Introduction

These Easy Crescent Pumpkins are a delightful blend of creamy cheese and spiced pumpkin wrapped in buttery crescent dough. Perfect for fall gatherings or a cozy treat, they are as charming as they are delicious.

Easy Crescent Pumpkins: Cream Cheese & Pumpkin Pie Delight! Recipe - Recipe Image

Ingredients

2 (8 oz.) cans refrigerated crescent roll dough
5 oz. cream cheese, softened
2 tbsp granulated sugar
1 tsp vanilla extract
¾ cup pumpkin puree
1 tbsp corn starch
2 tbsp packed light-brown sugar
2 tbsp granulated sugar
¾ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp nutmeg
⅛ tsp allspice
1 egg yolk
½ tsp vanilla extract
2 ½ tbsp melted butter

Instructions

Step 1: In a medium bowl, beat the softened cream cheese with 2 tablespoons of granulated sugar and 1 teaspoon of vanilla extract until smooth and fluffy. Set aside.
Step 2: In a separate small bowl, combine pumpkin puree, corn starch, light-brown sugar, granulated sugar, cinnamon, ground ginger, nutmeg, allspice, egg yolk, and ½ teaspoon vanilla extract. Stir until thoroughly combined.
Step 3: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. Unroll each can of crescent roll dough and press perforations together to form two large rectangular sheets.
Step 4: Evenly spread the cream cheese filling over each dough rectangle, leaving a ½-inch border around the edges. Then gently spread the pumpkin filling over the cream cheese layer, maintaining the same border.
Step 5: Roll each dough rectangle lengthwise into a snug log and pinch the seam to seal. Using a sharp knife or pizza cutter, cut each log into 12 equal slices about 1 to 1.5 inches thick.
Step 6: Gently reshape each slice into a round disc. Use kitchen twine, unflavored dental floss, or the back of a knife to create 4 to 6 gentle indentations around each pastry, mimicking pumpkin segments. Place the shaped pastries on prepared baking sheets, spacing them about 2 inches apart.
Step 7: Brush the tops and sides of each pastry with melted butter. Bake for 12 to 16 minutes, until golden brown and puffed. Check frequently as oven temperatures may vary.
Step 8: Remove from oven and cool on the baking sheets for about 5 minutes. Transfer carefully to a wire rack to cool completely. If string was used for shaping, gently remove it once pastries are firm. Serve warm or at room temperature.

Tips & Variations

For a richer flavor, try adding a pinch of cloves or cardamom to the pumpkin filling.
Use honey or maple syrup instead of granulated sugar for a natural sweetness.
If you prefer, add chopped pecans or walnuts to the pumpkin layer for extra crunch.
To make shaping easier, chill the slices briefly before creating the indentations.

Storage

Store leftover crescent pumpkins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat gently in a warm oven or microwave to restore softness and flavor before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

Canned pumpkin pie filling is already sweetened and spiced, which may alter the recipe’s balance. It’s best to use plain pumpkin puree to control the sweetness and spice levels precisely.

Can these be made ahead of time?

Yes, you can prepare the pastries up to the shaping step, then freeze them on the baking sheets. Once frozen, transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.