Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling

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🎃 Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling

🍽️ Yield:

12 mini pumpkin-shaped crescent treats

📝 Ingredients:

For the Filling:

  • 4 oz (half block) cream cheese, softened

  • 1/3 cup pumpkin puree (not pumpkin pie mix)

  • 1/4 cup brown sugar

  • 1/2 tsp pumpkin pie spice

  • 1/2 tsp vanilla extract

  • Pinch of salt

For the Assembly:

  • 1 can (8 oz) refrigerated crescent dough (1 sheet or 8 triangles)

  • 1 egg (for egg wash, optional)

  • Mini pretzel sticks (for pumpkin stems)

  • Green icing or melted green candy (for vines/leaves, optional)

🧑‍🍳 Instructions:

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

  2. Make the filling:
    In a medium bowl, beat cream cheese, pumpkin puree, brown sugar, pumpkin pie spice, vanilla, and a pinch of salt until smooth and creamy.

  3. Prepare dough:

    • If using crescent rolls with perforations, pinch the seams to make a solid sheet.

    • Roll out slightly and cut into 12 equal circles using a cookie cutter or the rim of a glass (about 3 inches wide).

  4. Fill and shape pumpkins:

    • Spoon about 1 tsp of the pumpkin filling into the center of 6 dough rounds.

    • Top with remaining 6 rounds and press edges to seal.

    • Use a fork or your fingers to crimp edges if needed.

  5. Add pumpkin shape (optional):

    • Use a knife to gently score shallow lines from top to bottom to look like pumpkin ridges (don’t cut through).

    • Insert a mini pretzel stick at the top of each for the “stem”.

  6. Brush with egg wash (optional, for shine and golden color):
    Beat 1 egg with 1 tbsp water and lightly brush over the tops.

  7. Bake:
    Bake for 12–15 minutes or until golden brown and puffed.

  8. Cool and decorate (optional):

    • Let cool slightly.

    • Add green icing or melted green candy near the pretzel stem to create a “vine” effect.

❓ Q&A Section

Q: Can I use pumpkin pie filling instead of puree?

A: Yes, but skip the brown sugar and pumpkin spice in the filling, as pie filling is already sweetened and spiced.

Q: Can I make these ahead of time?

A: Yes! You can prep and refrigerate them uncooked for a few hours, or bake them and store in an airtight container for up to 2 days. Reheat in the oven at 300°F for 5–7 minutes.

Q: Can I freeze them?

A: Baked crescent pumpkins can be frozen for up to 1 month. Thaw and reheat in a low oven. Freezing unbaked is not recommended due to moisture in the filling.

Q: Can I use puff pastry instead of crescent dough?

A: Absolutely! Puff pastry works great – just cut it into circles, fill, and seal well. Bake at the same temperature but monitor closely as puff pastry may cook faster.

Q: Can I add other fillings like chocolate or Nutella?

A: Definitely. You can swap the filling for Nutella, sweet cream cheese, or even apple butter for fun variations.

Q: What size cutter should I use?

A: A 3-inch round cutter (or glass rim) works best to hold the filling and create a nice pumpkin shape.

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