Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling Recipe

Introduction

These Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling are a festive and delightful treat perfect for fall gatherings or Halloween parties. Soft crescent dough filled with a creamy, spiced pumpkin mixture creates a delicious bite-sized pastry that looks as good as it tastes.

Ingredients

• 2 tbsp brown sugar
• 1/2 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• 1 can refrigerated crescent roll dough (8-count)
• 4 oz cream cheese, softened
• 1/2 cup canned pumpkin purée
• 1 egg (for egg wash)
• Orange food coloring (optional)
• Pretzel sticks or green candy (optional, for stems)

Instructions

1. Step 1: Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Step 2: In a bowl, mix the cream cheese, pumpkin purée, brown sugar, pumpkin pie spice, and vanilla extract until smooth and well combined.
3. Step 3: Unroll the crescent dough and press the seams together if necessary to create 8 uniform portions.
4. Step 4: Spoon about 1 tablespoon of the pumpkin and cream cheese filling into the center of each dough portion.
5. Step 5: Fold the dough around the filling and shape each piece into a pumpkin shape. Use a toothpick or knife to gently score ridges around each pumpkin to mimic its natural look.
6. Step 6: Beat the egg together with a few drops of orange food coloring if using. Brush this egg wash evenly over each pumpkin for a shiny, golden finish.
7. Step 7: Place the pumpkins on the prepared baking sheet and bake for 12 to 15 minutes, until they turn golden brown.
8. Step 8: Allow the pumpkins to cool slightly, then add a pretzel stick or a piece of green candy on top to serve as the pumpkin stem, if desired.

Tips & Variations

• For an extra touch of warmth, add a pinch of cinnamon or nutmeg to the filling mixture.
• You can swap out pretzel sticks for small pieces of green apple candy or candy canes broken into short segments to create colorful stems.
• If you prefer a less sweet treat, reduce the brown sugar to 1 tablespoon or omit it entirely.
• Using refrigerated crescent dough makes this recipe quick and easy, but you can also use homemade dough for a more artisanal touch.

Storage

Store any leftover crescent pumpkins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. Reheat gently in a 300°F oven for a few minutes to restore their fresh-baked texture. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these crescent pumpkins ahead of time?

Yes, you can prepare and shape the pumpkins a few hours in advance. Keep them covered in the refrigerator until you are ready to bake.

Can I use fresh pumpkin instead of canned purée?

Fresh pumpkin can be used but make sure it is cooked and pureed smoothly before mixing it with the other filling ingredients to maintain the right texture.

Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling Recipe

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★★★★★

4.9 from 94 reviews

• Author: Charlotte
• Total Time: 30 minutes
• Yield: 8 crescent pumpkins 1x
• Diet: Vegetarian

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Description

Delightfully festive Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling are a perfect autumn treat. These adorable bite-sized pastries feature a smooth pumpkin-spiced cream cheese filling wrapped in flaky crescent dough, shaped like miniature pumpkins and brushed with a vibrant orange egg wash for a beautiful golden finish. Ideal for Halloween parties or cozy fall gatherings.

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Ingredients

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Filling

• 4 oz cream cheese, softened
• 1/2 cup canned pumpkin purée
• 2 tbsp brown sugar
• 1/2 tsp pumpkin pie spice
• 1/2 tsp vanilla extract

Dough & Topping

• 1 can refrigerated crescent roll dough (8-count)
• 1 egg (for egg wash)
• Orange food coloring (optional)
• Pretzel sticks or green candy (optional, for stems)

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
2. Prepare Filling: In a medium bowl, combine the softened cream cheese, pumpkin purée, brown sugar, pumpkin pie spice, and vanilla extract. Whisk together until the mixture is smooth and well blended.
3. Prepare Dough: Unroll the refrigerated crescent roll dough on a clean surface. Seal any perforated seams to create solid pieces. Cut the dough into 8 equal portions.
4. Fill Dough: Spoon about 1 tablespoon of the pumpkin cream cheese filling onto the center of each dough portion.
5. Shape Pumpkins: Fold the dough around the filling and shape each piece into a round pumpkin shape. Use a toothpick or knife to score ridges radially on the dough surface to mimic pumpkin grooves.
6. Apply Egg Wash: Beat the egg with a few drops of orange food coloring until evenly colored. Brush the egg wash generously over each pumpkin to give them a shiny, golden orange finish after baking.
7. Bake: Place the shaped pumpkins on the prepared baking sheet. Bake in the preheated oven for 12–15 minutes or until the pastries are puffed and golden brown.
8. Cool and Decorate: Remove from oven and allow to cool slightly. Optionally, insert pretzel sticks or green candy pieces at the top of each pumpkin to serve as stems, adding a cute finishing touch.

Notes

• Make sure the cream cheese is softened for easy mixing with the pumpkin purée.
• The orange food coloring is optional but adds a festive look to the crescents.
• You can substitute pretzel sticks with green licorice or candy for the pumpkin stems.
• Ensure the dough seams are sealed well to prevent filling leakage during baking.
• Serve warm or at room temperature for best flavor and texture.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin crescent rolls, pumpkin dessert, cream cheese pumpkin filling, fall treats, Halloween snacks, pumpkin pastry