Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling
Delight in these Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling—perfect for fall festivities! Try this fun recipe today.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 oz. refrigerated crescent rolls
- ¾ cup pumpkin puree
- 1 egg yolk
- 5 oz. softened cream cheese
- 2 tablespoons light-brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon corn starch
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 1/8 teaspoon allspice
- 2 ½ tablespoons melted butter
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Drain the pumpkin puree using paper towels to remove excess moisture.
- In a bowl, mix drained pumpkin puree with egg yolk, brown sugar, granulated sugar, corn starch, and spices until smooth.
- In another bowl, blend cream cheese with sugar and vanilla extract until creamy.
- Unroll and cut crescent roll dough into squares; fill each square with cream cheese filling followed by pumpkin filling.
- Pinch corners of the dough together to seal; shape into pumpkins using kitchen twine if desired.
- Brush with melted butter before baking for 18-22 minutes until golden brown.
Nutrition
- Serving Size: 1 piece (30g)
- Calories: 95
- Sugar: 6g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg