Description
Flaky, festive pumpkin-shaped pastries filled with a cozy blend of cream cheese and pumpkin pie spice—perfect for autumn gatherings.
Ingredients
Scale
- 2 tbsp brown sugar
- 1/2 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1 can refrigerated crescent roll dough (8-count)
- 4 oz cream cheese, softened
- 1/2 cup canned pumpkin purée
- 1 egg (for egg wash)
- Orange food coloring (optional)
- Pretzel sticks or green candy (optional)
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Mix cream cheese, pumpkin purée, brown sugar, pumpkin pie spice, and vanilla until smooth.
- Unroll crescent dough and seal seams if needed. Cut into 8 portions.
- Spoon about 1 tbsp of filling into the center of each piece.
- Fold and shape into pumpkins. Score ridges with a toothpick or knife.
- Beat egg with orange food coloring. Brush each with the egg wash.
- Bake for 12–15 minutes or until golden brown.
- Cool slightly. Add pretzel stick or candy for stem if desired.
Notes
- Use crescent dough sheets for easier shaping.
- Chill dough briefly for cleaner pumpkin shapes.
- Substitute pumpkin pie spice with cinnamon and nutmeg if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pumpkin
- Calories: 160
- Sugar: 6g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: crescent pumpkins, fall desserts, pumpkin cream cheese, crescent roll snacks, Halloween brunch ideas