Description
Indulge in the delightful flavors of fall with these Crescent Pumpkins filled with Cream Cheese and Pumpkin Pie Filling. Perfect for autumn gatherings, these charming pastries combine flaky crescent roll dough with a rich cream cheese center and sweet pumpkin filling, all shaped like adorable pumpkins. Their impressive presentation and warm spices make them an irresistible treat that will surely impress family and friends during cozy get-togethers or festive celebrations.
Ingredients
Scale
- 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
Instructions
- Drain pumpkin puree using paper towels to remove excess moisture.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix drained pumpkin puree with egg yolk, sugars, corn starch, and spices until smooth.
- In another bowl, blend cream cheese with sugar and vanilla until creamy.
- Roll out crescent dough into squares; fill with cream cheese mixture followed by pumpkin filling.
- Gather corners of dough to form balls; shape into pumpkins using kitchen twine or string.
- Brush with melted butter and bake for 18–22 minutes until golden brown.
- Cool slightly before serving; garnish with pretzel sticks as stems.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 crescent pumpkin (45g)
- Calories: 150
- Sugar: 10g
- Sodium: 270mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: For added flavor, consider incorporating chocolate hazelnut spread instead of pumpkin filling. Store leftovers in an airtight container for up to three days or freeze unbaked for up to two months.