When autumn rolls in, pumpkin takes center stage in kitchens everywhere. From pies to lattes, it seems there’s no end to the creative ways to use this seasonal favorite. But if you’re looking for a dessert that’s as charming as it is delicious, Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling are a must-try.
These adorable pumpkin-shaped pastries bring together the buttery flakiness of crescent dough, the tangy richness of cream cheese, and the cozy spice of pumpkin pie filling. Perfect for fall gatherings, Halloween parties, or Thanksgiving dessert tables, they’re festive, fun, and surprisingly easy to make.
Why This Recipe Works
Simple ingredients, big flavor – Store-bought crescent rolls save time while still baking up golden and flaky.
Perfect balance – Cream cheese adds a silky tang that complements the spiced pumpkin filling.
Eye-catching presentation – Shaping them into little pumpkins makes them irresistible at any holiday spread.
Ingredients You’ll Need
2 tubes refrigerated crescent roll dough
1 package (8 oz) cream cheese, softened
½ cup powdered sugar
1 cup canned pumpkin purée (not pumpkin pie mix)
⅓ cup brown sugar
1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
1 egg yolk (for sealing edges)
1 egg (beaten, for egg wash)
Pretzel sticks or pecan halves (for the pumpkin “stem”)
Step-by-Step Instructions
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