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
Scale
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.