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Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling

Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling Bliss

Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling are delightful autumn treats that bring warmth and joy to gatherings.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12 pumpkins
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 package Crescent Roll Dough Use gluten-free crescent dough for a gluten-free version.
For the Cream Cheese Filling
  • 5 oz Cream Cheese Substitute with vegan cream cheese for a dairy-free option.
  • 2 tbsp Sugar Use coconut sugar for a healthier alternative.
  • 1 tsp Vanilla Extract No substitutions needed.
For the Pumpkin Filling
  • ¾ cup Pumpkin Puree Homemade or store-bought works, but drain homemade puree to reduce moisture.
  • 1 tbsp Corn Starch Optional: can be omitted, but texture may be affected.
  • 2 tbsp Brown Sugar Light brown sugar is recommended.
  • 2 tbsp Granulated Sugar Can replace with honey or maple syrup, but adjust quantities accordingly.
  • to taste Spices (Cinnamon, Ginger, Nutmeg, Allspice) Adjust spice levels to taste.
  • 1 Egg Yolk Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) for a vegan substitute.
For Baking
  • 2 ½ tbsp Melted Butter Use vegan butter for a dairy-free option.

Equipment

  • oven
  • baking sheet
  • parchment paper
  • Mixing bowls
  • Whisk
  • pastry brush
  • fine-mesh strainer
  • Knife

Method
 

Step-by-Step Instructions
  1. Begin by draining the pumpkin puree to ensure your filling isn’t too soggy. Spread the puree in a fine mesh strainer over a bowl and let it sit for about 30 minutes.
  2. Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
  3. In a large bowl, combine the drained pumpkin puree, egg yolk, granulated sugars, corn starch, and spices. Whisk until smooth.
  4. In a separate bowl, beat the cream cheese, sugar, and vanilla extract until fluffy and well combined.
  5. Unroll the crescent dough and seal any perforations. Cut the dough into squares.
  6. Place a spoonful of cream cheese filling in the center of each square, followed by pumpkin filling. Fold corners over filling and pinch edges tightly.
  7. Pinch corners of the dough together to create a ball shape and wrap loosely with twine to create segments.
  8. Brush melted butter over each pumpkin, place on the lined baking sheet, and bake for 18-22 minutes until golden brown.
  9. Allow to cool slightly on a wire rack, snip the twine, and add a pretzel stick or nut to represent the pumpkin stem.

Nutrition

Serving: 1pumpkinCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 30mgSodium: 200mgPotassium: 160mgFiber: 1gSugar: 12gVitamin A: 250IUVitamin C: 2mgCalcium: 40mgIron: 0.5mg

Notes

These Crescent Pumpkins are best served fresh, but can be stored for up to 3 days in the fridge or frozen for longer storage.

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