Description
These flaky crescent pumpkins are stuffed with a luscious filling of cream cheese and pumpkin pie spice, then baked until golden. Perfect for cozy fall mornings or festive gatherings.
Ingredients
1 can crescent dough
8 oz cream cheese, softened
1 cup pumpkin puree
1 cup granulated sugar (or brown sugar)
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon vanilla extract
Melted butter for brushing
Optional: Cinnamon sugar for topping
Instructions
1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, mix cream cheese, pumpkin puree, sugar, cinnamon, nutmeg, and vanilla until smooth.
3. Unroll the crescent dough and separate into triangles. Pinch seams to create solid pieces if needed.
4. Spoon 1 tablespoon of filling onto the wide end of each triangle.
5. Fold dough around filling and shape into a pumpkin-like form.
6. Place on baking sheet, brush with melted butter, and sprinkle with cinnamon sugar if desired.
7. Bake for 12–15 minutes or until golden brown.
8. Cool for a few minutes and serve warm or at room temperature.
Notes
Make ahead and freeze unbaked pumpkins, then bake straight from frozen with a few extra minutes.
Add a small pretzel stick as a “stem” for a cute touch.
To lighten the recipe, use low-fat cream cheese and less sugar.
Serve with whipped cream or vanilla ice cream for dessert.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pumpkin
- Calories: 190
- Sugar: 14g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: crescent pumpkins, pumpkin cream cheese filling, fall snack, autumn appetizer, easy pumpkin dessert
