Ingredients

2 (8 oz.) cans refrigerated crescent roll dough

5 oz. cream cheese, softened

2 tbsp granulated sugar

1 tsp vanilla extract

¾ cup pumpkin puree

1 tbsp corn starch

2 tbsp packed light-brown sugar

2 tbsp granulated sugar

¾ tsp ground cinnamon

¼ tsp ground ginger

¼ tsp nutmeg

⅛ tsp allspice

1 egg yolk

½ tsp vanilla extract

2 ½ tbsp melted butter

Instructions

Step 1: In a medium bowl, beat 5 oz. softened cream cheese with 2 tbsp granulated sugar and 1 tsp vanilla extract until smooth and fluffy. Set aside.

Step 2: In a separate small bowl, combine ¾ cup pumpkin puree, 1 tbsp corn starch, 2 tbsp packed light-brown sugar, 2 tbsp granulated sugar, ¾ tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp nutmeg, ⅛ tsp allspice, 1 egg yolk, and ½ tsp vanilla extract. Stir until thoroughly combined.

Step 3: Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper. Unroll each can of crescent roll dough. Press perforations together to form two large rectangular sheets.

Step 4: Evenly spread the cream cheese filling over each dough rectangle, leaving a ½-inch border. Then, gently spread the pumpkin filling over the cream cheese layer, maintaining the border.

Step 5: Roll each dough rectangle lengthwise into a snug log. Pinch the seam to seal. Using a sharp knife or pizza cutter, cut each log into 12 equal slices, approximately 1 to 1.5 inches thick.

Step 6: Gently reshape each slice into a rounder disc. Use kitchen twine, unflavored dental floss, or the back of a knife to create 4-6 gentle indentations around the circumference of each pastry, defining pumpkin segments. Arrange shaped pastries on prepared baking sheets, leaving about 2 inches between each.

Step 7: Brush the tops and sides of the shaped pastries with 2 ½ tbsp melted butter. Bake for 12-16 minutes, or until beautifully golden brown and puffed. Keep an eye on them as oven temperatures vary.

Step 8: Remove from oven and allow to cool on the baking sheets for about 5 minutes. Carefully transfer them to a wire rack to cool completely. If using string for shaping, gently remove it once the pastries are firm enough. Serve warm or at room temperature.

Storage

Store these crescent pumpkins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 4 days and warm gently in the oven before serving. They are best enjoyed fresh but can also be frozen for up to 1 month; thaw and reheat in the oven to restore flakiness.

FAQs

Can I use homemade crescent roll dough instead of store-bought?

Yes, homemade crescent dough works well and will add a personal touch. Just ensure the dough is rolled out to a similar thickness and size for even baking.