Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling

Here’s a Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling recipe that’s easy, festive, and perfect for fall treats or Halloween parties!

🎃 Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling

🕒 Prep Time: 15 minutes

🍽️ Cook Time: 12–15 minutes

🧁 Yield: 8 pumpkin-shaped pastries

📝 Ingredients:

• 1 can crescent roll dough (8-count, seamless if possible)

• 4 oz cream cheese, softened

• 1/4 cup pumpkin puree (not pumpkin pie mix)

• 2 tbsp brown sugar

• 1/2 tsp pumpkin pie spice

• 1/2 tsp vanilla extract

• 1 egg, beaten (for egg wash)

• Mini pretzel sticks or pecan halves (for stems)

• Cinnamon sugar (optional, for topping)

👩‍🍳 Directions:

1. Preheat oven to 375°F (190°C).
   Line a baking sheet with parchment paper.

2. Make the filling:
   In a bowl, mix:

   • Cream cheese

   • Pumpkin puree

   • Brown sugar

   • Pumpkin pie spice

   • Vanilla
     Stir until smooth and creamy.

3. Roll out crescent dough:
   If using regular crescent rolls, press the seams together to form one sheet. Cut into 8 circles using a biscuit cutter or glass (around 3 inches in diameter).

4. Assemble the pumpkins:

   • Place 1 tsp of filling in the center of 4 of the circles.

   • Top with another circle and seal edges by pressing gently with a fork.

   • Use a knife to lightly score lines on top to mimic pumpkin ridges (don’t cut all the way through).

5. Add stems:
   Insert a mini pretzel stick or pecan half at the top as the pumpkin “stem.”

6. Brush with egg wash.
   (Optional: Sprinkle with cinnamon sugar for a sweet finish.)

7. Bake for 12–15 minutes, or until golden brown.

8. Cool slightly before serving. Serve warm or at room temperature!

🧡 Optional Additions:

• Add mini chocolate chips or chopped pecans to the filling.

• Use a pumpkin-shaped cookie cutter for more defined shapes.

• Drizzle with maple glaze for a sweet touch.