Crescent Pumpkins Cream Cheese Delight

Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling are my absolute favorite treat when those first crisp leaves fall. You get buttery crescent dough layered with tangy cream cheese and a sweet spiced pumpkin center. Each one bakes up into a golden little pumpkin you can hold in your hand perfect for autumn gatherings or a cozy treat to share.

I first made these for my daughter’s Halloween party and they vanished before I could get a second bite. Now even the neighbors ask for the recipe when October rolls around.

Ingredients

• Crescent roll dough: Offers flaky texture and is simple to work with Choose name brands for best rise and flavor
• Cream cheese: Brings creamy tang Use full-fat blocks for richest results
• Sugar: Provides needed sweetness and helps fillings caramelize when baked Opt for pure cane sugar if available
• Vanilla extract: Deepens sweetness Real vanilla makes a difference in both fillings
• Pumpkin puree: Forms the base for pie filling Choose pure pumpkin not pie mix and drain well to prevent soggy dough
• Corn starch: Keeps the pumpkin filling thick and sliceable Make sure it is blended in fully
• Spices (cinnamon, ginger, nutmeg, allspice): Give a true pumpkin pie flavor Use fresh or high quality spices for best aroma
• Egg yolk: Enriches and binds the pumpkin filling Opt for a large fresh egg
• Butter: Brushed on top creates beautiful browning and enhances flavor Use real butter for classic taste

Instructions

Drain the Pumpkin:

Spread several layers of paper towels and place the pumpkin puree on top Cover with more towels and gently press for several minutes until most moisture is absorbed Set aside

Preheat and Prep:

Set your oven to three seven five degrees Fahrenheit one nine zero Celsius and line a baking sheet with parchment

Mix Pumpkin Filling:

Combine the drained pumpkin puree egg yolk brown sugar granulated sugar corn starch cinnamon ginger nutmeg and allspice in a medium bowl Stir until everything is smooth and no streaks remain

Make Cream Cheese Filling:

In a separate bowl blend softened cream cheese with two tablespoons sugar and vanilla Mix until creamy and lump free

Prepare Dough:

Unroll crescent dough and separate into four rectangles Pinch seams closed so you have four solid sheets Use a sharp knife to cut each in half so you have eight squares

Fill the Dough:

Take one dough square and gently stretch the edges Spoon one generous tablespoon of cream cheese mixture in the center Add a tablespoon of pumpkin filling on top

Seal and Shape:

Gather the corners of the dough up and over the filling Pinch and press edges tightly to seal into a ball

Form Pumpkin Segments:

Wrap each dough ball with a long strand of kitchen twine so it divides the ball into eight pumpkin like segments Tie gently and place seam side down on prepared baking sheet

Butter and Bake:

Brush each dough ball generously with melted butter Bake in preheated oven for eighteen to twenty two minutes until deep golden brown

Cool and Finish:

Let pumpkins cool completely on a rack Cut and carefully remove the twine Insert a pretzel stick in the top of each to look like a pumpkin stem

Serve and Enjoy:

Arrange on a platter and serve warm or at room temperature Each pumpkin has a soft center with spiced and tangy taste that truly tastes like fall

My favorite part is adding the twine and revealing the perfect pumpkin shape when you cut it off The scent of baking pumpkin and cinnamon brings back memories of baking with my mom every October We used to sneak tastes right from the baking sheet grinning at the little stems on top

Storage Tips

Let baked pumpkins cool completely then store in an airtight container Refrigerate up to three days If you want to enjoy them warm give a quick zap in the microwave for ten seconds or place in a low oven until heated through They also freeze well for up to two months just thaw overnight in the refrigerator and warm before serving

Ingredient Substitutions

For a dairy free version use plant based cream cheese and melted coconut oil in place of butter No pumpkin puree Try sweet potato puree for a similar result Any basic refrigerated dough can stand in for crescent rolls if needed You can get creative with the stem by trying pecan halves cinnamon sticks or even a thin slice of candied ginger

Serving Suggestions

Serve these little pumpkins as a snack with coffee or chai tea They shine at Halloween parties next to caramel apples or dipped in maple glaze You can also offer them as a seasonal breakfast pastry alongside fresh fruit for a festive start to the day

Cultural and Seasonal Notes

Pumpkins have long symbolized autumn abundance and hospitality Making pumpkin shaped treats is a fun way to participate in fall traditions These crescent pumpkins blend American love for pumpkin pie with the playful spirit of seasonal baking It is a dish that makes adults smile and brings fall magic to kids

Seasonal Adaptations

Swap in sweet potato puree for pumpkin if that is what you have on hand Dust finished pumpkins with powdered sugar for extra festivity Consider adding a bit of orange zest to the cream cheese for a citrus twist

Success Stories

I have had friends bring these to bake sales where they sold out within the hour Once my niece made a gluten free batch and said they were the highlight of her Friendsgiving feast They have even become my go to teacher gift when the leaves start falling everyone adores their cute shape and cozy flavor

Freezer Meal Conversion

To freeze assemble and bake as directed then cool completely Wrap each one individually in plastic or parchment and pop in a freezer bag When ready to serve thaw overnight in the fridge Warm in a three fifty degree oven until heated through They turn out just as flaky and soft as the day you baked them

Enjoy these warm from the oven or save a batch for cozy mornings ahead. They bring autumn cheer to any table.

Common Recipe Questions

→ How do I prevent the pumpkins from getting soggy?

Be sure to thoroughly drain the pumpkin puree using paper towels before mixing it for the filling to avoid excess moisture in the dough.

→ What can I use instead of pretzel sticks for the stems?

Pecan halves or cinnamon sticks serve as fun alternatives to pretzel sticks for the pumpkin stems.

→ Can I make any part of these ahead?

You can prepare both cream cheese and pumpkin fillings in advance and refrigerate them until assembly.

→ Is there a way to make the pumpkin segments without twine?

Shape segments by gently pressing the dough balls with a butter knife to mimic pumpkin lines if you don't have twine.

→ How long should I bake the pastries?

They usually take 18–22 minutes in a 375°F oven, or until golden brown on top and cooked through.

→ What is the best way to serve them?

Let the pastries cool slightly, remove the twine, add stems, and serve them warm for best texture and flavor.