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Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling Recipe

Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling Recipe
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★★★★★

4.8 from 26 reviews

Delightful crescent roll pumpkins filled with a creamy blend of cream cheese and spiced pumpkin pie filling, perfect as a festive appetizer or dessert for fall gatherings.

Ingredients

Scale

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
  • 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
  • Pretzel sticks for stems (optional)

Instructions

  1. Drain the Pumpkin: 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 to drain.
  2. Preheat the Oven: Set your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
  3. Prepare the Pumpkin Pie Filling: In a mixing bowl, combine the drained pumpkin puree, egg yolk, brown sugar, granulated sugar, corn starch, ground cinnamon, ground ginger, nutmeg, and allspice. Stir until smooth and well blended.
  4. Cream Cheese Filling: In another bowl, blend the softened cream cheese, 2 tablespoons of sugar, and vanilla extract together until creamy and smooth.
  5. Roll the Dough: Unroll the crescent roll dough and separate it into four rectangles. Seal any perforations by pressing the dough together. Cut each rectangle in half to form 8 equal squares.
  6. Assemble the Crescent Pumpkins: Gently stretch each dough square. Spoon 1 heaping tablespoon of cream cheese filling into the center, followed by 1 tablespoon of the pumpkin pie filling. Gather the corners and pinch together to seal fully, forming a ball.
  7. Shape the Pumpkins: Wrap each dough ball with a long piece of kitchen twine, dividing it into eight equal sections to mimic pumpkin ridges. Place them seam-side down on the prepared baking sheet.
  8. Brush and Bake: Brush the dough balls with melted butter. Bake for 18-22 minutes, or until golden brown and cooked through.
  9. Cool and Decorate: Let the baked pumpkins cool for several minutes. Carefully cut the kitchen twine off. Insert a pretzel stick into the top of each to create a pumpkin stem.
  10. Serve and Enjoy: Serve these charming crescent pumpkins warm or at room temperature and enjoy their creamy, spiced filling and flaky dough.

Notes

  • Make sure to drain the pumpkin puree well to avoid soggy dough.
  • Press the dough seams tightly to prevent leaks during baking.
  • Use kitchen twine that is clean and food-safe for shaping pumpkins.
  • Pretzel sticks provide a cute, edible pumpkin stem but can be omitted if preferred.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.

Nutrition

Keywords: crescent roll pumpkins, cream cheese filling, pumpkin pie filling, fall appetizer, pumpkin dessert, easy pumpkin recipe

Find it online: https://bakedbylisa.com/crescent-pumpkins-with-cream-cheese-and-pumpkin-pie-filling-recipe/