Description
These Easy Crescent Pumpkins are a delightful fall treat featuring layers of creamy sweetened cream cheese and spiced pumpkin pie filling wrapped in buttery crescent roll dough. Shaped to resemble cute little pumpkins, they make a charming and delicious dessert perfect for holiday gatherings or cozy seasonal snacks.
Ingredients
Scale
Crescent Dough
- 2 (8 oz.) cans refrigerated crescent roll dough
Cream Cheese Filling
- 5 oz. cream cheese, softened
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
Pumpkin Filling
- 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
Finishing
- 1 egg yolk (included in pumpkin filling)
- 2 ½ tbsp melted butter
Instructions
- Prepare Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with 2 tablespoons of granulated sugar and 1 teaspoon of vanilla extract until smooth and fluffy. Set aside for layering.
- Prepare Pumpkin Filling: In a separate small bowl, combine the pumpkin puree, corn starch, packed light-brown sugar, granulated sugar, ground cinnamon, ground ginger, nutmeg, allspice, egg yolk, and vanilla extract. Stir thoroughly until well mixed.
- Preheat Oven & Prep Dough: Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper. Unroll each can of crescent roll dough and press the perforations together to form two large rectangular sheets.
- Layer Fillings: Evenly spread the cream cheese filling over each rectangular dough sheet, keeping a ½-inch border around the edges. Then gently spread the pumpkin filling on top of the cream cheese, maintaining the same border.
- Roll & Cut Pastries: Carefully roll each dough rectangle lengthwise into a snug log and pinch the seam to seal. Slice each log into 12 equal pieces approximately 1 to 1.5 inches thick using a sharp knife or pizza cutter.
- Shape into “Pumpkins”: Gently reshape each slice into a round disc. Create 4-6 gentle indentations around each pastry’s circumference using kitchen twine, unflavored dental floss, or the back of a knife to simulate pumpkin segments. Arrange them on the prepared baking sheets, leaving about 2 inches space between each.
- Brush & Bake: Brush the tops and sides of each shaped pastry with melted butter. Bake in the preheated oven for 12-16 minutes or until the pastries are puffed up and golden brown, monitoring closely as oven temperatures can vary.
- Cool & Serve: Remove the baked pastries from the oven and let them cool on the baking sheets for about 5 minutes. Transfer to a wire rack to cool completely. If you used string for shaping, gently remove it once the pastries are firm. Serve warm or at room temperature to enjoy their creamy, spiced goodness.
Notes
- Make sure the cream cheese is softened to ensure a smooth filling without lumps.
- Pressing the crescent roll dough tightly helps prevent openings during baking.
- Creating indentations with twine or floss provides the pumpkin look but be gentle to avoid tearing the dough.
- Watch the pastries closely in the last few minutes of baking to avoid overbrowning.
- These pastries are best enjoyed fresh but can be stored in an airtight container for 1-2 days.
- If desired, sprinkle a little powdered sugar on top before serving for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: crescent roll pumpkin pastries, pumpkin pie crescent rolls, cream cheese pumpkin dessert, fall dessert recipes, easy pumpkin treats
