Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling – Festive Fall Treat

Introduction

There’s something undeniably magical about fall baking. The crisp air, the cozy spices, and the joy of seasonal treats bring families and friends together. Among the most charming desserts you can make this season are Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling. These adorable pastries are shaped like little pumpkins, complete with a stem on top, and filled with two luscious layers: a silky cream cheese base and a spiced pumpkin pie filling.

Not only are they a festive dessert, but they’re also surprisingly easy to prepare. By using refrigerated crescent roll dough, you can whip up a batch without spending hours in the kitchen. That makes them perfect for Halloween parties, Thanksgiving tables, or simply a cozy weekend bake with loved ones.

What Are Crescent Pumpkins?

Ingredient for Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling

Here’s a clear breakdown of what you’ll need to bring these charming crescent pumpkins to life:

• Refrigerated crescent roll dough (preferably crescent sheets for easier sealing)
• Cream cheese (softened to room temperature)
• Pumpkin purée (not pumpkin pie filling)
• Egg yolk (optional, helps bind the pumpkin filling)
• Granulated sugar
• Brown sugar
• Pumpkin pie spice (or a blend of cinnamon, nutmeg, ginger, and allspice)
• Vanilla extract
• Cornstarch (thickens the filling to prevent leaks)
• Butter, melted (for brushing dough)
• Pretzel sticks, pecans, or cinnamon sticks (for stems)

Ingredient Notes & Swaps

• Cream cheese: Regular or reduced-fat works; avoid whipped cream cheese since it’s too airy.
• Pumpkin purée: Make sure the can says 100% pumpkin. If it seems watery, drain with paper towels or reduce briefly on the stove.
• Pumpkin pie spice: If you don’t have it, create your own mix (see section below).
• Cornstarch: Optional but recommended for a firmer filling.
• Butter vs. egg wash: Melted butter gives a soft, rustic finish; egg wash creates a shiny golden crust.
• Stems: Pretzel sticks are classic, but pecans or even cinnamon sticks add a rustic touch.

Pumpkin Purée vs. Pumpkin Pie Filling

Tools & Equipment

• Kitchen twine and scissors (for shaping)
• Baking sheet lined with parchment paper
• Small bowls (for fillings and butter)
• Pastry brush
• Cooling rack

Step-by-Step Instructions for Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling

Serving Ideas

Once your crescent pumpkins are baked, cooled, and decorated with stems, you’ll have a treat that’s as beautiful as it is delicious. The fun part is deciding how to serve them. These pastries are incredibly versatile, and you can easily adapt them to different occasions.

Here are a few ideas to inspire you:

• At breakfast or brunch: Serve warm with coffee, tea, or spiced cider.
• For dessert: Add a drizzle of caramel sauce, maple syrup, or powdered sugar.
• On a party platter: Arrange several pumpkins on a tray, sprinkle with cinnamon, and surround them with fall leaves or mini pumpkins for a festive display.
• As an edible centerpiece: Stack them on a cake stand at the center of your Thanksgiving table.
• Paired with ice cream: A scoop of vanilla or butter pecan ice cream alongside a warm crescent pumpkin takes it over the top.

Make-Ahead Game Plan

Want to prepare ahead of time? Here’s how:

• Assemble in advance: You can fill and shape the dough earlier in the day. Keep the unbaked pumpkins on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for a few hours before baking.
• Bake in advance: Bake the pumpkins, let them cool completely, and refrigerate them. Before serving, warm them in the oven at 300°F for about 10 minutes.
• Decorating later: You can insert the stems after reheating, ensuring they look fresh and crisp.

Storage & Food Safety

Because these pastries contain both pumpkin purée and cream cheese, proper storage is key to keeping them fresh and flavorful.

• Refrigeration: Once cooled, store crescent pumpkins in an airtight container in the refrigerator. They’ll stay fresh for about 3–4 days.
• Placement in fridge: Avoid placing them on the fridge door (where temperature fluctuates most). Instead, keep them on a middle or lower shelf.
• Serving leftovers: Reheat in the oven until just warmed through.

Freezing & Reheating

Freezing is a great option if you want to extend the life of your crescent pumpkins or prepare them far ahead of time.

