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Crescent Pumpkins with Cream Cheese and Pumpkin Pie

Crescent Pumpkins with Cream Cheese and Pumpkin Pie Bliss

Delight in these Crescent Pumpkins with Cream Cheese and Pumpkin Pie, a whimsical treat perfect for fall gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 package Crescent Roll Dough Use refrigerated for quick preparation
For the Cream Cheese Filling
  • 5 oz Cream Cheese Substitute with vegan cream cheese for dairy-free
  • 2 tbsp Sugar
  • 1 tsp Vanilla Extract Can be omitted if desired
For the Pumpkin Filling
  • ¾ cup Pumpkin Puree Drain excess moisture
  • 1 tbsp Corn Starch Arrowroot powder is a great alternative
  • 2 tbsp Light-Brown Sugar
  • 2 tbsp Granulated Sugar
  • ¾ tsp Ground Cinnamon
  • ¼ tsp Ground Ginger
  • ¼ tsp Nutmeg
  • ⅛ tsp Allspice
For Binding
  • 1 large Egg Yolk Replace with a flax egg for vegan version
For Brushing
  • 2 ½ tbsp Melted Butter Gives a tasty sheen

Equipment

  • oven
  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Whisk
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Drain the pumpkin puree to remove excess moisture, using paper towels to pat it dry (about 5 minutes).
  2. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  3. In a large bowl, combine drained pumpkin puree, egg yolk, sugars, corn starch, and spices. Blend thoroughly until smooth (about 2-3 minutes).
  4. In a separate bowl, beat cream cheese, sugar, and vanilla together until fluffy (around 2-3 minutes).
  5. Unroll the crescent roll dough gently, separating it into rectangles. Cut each rectangle into squares (3-4 inches each).
  6. Place a tablespoon of cream cheese filling and a tablespoon of pumpkin filling at the center of each square, folding corners over and pinching to seal.
  7. Wrap each filled square with kitchen twine loosely, creating the pumpkin shape.
  8. Brush each pumpkin-shaped dough piece with melted butter and place on the prepared baking sheet. Bake for 18-22 minutes until golden brown.
  9. Cool slightly on a wire rack, snip the twine, and garnish with a pretzel stick for decoration.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 5gVitamin A: 400IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Ensure to drain pumpkin thoroughly to avoid sogginess, and use fresh spices for the best flavor.

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