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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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★★★★★

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.

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

  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 it aside for a few minutes to ensure the filling isn’t too wet and prevents soggy dough.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Nutrition

Keywords: crescent pumpkin recipe, pumpkin dessert, cream cheese pumpkin filling, fall desserts, Halloween treats, pumpkin pie filling recipe

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