Crescent Pumpkins Cream Cheese Filling (Print-Friendly Format)
Flaky crescent dough wraps pumpkin filling and cream cheese in adorable, fall-themed pastries for gatherings.
# Ingredients You’ll Need:
→ Crescent Roll Dough
01 -
227 grams refrigerated crescent roll dough
→ Cream Cheese Filling
02 -
140 grams cream cheese, softened
03 -
24 grams granulated sugar
04 -
5 millilitres vanilla extract
→ Pumpkin Pie Filling
05 -
180 millilitres pumpkin puree
06 -
8 grams corn starch
07 -
24 grams packed light brown sugar
08 -
24 grams granulated sugar
09 -
1.5 grams ground cinnamon
10 -
0.5 grams ground ginger
11 -
0.5 grams ground nutmeg
12 -
0.25 grams allspice
13 -
1 egg yolk
14 -
2.5 millilitres vanilla extract
→ For Brushing
15 -
35 grams unsalted butter, melted
→ Decoration
16 -
8 pretzel sticks, for stems
# How to Make It:
01 -
Spread several layers of paper towels and place pumpkin puree on top. Gently press with more paper towels to remove excess moisture. Set aside for several minutes.
02 -
Preheat oven to 190°C and line a baking tray with parchment paper.
03 -
In a bowl, thoroughly combine the drained pumpkin puree, egg yolk, brown sugar, granulated sugar, corn starch, cinnamon, ginger, nutmeg, allspice, and vanilla extract until smooth.
04 -
In a separate bowl, beat together softened cream cheese, sugar, and vanilla extract until creamy.
05 -
Unroll crescent dough and separate into four rectangles. Seal perforations, then cut each rectangle in half to create 8 equal squares.
06 -
Place a dough square on a work surface and gently stretch it. Add a heaping tablespoon of cream cheese filling in the center, followed by one tablespoon of pumpkin pie filling. Gather and pinch corners together to seal and form a sealed ball.
07 -
Wrap each filled dough ball with a long piece of kitchen twine, dividing the surface into eight segments. Position seam side down on lined baking tray.
08 -
Brush dough balls with melted butter and bake for 18–22 minutes until golden brown.
09 -
Allow to cool for several minutes, then gently snip and remove twine from each pumpkin.
10 -
Insert a pretzel stick into the top of each pumpkin to create a stem. Serve warm or at room temperature.
# Extra Tips:
01 -
Draining the pumpkin puree is essential to prevent soggy dough.
02 -
Both cream cheese filling and pumpkin pie filling can be made ahead and refrigerated.
03 -
If kitchen twine is unavailable, gently create pumpkin segments with a butter knife instead.
04 -
Substitute pretzel sticks with pecan halves or cinnamon sticks if desired.