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