Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 can (8 oz) refrigerated crescent rolls (8 triangles or 4 rectangles)

Cream Cheese Filling:

5 oz cream cheese, softened

2 tablespoons sugar

1 teaspoon vanilla extract

Pumpkin Pie Filling:

¾ cup pumpkin puree

1 tablespoon corn starch

2 tablespoons brown sugar (optional for sweetness)

½ teaspoon pumpkin pie spice (or a pinch of cinnamon + nutmeg)

Pinch of salt

 

Instructions

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

2. Prepare Cream Cheese Filling:

In a bowl, beat together cream cheese, sugar, and vanilla until smooth.

 

3. Prepare Pumpkin Pie Filling:

In a separate bowl, mix pumpkin puree, cornstarch, pumpkin pie spice, and sugar (if using) until well combined.

 

4. Roll out the crescent dough:

If using triangles: press two triangles together to make a rectangle, seal the seam.

If using crescent dough sheet: roll out and cut into rectangles (about 4-inch squares).

 

5. Assemble Pumpkins:

Place a spoonful of cream cheese filling in the center of each rectangle.

Add a spoonful of pumpkin filling on top.

Fold the dough over the filling and pinch the edges to seal.

 

6. Shape into Pumpkins (Optional but Fun!):

Tie a piece of kitchen twine loosely around the dough ball in a criss-cross (like wrapping a gift) to form pumpkin ridges OR lightly score lines with a butter knife.

Optional: Add a pecan or pretzel stick on top to look like a pumpkin stem.

 

7. Bake for 13–16 minutes, or until golden brown.

8. Cool slightly, remove the twine (if used), and serve warm or at room temperature.