Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling Recipe
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.
- 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
