Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling

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Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling – A Whimsical Fall Treat That’s Creamy, Spiced, and Shaped Like Mini Pumpkins

Introduction

These Crescent Pumpkins are the ultimate fall treat—soft, golden crescent dough filled with a luscious blend of cream cheese and spiced pumpkin puree, baked into adorable pumpkin shapes. They’re perfect for Halloween parties, Thanksgiving dessert tables, or cozy weekend baking.

With warm spices, creamy filling, and a playful presentation, these treats are as fun to make as they are to eat. And thanks to refrigerated crescent dough, they come together quickly with minimal fuss.

## Ingredients

For the Crescent Dough

  • 8 oz refrigerated crescent rolls (1 can)

For the Cream Cheese Filling

  • 5 oz cream cheese, softened
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract

For the Pumpkin Pie Filling

  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • 1 tbsp cornstarch
  • 2 tbsp brown sugar
  • 2 tbsp granulated sugar
  • ¾ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground allspice
  • 1 egg yolk
  • ½ tsp vanilla extract

For Brushing & Shaping

  • 2½ tbsp melted butter
  • Kitchen twine (for shaping)
  • Pretzel sticks (for stems, optional)

Instructions

Step 1: Prep the Pumpkin Filling

  • Place pumpkin puree on layered paper towels and gently press to remove excess moisture.
  • In a bowl, mix drained pumpkin with cornstarch, sugars, spices, egg yolk, and vanilla. Set aside.

Step 2: Make the Cream Cheese Filling

  • In a separate bowl, mix softened cream cheese, sugar, and vanilla until smooth.

Step 3: Shape the Dough

  • Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Unroll crescent dough and separate into 4 rectangles. Pinch seams to seal and cut each rectangle in half to make 8 squares.
  • Place a square in your palm, gently stretch it, and add 1 tbsp cream cheese filling followed by 1 tbsp pumpkin filling.
  • Gather corners and pinch to seal, forming a ball. Place seam-side down on baking sheet.

Step 4: Create Pumpkin Shapes

  • Wrap each dough ball with kitchen twine to divide into 6–8 sections (like a pumpkin).
  • Brush tops with melted butter.

Step 5: Bake

  • Bake for 18–22 minutes until golden brown.
  • Cool slightly, then snip and remove twine.
  • Insert a pretzel stick into the top for a stem.

Tips for Success

  • Drain pumpkin puree to avoid soggy filling.
  • Seal dough tightly to prevent leaks.
  • Use kitchen twine to shape pumpkins—don’t skip this step!
  • Brush with butter for a golden finish.
  • Serve warm or chilled—both are delicious.

Serving Suggestions

  • Serve with cinnamon whipped cream or caramel drizzle.
  • Add to fall dessert platters with apple pie bars and pecan cookies.
  • Enjoy with hot cider, coffee, or chai tea.
  • Pack in lunchboxes or wrap as edible gifts.

Variations to Try

  • Savory Version: Fill with cream cheese, herbs, and cooked sausage.
  • Apple Pie Filling: Swap pumpkin for spiced apples.
  • Nutty Crunch: Add chopped pecans or walnuts to the filling.
  • Mini Muffin Style: Bake in muffin tins for easy portioning.
  • Gluten-Free: Use gluten-free crescent dough. Storage & Reheating
  • Refrigerate in an airtight container for up to 3 days.
  • Reheat in oven at 350°F for 5–7 minutes.
  • Freeze baked pumpkins for up to 1 month—thaw and warm before serving.

Behind the Recipe

Inspired by classic pumpkin pie and the charm of crescent dough, this recipe brings together creamy, spiced filling and playful presentation. It’s a celebration of fall flavors and festive baking—perfect for making memories in the kitchen.

Conclusion

These Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling are festive, flavorful, and fun to make. Whether you serve them at a holiday gathering or bake them just because, they’re sure to bring smiles and cozy vibes.

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