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Crescent Pumpkins with Cream Cheese & Pumpkin Pie Filling 🎃🍂
These adorable crescent roll pumpkins are stuffed with a sweet cream cheese swirl and spiced pumpkin pie filling—perfect for fall brunches, Thanksgiving appetizers, or a fun baking project with kids!
🍁 Ingredients
For the Dough:
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1 can (8 oz.) refrigerated crescent roll dough
Cream Cheese Filling:
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5 oz. cream cheese, softened
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2 tbsp sugar
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1 tsp vanilla extract
Pumpkin Pie Filling:
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¾ cup pumpkin puree (not pumpkin pie mix)
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1 tbsp cornstarch
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1 tbsp brown sugar
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½ tsp pumpkin pie spice (or cinnamon + pinch of nutmeg)
For Decoration:
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1 egg (for egg wash)
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Pecan halves or pretzel sticks (for pumpkin stems)
📝 Instructions
1️⃣ Prep Fillings:
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Cream Cheese: Beat cream cheese, sugar, and vanilla until smooth.
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Pumpkin: Mix pumpkin puree, cornstarch, brown sugar, and spice in a separate bowl.
2️⃣ Assemble Pumpkins:
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Unroll crescent dough and separate into 8 triangles.
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Spread 1 tsp cream cheese mixture on each triangle, then top with 1 tbsp pumpkin mixture.
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Roll up from the wide end, tucking in the sides slightly to form a pumpkin shape.
3️⃣ Bake & Decorate:
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Place on a parchment-lined baking sheet, seam-side down.
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Brush with egg wash (for shine) and bake at 375°F (190°C) for 12-15 mins, until golden.
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Press a pecan half or pretzel stick into the top of each warm crescent to make a “stem.”
🌟 Pro Tips
🔸 Extra Fluffy? Add ½ tsp baking powder to the pumpkin mix for a lighter texture.
🔸 Gooier Center? Drizzle with caramel or maple syrup after baking.
🔸 Make-Ahead? Prep fillings ahead and assemble just before baking.
Serve warm with coffee or as a sweet side to Thanksgiving dinner!
Would you try these? Let me know how they turn out! 😊🍽️
(P.S. Kids LOVE shaping these—great for holiday baking parties!) 🎃👶
