Easy Crescent Pumpkins: Cream Cheese & Pumpkin Pie Delight! Recipe
These Easy Crescent Pumpkins are a delightful fall treat featuring soft, flaky crescent roll dough layered with creamy sweetened cream cheese and spiced pumpkin filling. Shaped to resemble pumpkins and brushed with melted butter, these pastries bake up golden and perfect for a festive autumn dessert or breakfast.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 pastries 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
For Brushing
- 2 ½ tbsp melted butter
Instructions
- Prepare Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and fluffy. Set aside this creamy base.
- Prepare Pumpkin Filling: In a small bowl, mix together pumpkin puree, corn starch, light-brown sugar, granulated sugar, cinnamon, ground ginger, nutmeg, allspice, egg yolk, and vanilla extract until thoroughly combined to create a spiced pumpkin mixture.
- Preheat Oven & Prep Dough: Set oven temperature to 375°F (190°C). Line two large baking sheets with parchment paper. Unroll each can of crescent roll dough and press perforations to form two large rectangular sheets.
- Layer Fillings: Evenly spread the cream cheese filling over each dough rectangle, leaving a half-inch border. Gently spread pumpkin filling on top of the cream cheese layer, maintaining the border edge.
- Roll & Cut Pastries: Roll each dough sheet lengthwise into a snug log and pinch the seam to seal. Cut each log into 12 equal slices about 1 to 1.5 inches thick using a sharp knife or pizza cutter.
- Shape into “Pumpkins”: Gently reshape each slice into a round disc. Create 4-6 gentle indentations around each pastry using kitchen twine, unflavored dental floss, or the back of a knife to mimic pumpkin segments. Arrange them spaced about 2 inches apart on the baking sheets.
- Brush & Bake: Brush the tops and sides of each shaped pastry with melted butter. Bake in the preheated oven for 12-16 minutes until golden brown and puffed, watching carefully as oven temperatures may vary.
- Cool & Serve: Remove pastries from oven and cool on the baking sheets for about 5 minutes. Transfer to a wire rack to cool completely. If used, gently remove the shaping string once the pastries are firm. Serve warm or at room temperature for a cozy autumn treat.
Notes
- Pressing the crescent roll dough perforations together creates a solid sheet for layering fillings without leaks.
- Use room temperature cream cheese for smooth, easy mixing.
- Pumpkin puree can be canned or homemade, but should be thick for best results.
- Shaping the pastries with twine or floss helps create the signature pumpkin segments.
- Keep an eye on the pastries as oven temperatures can vary, they should turn golden brown but not burn.
- These pastries are best enjoyed fresh but can be stored in an airtight container for 1-2 days.
- For a dairy-free variation, substitute cream cheese and butter with vegan alternatives.
Keywords: pumpkin crescent rolls, pumpkin pastries, cream cheese pumpkin dessert, fall desserts, easy pumpkin recipe, crescent roll recipe
