Description
Delicious crescent pumpkins filled with cream cheese and pumpkin pie filling, perfect for fall and Halloween gatherings.
Ingredients
Scale
- 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