There’s something truly magical about the arrival of fall. The leaves begin to change into warm hues of orange and red, the air turns crisp, and the scent of cinnamon, cloves, and pumpkin spice wafts through the kitchen. It’s during this cozy season that baking becomes more than just a hobby—it becomes a heartwarming ritual.
These Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling are the perfect tribute to autumn. Inspired by childhood memories of pumpkin patches and the joy of carving jack-o’-lanterns, this recipe transforms simple crescent rolls into delightful, pumpkin-shaped pastries filled with a creamy, spiced surprise. Whether you’re planning a weekend brunch, a Halloween party, or just want to cozy up with something sweet and festive, these crescent pumpkins will steal the show—and everyone’s hearts.
Why You’ll Love This Recipe
- Quick & Easy: With just a few ingredients and less than 30 minutes of total prep and bake time, this is a low-effort recipe with high reward.
- Kid-Friendly: Shaping the dough into pumpkins is a fun kitchen activity to share with little ones.
- Perfectly Balanced Flavors: The tangy cream cheese complements the warm pumpkin spice filling, all wrapped in buttery crescent dough.
- Festive Presentation: These cute pumpkin-shaped treats add charm to any fall gathering, from Thanksgiving dessert tables to cozy family mornings.
Ingredients
For the Crescent Pumpkins:
- 8 oz. refrigerated crescent rolls (1 standard tube)
For the Cream Cheese Filling:
- 5 oz. cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
For the Pumpkin Pie Filling:
- ¾ cup pumpkin puree
- 1 tablespoon corn starch
Optional Toppings:
- Cinnamon sugar (for sprinkling)
- Whipped cream or cream cheese glaze (for serving)
Directions
- Preheat and Prepare:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. - Make the Cream Cheese Filling:
In a small mixing bowl, combine the softened cream cheese, sugar, and vanilla extract. Mix until smooth and creamy. Set aside. - Make the Pumpkin Pie Filling:
In another bowl, stir together the pumpkin puree and corn starch until fully blended. This will help thicken the filling during baking. - Roll Out the Crescent Dough:
Unroll the crescent roll dough and separate it into 8 triangles along the perforated lines. Flatten each triangle slightly with your fingers or a rolling pin to give more space for the filling. - Fill and Fold:
Spoon a small amount (about 1 teaspoon) of cream cheese filling onto the wide end of each triangle, followed by a teaspoon of pumpkin filling. Fold the corners of the dough over the filling and pinch to seal, forming a rough pumpkin shape. You can gently round the edges to make it look more like a mini pumpkin. - Add the Pumpkin Ridges:
Using kitchen twine or string, gently tie around each filled crescent roll to create pumpkin “ridges.” Tie loosely—you don’t want to cut into the dough, just shape it. If you don’t have string, use a knife to lightly score curved lines for a similar effect. - Bake:
Place the pumpkins on the prepared baking sheet and bake for 12-15 minutes, or until golden brown and puffed. - Cool and Finish:
Let the pumpkins cool slightly before removing the string (if used). Optionally, sprinkle with cinnamon sugar or drizzle with a cream cheese glaze.
Serving Suggestions
These crescent pumpkins are incredibly versatile and can be enjoyed in a variety of ways:
- Breakfast or Brunch: Pair with a warm cup of coffee, chai, or spiced cider for a cozy autumn morning.
- Dessert: Serve with whipped cream or a scoop of vanilla ice cream for a delightful fall dessert.
- Snack: Great as an after-school snack or a sweet treat during family movie night.
Tips for Success
- Soften the Cream Cheese Properly: Cold cream cheese won’t blend smoothly, so let it come to room temperature before mixing.
- Seal the Edges Well: To prevent leaking during baking, make sure all edges are firmly pinched closed.
- Customize the Filling: Add a pinch of pumpkin pie spice or cinnamon to the pumpkin filling for extra warmth and depth.
- Make It Sweeter: Drizzle with a powdered sugar glaze if you like a sweeter finish.
- Don’t Overstuff: It’s tempting to add more filling, but too much can cause the dough to break open during baking.
How to Make Cream Cheese Glaze (Optional)
Want to add an elegant finishing touch? Whip up this simple cream cheese glaze.
Ingredients:
- 2 oz. cream cheese, softened
- 1 tablespoon butter
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (to reach desired consistency)
Instructions:
Beat the cream cheese and butter until smooth. Add powdered sugar and vanilla. Slowly add milk, one tablespoon at a time, until you reach a drizzle-friendly consistency. Drizzle over slightly cooled crescent pumpkins.
Storing and Reheating
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Wrap individually in plastic wrap and place in a zip-top freezer bag. Freeze for up to 1 month. Thaw in the fridge before reheating.
- Reheating: Warm in the oven at 300°F for 5–7 minutes, or microwave for 20–30 seconds.
Make It Ahead
If you’re planning for a party or brunch, these crescent pumpkins can be made the night before. Assemble and refrigerate them (uncooked) on a tray covered with plastic wrap. The next morning, bake as directed and serve fresh out of the oven.
Fun Variations to Try
Want to mix things up? Here are a few variations on this crowd-pleasing classic:
- Maple Pecan Filling: Swap pumpkin for mashed sweet potato and add a sprinkle of chopped pecans and a drizzle of maple syrup.
- Apple Cinnamon: Fill with sautéed diced apples, brown sugar, and cinnamon for a classic apple pie twist.
- Savory Version: Omit the sugar and vanilla from the cream cheese filling, mix in some herbs, and use roasted butternut squash instead of pumpkin for a savory take.
Kid-Friendly Baking Tip
Turn this recipe into a fun fall activity by letting kids decorate their pumpkin pastries with mini chocolate chips (as “eyes” for a jack-o’-lantern look) or let them help pinch the dough into shapes. It’s a hands-on, creative way to get them excited about fall foods—and baking in general!
Healthier Modifications
Trying to lighten things up? Try these simple swaps:
- Use reduced-fat cream cheese.
- Cut down sugar by using a sugar substitute or skipping the cinnamon sugar topping.
- Opt for a whole wheat crescent roll dough if available.
Final Thoughts
These Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling are more than just a festive treat—they’re a celebration of everything cozy, comforting, and joyful about fall. With their soft, golden crust and warmly spiced filling, they’ll quickly become a seasonal staple in your home. Whether you’re hosting a fall gathering, baking with kids, or just treating yourself on a quiet weekend, these mini pumpkin pastries are guaranteed to bring smiles.
So grab your crescent rolls, cozy up in the kitchen, and let the smell of sweet pumpkin goodness fill your home. Fall baking has never been this fun—or this delicious.