Pumpkin Pie Crescent Rolls with Cream Cheese Filling
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.
- Prep Time: 15
- Cook Time: 18
- Total Time: 33 minutes
- Yield: 16 1x
Ingredients
Scale
- 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 (optional, for pumpkin “leaves”)
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.