Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling

🖋️ Written by Emma

why make this recipe

Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling are a delightful treat perfect for fall gatherings and holiday celebrations. They are not only cute and fun to look at but also delicious to eat. These little pumpkin-shaped pastries combine creamy and spiced fillings, making them a hit with both kids and adults. The combination of flavors and the simple preparation makes this recipe a joy to create and share.

how to make Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling

Ingredients:

• 8 oz. refrigerated crescent rolls
• 5 oz. softened cream cheese
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• ¾ cup pumpkin puree
• 1 tablespoon corn starch
• 2 tablespoons packed light-brown sugar
• 2 tablespoons granulated sugar
• ¾ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon nutmeg
• 1/8 teaspoon allspice
• 1 egg yolk
• ½ teaspoon vanilla extract
• 2 ½ tablespoons melted butter

Directions:

1. Drain the Pumpkin: Lay several layers of paper towels and place the pumpkin puree on top. Gently press with additional paper towels to remove any excess moisture. Set it aside for a few minutes.
2. Preheat the Oven: Set your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
3. Prepare the Pumpkin Pie Filling: In a mixing bowl, combine the drained pumpkin puree, egg yolk, brown sugar, granulated sugar, corn starch, cinnamon, ginger, nutmeg, and allspice. Stir everything together until smooth.
4. Cream Cheese Filling: In another bowl, blend the softened cream cheese, 2 tablespoons of sugar, and vanilla extract until smooth and creamy.
5. Roll the Dough: Unroll your crescent roll dough, separating it into four rectangles. Make sure to seal any perforations in the dough. After that, cut each rectangle in half to form 8 equal squares.
6. Assemble the Crescent Pumpkins: Take a square of dough and gently stretch it out. Spoon 1 heaping tablespoon of the cream cheese filling into the center, followed by 1 tablespoon of the pumpkin pie filling. Gather the corners of the dough and pinch them together to form a ball, making sure to seal the edges completely.
7. Shape the Pumpkins: Wrap each dough ball with a long piece of kitchen twine, dividing it into eight sections like pumpkin segments. Place them seam-side down on the prepared baking sheet.
8. Brush and Bake: Brush the dough balls with melted butter and bake them for 18-22 minutes, or until they turn golden brown.
9. Cool and Decorate: Once baked, let the pumpkins cool for a few minutes. Carefully cut and remove the kitchen twine. For the final touch, insert a pretzel stick into the top of each pumpkin to mimic a stem.
10. Serve and Enjoy: Your adorable, crescent pumpkins with cream cheese and pumpkin pie filling are ready to impress!

how to serve Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling

These delightful pumpkin pastries are perfect for serving at parties, family gatherings, or as a fun fall treat. You can place them on a cake stand or a platter for an attractive display. They are perfect for snacking or as a dessert after a meal.

how to store Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling

To keep your crescent pumpkins fresh, store any leftovers in an airtight container in the refrigerator. They should last for about 2-3 days. For the best taste, enjoy them fresh right after making.

tips to make Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling

1. Use Fresh Pumpkin Puree: If possible, make your own pumpkin puree for a fresher taste. Just cook and blend your pumpkin until smooth.
2. Seal Well: Make sure to seal the edges of the dough tightly to prevent any filling from leaking during baking.
3. Adjust Spices: Feel free to adjust the spices in the filling according to your taste. Add more or less cinnamon, nutmeg, or ginger based on your preference.

variation

You can experiment with different fillings! Consider adding chocolate chips, other types of cheese, or even different spices like cardamom for a unique twist on the original recipe.

Emma

Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling

These adorable Crescent Pumpkins are filled with spiced pumpkin pie and creamy cheesecake centers — wrapped in golden crescent dough and shaped to look like mini pumpkins. A show-stopping fall dessert or snack that’s as fun to make as it is to eat!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 8 pumpkins

Course: Dessert, Snack

Cuisine: American, Fall

Calories: 215

Ingredients Equipment Method Notes

Ingredients

  

• 8 oz refrigerated crescent rolls
• 5 oz cream cheese, softened
• 2 tbsp sugar
• 1 tsp vanilla extract
• 3/4 cup pumpkin puree, drained
• 1 tbsp corn starch
• 2 tbsp light brown sugar, packed
• 2 tbsp granulated sugar
• 3/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground allspice
• 1 egg yolk
• 1/2 tsp vanilla extract
• 2 1/2 tbsp butter, melted

Equipment

• mixing bowls
• baking sheet
• parchment paper
• kitchen twine
• pastry brush
• spoon or scoop

Method

 

1. Lay several layers of paper towels on a plate and spread the pumpkin puree on top. Press with more towels to remove excess moisture. Set aside.
2. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
3. In a bowl, combine the drained pumpkin puree, egg yolk, brown sugar, granulated sugar, corn starch, cinnamon, ginger, nutmeg, and allspice. Stir until smooth.
4. In a separate bowl, mix softened cream cheese with 2 tablespoons of sugar and 1 teaspoon vanilla extract until creamy.
5. Unroll crescent dough and divide into 4 rectangles. Seal perforations and cut each rectangle in half to form 8 squares.
6. Take a dough square, gently stretch it. Add 1 tbsp cream cheese filling, then 1 tbsp pumpkin filling. Bring corners together and pinch edges to seal tightly.
7. Wrap each dough ball with kitchen twine to create pumpkin segment lines. Place seam-side down on baking sheet.
8. Brush the dough with melted butter. Bake for 18–22 minutes or until golden brown.
9. Cool slightly, then cut and remove twine. Insert pretzel stick into top as a pumpkin stem and serve warm or room temp.

Notes

For a festive touch, insert pretzel sticks as pumpkin stems and add a mint leaf or candy for decoration. These are perfect for Thanksgiving, Halloween, or cozy autumn gatherings. Customize the spice level or filling to suit your taste.

FAQs

1. 
   

   Can I use a different type of dough?
   Yes! You can use puff pastry or even pie dough if you prefer.

2. 
   

   Can I make these ahead of time?
   Yes, you can prepare the filling and dough in advance, then assemble and bake them on the day you plan to serve.

3. 
   

   What if I don’t have kitchen twine?
   If you don’t have kitchen twine, you can use thin strips of dough or skip this step entirely. The crescent pumpkins will still be delicious!