If you’re craving cozy fall baking, Crescent Pumpkins With Cream Cheese are the cutest and most delicious way to celebrate the season. These little golden parcels marry tangy cream cheese with warmly spiced pumpkin filling, wrapped in flaky crescent dough and finished with a pretzel stem — pumpkin season, meet snackable perfection.
Short, punchy intro: flaky dough + creamy center + spiced pumpkin = obsessed. Who’s ready to bake?
Why you’ll fall for these Crescent Pumpkins With Cream Cheese
These bites hit so many pleasing notes: crisp, buttery pastry on the outside, a smooth cream cheese cushion in the middle, and a warmly spiced pumpkin core that tastes like autumn in a forkful. They look adorably festive on a platter and travel well for potlucks or classroom parties.
Bold tip: Drain your pumpkin puree well — too much moisture ruins the texture. Trust me: squeeze, pat, and remove excess liquid.
The story behind the recipe
I first made these on a Sunday when the wind started pushing leaves across the yard. I wanted something playful — not a full pie, not another muffin — something with personality. Crescent rolls were in the fridge, cream cheese in the tub, and a can of pumpkin waiting. The first batch was an instant hit: flaky, cozy, and oddly whimsical with that little pretzel stem. Guests asked for the recipe. My kids called them “mini pumpkin pies you can hold.” Success.
Ingredients (what you’ll need — short blurbs)
- Crescent roll dough (8 oz can) — quick, flaky, easiest vessel for shaping.
- Cream cheese (5 oz, softened) — gives a tangy, silky center.
- Granulated sugar (2 tbsp) & vanilla (1 tsp) — sweeten and brighten the cream cheese.
- Pumpkin puree (¾ cup) — the star of the fall flavor. Drain well.
- Cornstarch (1 tbsp) — helps thicken the pumpkin filling so it doesn’t weep.
- Brown + granulated sugar — balance and caramel warmth.
- Spices: cinnamon, ginger, nutmeg, allspice — classic pumpkin pie notes.
- Egg yolk (1) — enriches the pumpkin filling and helps it set.
- Melted butter (for brushing) — gives the crust shine and flavor.
- Pretzel sticks or pecan halves for stems.
Quick pantry note: If you’re low on spices, pumpkin + a dash of cinnamon still tastes incredible.
How to make them — step-by-step (simple & clear)
- Drain the pumpkin. Put the puree between paper towels and press gently, or let it sit in a fine mesh for a few minutes. This prevents sogginess.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
- Mix pumpkin filling. In a bowl, whisk the drained pumpkin with the egg yolk, brown sugar, granulated sugar, cornstarch, and spices until smooth. Taste and adjust the spice level.
- Prepare cream cheese filling. Beat the softened cream cheese with the sugar and vanilla until silky.
- Unroll crescent dough. Seal perforations and cut each rectangle into two squares (you’ll get about 8). Stretch each square slightly.
- Fill. Add ~1 tablespoon cream cheese, then ~1 tablespoon pumpkin filling on top. Don’t overfill.
- Seal into balls. Bring corners together, pinch edges tightly to seal, and roll into a smooth ball.
- Create pumpkin shape. Wrap lightly with kitchen twine (loosely — you want the grooves, not cuts), dividing each ball into 6–8 segments to mimic a pumpkin.
- Brush with butter. Place on the pan, brush with melted butter, and bake 18–22 minutes until golden.
- Add stems. Cool slightly, snip the twine, and press a pretzel stick or pecan half into the top for the stem.
Pro tip: If you don’t want to use twine, press shallow indentations with the back of a spoon to make pumpkin ribs.
Pro tips for perfect results
- Drain pumpkin thoroughly. I’ll say it again — this is mission-critical.
- Room-temperature cream cheese mixes smoother and gives a lighter cream center.
- Seal edges tightly so the filling stays put. A little egg wash on seams helps glue them.
- Don’t overfill. Less is more — they puff and the filling softens during baking.
- Brush with butter before baking for golden, glossy crusts.
- Cool 5–10 minutes before cutting twine and adding stems so they hold shape.
Bold tip: Chill assembled crescents for 10–15 minutes before baking if your dough gets too warm — they’ll keep their shape better.
Variations to try (because creativity rules)
- Mini dessert pizzas: Instead of closing, flatten the squares and top with cream cheese + pumpkin, then bake open-faced.
- Savory switch: Swap pumpkin for a sweet potato + sage filling and omit sugar for a savory twist.
- Spiced caramel: Mix a spoonful of dulce de leche into the cream cheese for caramel notes.
- Nutty top: Press chopped toasted pecans onto the dough before baking.
- Vegan: Use vegan crescent dough, vegan cream cheese, and a flax egg in the pumpkin filling.
- Gluten-free: Use GF crescent-style dough or make small rounds from puff pastry GF sheets.
Best ways to serve
These are best warm from the oven with a dusting of powdered sugar or a quick drizzle of maple glaze. They pair beautifully with coffee, chai, or a mug of hot apple cider. Serve them on a platter for brunch, or in a box for a lovely autumn gift.
Serving idea: Make a “pumpkin bar” — mini pumpkins, whipped cream, caramel drizzle, and chopped nuts so guests can customize.
Storage & make-ahead tips
- Make-ahead: Assemble and refrigerate up to 24 hours. Bake straight from the fridge; add a couple extra minutes to baking time.
- Leftovers: Store cooled crescents airtight at room temp for 1 day, refrigerated up to 3 days. Reheat in a 325°F oven for 5–8 minutes to refresh flakiness.
