Cream Cheese Pumpkin Crescents (Print Version)
Adorable pastry pumpkins with a creamy cheese center and sweet spiced pumpkin filling, perfect for cozy autumn gatherings.
# Ingredients:
→ Crescent Roll Dough
01 -
8 oz. refrigerated crescent rolls
→ Cream Cheese Filling
02 -
5 oz. softened cream cheese
03 -
2 tablespoons sugar
04 -
1 teaspoon vanilla extract
→ Pumpkin Pie Filling
05 -
¾ cup pumpkin puree
06 -
1 tablespoon corn starch
07 -
2 tablespoons packed light-brown sugar
08 -
2 tablespoons granulated sugar
09 -
¾ teaspoon ground cinnamon
10 -
¼ teaspoon ground ginger
11 -
¼ teaspoon nutmeg
12 -
1/8 teaspoon allspice
13 -
1 egg yolk
14 -
½ teaspoon vanilla extract
→ For Brushing
15 -
2 ½ tablespoons melted butter
# Steps:
01 -
Lay several layers of paper towels and place the pumpkin puree on top. Gently press with additional paper towels to remove any excess moisture. Set aside for a few minutes.
02 -
Set your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
03 -
In a mixing bowl, combine the drained pumpkin puree, egg yolk, brown sugar, granulated sugar, corn starch, cinnamon, ginger, nutmeg, and allspice. Stir everything together until smooth.
04 -
In another bowl, blend the softened cream cheese, 2 tablespoons of sugar, and vanilla extract until smooth and creamy.
05 -
Unroll crescent roll dough, separating it into four rectangles. Seal any perforations in the dough. Cut each rectangle in half to form 8 equal squares.
06 -
Take a square of dough and gently stretch it out. Spoon 1 heaping tablespoon of the cream cheese filling into the center, followed by 1 tablespoon of the pumpkin pie filling. Gather the corners of the dough and pinch them together to form a ball, making sure to seal the edges completely.
07 -
Wrap each dough ball with a long piece of kitchen twine, dividing it into eight sections like pumpkin segments. Place them seam-side down on the prepared baking sheet.
08 -
Brush the dough balls with melted butter and bake them for 18-22 minutes, or until they turn golden brown.
09 -
Once baked, let the pumpkins cool for a few minutes. Carefully cut and remove the kitchen twine. For the final touch, insert a pretzel stick into the top of each pumpkin to mimic a stem.
10 -
Your adorable, crescent pumpkins with cream cheese and pumpkin pie filling are ready to impress!
# Notes:
01 -
Draining the pumpkin puree is a crucial step in avoiding excess moisture, which could make your dough soggy.
02 -
You can prepare the cream cheese filling and pumpkin pie filling ahead of time, keeping them refrigerated until you're ready to assemble the pumpkins.
03 -
If you don't have kitchen twine, you can simply shape the dough balls into mini pumpkins by gently pressing in the segments with a butter knife.
04 -
No pretzels on hand? Use a pecan half or even a cinnamon stick for the "stem" for a fun twist!