• Freezing baked pumpkins: Let them cool completely, then wrap each one tightly in plastic wrap and place them in a freezer-safe bag. Store for up to 2 months.
• Reheating: To reheat, unwrap, place on a baking sheet, and bake at 300–325°F until warmed through. This ensures the crust stays flaky and the filling sets nicely.
• Avoid microwaving: While it’s tempting to reheat quickly in the microwave, it can make the dough soggy.

Troubleshooting & Quick Fixes

Even with a well-tested recipe, little hiccups can happen in the kitchen. Here’s how to handle common issues:

• Leaking filling:
  • Ensure pumpkin purée is drained of excess moisture.
  • Don’t overfill the dough.
  • Seal edges firmly by pinching them together.
• Soggy bottoms:
  • Use parchment paper.
  • Bake on the middle rack of the oven.
  • Ensure oven is fully preheated before baking.
• Twine cutting through the dough:
  • Don’t tie too tightly. The dough expands in the oven, and a little space is necessary.
• Flat pumpkins:
  • Make sure the dough is sealed tightly into a ball before wrapping with twine.
  • Chill filled dough balls for 10 minutes before baking to help them hold shape.
• Pale tops:
  • Brush generously with butter or egg wash before baking.
  • Rotate pans halfway through baking.

Variations & Flavor Twists

Common Mistakes to Avoid

When making crescent pumpkins, a few small errors can affect the final result. Avoid these common pitfalls:

• Using pumpkin pie filling instead of purée: Leads to overly sweet, spiced, and runny filling.
• Skipping moisture removal: Watery purée will leak during baking.
• Tying twine too tight: Can cut through dough or prevent it from expanding.
• Overfilling dough: Causes seams to burst.
• Not sealing seams properly: Filling seeps out during baking.
• Not chilling shaped pumpkins: Chilling helps the dough hold its shape.

FAQs

Conclusion

Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling are a delightful way to celebrate the flavors of fall. With a flaky crescent crust, creamy cheesecake center, and spiced pumpkin filling, each bite delivers comfort and festivity.

Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling – Festive Fall Treat

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• Author: Velma
• Total Time: PT30M
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

These Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling are a festive fall treat that combines flaky crescent dough with a luscious cream cheese and spiced pumpkin filling. Shaped like little pumpkins, they’re perfect for Halloween parties, Thanksgiving desserts, or any cozy autumn gathering.

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Ingredients

Scale 1x2x3x

• 1 package refrigerated crescent roll dough (8-count)
• 4 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 cup pumpkin puree (not pumpkin pie mix)
• 1 tsp pumpkin pie spice (or cinnamon + nutmeg + ginger mix)
• 1/2 tsp vanilla extract
• 1 egg yolk (for filling)
• 1 egg (beaten, for egg wash)
• Mini pretzel sticks or pecan halves (for pumpkin “stems”)

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Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Prepare the filling:
   • In a mixing bowl, beat together the softened cream cheese and sugar until smooth.
   • Add in pumpkin puree, pumpkin pie spice, vanilla extract, and egg yolk. Mix until creamy and well combined.
3. Shape the dough:
   • Roll out the crescent roll dough and separate into 8 triangles.
   • Place one triangle flat on your work surface.
4. Add the filling:
   • Spoon about 1–2 tablespoons of the pumpkin cream cheese mixture onto the wide end of each crescent triangle.
   • Carefully fold the edges over and roll up, tucking in to seal the filling inside.
5. Shape into pumpkins:
   • Gently form each crescent into a round “pumpkin” shape.
   • Use a small knife to score light vertical lines (like pumpkin ridges) around the dough.
6. Egg wash:
   • Brush each pumpkin with the beaten egg for a golden finish.
7. Bake:
   • Place on the prepared baking sheet and bake for 13–15 minutes, or until golden brown and puffed.
8. Add stems:
   • Remove from the oven and immediately insert a mini pretzel stick or pecan half into the center top of each pumpkin to resemble a stem.
9. Cool & serve:
   • Allow to cool slightly before serving warm.

• Prep Time: PT15M
• Cook Time: PT15M
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 crescent pumpkin
• Calories: 210kcal
• Sugar: 11g
• Sodium: 220mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 20mg