A Short Story About the Recipe

When autumn arrives, I can’t help but feel inspired by the cozy flavors of the season. One of my favorite traditions is baking treats that bring warmth to family gatherings, especially around Halloween and Thanksgiving. These crescent pumpkins with cream cheese and pumpkin pie filling are the perfect example of how something simple can feel festive and memorable. The first time I made them, I was hosting a fall brunch, and they quickly became the highlight of the table. Shaped like little pumpkins, golden and soft, they carried the comforting aroma of cinnamon, nutmeg, and pumpkin that filled my kitchen. I still remember how everyone reached for seconds, and since then, I’ve made them countless times, each bake reminding me of that special day.

Why You Will Love This Recipe

You will love these crescent pumpkins because they combine two classic flavors—cream cheese and pumpkin—wrapped in buttery crescent dough that bakes into golden, flaky perfection. They are festive enough for a holiday table yet simple enough for a casual family breakfast. Every bite offers a balance of creamy sweetness and spiced pumpkin warmth, making them a true crowd-pleaser. They are also portable and easy to serve, which makes them ideal for potlucks, parties, or school events.

Versatile

This recipe works for breakfast, dessert, or even a snack. You can adjust the filling to suit your taste—add extra spices for more warmth, or drizzle them with a simple glaze for extra sweetness. You can also prepare them in advance and bake just before serving, which makes them perfect for entertaining.

Affordable

One of the best things about these crescent pumpkins is how budget-friendly they are. Using store-bought crescent dough keeps the preparation simple and cost-effective, while cream cheese and canned pumpkin pie filling are affordable pantry staples. With just a few ingredients, you can create something that looks impressive without spending much.

Ingredients for the Recipe

2 cans refrigerated crescent roll dough
1 package cream cheese, softened
1 cup pumpkin pie filling
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 egg, beaten (for egg wash)
Mini pretzel sticks (for stems)
Green icing or candy (for optional pumpkin “leaves”)

How to Prepare This Recipe

Baking crescent pumpkins with cream cheese and pumpkin pie filling is a joyful and straightforward process. With just a few pantry staples and some creativity, you can prepare a festive treat that will impress guests without demanding hours in the kitchen. The combination of crescent dough, spiced pumpkin, and smooth cream cheese creates an indulgent filling wrapped inside a golden shell. Once shaped into pumpkins, they become as beautiful as they are delicious.

The preparation requires only basic kitchen tools, which makes it a recipe anyone can manage. Even if you are new to baking, these little pumpkins will come together with ease. Children can also help with shaping the dough or adding the stems, turning this recipe into a fun family activity. Whether for a holiday brunch, a Halloween party, or simply a cozy autumn afternoon, these crescent pumpkins always deliver a memorable bite.

Step-by-Step Instructions for Preparation

Prepare the filling: In a mixing bowl, combine softened cream cheese, pumpkin pie filling, sugar, cinnamon, and nutmeg. Mix until smooth and creamy. Set aside while you prepare the dough.
Unroll the crescent dough: Open the cans of refrigerated crescent dough and gently separate them into individual triangles. For best results, work on a lightly floured surface to prevent sticking.
Fill each crescent: Place a spoonful of the pumpkin-cream cheese mixture in the center of each triangle. Be careful not to overfill, as too much filling can leak during baking.
Seal and shape: Fold the edges of the crescent dough over the filling, bringing them together to enclose the mixture. Pinch gently to seal the seams, then roll the filled dough into a smooth ball.
Create pumpkin shapes: Using a piece of kitchen string, gently tie it around each dough ball to create light indentations resembling pumpkin ridges. If you prefer, you can also use a knife to score shallow lines on the surface instead.
Add egg wash: Brush each shaped ball with beaten egg. This helps the pumpkins bake into a golden brown finish.
Bake: Place the shaped pumpkins on a baking sheet lined with parchment paper. Bake in a preheated oven at 375°F (190°C) for about 15–18 minutes, or until golden brown and puffed.
Add stems: Once baked, allow them to cool slightly. Insert a small piece of pretzel stick into the center top of each pumpkin to form the stem.
Optional decoration: For an added festive touch, pipe small leaves using green icing or place a green candy at the base of the stem.
Serve and enjoy: Serve warm or at room temperature. They are delightful on their own but can also be paired with coffee, tea, or hot chocolate.

