These Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling are the perfect combination of cute and delicious, transforming simple crescent roll dough into charming pumpkin-shaped pastries filled with creamy, spiced goodness. Each little pumpkin holds a delightful surprise – a rich mixture of cream cheese and classic pumpkin pie filling that creates the perfect balance of tangy and sweet with warm fall spices. The golden, flaky crescent dough wraps around this luscious filling, creating individual treats that look like miniature pumpkins complete with pretzel stick stems. These pastries are ideal for autumn gatherings, Halloween parties, or any time you want to bring a touch of seasonal joy to your table.
Serves: 8 people (makes 8 pumpkin pastries)
Total Time: 45 minutes
Active Prep Time: 25 minutes
What You’ll Need
For the Filling:
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- Pinch of salt
For Assembly:
- 1 tube (8 count) refrigerated crescent rolls
- 8 small pretzel sticks
- 1 egg, beaten (for egg wash)
- 2 tablespoons butter, melted
- 1 tablespoon cinnamon sugar (optional)
Making the Pumpkin Cream Cheese Filling
Start by ensuring your cream cheese is properly softened – this prevents lumps in your filling. In a medium mixing bowl, beat the cream cheese with an electric mixer until smooth and fluffy, about 2 minutes.
Add the pumpkin puree, granulated sugar, and brown sugar to the cream cheese. Beat until well combined and smooth. The brown sugar adds depth of flavor that complements the pumpkin perfectly.
Mix in the egg yolk and vanilla extract, beating until just incorporated. In a separate small bowl, combine all the spices – cinnamon, nutmeg, cloves, ginger, and salt. Add this spice mixture to the pumpkin mixture and beat until everything is evenly distributed.
The filling should be smooth, creamy, and aromatic with all those wonderful fall spices. Taste and adjust the spices if desired – some people prefer more cinnamon or a touch more nutmeg.
Preparing the Crescent Dough
Preheat your oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper. Remove the crescent roll dough from the tube and separate it into 8 individual triangles along the perforated lines.
On a clean work surface, gently stretch each triangle slightly to make it a bit larger – this gives you more room for filling and makes shaping easier. Be careful not to tear the dough.
Shaping Your Pumpkin Pastries
Place about 2 tablespoons of the pumpkin cream cheese filling in the center of each crescent triangle, leaving space around the edges for sealing. Don’t overfill, as this can cause the pastries to burst open during baking.
Starting from the wide end of the triangle, carefully roll the dough around the filling, tucking in the sides as you go. You want to create a small, rounded package that resembles a pumpkin shape rather than a traditional crescent roll.
Gently roll each filled pastry between your palms to create a more rounded, pumpkin-like shape. Place them seam-side down on your prepared baking sheet, spacing them about 2 inches apart.
Creating the Pumpkin Look
Using kitchen twine or unflavored dental floss, carefully tie each pastry around its middle and then again perpendicular to the first tie, creating the classic pumpkin segment look. The ties should be snug but not so tight that they cut through the dough.
Alternatively, you can use a knife to make shallow indentations from top to bottom around each pastry to create pumpkin ridges, though the twine method creates more pronounced lines.
Push a pretzel stick into the top of each pastry to create a stem. The pretzel will bake right into the dough and become part of the finished pastry.
Baking to Golden Perfection
Brush the tops and sides of each pumpkin pastry with the beaten egg. This egg wash will give them a beautiful golden color and slight shine when baked.
Bake for 15 to 18 minutes, or until the pastries are golden brown and sound hollow when gently tapped. The filling should be set but still creamy inside.
Remove from the oven and immediately brush with melted butter while still warm. If desired, sprinkle lightly with cinnamon sugar for extra sweetness and a lovely sparkle.
Cooling and Serving
Let the pumpkin pastries cool on the baking sheet for about 5 minutes before carefully removing the kitchen twine if you used it. The twine should come off easily, leaving behind perfect pumpkin ridges.
Allow the pastries to cool for another 10 minutes before serving. They’re delicious warm or at room temperature. The filling will be very hot immediately after baking, so be careful with that first bite.
Storage and Make-Ahead Tips
These pumpkin pastries are best enjoyed fresh but can be stored covered at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days and warm gently in a low oven before serving.
You can prepare the filling up to 2 days in advance and keep it refrigerated. You can also assemble the pastries a few hours ahead and refrigerate them before baking – just add a few extra minutes to the baking time if they go into the oven cold.
These charming treats make wonderful additions to fall brunch spreads, Halloween parties, or Thanksgiving dessert tables. Their adorable appearance never fails to bring smiles, and the creamy, spiced filling delivers all the cozy flavors of the season.
