Print

Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling Recipe

Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling Recipe
Print Recipe

★★★★★

4.9 from 9 reviews

Delightful and festive Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling are perfect for fall gatherings or Halloween parties. These adorable pumpkin-shaped pastries are filled with a creamy pumpkin and spice mixture, wrapped in flaky crescent dough, and baked to golden perfection. Topped with a glossy egg wash and an optional pretzel stick stem, they bring a fun and tasty twist to seasonal treats.

Ingredients

Scale

Filling

  • 4 oz cream cheese, softened
  • 1/2 cup canned pumpkin purée
  • 2 tbsp brown sugar
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract

Dough & Topping

  • 1 can refrigerated crescent roll dough (8-count)
  • 1 egg (for egg wash)
  • Orange food coloring (optional)
  • Pretzel sticks or green candy (optional, for pumpkin stem)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Prepare Filling: In a mixing bowl, combine the softened cream cheese, canned pumpkin purée, brown sugar, pumpkin pie spice, and vanilla extract. Mix thoroughly until the filling is smooth and well blended.
  3. Prepare Dough: Unroll the crescent roll dough onto a clean surface and press the seams to seal them, creating a single sheet. Cut the dough into 8 equal portions.
  4. Fill Dough: Place about 1 tablespoon of the pumpkin and cream cheese filling onto the center of each dough portion.
  5. Shape Pumpkins: Fold the dough over the filling and shape each piece into a round pumpkin shape. Use a toothpick or a knife to gently score vertical ridges around the dough to mimic pumpkin grooves.
  6. Apply Egg Wash: Beat the egg with a few drops of orange food coloring if using. Brush this egg wash over each pumpkin-shaped pastry to give a shiny, golden finish when baked.
  7. Bake: Place the shaped pastries onto the prepared baking sheet and bake in the preheated oven for 12 to 15 minutes, or until they turn golden brown and cooked through.
  8. Cool and Garnish: Allow the baked crescents to cool slightly. Optionally, insert a pretzel stick or a piece of green candy on top of each to resemble a pumpkin stem for a fun finishing touch.

Notes

  • Use full-fat cream cheese for the creamiest filling.
  • You can adjust the amount of pumpkin pie spice based on your taste preference.
  • If you don’t have orange food coloring, you can skip the egg wash or use plain beaten egg for a golden finish.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • These crescent pumpkins can be served warm or at room temperature.

Nutrition

Keywords: crescent pumpkin, pumpkin cream cheese crescent, fall dessert, pumpkin pie filling pastry, Halloween treat

Find it online: https://amayaharis.com/crescent-pumpkins-with-cream-cheese-and-pumpkin-pie-filling-recipe/