These Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling are the perfect combination of festive presentation and irresistible flavor. The flaky crescent dough is baked into adorable pumpkin shapes, then filled with a luscious, pumpkin-spiced cream cheese filling that tastes just like fall in every bite.
They’re fun to make, especially for autumn gatherings, Halloween parties, or Thanksgiving dessert tables. The process of shaping them with twine into pumpkins adds a charming seasonal touch that makes them look as good as they taste.
The creamy filling blends tangy cream cheese with sweet pumpkin puree and warm pumpkin pie spice, making every mouthful decadent yet comforting. Topped with a dollop of whipped cream, a sprinkle of cinnamon, and a pretzel or cinnamon stick stem, they’re as pretty as they are delicious.
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Whether you serve them chilled for a firm filling or warm for a softer, gooey texture, these crescent pumpkins are bound to be a hit with family and friends.
Servings: 8
Total Time: 40 minutes
Ingredients :
- 2 cans refrigerated crescent roll dough
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- Whipped cream for topping
- Cinnamon for garnish
- Pretzel sticks or cinnamon sticks for stems
Instructions:
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