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Crescent pumpkins filled with cream cheese and pumpkin pie filling, decorated with pretzel stems

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

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

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.

Ingredients

Scale
  • 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”)

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

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