Crescent Pumpkins with Cream Cheese & Pumpkin Pie Filling — Easy Thanksgiving Dishes

Pumpkin Pie Filling gets a flaky hug in these irresistible little pastries — meet Crescent Pumpkins with Cream Cheese & Pumpkin Pie Filling, a playful, crowd-pleasing treat that screams fall. They’re buttery, stuffed, and finished with a tiny “stem” so they look like mini pumpkins. Cute, right? Let’s rewrite the whole recipe into fresh words.

Crescent Pumpkins Stuffed with Pumpkin Pie Filling

What makes these crescent pumpkins so irresistible

These bites combine tender, golden pastry with a creamy, spiced center — cream cheese adds tang, pumpkin brings cozy warmth, and the pretzel stem gives a salty crunch. They’re handheld, festive, and perfect for holiday grazing boards or an easy Dessert For Dinner when you want something special without fuss. Who can resist edible mini pumpkins at a party?

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Ingredients (clean, brief, and explained)

Dough

• 8 oz refrigerated crescent roll dough — quick, flakier-than-you’d-expect pastry.

Cream cheese center

• 5 oz cream cheese, softened — makes the filling silky and tangy.
• 2 Tbsp granulated sugar — just a touch of sweet.
• 1 tsp vanilla extract — lifts flavors.

Pumpkin filling

• ¾ cup pumpkin puree — use plain puree, not sweetened pie filling.
• 1 Tbsp cornstarch — helps the pumpkin thicken so the crescents aren’t runny.
• 2 Tbsp packed light brown sugar — depth and molasses notes.
• 2 Tbsp granulated sugar — balances spices.
• ¾ tsp ground cinnamon, ¼ tsp ginger, ¼ tsp nutmeg, 1/8 tsp allspice — the classic spice blend.
• 1 egg yolk — enriches and helps set the pumpkin.
• ½ tsp vanilla extract — rounds it all out.

Finish

• 2½ Tbsp melted butter — for brushing so they brown beautifully.
• Pretzel sticks (or pecan halves / cinnamon sticks) — for stems and crunch.

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Step-by-step (short & action-oriented)

1. Drain and prep the pumpkin. Lay the pumpkin puree on a couple of paper towels and press lightly to remove extra moisture — this prevents soggy pastries.
2. Preheat & prep. Heat the oven to 375°F (190°C). Line a baking sheet with parchment.
3. Mix the pumpkin filling. Whisk pumpkin, egg yolk, both sugars, cornstarch, vanilla, and the spices until smooth. Set aside.
4. Make the cream cheese filling. Beat softened cream cheese with sugar and vanilla until smooth and airy.
5. Unroll and cut the dough. Separate crescent rectangles and seal perforations to create four rectangles. Slice each rectangle in half — you’ll have eight squares. Slightly stretch each square to make room for filling.
6. Fill. Spoon ~1 Tbsp cream cheese into the center of each square, top with ~1 Tbsp pumpkin mixture. Don’t overfill.
7. Seal into balls. Pinch the edges up and around to form tight little dough balls, fully enclosing the filling.
8. Form pumpkin segments. Wrap each ball loosely with kitchen twine or butchers’ string in 8 segments to create pumpkin ridges — tie gently so dough can expand.
9. Brush & bake. Place on the sheet, brush with melted butter, and bake 18–22 minutes until golden.
10. Finish. Cool a few minutes, snip the twine carefully, and insert a pretzel stick (or pecan half/cinnamon stick) as the stem.

Bold tip: Seal edges firmly — that prevents leaks in the oven.

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Quick pro tips for perfect results

• Room-temperature cream cheese blends smoother; don’t skip it.
• Drain pumpkin puree well — moisture is the enemy of flaky pastry.
• Chill the filled balls briefly (10–15 min) if you worry about leakage — it helps them hold shape.
• Watch the oven near the end; small pastries can brown quickly.
• Use twine loosely — tie too tight and the dough will split.

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Variations & fun twists

• Peanut-butter lovers: add a small spoonful of peanut butter with the cream cheese for a cheeky Reese’s Recipes vibe.
• Boozy glaze: whisk a little powdered sugar with Blue Curacao for a playful, colorful drizzle (adults only).
• Savory-sweet: fold a pinch of smoked paprika into the pumpkin for an unexpected edge.
• Gluten-free: use a gluten-free crescent or puff pastry alternative — still tasty, just slightly different texture.
• Mini version: make smaller rounds for bite-sized party snacks — great for Baking Sweets trays.

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Best ways to serve

Serve warm straight from the oven or at room temperature on a fall platter. Pair with coffee, hot cider, or a light dessert wine. For a clever twist, plate alongside spiced whipped cream or a little maple drizzle — instant Pumpkin Dessert upgrade.

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Storage & make-ahead

• Make-ahead: Assemble and chill on the sheet pan, covered, up to 24 hours; bake day-of.
• Refrigerate: Store leftovers in an airtight container for 2–3 days; rewarm for best texture.
• Freeze: Freeze baked pumpkins in a single layer, then transfer to a bag; reheat from frozen at 350°F until warmed through.

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FAQs

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Final notes

These Crescent Pumpkins are a brilliant example of simple Fall Cooking done right: minimal effort, maximum seasonal charm. They belong on any list of Thanksgiving Dishes that delight both kids and adults. Sneak them into your Pumpkin Recipes rotation and watch guests fight for the last one. Want a version inspired by Reese’s Recipes or a citrusy glaze with Blue Curacao? Say the word — I’ll draft the variations next.

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