Why Make This Recipe
Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling are perfect for fall celebrations and Halloween gatherings. They are fun to make and delicious to eat. This treat combines the creamy goodness of cream cheese and pumpkin with the flaky texture of crescent dough, making them a hit for both kids and adults. Plus, they are easy to prepare, customizable, and look adorable on any table!
How to Make Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling
Ingredients:
- 2 tbsp brown sugar
- 1/2 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1 can refrigerated crescent roll dough (8-count)
- 4 oz cream cheese, softened
- 1/2 cup canned pumpkin purée
- 1 egg (for egg wash)
- Orange food coloring (optional)
- Pretzel sticks or green candy (optional)
Directions:
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a mixing bowl, combine the cream cheese, pumpkin purée, brown sugar, pumpkin pie spice, and vanilla extract. Mix until smooth.
- Unroll the crescent dough and seal the seams if needed. Cut it into 8 portions.
- Spoon about 1 tablespoon of the filling into the center of each piece of dough.
- Fold the dough and shape it into pumpkin forms. Use a toothpick or knife to score ridges, giving them a pumpkin appearance.
- If using, beat the egg with a few drops of orange food coloring. Brush each pumpkin with this egg wash.
- Bake in your preheated oven for 12-15 minutes or until the pumpkins are golden brown.
- Once done, cool them slightly. If desired, add a pretzel stick or a piece of green candy on top for the pumpkin stem.
How to Serve Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling
These cute Crescent Pumpkins can be served warm or at room temperature. Arrange them on a festive platter and consider garnishing with a few extra pretzel sticks or candy to add to the decoration. They can be a delightful addition to a fall party, Halloween celebration, or for simply enjoying with family.
How to Store Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling
To store leftover Crescent Pumpkins, place them in an airtight container. They can be kept in the refrigerator for up to 3 days. To reheat, simply place them in the oven at a low temperature until warmed through.
Tips to Make Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling
- Make sure the cream cheese is softened to mix easily with the other ingredients.
- Feel free to adjust the amount of pumpkin pie spice to suit your taste.
- If you want a vibrant color, add more orange food coloring to the egg wash.
- Be careful not to overfill the dough to avoid leaking during baking.
Variation (if any)
For a different flavor, you can add chocolate chips or nuts to the filling. You can also try using homemade dough instead of crescent roll dough for a unique twist.
FAQs
Can I make these ahead of time?
Yes, you can prepare the filling and shape the pumpkins ahead of time. Store them in the fridge, and bake them just before serving.
Can I freeze these pumpkin pastries?
Yes, you can freeze the shaped but unbaked pumpkins for up to a month. Just bake them directly from the freezer, adding a couple of extra minutes to the baking time.
What can I use instead of brown sugar?
You can substitute brown sugar with white sugar, but the flavor will be slightly different. Adding a bit of molasses to white sugar can mimic the taste of brown sugar.
Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Delicious crescent pumpkins filled with cream cheese and pumpkin pie filling, perfect for fall and Halloween gatherings.
Ingredients
- 2 tbsp brown sugar
- 1/2 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1 can refrigerated crescent roll dough (8-count)
- 4 oz cream cheese, softened
- 1/2 cup canned pumpkin purée
- 1 egg (for egg wash)
- Orange food coloring (optional)
- Pretzel sticks or green candy (optional)
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a mixing bowl, combine the cream cheese, pumpkin purée, brown sugar, pumpkin pie spice, and vanilla extract. Mix until smooth.
- Unroll the crescent dough and seal the seams if needed. Cut it into 8 portions.
- Spoon about 1 tablespoon of the filling into the center of each piece of dough.
- Fold the dough and shape it into pumpkin forms. Use a toothpick or knife to score ridges, giving them a pumpkin appearance.
- If using, beat the egg with a few drops of orange food coloring. Brush each pumpkin with this egg wash.
- Bake in your preheated oven for 12-15 minutes or until the pumpkins are golden brown.
- Once done, cool them slightly. If desired, add a pretzel stick or a piece of green candy on top for the pumpkin stem.
Notes
These crescent pumpkins can be served warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pumpkin
- Calories: 250
- Sugar: 9g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
