If you’re looking for a charming and delectable fall treat, you absolutely must try Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling. This delightful dessert takes flaky crescent roll dough and transforms it into adorable pumpkin-shaped bites filled with creamy, tangy cream cheese and rich, spiced pumpkin pie filling. The combination of sweet and subtly spiced flavors wrapped in golden, buttery dough makes each bite an irresistible celebration of autumn. Whether you’re serving these at a holiday gathering or simply craving a cozy kitchen project, these crescent pumpkins are sure to bring smiles and warm hearts.

Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling lies in its straightforward, pantry-friendly ingredients. Each element plays a vital role: the crescent roll dough ensures a flaky, buttery crust; the cream cheese filling adds smoothness and a touch of sweetness; and the pumpkin pie filling brings that classic blend of autumn spices and comforting pumpkin flavor.

Crescent roll dough: Eight ounces of refrigerated crescent rolls provide the perfect flaky and buttery base for the pumpkins.
Softened cream cheese: Five ounces of rich cream cheese create a luscious, creamy filling that balances the pumpkin’s spices.
Sugar: A bit of granulated sugar sweetens the cream cheese filling, enhancing its velvety texture.
Vanilla extract: One teaspoon adds warmth and depth to the cream cheese mixture.
Pumpkin puree: Three-quarters of a cup of smooth pumpkin puree is the hero ingredient in the pie filling, providing earthy sweetness.
Corn starch: One tablespoon helps thicken the pumpkin pie filling, ensuring it holds nicely inside the dough.
Light brown sugar and granulated sugar: Combine two tablespoons of brown sugar with two tablespoons of granulated sugar to create the perfect sweet, caramel undertone.
Ground cinnamon, ginger, nutmeg, and allspice: These spices—around three-quarter teaspoon cinnamon, one quarter teaspoon ginger and nutmeg, and a pinch of allspice—lend that unmistakable fall flavor.
Egg yolk: One egg yolk brings richness and helps bind the filling together.
Melted butter: Two and a half tablespoons of melted butter are used for brushing the dough, creating a golden, glossy finish.
Kitchen twine and pretzel sticks: For shaping and decorating the pumpkin “stems.”

How to Make Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling

Step 1: Drain the Pumpkin

Start by laying several layers of paper towels, then place your pumpkin puree on top. Press gently with more paper towels to remove excess moisture. This crucial step keeps your dough from turning soggy and ensures every bite has the perfect texture and flavor.

Step 2: Preheat the Oven and Prepare Baking Sheet

Set your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking. Getting this ready in advance means you’ll be able to bake your crescent pumpkins as soon as they’re assembled.

Step 3: Mix the Pumpkin Pie Filling

In a bowl, combine the drained pumpkin puree with egg yolk, brown sugar, granulated sugar, cornstarch, and your spices—cinnamon, ginger, nutmeg, and allspice. Stir until smooth and well blended, savoring the lovely aroma of those spices coming together.

Step 4: Make the Cream Cheese Filling

In another bowl, whip the softened cream cheese with sugar and vanilla extract until it’s smooth and creamy. This filling adds a luscious tangy contrast that perfectly complements the pumpkin.

Step 5: Prepare and Cut the Crescent Roll Dough

Unroll the crescent dough and separate it into four rectangles. Be sure to seal any perforations so no filling leaks out during baking. Then cut each rectangle in half, creating eight equal squares ready for stuffing.

Step 6: Assemble the Crescent Pumpkins

Take a dough square and gently stretch it out. Spoon about one heaping tablespoon of cream cheese filling in the center, then add one tablespoon of pumpkin pie filling on top. Gather the corners and pinch them tightly to seal the filling inside, forming a little dough ball.

Step 7: Shape the Pumpkins

Wrap a long piece of kitchen twine around each ball to create divisions like pumpkin segments—this charming detail really brings the pumpkins to life. Place them seam-side down on your baking sheet.

Step 8: Brush with Butter and Bake

Brush each dough ball with melted butter for that beautiful golden glow. Bake in the preheated oven for 18 to 22 minutes or until the pumpkins are perfectly golden brown and inviting.

Step 9: Cool, Remove Twine, and Add Stems

Let the crescent pumpkins cool for a few minutes before carefully cutting and removing the kitchen twine. Insert a pretzel stick into the top of each to mimic a little pumpkin stem—such a fun finishing touch!

How to Serve Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling

Garnishes

For a simple yet wonderful garnish, sprinkle a little powdered sugar over the crescent pumpkins or dust with cinnamon for extra spice aroma. Adding a drizzle of caramel sauce can also elevate the dessert, giving it a luscious shine and extra sweetness.

Side Dishes

These crescent pumpkins pair beautifully with a hot cup of coffee, chai tea, or a creamy vanilla latte, turning any snack time into a cozy moment. If serving at a party, consider a scoop of vanilla ice cream or a dollop of whipped cream on the side to balance the spiced filling.

