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Festive Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling

These Crescent Pumpkins are a delightful twist on classic crescent rolls, filled with a blend of sweetened cream cheese and spiced pumpkin pie filling. Wrapped in crescent roll dough and shaped into adorable pumpkins, they make a fun and festive treat for fall gatherings or Halloween celebrations. With the flavors of cinnamon, nutmeg, and ginger, these baked pumpkin-shaped rolls are as tasty as they are charming. Perfectly golden brown on the outside and creamy on the inside, they’re sure to be a hit with both kids and adults alike. Serve them warm, topped with a pretzel stick for the perfect pumpkin stem!
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Updated on Monday 25 November 2024
Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling
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Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling | Myhomemaderecipe.com

These Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling are the perfect fall treat. With a delicious blend of creamy pumpkin filling and sweetened cream cheese, wrapped in golden crescent roll dough, they’re a festive dessert for any occasion.

INGREDIENTS

  • Crescent Roll Dough: 8 oz. refrigerated crescent rolls, providing the soft and flaky base for the pumpkins.
  • Cream Cheese: 5 oz. softened cream cheese, gives the filling its creamy richness.
  • Sugar: 2 tablespoons, adds sweetness to the cream cheese filling.
  • Vanilla Extract: 1 teaspoon, enhances the flavor of the cream cheese filling.
  • Pumpkin Puree: ¾ cup, drained of excess liquid to create the spiced pumpkin filling.
  • Corn Starch: 1 tablespoon, thickens the pumpkin filling.
  • Light Brown Sugar: 2 tablespoons, adds sweetness and a hint of molasses flavor to the pumpkin filling.
  • Granulated Sugar: 2 tablespoons, balances the sweetness in the pumpkin filling.
  • Ground Cinnamon: ¾ teaspoon, adds warmth and spice to the pumpkin filling.
  • Ground Ginger: ¼ teaspoon, for a subtle zing in the pumpkin filling.
  • Nutmeg: ¼ teaspoon, adds depth of flavor and warmth.
  • Allspice: ⅛ teaspoon, enhances the spiced flavor profile.
  • Egg Yolk: 1, helps bind the pumpkin filling.
  • Vanilla Extract: ½ teaspoon, adds flavor to the pumpkin filling.
  • Melted Butter: 2 ½ tablespoons, used to brush the pumpkins before baking.
  • Pretzel Sticks: used to create the pumpkin stems for a fun finish.

INSTRUCTIONS

Step 1:
Drain the excess liquid from the pumpkin puree by placing it between layers of paper towels. Let it sit for a few minutes, then remove and use the puree.
Step 2:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside.
Step 3:
In a bowl, mix the pumpkin puree, egg yolk, brown sugar, granulated sugar, corn starch, cinnamon, ginger, nutmeg, and allspice until combined. Set aside.
Step 4:
In another bowl, combine softened cream cheese, sugar, and vanilla extract to create the cream cheese filling. Set aside.
Step 5:
Unroll the crescent roll dough and separate it into 4 rectangles. Seal the perforations between the triangles and cut each rectangle in half to make 8 squares.
Step 6:
Take a dough square, gently stretch it, and place 1 tablespoon of cream cheese filling in the center, followed by 1 tablespoon of pumpkin filling.
Step 7:
Pinch the corners of the dough together and seal all sides. Roll it into a ball and place it seam-side down on the prepared baking sheet.
Step 8:
Wrap each dough ball with kitchen twine, dividing it into eight sections to create a pumpkin shape. Brush the dough with melted butter.
Step 9:
Bake in the preheated oven for 18-22 minutes, or until the pumpkins are golden brown.
Step 10:
After cooling, carefully cut and remove the twine. Insert a pretzel stick into the top of each pumpkin as the stem.

Serving and Storage Tips

  • Serve these Crescent Pumpkins warm, topped with a sprinkle of powdered sugar or additional cinnamon for a decorative touch.
  • For added flavor, drizzle with a little maple syrup or caramel sauce before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a warm oven for best results.
  • These are perfect for fall parties, Thanksgiving, or a Halloween-themed dessert.

Helpful Notes

  • If you don’t have kitchen twine, you can still make these pumpkins without the string. Simply shape them into balls and bake as usual—they’ll still taste great!
  • Be sure to thoroughly drain the pumpkin puree to prevent excess moisture in the filling.

Tips from Well-Known Chefs

  • Chef Martha Stewart suggests using crescent roll dough for a quick and easy base for these types of filled pastries.
  • Chef Ina Garten recommends brushing the tops with melted butter halfway through baking for an extra golden crust.

WHY YOU'LL LOVE THIS RECIPE

  • The combination of cream cheese and spiced pumpkin pie filling wrapped in soft crescent dough is simply irresistible.
  • These festive pumpkins are as fun to make as they are to eat, perfect for kids and adults alike.
  • They’re a delightful twist on traditional crescent rolls, offering both sweet and creamy fillings in every bite.

VARIATIONS

  • Try adding a sprinkle of chopped pecans or walnuts to the cream cheese filling for extra crunch.
  • For a sweeter filling, increase the amount of sugar in the cream cheese or pumpkin mixtures.
  • You can also experiment with other fillings like apple pie filling or caramel for a different flavor twist.

Pumpkin Crescent Rolls

Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling are a fun and festive fall treat combining pumpkin pie flavor with a creamy filling inside soft crescent roll dough.

Prep Time
25 Minutes
Cook Time
20 Minutes
Total Time
45 Minutes
By: Zaho

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (8 pumpkin-shaped pastries)

Dietary: Vegetarian

Ingredients

01 8 oz. refrigerated crescent rolls.
02 5 oz. softened cream cheese.
03 2 tablespoons sugar.
04 1 teaspoon vanilla extract.
05 ¾ cup pumpkin puree.
06 1 tablespoon corn starch.
07 2 tablespoons packed light-brown sugar.
08 ¾ teaspoon ground cinnamon.
09 2 tablespoons granulated sugar.
10 ¼ teaspoon ground ginger.
11 ¼ teaspoon nutmeg.
12 1/8 teaspoon allspice.
13 1 egg yolk.
14 1/2 teaspoon vanilla extract.
15 2 ½ tablespoons melted butter.
16 Kitchen twine.
17 Pretzel sticks.

Instructions

Step 01

Drain excess liquid from the pumpkin puree by pressing it between paper towels and letting it sit for a few minutes.

Step 02

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 03

In a bowl, combine pumpkin puree, egg yolk, brown sugar, granulated sugar, corn starch, cinnamon, ginger, nutmeg, and allspice. Mix until combined and set aside.

Step 04

For the cream cheese filling, mix softened cream cheese, sugar, and vanilla until combined. Set aside.

Step 05

Unroll the crescent roll dough, separating it into 4 rectangles. Seal the perforations and cut each rectangle in half to make 8 squares.

Step 06

Take one dough square, stretch it gently, and place a tablespoon of cream cheese filling and a tablespoon of pumpkin filling in the center.

Step 07

Pinch the corners of the dough together and seal all sides. Roll it into a ball, seam side down, and place it on the prepared baking sheet.

Step 08

Wrap kitchen twine around each dough ball to divide it into eight sections, forming a pumpkin shape.

Step 09

Brush the pumpkins with melted butter and bake for 18-22 minutes, or until golden brown.

Step 10

Once cooled, cut the string and gently remove it. Insert a pretzel stick into each to create a pumpkin stem.

Notes

  1. These Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling are a festive treat combining sweet pumpkin and creamy filling inside a soft crescent roll dough.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 250
  • Total Fat: 12g
  • Total Carbohydrate: 35g
  • Protein: 4g