Introduction

These easy crescent pumpkins are a delightful blend of creamy cream cheese and spiced pumpkin pie filling wrapped in flaky crescent dough. Perfect for autumn gatherings or a festive treat, they’re as adorable 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 granulated sugar and 1 teaspoon vanilla extract until smooth and fluffy. Set aside.
Step 2: In a separate small bowl, combine the pumpkin puree, corn starch, packed light-brown sugar, granulated sugar, ground cinnamon, ground ginger, nutmeg, allspice, egg yolk, and ½ teaspoon vanilla extract. Stir thoroughly until well blended.
Step 3: Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper. Unroll each can of crescent roll dough and press the 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 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 4-6 gentle indentations around each pastry to form pumpkin-like segments. Arrange on prepared baking sheets about 2 inches apart.
Step 7: Brush the tops and sides of each shaped pastry with melted butter. Bake for 12-16 minutes until golden brown and puffed, watching closely as ovens may vary.
Step 8: Remove from oven and cool on the baking sheets for 5 minutes. Transfer carefully to a wire rack to cool completely. If using string for shaping, gently remove it once the pastries are firm. Serve warm or at room temperature.

Tips & Variations

Use room-temperature cream cheese for easier mixing and a smoother filling.
Try adding a sprinkle of chopped pecans or walnuts on top before baking for extra texture.
For a dairy-free version, substitute cream cheese with a non-dairy alternative and use vegan crescent rolls.
If you don’t have kitchen twine, gently press the indentations with a butter knife for pumpkin segments.

Storage

Store the crescent pumpkins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Reheat gently in a warm oven or microwave before serving to restore flakiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these crescent pumpkins ahead of time?

Yes, you can assemble them and refrigerate for a few hours before baking. Just add a couple of extra minutes to the baking time if baking straight from the fridge.

Can I freeze the unbaked crescent pumpkins?

They freeze well before baking. Place the sliced logs or shaped pastries on a tray to freeze individually, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.