Crescent Pumpkins with Cream Cheese & Pumpkin Pie Filling

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

2 cans crescent roll dough

8 oz cream cheese, softened

1/2 cup pumpkin puree (not pumpkin pie filling)

1/4 cup granulated sugar

1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg & cloves)

1 tsp vanilla extract

1 egg (for egg wash, optional)

Coarse sugar or cinnamon sugar for topping (optional)

 

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Prepare filling:
In a mixing bowl, beat the softened cream cheese, pumpkin puree, sugar, pumpkin pie spice, and vanilla extract until smooth and creamy.

3. Assemble pumpkins:

Unroll crescent dough and separate into triangles.

Add a small spoonful of pumpkin filling in the center of each triangle.

Fold over and pinch the edges to seal — you can shape them slightly round to resemble pumpkins.

 

4. Decorate (optional):

Use a toothpick to lightly score pumpkin-like ridges.

Press a small piece of pretzel stick or pecan half on top to look like a stem.

Brush with egg wash and sprinkle with sugar or cinnamon sugar if desired.

 

5. Bake for 12–15 minutes, or until golden brown and puffy.

6. Cool slightly before serving. Enjoy warm or at room temp!