- Freeze: Freeze baked crescents in a single layer, then transfer to a bag for up to 2 months. Reheat from frozen at 325°F until warm.
Quick tip: If you’re short on time, bake the crescents and freeze cooled ones. Warm them later and add fresh pretzel stems before serving.
Nutrition & a quick health note
These are a treat, but pumpkin brings vitamin A, fiber, and antioxidants to the table. If you want to lighten them, swap full-fat cream cheese for a lower-fat version or reduce sugar slightly in the pumpkin filling. Still: this is dessert—enjoy it.
FAQs (short & useful)
Can I use canned pumpkin pie filling?
Yes, but homemade lets you control spice and sweetness. Canned pie filling tends to be sweeter and softer; drain it slightly.
What if my crescent dough is tiny/huge?
Adjust filling amounts. You want the dough to fully wrap without splitting.
Can I skip the twine?
Totally. Use shallow spoon ribs or press with a bench scraper.
Are pretzel stems necessary?
No, but they’re cute. Use pecan halves or cinnamon sticks as alternatives.
How to prevent leaking?
Seal edges tightly, don’t overfill, and consider egg-washing seams.
Final thoughts (short & warm)
These Crescent Pumpkins With Cream Cheese are the kind of seasonal treat that looks like effort but practically makes itself. They’re festive, portable, and endlessly tweakable. Whether you’re feeding a crowd or just want a cozy treat for two, these little pumpkins hit the mark. Bake a tray, sip some cider, and watch the smiles happen.
Oh — and if you love this riff, try the other crowd-pleasers: Pumpkin Crescent Roll Recipes with a chocolate drizzle, or swap the filling for ricotta and honey for a lighter, Italian-style bite.
Keywords included (naturally, bolded)
You’ll find these phrases sprinkled through the guide so search engines and pumpkin lovers both nod in approval: Pumpkin Crescent Roll Recipes, Pumpkin Cresent Rolls Cream Cheeses, Pumpkin Recipes With Crescent Rolls, Crescent Roll Pumpkin, Pumpkin Recipes Crescent Rolls, Crescent Roll Pumpkin Rolls, Crescent Pumpkins With Cream Cheese And Pumpkin, Cream Cheese Pumpkin Pie Crescent Rolls.
Ready to bake? Grab the dough and let fall begin in your kitchen.
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Ultimate Crescent Pumpkins with Cream Cheese — Pumpkin Crescent Roll Recipes That Impress
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 crescent pumpkins 1x
- Category: Dessert
Description
A cozy autumn treat: buttery crescent dough pockets stuffed with a tangy cream-cheese center and a warmly spiced pumpkin mixture. They bake up golden, look adorable with a pretzel stem, and are perfect for parties or a seasonal snack.
Ingredients
Dough
- 8 oz refrigerated crescent roll dough (one standard can)
Cream cheese center
- 5 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
Pumpkin filling
- ¾ cup pumpkin puree (well drained)
- 1 tbsp cornstarch
- 2 tbsp packed light brown sugar
- 2 tbsp granulated sugar
- ¾ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- 1/8 tsp ground allspice
- 1 egg yolk
- ½ tsp vanilla extract
Finishing
- 2½ tbsp melted butter, for brushing
- Pretzel sticks, pecan halves, or cinnamon sticks for “stems”
Instructions
- Remove excess liquid from the pumpkin. Put the puree on a few layers of paper towel, fold the towels over, and press gently to extract moisture. Set aside.
- Heat the oven and line a tray. Preheat to 375°F (190°C). Cover a baking sheet with parchment paper.
- Mix the pumpkin filling. In a small bowl whisk the drained pumpkin with cornstarch, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, allspice, egg yolk, and vanilla until smooth and glossy.
- Make the cream-cheese layer. Beat the softened cream cheese with the 2 tablespoons of sugar and the vanilla until creamy and lump-free.
- Cut the dough into squares. Unroll the crescent dough and press together any perforations. Divide the sheet into four rectangles, then cut each into two so you have eight squares.
- Fill and seal. Stretch each square slightly, dollop about 1 tablespoon of cream-cheese mixture, then top with about 1 tablespoon of pumpkin mixture. Gather the dough up and pinch the seams to enclose the filling tightly, forming a smooth ball.
- Create the pumpkin look. Place the balls seam-side down on the baking sheet. Lightly wrap each with a loop of kitchen twine to form shallow grooves (or press grooves with the back of a spoon if you don’t have twine).
- Brush and bake. Brush each puff with melted butter. Bake 18–22 minutes, until the pastry is deep golden and set.
- Finish and garnish. Let cool briefly, snip and remove the twine, then press a pretzel stick, a pecan half, or a small cinnamon stick into the top for a stem.
Notes
- Handy Tips & Variations
- Don’t skip draining the pumpkin. Removing moisture prevents soggy pastry.
- Make ahead: Prepare both fillings and keep them chilled until assembly time.
- No twine? Press lines into the dough with the tines of a fork or the back of a spoon for the pumpkin ridges.
- Stem swaps: Use pecan halves, cinnamon sticks, or small pieces of breadstick if pretzels aren’t available.
- Vegan option: Substitute vegan cream cheese, a plant-based crescent dough, and use a flax “yolk” (1 tbsp flaxseed meal + 3 tbsp water) instead of the egg yolk.
- Gluten-free: Use a gluten-free crescent-style pastry or puff pastry alternative.
- Storage
- Store cooled pastries in an airtight container at room temperature for up to 24 hours or refrigerate for 2–3 days. Rewarm gently in a 325°F oven for a few minutes to refresh the crust.
