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Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 28 reviews
  • Author: Diane
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 crescent pumpkin pastries
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling are a delightful and festive treat perfect for fall gatherings and holiday celebrations. They combine creamy pumpkin pie-flavored filling with buttery crescent roll dough, shaped into adorable pumpkin forms and baked to golden perfection. Garnished with optional green candy melts or icing stems and a dusting of powdered sugar, these sweet pastries capture the essence of autumn in every bite.

Ingredients

Scale

Dough

  • 1 can refrigerated crescent roll dough

Filling

  • 1 package (8 oz) cream cheese, softened
  • 1 cup pumpkin pie filling
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice

Egg Wash

  • 1 egg yolk

Optional Decoration

  • Green candy melts or icing for stems
  • Powdered sugar for dusting

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Prepare Filling: In a mixing bowl, combine the softened cream cheese, pumpkin pie filling, granulated sugar, vanilla extract, and pumpkin pie spice. Mix thoroughly until you obtain a smooth and creamy consistency.
  3. Roll Out Dough: Unroll the refrigerated crescent roll dough and separate it into 8 individual triangles, which will serve as the base for each pumpkin.
  4. Fill the Dough: Place a generous spoonful of the pumpkin-cream cheese filling in the center of each crescent triangle, ensuring enough filling without overstuffing to prevent leakage.
  5. Form the Pumpkins: Starting from the wide end of each triangle, roll the dough towards the pointed end to enclose the filling completely. Pinch the sides securely to seal the edges and encase the filling.
  6. Shape the Pumpkins: Gently press the sides of each rolled crescent to create a rounded pumpkin shape, giving them a plump and festive appearance.
  7. Apply Egg Wash: Whisk the egg yolk in a small bowl and brush it over the tops of the shaped crescents to achieve a beautiful golden-brown finish during baking.
  8. Bake: Arrange the crescent pumpkins on the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until they are puffed and golden brown.
  9. Cool: Remove the baked pastries from the oven and allow them to cool on the baking sheet for about 5 minutes, so they firm up slightly for easier handling.
  10. Decorate: If desired, melt green candy melts or prepare green icing and pipe or drizzle it onto the crescent pumpkins to create stem effects. Optionally, dust with powdered sugar for a touch of sweetness and a pretty finish.

Notes

  • Ensure the cream cheese is softened for easier mixing and a smoother filling texture.
  • Do not overfill the crescent dough triangles to prevent filling from leaking during baking.
  • Use parchment paper or a silicone baking mat to prevent sticking and promote even browning.
  • Let the crescent pumpkins cool slightly before decorating to avoid melting the candy melts or icing.
  • These pastries are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.

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Find it online: https://savorytablerecipes.com/crescent-pumpkins-with-cream-cheese-and-pumpkin-pie-filling-recipe/