Crescent Pumpkins Cream Cheese

Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling make every fall brunch or Halloween party extra special with almost no fuss. These little pastries bake up golden and delightful with a creamy spiced pumpkin filling tucked inside a soft flaky crust. Each bite feels festive and cozy—and they are easy enough to whip up with kids on a chilly afternoon.

When I first made these for a class party I was surprised by how quickly they disappeared. Now my family insists we bake them together every October

Ingredients

• Crescent roll dough: soft and fluffy, store bought is great for convenience, look for brands with fewer artificial ingredients if possible
• Cream cheese: full fat for the best creamy texture and flavor, let it come to room temperature
• Pumpkin puree: pure pumpkin, not pie filling, choose a brand with deep orange color for sweetness and richness
• Powdered sugar: brings gentle sweetness and helps the filling stay smooth, sift if clumpy
• Pumpkin pie spice: adds warm autumn spice blend, try making your own with cinnamon, nutmeg, and ginger
• Vanilla extract: deepens all the flavors and rounds out the filling, choose pure extract over imitation
• Egg yolk: for brushing, gives those adorable pumpkins a shiny golden bakery finish
• Freshness and quality: of these ingredients shine through in every bite

Instructions

Prep the oven:

Preheat your oven to 375°F 190°C so it is ready once your pastries are shaped a hot oven ensures perfect puff and color

Prepare the dough:

Unroll the crescent roll dough gently on a lightly floured surface and separate it into triangles try not to stretch or tear the pieces

Mix the filling:

Combine softened cream cheese pumpkin puree powdered sugar pumpkin pie spice and vanilla extract in a bowl stir or beat until the mixture is silky and uniform you want no lumps for the creamiest texture

Fill the dough:

Set a generous spoonful of pumpkin filling at the wide end of each dough triangle be careful not to overfill or the pastries can burst

Shape and roll:

Roll up each triangle starting at the filled wide end then curl and gently shape them into plump little pumpkins shaping is easiest with a gentle touch

Brush with egg yolk:

Lightly brush each pumpkin shape with beaten egg yolk this helps them develop a beautiful golden color and slight sheen during baking

Bake to perfection:

Slide your tray onto the middle rack bake for twelve to fifteen minutes until the pumpkins are puffy and deeply golden can rotate the tray for even baking

Cool and serve:

Let them cool for a few minutes before serving the filling will be hot straight from the oven but will firm up perfectly as they cool

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Every time I make these my sister is the first to snag a warm one and we always joke about who shapes the best looking pumpkin

Storage tips

Store any leftovers in an airtight container in the fridge up to four days Reheat in the oven at low temperature for the best flaky texture Avoid microwaving as it can make the pastry soft

Ingredient substitutions

You can swap the cream cheese for whipped ricotta or mascarpone for a twist Want to skip pumpkin Add apple butter to the filling instead or mix in a dash of maple syrup for extra fall flavor

Serving suggestions

Serve warm with a dusting of extra powdered sugar or a drizzle of cinnamon glaze They are delicious alongside a mug of spiced chai or hot cocoa For parties arrange on a platter with green licorice or mint leaves to mimic pumpkin stems so cute

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Let these sweet pumpkins cool a bit before serving—then enjoy the cozy flavors of fall in every bite. They are just as fun to eat as they are to make!

Frequently Asked Questions

→ Can I use homemade pumpkin puree?

Yes! Homemade pumpkin puree can be substituted. Make sure it's well-drained for the best texture.

→ How should I store leftovers?

Store cooled pastries in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

→ Can the filling be made ahead of time?

Absolutely. The pumpkin cream cheese mixture can be prepared up to a day in advance and refrigerated until ready to use.

→ What can I use instead of crescent dough?

Puff pastry sheets or homemade crescent-style dough are good alternatives for different textures and flavors.

→ Can these be frozen after baking?

Yes, allow pastries to cool completely before freezing in a sealed container. Thaw and reheat before serving.

→ How do I shape the dough to look like pumpkins?

Carefully roll up each filled dough triangle, then gently contour the outside to create a pumpkin-like round shape.