Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Separate crescent roll dough into triangles. Shape each triangle into a ball and flatten slightly.
3. Wrap kitchen twine loosely around each ball, creating 6–8 pumpkin-like sections, tying at the top.
4. Brush dough with beaten egg wash. Bake for 15–18 minutes, or until golden brown. Let cool, then remove twine.
5. In a mixing bowl, beat cream cheese, pumpkin puree, sugar, pumpkin pie spice, and vanilla until smooth and creamy.
6. Slice each pumpkin horizontally. Spoon or pipe the filling onto the bottom half, then replace the top.
7. Add a dollop of whipped cream on top and sprinkle lightly with cinnamon. Insert a pretzel or cinnamon stick in the center for the stem.

Variations :

• Swap pumpkin pie spice for a mix of cinnamon and nutmeg if you prefer a milder flavor.
• Add crushed graham crackers to the filling for extra texture.
• Drizzle with caramel sauce before serving for extra indulgence.

Tips :

• Make sure to tie the twine loosely to avoid cutting into the dough as it bakes.
• If serving warm, fill just before serving so the cream cheese mixture doesn’t melt too much.
• For a shortcut, use pre-made pumpkin pie filling instead of plain puree and sugar.