Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling
Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling are a delightful autumn treat that perfectly captures the flavors of fall. These charming pumpkin-shaped bites feature a flaky crescent roll exterior filled with a luscious cream cheese layer and a spiced pumpkin filling. Whether you’re hosting a cozy gathering or celebrating an autumn festival, these treats are sure to impress your guests. Easy to make and visually appealing, they add a festive touch to any dessert table. Enjoy them warm for the ultimate comfort experience!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Approximately 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 oz refrigerated crescent rolls
- 5 oz softened cream cheese
- ¾ cup pumpkin puree
- 2 tablespoons packed light-brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon corn starch
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 1/8 teaspoon allspice
- 1 egg yolk
- ½ teaspoon vanilla extract
- 2 ½ tablespoons melted butter
Instructions
- Drain the pumpkin puree using paper towels to remove excess moisture.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix drained pumpkin puree, egg yolk, sugars, corn starch, and spices until smooth.
- In another bowl, blend cream cheese with sugar and vanilla until creamy.
- Unroll crescent roll dough into rectangles; cut into squares.
- Fill squares with cream cheese mixture and pumpkin filling; pinch edges to seal.
- Shape into balls and wrap with kitchen tape for decoration.
- Brush with melted butter and bake for 18–22 minutes until golden brown.
- Cool slightly and serve with pretzel sticks as stems.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg