Fall is the perfect season for cozy, comforting treats, and these Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling are just that.
Thank you for reading this post, don't forget to subscribe!Imagine flaky, golden crescent roll dough hugging a rich, creamy cream cheese center combined with sweet, warmly spiced pumpkin pie filling.
This delightful dessert is not only adorable but also easy to make, making it a fantastic choice for weeknight dinners, festive autumn gatherings, or even potlucks where you want to impress without spending hours in the kitchen.
Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling
Ingredients
Equipment
Method
- Brush each pumpkin with melted butter and bake 18-22 minutes until golden brown and flaky.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix drained pumpkin puree, egg yolk, both sugars, corn starch, cinnamon, ginger, nutmeg, and allspice until smooth.
- In another bowl, beat softened cream cheese with 2 tablespoons sugar and 1 teaspoon vanilla extract until creamy.
- Unroll crescent dough and separate into 4 rectangles. Seal perforations and cut each into 2 squares, making 8 total.
- Stretch each square gently and add 1 tablespoon of cream cheese filling and 1 tablespoon of pumpkin filling in the center. Pinch corners to seal into a ball.
- Wrap each dough ball gently with kitchen twine into eight sections to resemble pumpkin segments. Place seam-side down on baking sheet.
- Brush each pumpkin with melted butter and bake 18-22 minutes until golden brown and flaky.
- Cool briefly, remove twine, and insert a pretzel stick or pecan half as a stem.
Notes
Why You’ll Love This Recipe: Crescent Pumpkins with Cream Cheese
Simple to prepare with refrigerated crescent rolls and easy-to-mix fillings
Combines creamy, sweet, and spiced flavors that capture autumn perfectly
Great for holiday parties, family desserts, or a fun baking activity with kids
Unique presentation makes for a charming centerpiece on any dessert table
Vegetarian-friendly and adaptable with easy ingredient substitutions
Ingredients:Crescent Pumpkins with Cream Cheese
- Crescent Roll Dough:
- 8 oz. refrigerated crescent rolls
- Cream Cheese Filling:
- 5 oz. softened cream cheese
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- Pumpkin Pie Filling:
- ¾ cup pumpkin puree (drained to remove excess moisture)
- 1 tablespoon corn starch
- 2 tablespoons packed light-brown sugar
- 2 tablespoons granulated sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 1/8 teaspoon allspice
- 1 egg yolk
- ½ teaspoon vanilla extract
- For Brushing:
- 2 ½ tablespoons melted butter
Optional Add-ins & Substitutions:
Use a cinnamon stick or pecan half as a pumpkin “stem” if pretzel sticks aren’t available.
For a vegan version, try dairy-free cream cheese and earth-friendly crescent dough alternatives.
Add a pinch of cloves or cardamom for extra autumn spice depth.
Step-by-Step Instructions
- Drain the Pumpkin: To avoid soggy dough, place several layers of paper towels under the pumpkin puree and press gently with more towels to remove extra moisture. Set aside.
- Preheat Oven: Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
- Make Pumpkin Pie Filling: Combine drained pumpkin puree, egg yolk, both sugars, corn starch, cinnamon, ginger, nutmeg, and allspice in a bowl. Mix until smooth.
- Prepare Cream Cheese Filling: In a separate bowl, beat softened cream cheese with sugar and vanilla extract till creamy.
- Roll and Cut Dough: Unroll crescent roll dough and separate into four rectangles. Seal perforations and cut each rectangle in half, creating 8 squares.
- Assemble Pumpkins: Stretch a dough square gently; spoon 1 heaping tablespoon of cream cheese filling, then 1 tablespoon of pumpkin filling in the center. Pinch corners together to form a sealed ball.
- Shape the Pumpkins: Wrap each dough ball with kitchen twine into eight sections to mimic pumpkin segments. Place seam-side down on baking sheet.
- Brush and Bake: Lightly brush dough balls with melted butter. Bake for 18-22 minutes until golden brown and flaky.
- Cool and Decorate: Let cool a few minutes, carefully remove twine, and insert a pretzel stick as a stem for a perfect pumpkin look.
Serving Suggestions and Garnish Ideas
Serve these warm for a comforting dessert, or let cool to enjoy as a snack. Pair with a dollop of whipped cream or a drizzle of maple syrup for an extra layer of indulgence. Garnish with a sprinkle of cinnamon or powdered sugar for an inviting finish.
Storage and Reheating
Store leftovers covered in the refrigerator for up to 3 days. To reheat, warm the pumpkins in a 350°F oven for 5-7 minutes until crispy and heated through. These can also be prepared ahead by making the fillings and assembling just before baking.
Cultural Note
These pumpkin-inspired treats celebrate America’s beloved fall flavors, inspired by traditional pumpkin pie but with a playful twist thanks to the crescent roll’s flaky texture and individual portion size. Ideal as a festive bake that’s both visually charming and deliciously nostalgic.