Easy Crescent Pumpkins: Cream Cheese & Pumpkin Pie Delight! Recipe
These Easy Crescent Pumpkins are a delightful autumn treat featuring layers of creamy sweetened cream cheese and spiced pumpkin filling wrapped in buttery crescent roll dough. Shaped to resemble cute little pumpkins, they make a charming dessert or festive snack perfect for fall gatherings or Halloween celebrations.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 pastries 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crescent Dough
- 2 (8 oz.) cans refrigerated crescent roll dough
Cream Cheese Filling
- 5 oz. cream cheese, softened
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
Pumpkin Filling
- 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
Finishing
- 2 ½ tbsp melted butter
Instructions
- Prepare Cream Cheese Filling: In a medium bowl, beat 5 oz. softened cream cheese with 2 tbsp granulated sugar and 1 tsp vanilla extract until smooth and fluffy. Set aside.
- Prepare Pumpkin Filling: In a separate small bowl, combine 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, and ½ tsp vanilla extract. Stir until thoroughly combined.
- Preheat Oven & Prep Dough: Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper. Unroll each can of crescent roll dough. Press perforations together to form two large rectangular sheets.
- Layer Fillings: Evenly spread the cream cheese filling over each dough rectangle, leaving a ½-inch border. Then, gently spread the pumpkin filling over the cream cheese layer, maintaining the border.
- Roll & Cut Pastries: Roll each dough rectangle lengthwise into a snug log. Pinch the seam to seal. Using a sharp knife or pizza cutter, cut each log into 12 equal slices, approximately 1 to 1.5 inches thick.
- Shape into “Pumpkins”: Gently reshape each slice into a rounder disc. Use kitchen twine, unflavored dental floss, or the back of a knife to create 4-6 gentle indentations around the circumference of each pastry, defining pumpkin segments. Arrange shaped pastries on prepared baking sheets, leaving about 2 inches between each.
- Brush & Bake: Brush the tops and sides of the shaped pastries with 2 ½ tbsp melted butter. Bake for 12-16 minutes, or until beautifully golden brown and puffed. Keep an eye on them as oven temperatures vary.
- Cool & Serve: Remove from oven and allow to cool on the baking sheets for about 5 minutes. Carefully transfer them to a wire rack to cool completely. If using string for shaping, gently remove it once the pastries are firm enough. Serve warm or at room temperature.
Notes
- Pressing the crescent roll dough perforations together creates a sturdier surface to hold the fillings without leaking.
- Use unflavored dental floss or kitchen twine for shaping pumpkins instead of cutting tools to avoid damaging the dough.
- Ensure the cream cheese is softened for easy mixing and smooth filling.
- Watch the pastries closely near the end of baking to prevent over-browning as ovens vary.
- These pastries taste great warm or at room temperature and can be stored in an airtight container for up to 2 days.
Keywords: pumpkin crescent rolls, cream cheese pumpkin pastries, easy fall dessert, crescent roll pumpkin recipe, Halloween treats
