Step-by-Step Instructions
Preheat the Oven – Set your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Make the Cream Cheese Layer – In a bowl, beat together the softened cream cheese and powdered sugar until smooth. Set aside.
Mix the Pumpkin Filling – In another bowl, stir together pumpkin purée, brown sugar, and pumpkin pie spice. Taste and adjust sweetness or spice to your preference.
Assemble the Pumpkins –
Unroll the crescent dough and separate it into squares (press seams together if needed).
Place a spoonful of cream cheese mixture in the center, then top with a spoonful of pumpkin filling.
Gently fold the corners of the dough over the filling, pinching the edges to seal.
Shape into a ball and lightly press lines around the sides with a knife or kitchen string to resemble pumpkin ridges.
Add Egg Wash – Brush the tops with beaten egg for a golden finish.
Bake – Place on the prepared baking sheet and bake for 15–18 minutes, until puffed and golden brown.
Finish the Look – Once slightly cooled, insert a pretzel stick or pecan half into the top to create a stem.
Serving Ideas
These Crescent Pumpkins are delicious warm from the oven, but they can also be served at room temperature. Pair them with a drizzle of caramel sauce, a dusting of cinnamon sugar, or even a dollop of whipped cream. They make a delightful individual dessert, so guests can simply grab and enjoy.
A Seasonal Showstopper
Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling capture the essence of fall in every bite. They’re festive enough to impress, yet easy enough for a weeknight baking project. Whether you serve them at a holiday gathering or simply bake them to enjoy with a cozy cup of tea, these little pumpkin-shaped treats are bound to become a new seasonal favorite.
