tablespoon of pumpkin pie filling. Gather the corners of the dough and pinch them together to form a ball, sealing the edges completely.
Shape the Pumpkins: 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 prepared baking sheet.
Brush and Bake: Brush each dough ball with melted butter. Bake for 18-22 minutes, or until golden brown.
Cool and Decorate: Let the baked pumpkins cool for a few minutes. Carefully cut and remove the kitchen twine. Insert a pretzel stick into the top of each pumpkin to mimic a stem.
Serve and Enjoy: Your festive crescent pumpkins with cream cheese and pumpkin pie filling are ready to delight friends and family.

Tips & Variations

For extra flavor, add a pinch of ground cloves or cardamom to the pumpkin pie filling.
Use store-bought pumpkin pie spice instead of individual spices for convenience.
If you prefer a less sweet cream cheese filling, reduce the sugar to 1 tablespoon.
To make these ahead, assemble and refrigerate the crescent pumpkins before baking; just add a couple of extra minutes to the baking time if baking chilled.

Storage

Store any leftover crescent pumpkins in an airtight container in the refrigerator for up to 3 days. Reheat gently in a warm oven (around 300°F/150°C) for 5-7 minutes to refresh the flakiness. These are best enjoyed fresh for optimal texture.

How to Serve

The image shows pumpkin-shaped bread rolls with a shiny golden brown crust, each roll having eight distinct curved sections to mimic the pumpkin texture. In the center of each roll, there is a dollop of white cream cheese filling, smooth and slightly glossy. A small piece of brown stem is placed on top of the cream cheese, adding to the pumpkin look. The rolls are arranged closely together on a white marbled surface. The lighting highlights the soft texture of the bread and the creamy filling, making the whole setup look warm and inviting. photo taken with an iphone --ar 4:5 --v 7

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 be sure to drain it well using paper towels to remove excess moisture before mixing with the other ingredients.

What can I use instead of kitchen twine for shaping the pumpkins?

If you don’t have kitchen twine, you can skip wrapping the dough balls and simply pinch the dough corners tightly to create a pumpkin shape. The twine helps create the classic pumpkin segments but isn’t strictly necessary.

Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling Recipe

Print Recipe

★★★★★

4.7 from 66 reviews

These delightful Crescent Pumpkins are a perfect fall treat, combining soft crescent roll dough filled with creamy pumpkin pie and cream cheese fillings. Shaped into charming pumpkin segments with kitchen twine and topped with pretzel stems, they’re perfect for holiday gatherings or cozy autumn mornings.

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

Ingredients

Scale

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

Additional

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

Instructions

Drain the Pumpkin: 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 it aside for a few minutes.
Preheat the Oven: Set your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
Prepare the Pumpkin Pie Filling: In a mixing bowl, combine the drained pumpkin puree, egg yolk, brown sugar, granulated sugar, corn starch, cinnamon, ginger, nutmeg, and allspice. Stir everything together until smooth.
Cream Cheese Filling: In another bowl, blend the softened cream cheese, 2 tablespoons of sugar, and vanilla extract until smooth and creamy.
Roll the Dough: Unroll your crescent roll dough, separating it into four rectangles. Make sure to seal any perforations in the dough. Cut each rectangle in half to form 8 equal squares.
Assemble the Crescent Pumpkins: Take a square of dough and gently stretch it out. Spoon 1 heaping tablespoon of the cream cheese filling into the center, followed by 1 tablespoon of the pumpkin pie filling. Gather the corners of the dough and pinch them together to form a ball, sealing the edges completely.
Shape the Pumpkins: Wrap each dough ball with a long piece of kitchen twine, dividing it into eight sections like pumpkin segments. Place them seam-side down on the prepared baking sheet.
Brush and Bake: Brush the dough balls with melted butter and bake for 18-22 minutes until golden brown.
Cool and Decorate: Allow the baked pumpkins to cool for a few minutes. Carefully cut and remove the kitchen twine. Insert a pretzel stick into the top of each pumpkin to mimic a stem.
Serve and Enjoy: These adorable crescent pumpkins are ready to be enjoyed warm or at room temperature. Perfect for fall celebrations or as a festive snack.

Notes

Drain the pumpkin puree well to prevent soggy dough.
Seal the crescent dough perforations thoroughly to avoid filling leakage.
Use kitchen twine to shape the dough gently so as not to tear it.
Pretzel sticks can be substituted with cinnamon sticks or other edible decorations.
Store leftovers in an airtight container at room temperature for up to 2 days.

Keywords: Pumpkin dessert, crescent roll recipe, fall treats, cream cheese filling, pumpkin pie filling, holiday snacks