Creative Ways to Present

Display your Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling on a rustic wooden platter garnished with autumn leaves and cinnamon sticks. For a festive touch, serve them in individual mini pie tins or on decorative plates lined with parchment paper adorned with fall motifs. They’re as charming to look at as they are to eat!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (though that might be rare!), store them in an airtight container in the refrigerator for up to 3 days. This keeps the dough from drying out and preserves the creamy pumpkin filling beautifully.

Freezing

You can freeze Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling before baking. Assemble the dough balls, wrap them tightly with plastic wrap, and place them in a freezer bag. When ready to enjoy, bake them straight from frozen—just add a few extra minutes to the baking time.

Reheating

To reheat, warm the crescent pumpkins in a 350°F (175°C) oven for 10 to 12 minutes until heated through and the dough is again flaky and tender. Avoid the microwave if you want to preserve their delightful texture.

FAQs

Can I use canned pumpkin instead of fresh pumpkin puree?

Absolutely! Using canned pumpkin puree is convenient and works wonderfully in Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling. Just be sure to drain off any excess moisture for the best texture.

What if I don’t have kitchen twine for shaping the pumpkins?

No problem! You can create the pumpkin segments by gently pressing lines into the dough balls with the back of a butter knife, or even skip the segment lines altogether—the flavor remains just as fantastic.

Can these be made vegan or dairy-free?

Yes! Use vegan crescent roll dough and substitute dairy cream cheese with a plant-based alternative. For butter, opt for a vegan margarine or oil. The pumpkin filling is naturally vegan, so this recipe adapts well to dietary preferences.

Is it okay to prepare the fillings ahead of time?

Definitely! Both the cream cheese filling and the pumpkin pie filling can be prepared a day in advance and kept refrigerated. This makes assembly quick and stress-free when you’re ready to bake.

How long do Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling last?

When stored properly in the refrigerator, these treats stay fresh for up to 3 days. For longer storage, freeze them before or after baking and consume within 1-2 months for best flavor.

Final Thoughts

Making Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling is such a joyful way to celebrate the flavors of fall in a cute and delicious form. Whether you’re sharing them with family, gifting them to friends, or simply enjoying a personal treat, these little pumpkins bring warmth, sweetness, and a touch of festive magic to your kitchen. Give this recipe a try soon—you’ll fall in love with every flaky, creamy bite!

Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling Recipe

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★★★★★

5 from 9 reviews

Delightfully festive Crescent Pumpkins filled with a creamy blend of cream cheese and spiced pumpkin pie filling, wrapped in flaky crescent roll dough, perfect for a seasonal dessert that’s both charming and delicious.

Author: Dana
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 crescent pumpkins 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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

For Decoration:

Pretzel sticks (for pumpkin stems)

Instructions

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 it aside for a few minutes to ensure the filling isn’t too wet and prevents soggy dough.
Preheat the Oven: Set your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and promote even baking.
Prepare the Pumpkin Pie Filling: 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 and well incorporated for rich, spiced pumpkin flavor.
Cream Cheese Filling: In another bowl, blend the softened cream cheese, 2 tablespoons of sugar, and vanilla extract until smooth and creamy, creating a sweet and tangy contrast to the pumpkin.
Roll the Dough: Unroll your crescent roll dough, separating it into four rectangles. Carefully seal any perforations to avoid filling leakage, then cut each rectangle in half to form 8 equal squares for individual pumpkins.
Assemble the Crescent Pumpkins: Take a square of dough and gently stretch it slightly. Spoon 1 heaping tablespoon of the cream cheese filling into the center, followed by 1 tablespoon of the pumpkin pie filling on top. Gather the corners of the dough and pinch them together firmly to form a sealed ball, trapping the fillings inside.
Shape the Pumpkins: Wrap each dough ball with a long piece of kitchen twine, dividing it into eight vertical sections resembling pumpkin segments. Place the shaped pumpkins seam-side down on the prepared baking sheet to hold their form during baking.
Brush and Bake: Brush each dough ball generously with melted butter for a golden, flavorful crust. Bake in the preheated oven for 18-22 minutes, or until the crescent pumpkins turn golden brown and cooked through.
Cool and Decorate: Once baked, remove the pumpkins from the oven and let them cool for a few minutes. Carefully cut and remove the kitchen twine, then insert a pretzel stick into the top of each pumpkin to mimic a stem for a charming finishing touch.
Serve and Enjoy: Serve your adorable crescent pumpkins warm or at room temperature and enjoy a festive treat that’s perfect for fall gatherings or holiday desserts.

Notes

Draining the pumpkin puree is essential to avoid excess moisture that can make the dough soggy during baking.
You can prepare the cream cheese and pumpkin pie fillings ahead of time and refrigerate them until ready to assemble, making this recipe convenient for busy schedules.
If you don’t have kitchen twine, gently press in eight pumpkin sections on the dough balls with a butter knife to create the pumpkin shape.
Substitute pretzel sticks with pecan halves or cinnamon sticks for creative and tasty pumpkin stems.