Crescent Pumpkins: Cream Cheese & Pumpkin Pie Filling
Festive Fall Treat Desserts.
Adorable pumpkin-shaped crescent rolls with a creamy, spiced pumpkin and cream cheese filling. A perfect, easy autumn treat.
I remember the first time I made these. The light was hitting the kitchen just right, all golden and soft. I was looking for a fun little project, something that felt like a celebration of the season without a ton of fuss. Using crescent dough felt like a perfect shortcut. The little pumpkins came out of the oven all puffy and imperfect, each with its own personality. It wasn't about perfection; it was about the quiet joy of making something sweet with my hands. They’re a little bit of autumn magic you can hold.
Why You'll Adore This Recipe
- •They are incredibly cute and festive.
- •So simple to make, especially with crescent dough.
- •The filling is creamy, spiced, and just perfect.
- •A wonderful baking project to do with family.
- •They make the whole house smell like autumn.
Wow, these were such a hit! I made them for a little get-together, and everyone thought they were the cutest things they'd ever seen. The filling is so creamy and delicious—not too sweet, just perfect. This recipe is definitely a new fall tradition in our house.
Essential Ingredient Guide
- Crescent Roll Dough: This is our lovely shortcut. It's buttery, flaky, and saves so much time. Any brand you like will work just fine.
- Pumpkin Puree: Make sure you grab 100% pure pumpkin puree, not the pre-sweetened pumpkin pie filling. We want to control the sweetness and spice ourselves.
- Cream Cheese: Full-fat cream cheese gives the filling the best texture. Let it soften completely on the counter; it makes it so much easier to get a smooth, lump-free mixture.
Complete Cooking Process
- Start with truly softened cream cheese. This is key for a smooth filling.
- Combine it with the pumpkin puree, sugar, and spices.
- Mix until it's all one beautiful, consistent color. Taste it! Maybe it needs a touch more spice for you.
- Unroll the dough and seal the seams. Don't worry about making it a perfect rectangle.
- Cut your circles and spoon a bit of filling in the center.
- Pinch the dough closed tightly at the top.
- Use kitchen twine to create those classic pumpkin lines. Just wrap it gently.
- A light brush of melted butter before baking gives them a lovely golden color.
- Bake until they've puffed up and are beautifully browned.
- Let them cool just enough to handle before removing the twine and adding the 'stem'.
A Few Common Questions
→Can I make these ahead of time?
They are definitely best served warm from the oven. You can, however, make the filling a day in advance and keep it covered in the fridge.
→My filling is leaking out. What did I do wrong?
Oops, that can happen! It usually means they were a little overfilled or the seams weren't pinched shut quite tight enough. Just be sure to give them a good seal all around.
→Can I use something other than crescent dough?
You could try puff pastry for a flakier version, or even a simple biscuit dough. The baking time might just need a little adjustment.
→What if I don't have kitchen twine?
You can still make them as little round buns! They won't have the pumpkin ridges, but they will be just as delicious.
Crescent Pumpkins: Cream Cheese & Pumpkin Pie Filling
Crescent pumpkins filled with cream cheese and pumpkin pie filling make a delicious and festive treat. Try this recipe!
Timing
Prep Time
20 minutes
Cook Time
12-15 minutes
Total Time
35 minutes
Recipe Details
Ingredients
For the Pumpkin Cream Cheese Filling
- 014 oz cream cheese, softened to room temperature
- 021/2 cup pumpkin puree (not pumpkin pie filling)
- 031/4 cup granulated sugar
- 041 teaspoon pumpkin pie spice
- 051/2 teaspoon vanilla extract
- 06A pinch of salt
For the Crescent Pumpkins
- 011 (8 oz) can of refrigerated crescent roll dough
- 022 tablespoons unsalted butter, melted
- 038 pecan halves or small pretzel pieces for stems
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This little step makes cleanup so much easier.
In a medium bowl, beat the softened cream cheese until it's smooth and creamy. Add the pumpkin puree, sugar, pumpkin pie spice, vanilla, and a tiny pinch of salt. Mix until everything is well combined and lovely.
Unroll the crescent dough and gently press the perforations together to form one large rectangle. It doesn't have to be perfect. Cut out 8 circles using a 3-inch round cookie cutter or the rim of a glass.
Place about a tablespoon of the pumpkin filling in the center of each dough circle. Don't overfill, or they'll be tricky to seal.
Gently bring the edges of the dough up and around the filling, pinching them together at the top to form a little ball. Make sure it's sealed well.
Now for the fun part. Take a piece of kitchen twine and wrap it around the dough ball to create pumpkin-like ridges. Tie it at the top, but not too tightly. You want to give the dough room to puff up.
Place your little pumpkins on the prepared baking sheet. Brush them gently with the melted butter.
Bake for 12-15 minutes, or until they're golden brown and beautiful. The kitchen will smell amazing.
Let them cool for a few minutes before carefully cutting and removing the twine. Once the twine is off, press a pecan half or a piece of pretzel into the top for the stem. Serve them warm and enjoy.
Notes & Tips
- 1Feel free to adjust the pumpkin pie spice to your liking. Some like it spicier than others!
- 2If you don't have a round cutter, the top of a drinking glass works perfectly.
- 3These are so fun to make with kids—they love the shaping and wrapping part.
Tools You'll Need
- •Make sure your cream cheese is at room temperature to avoid a lumpy filling.
- •Don't tie the kitchen twine too tightly, as the dough needs space to expand as it bakes.
- •Let the pumpkins cool for at least 5-10 minutes before you try to remove the twine.
- •A dusting of powdered sugar right before serving is a lovely finishing touch.