Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling Recipe

Introduction

These Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling are a delightful fall treat that’s both adorable and delicious. Perfect for seasonal gatherings or a festive snack, they combine creamy sweetness with classic pumpkin spice flavors wrapped in flaky crescent dough.

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 stems)
• Kitchen twine

Instructions

1. Step 1: Drain the pumpkin puree by placing it on several layers of paper towels and gently pressing with additional paper towels to remove excess moisture. Set aside.
2. Step 2: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
3. Step 3: In a 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, beat the softened cream cheese with 2 tablespoons sugar and 1 teaspoon vanilla extract until smooth and creamy.
5. Step 5: Unroll the crescent roll dough and separate it into four rectangles, sealing any perforations. Cut each rectangle in half to make eight squares.
6. Step 6: Gently stretch each square of dough. Spoon 1 heaping tablespoon of cream cheese filling into the center, followed by 1 tablespoon of the pumpkin pie filling.
7. Step 7: Gather the corners of the dough and pinch together to form a sealed ball.
8. Step 8: Wrap each dough ball with a long piece of kitchen twine, dividing it into eight segments to create a pumpkin shape. Place seam-side down on the prepared baking sheet.
9. Step 9: Brush each dough ball with melted butter and bake for 18-22 minutes until golden brown.
10. Step 10: Let the crescent pumpkins cool slightly, then carefully cut and remove the kitchen twine.
11. Step 11: Insert a pretzel stick into the top of each pumpkin to resemble a stem.
12. Step 12: Serve warm and enjoy your festive pumpkin treats!

Tips & Variations

• Make sure to drain the pumpkin puree well to prevent soggy dough.
• For added flavor, sprinkle a bit of cinnamon sugar on top before baking.
• Substitute pretzel sticks with cinnamon sticks for a different look and aroma.
• You can double the filling quantities to make more crescent pumpkins.
• Use refrigerated pie crust if crescent dough is unavailable, but adjust baking time accordingly.

Storage

Store any leftover crescent pumpkins in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave to restore softness. These treats are best enjoyed fresh for optimal texture.

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 be sure to drain it well to remove excess moisture before mixing.

How do I prevent the dough from leaking during baking?

Make sure to pinch the dough edges tightly when forming each ball and seal any perforations before cutting. Wrapping with kitchen twine also helps keep the shape intact as it bakes.

Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling Recipe

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4.7 from 75 reviews

Delightfully festive Crescent Pumpkins filled with creamy sweetened cream cheese and spiced pumpkin pie filling, wrapped in flaky crescent roll dough and baked to golden perfection. These charming pumpkin-shaped treats are perfect for fall celebrations or a cozy dessert to impress your guests.

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

Ingredients

Scale 1x2x3x

Crescent Roll 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

For Brushing:

• 2 ½ tablespoons melted butter

For Decoration:

• Pretzel sticks (for pumpkin stems)

Instructions

1. 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 to ensure the filling isn’t too watery.
2. Preheat the Oven: Set your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and for easy cleanup.
3. Prepare the Pumpkin Pie Filling: In a mixing bowl, combine the drained pumpkin puree, egg yolk, brown sugar, granulated sugar, corn starch, ground cinnamon, ground ginger, nutmeg, and allspice. Stir everything together until you get a smooth, spiced pumpkin mixture.
4. Make the Cream Cheese Filling: In a separate bowl, blend the softened cream cheese with 2 tablespoons sugar and the vanilla extract until smooth and creamy, creating a sweet and flavorful contrast to the pumpkin filling.
5. Roll the Dough: Unroll the crescent roll dough and separate it into four rectangles, sealing any perforations carefully with your fingers. Cut each rectangle in half to yield 8 equal squares, which will be used to encase your fillings.
6. Assemble the Crescent Pumpkins: Take one dough square and gently stretch it out. Spoon about 1 heaping tablespoon of the cream cheese filling into the center followed by 1 tablespoon of the pumpkin pie filling on top. Gather the corners of the dough and pinch them tightly together to form a sealed dough ball.
7. Shape the Pumpkins: Wrap each dough ball with a long piece of kitchen twine, tying the twine snugly around the ball and dividing it into eight sections, mimicking the segments of a pumpkin. Place the shaped dough balls seam-side down onto the prepared baking sheet.
8. Brush and Bake: Brush the dough balls generously with melted butter to encourage a golden, glossy finish. Bake in the preheated oven for 18-22 minutes or until the dough is puffed and golden brown.
9. Cool and Decorate: Allow the crescent pumpkins to cool for a few minutes after baking. Carefully cut and remove the kitchen twine without disturbing the shape. Insert a pretzel stick into the top center of each pumpkin to resemble a pumpkin stem for an adorable finishing touch.
10. Serve and Enjoy: These charming crescent pumpkins are ready to serve as a delightful seasonal dessert or party treat. Enjoy warm or at room temperature!

Notes

• Draining the pumpkin puree is essential to avoid soggy dough from excess moisture.
• Use room temperature cream cheese to ensure smooth blending for the filling.
• Seal the crescent roll perforations well to prevent filling leakage during baking.
• Be gentle when tying and removing the kitchen twine to maintain the pumpkin shape.
• Pretzel sticks add a fun visual, but wooden toothpicks can be an alternative if needed.

Keywords: crescent pumpkins, pumpkin pie filling, cream cheese filling, fall dessert, pumpkin dessert, crescent roll recipe, holiday treat, baked pumpkin treats