Last October, a cold wind rattled the last golden leaves in my backyard, and I found myself watching the neighbor’s kids dart around in costumes, their laughter spilling over the fence. I had no reason to bake that day, but sometimes the smell of cinnamon and sweet pumpkin feels like the only way to keep autumn from slipping through your fingers.
I opened my pantry, and there it was — a tube of crescent roll dough I’d bought for “something” weeks ago. That’s how most of my favorite recipes start: with a nudge from the seasons and a bit of curiosity.
I remembered my mother’s way of turning ordinary ingredients into magic. She’d fold cream cheese into just about anything, swearing it could turn even the simplest pastry into a treat worth sharing. I also remembered the way her hands would move quickly yet gently, making sure the dough stayed light and tender. That memory was enough to make me pull out cream cheese, pumpkin puree, and a few warm spices.
By the time the oven door shut, the house smelled like a mix of a bakery and a cozy sweater. When I shaped each crescent into a tiny pumpkin, it wasn’t just a baking project — it felt like capturing the warmth of the season in a handful of dough. The first bite proved I’d made something worth repeating: creamy, spiced pumpkin filling wrapped in flaky pastry, with just enough sweetness to make you close your eyes and savor it.
This is the kind of recipe I’d serve to friends after a walk through crisp leaves, or to my grandkids when they’ve run in from playing outside with chilly fingers. Simple, cheerful, and just indulgent enough to feel special.
Short Description
Flaky crescent rolls filled with a smooth, spiced cream cheese and pumpkin mixture, shaped into charming mini pumpkins for a cozy, seasonal treat.
Key Ingredients
- 1 tube crescent roll dough
- 8 ounces cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 egg yolk (for egg wash)
Tools Needed
- Baking sheet
- Parchment paper or silicone baking mat
- Mixing bowl
- Hand mixer or whisk
- Pastry brush
- Spoon
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
Step 2: Prepare the Filling
In a mixing bowl, beat together cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla until smooth and creamy. Taste and adjust sweetness if needed.
Step 3: Fill the Dough
Unroll crescent roll dough and separate into triangles. Place a spoonful of pumpkin filling on the wide end of each piece.
Step 4: Shape into Pumpkins
Roll each triangle from the wide end toward the point. Gently curve the rolled dough into a rounded pumpkin shape, tucking edges underneath.
Step 5: Brush and Bake
Brush tops with egg yolk for a glossy, golden finish. Bake 12–15 minutes, until golden brown and flaky.
Step 6: Cool and Serve
Let cool slightly before serving so the filling sets. Enjoy warm or at room temperature.
Troubleshooting Tip: If the dough tears while rolling, pinch seams together gently.
Why You’ll Love This Recipe
Perfect Fall Flavor: Spiced pumpkin and creamy cheese in every bite.
Quick and Easy: From start to finish in under 30 minutes.
Adorable Presentation: The pumpkin shapes are festive for any autumn gathering.
Make-Ahead Friendly: Can be baked in advance and reheated before serving.
Kid-Approved: Fun to shape and even more fun to eat.
Mistakes to Avoid & Solutions
Using Cold Cream Cheese: Cold cream cheese won’t blend smoothly. Let it soften first.
Overfilling the Dough: Too much filling causes leaks during baking. Stick to a spoonful per roll.
Skipping the Egg Wash: This is what gives the pumpkins a golden, bakery-style look.
Not Sealing Edges: Gaps in dough can let the filling ooze out. Pinch seams before baking.
Baking Too Long: Overbaking dries out the pastry. Check at 12 minutes and watch closely.
Serving and Pairing Suggestions
Serve as part of a dessert table at fall gatherings.
Pair with a mug of hot apple cider or spiced chai.
Arrange on a platter with fresh cranberries for a holiday touch.
Offer with a drizzle of caramel sauce for extra indulgence.
Present family-style in the middle of the table for guests to grab.
Storage and Reheating Tips
Store cooled pastries in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate up to 4 days or freeze up to 1 month.
Reheat in a 300°F oven for 5–7 minutes to restore flakiness. Avoid microwaving, as it softens the pastry.
FAQs
1. Can I use homemade pumpkin puree?
Yes, just make sure it’s well-drained to avoid excess moisture in the filling.
2. Can I make these ahead of time?
Yes, assemble them and refrigerate for up to 4 hours before baking.
3. Can I use puff pastry instead of crescent rolls?
Yes, but adjust baking time to 15–18 minutes.
4. Do I have to shape them like pumpkins?
No, you can leave them as crescent shapes or fold into pockets.
5. Can I make them sweeter?
Add up to 1/4 cup more powdered sugar to the filling if you prefer a sweeter bite.
Tips & Tricks
Chill the filled crescents for 10 minutes before baking for cleaner shapes.
Use kitchen twine to lightly indent the dough before baking for a pumpkin-like ridge.
Add a small pretzel stick after baking for a “stem.”
Warm the pumpkin puree slightly to blend more easily with cream cheese.
For extra spice, sprinkle a pinch of cinnamon sugar on top before baking.
Recipe Variations
Apple Cream Cheese Filling: Replace pumpkin with 1 cup finely diced cooked apples and add cinnamon instead of pumpkin spice.
Chocolate Pumpkin: Stir 2 tablespoons cocoa powder into the filling for a richer flavor.
Maple Pecan: Add 2 tablespoons maple syrup and 1/4 cup chopped pecans to the filling.
Savory Pumpkin: Omit powdered sugar and add shredded cheddar and a pinch of sage for a savory appetizer.
Final Thoughts
Baking these crescent pumpkins feels like wrapping up all the best parts of fall and placing them right in your hands. I’ve made them for neighborhood get-togethers, book club afternoons, and quiet mornings when the only sound is the oven timer ticking away.
The act of shaping them, brushing them with egg yolk, and watching them puff and turn golden is a joy all its own. They’re humble, but in that way that makes you smile without thinking.
Crescent Pumpkins With Cream Cheese And Pumpkin Pie Filling
Print ThisIngredients
- 1 tube crescent roll dough
- 8 ounces cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 egg yolk (for egg wash)
Instructions
Step 1: Preheat
Heat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2: Mix Filling
Combine cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla until smooth. Taste and adjust sweetness.
Step 3: Add Filling
Unroll dough, separate into triangles, and place a spoonful of filling on the wide end.
Step 4: Shape
Roll from the wide end to the tip, then curve into a pumpkin shape with edges tucked under.
Step 5: Bake
Brush tops with egg yolk and bake for 12–15 minutes until golden.
Step 6: Serve
Cool slightly, then enjoy warm or at room temperature.
