Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling are delicious fall breakfast, dessert, or snack. Smooth cream cheese and sweet pumpkin pie filling are wrapped in the luscious crescent dough for a perfect fall treat. These cute and delicious pumpkin-shaped treats are a great recipe for Halloween or Thanksgiving, too. If you want a savory version, check my Pepperoni Pizza Pumpkins.
Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling
After a few apple recipes, it’s time to start pumpkin baking season. This recipe is a twist on my Apple pie Cheesecake Crescent Muffins and Cherry Pie Cheesecake Crescent Muffins.
Both of these previous recipes were made with refrigerated crescent rolls. Also, both have ream cheese and pie fillings. First, I made it with cherry pie filling, then with apple pie filling, and now it’s time for pumpkin.
These mini pumpkins are also made with crescent rolls and sweet and smooth cream cheese filling. But this time instead of a pie filling I used pumpkin puree and add some spices. Cinnamon, nutmeg, cloves, and all-spice mixed with pumpkin puree makes the perfect fall flavor combo.
At first, I thought of baking the muffins again but then I decided to make them a little more fun. Since the holiday baking season is upon us, I wanted to try something new. So, I thought that cute little pumpkins will be fun and can be used for the holidays. Just imagine these crescent pumpkins at your Halloween or Thanksgiving table. Fun and delicious. It’s a win-win combo.
How to Make Crescent Pumpkins?
For this recipe you’ll need:
- refrigerated crescent rolls
- sugar and brown sugar
- cream cheese
- egg yolk
- melted butter
- spices (cinnamon, nutmeg, ginger, cloves, and all-spice)
- and kitchen twine
To make the cheesecake filling, mix softened cream cheese with sugar and vanilla
For the pumpkin filling, mix pumpkin puree with egg yolk, sugar, brown sugar, vanilla, spices, and corn starch.
Use pumpkin puree, not pumpkin pie filling. First, you’ll need to drain the excess liquid from the pumpkin puree. Place pumpkin puree on several layers of paper towel and gently press on top with another several layers of paper towel. Let it sit for a few minutes to drain, then remove towels and use the puree.
Unroll the crescent dough sheet and cut it into 8 squares. Pinch the perforation on each square with your fingers to seal.
Place a square of dough on your palm, gently stretch the dough, drop one heaping tablespoon of cream cheese filling in the center, then add 1 tablespoon of pumpkin filling. Pick up the corner of the dough and pinch them together. Seal all sides and roll it gently between your palms to make the ball.
Then wrap each ball in a long piece of kitchen twine, around the ball to divide it into eight sections. The pumpkins are baked with the string attached and the dough rises around the string, forming pumpkin shapes.
When the pumpkins are baked and cooled cut the string with small scissors and gently peel from a dough. Insert a pretzel stick into each one. That’s it – all done!
Enjoy the fall baking season!
Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling
Prep Time: 20 minutes- Cook Time: 20 minutes
- Total Time: 45 minutes
Yield: 8 1x
Category: breakfast/dessert
Method: bake
Cuisine: American
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Description
Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling are delicious fall breakfast, dessert, or snack. Smooth cream cheese and sweet pumpkin pie filling, wrapped in the luscious crescent dough for a perfect fall treat.
Ingredients
- 8 oz. refrigerated crescent rolls
Cream Cheese Filling:
- 5 oz. softened cream cheese
- 2 Tablespoons sugar
- 1 teaspoon vanilla extract
Pumpkin Pie Filling:
- ¾ cup pumpkin puree
- 1 Tablespoon corn starch
- 2 tablespoons packed light-brown sugar
- ¾ teaspoon ground cinnamon
- 2 tablespoons granulated sugar
- ¼ teaspoon ground ginger
- ¼ teaspoon of nutmeg
- 1/8 teaspoon allspice
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 2 ½ Tablespoons melted butter-to brush the pumpkins
Instructions
- First, you’ll need to drain the excess liquid from the pumpkin puree. Place pumpkin puree on several layers of paper towel and gently press on top with another several layers of paper towel. Let it sit for a few minutes to drain, then remove towels and use the puree.
- Preheat the oven to 375 F. Line baking sheet with parchment paper and set aside.
- Place pumpin puree in a bowl and add egg yolk, 2 Tablespoons of light brown sugar, 2 Tablespoons sugar, corn starch, and spices. Mix just to combine and set aside.
- To make cream cheese filling, mix softened cream cheese with 2 Tablespoons sugar and vanilla just to combine, then set aside.
- Then, unroll the crescent roll dough and separate it into 4 rectangles. Seal the perforation between the triangles and cut each rectangle in half to make 8 squares.
- Place a square of dough on your palm, gently stretch the dough, drop one heaping tablespoon of cream cheese filling in the center, then add 1 tablespoon of pumpkin filling. Pick up the corner of the dough and pinch them together. Seal all sides and roll it gently between your palms to make the ball.
- Arrange the balls onto a baking sheet lined with parchment paper, leaving the seal side down.
- Then wrap each dough ball in a long piece of kitchen twine, around the ball to divide it into eight sections. The pumpkins are baked with the string attached and the dough rises around the string forming pumpkin shapes.
- Bake for 18-22 minutes at 375 F, or until the pumpkins get nice golden-brown color.
- When the pumpkins are baked and cooled cut the string with small scissors and gently peel from a dough. Insert a pretzel stick into each one.
6 comments
Oh my goodness! The pumpkins are simply adorable. Thank
You for such a cut idea, so yummy!
The instructions don’t say what to do with the sugar/spice/starch mix after it’s combined. I assume the mix is supposed to be added to the pumpkin puree before filling the crescents?
Can you mix the cream cheese mixture with the pumpkin mixture? I think It would Look nice; I’m not sure The reason they’re separated?
thank you
I’d like to see how you form and close the dough around th pumpkin mixture
Check the big image in post with instruction steps.
Hi Vera,
I love your recipes. I want to make them the day before thanksgiving. Do you think they would keep better in the fridge or on the counter?
Thanks!