Pumpkin Crescent Rolls (Print Version)
# 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:
01 -
Drain excess liquid from the pumpkin puree by pressing it between paper towels and letting it sit for a few minutes.
02 -
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
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.
04 -
For the cream cheese filling, mix softened cream cheese, sugar, and vanilla until combined. Set aside.
05 -
Unroll the crescent roll dough, separating it into 4 rectangles. Seal the perforations and cut each rectangle in half to make 8 squares.
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.
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.
08 -
Wrap kitchen twine around each dough ball to divide it into eight sections, forming a pumpkin shape.
09 -
Brush the pumpkins with melted butter and bake for 18-22 minutes, or until golden brown.
10 -
Once cooled, cut the string and gently remove it. Insert a pretzel stick into each to create a pumpkin stem.
# Notes:
01 -
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.