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!

Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling
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.