Quick and Easy

One of the biggest advantages of this recipe is the convenience. Since crescent dough is ready-made, there is no need to prepare pastry from scratch. The filling takes just minutes to combine, and shaping the pumpkins is a fun, hands-on task. In under 30 minutes, you can have a tray of freshly baked treats ready to serve.

Customizable

This recipe is highly adaptable. If you want a sweeter filling, add more sugar or a drizzle of maple syrup. For a stronger spice profile, increase the cinnamon and nutmeg or add a pinch of ground ginger. You can also experiment with fillings—swap pumpkin pie filling for apple butter, sweet potato purée, or even chocolate hazelnut spread for a different seasonal twist. For a savory variation, reduce the sugar, add herbs, and use a cream cheese and spinach mixture.

Popular with Many People

These crescent pumpkins are guaranteed to appeal to all ages. Children love the fun pumpkin shape and sweet flavor, while adults appreciate the comforting combination of pumpkin spice and cream cheese. Because they are handheld, they make serving simple, and they are always the first treats to disappear from the table. Their festive look and versatile flavor make them a reliable choice for gatherings, family breakfasts, or seasonal celebrations.

Pumpkin Pie Crescent Rolls with Cream Cheese Filling

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These crescent pumpkins are festive, golden pastries filled with a creamy pumpkin and cream cheese mixture. They are easy to prepare, perfect for autumn gatherings, and shaped like little pumpkins with pretzel stems for an extra seasonal touch.

Author: Lura Skye
Prep Time: 15
Cook Time: 18
Total Time: 33 minutes
Yield: 16 1x

Instructions

In a medium bowl, mix the softened cream cheese, pumpkin pie filling, sugar, cinnamon, and nutmeg until smooth. Set aside.
Open the crescent roll dough and separate it into individual triangles. Work on a lightly floured surface to avoid sticking.
Place a spoonful of the pumpkin-cream cheese mixture in the center of each triangle. Do not overfill to prevent leakage.
Fold the edges of the dough over the filling, pinching the seams tightly to seal. Roll each filled dough piece into a ball.
To create pumpkin ridges, tie a piece of kitchen string loosely around the dough ball or score shallow lines with a knife.
Place the balls seam side down on a parchment-lined baking sheet.
Brush the tops with the beaten egg for a golden finish.
Bake in a preheated oven at 375°F (190°C) for 15–18 minutes, or until golden brown.
Let the pumpkins cool slightly, then insert a pretzel stick into the top of each as the stem.
Decorate with green icing or candy leaves if desired. Serve warm or at room temperature.

Notes

Avoid overstuffing the crescents to keep the filling inside.

The pumpkins can be made ahead of time and refrigerated before baking.

Leftovers can be stored in an airtight container and reheated in the oven.

FAQs

Can I make these crescent pumpkins ahead of time?
Yes, you can prepare the filling and shape the dough a few hours ahead of baking. Store them covered in the refrigerator, then bake just before serving for the best texture and flavor.

Can I freeze these after baking?
Absolutely. Once cooled, place the baked pumpkins in an airtight container or freezer bag. They can be frozen for up to one month. Reheat in the oven at a low temperature until warmed through.

What if I don’t have pumpkin pie filling?
You can make your own by combining canned pumpkin purée with sugar and spices such as cinnamon, nutmeg, and cloves. Adjust sweetness to taste.

Can I use reduced-fat cream cheese?
Yes, reduced-fat cream cheese works well in this recipe. However, the texture may be slightly softer than full-fat cream cheese.

How do I prevent the filling from leaking out?
Be sure not to overfill the dough. Pinch the seams firmly to seal the edges, and place the sealed side down on the baking sheet.

Can I serve these cold?
While they are most delicious when warm, you can also enjoy them at room temperature. The creamy filling remains flavorful and satisfying either way.