Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling

That sounds delicious — Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling are a fun and festive fall treat! They’re like little handheld pumpkin cheesecakes wrapped in buttery crescent dough. Here’s how you can make them:

🎃 Crescent Pumpkins with Cream Cheese & Pumpkin Pie Filling

🧾 Ingredients

• 1 can crescent roll dough (Pillsbury or store brand)

• 4 oz cream cheese, softened

• 1/2 cup pumpkin puree (not pumpkin pie filling)

• 1/4 cup brown sugar or granulated sugar

• 1/2 tsp pumpkin pie spice

• 1/2 tsp vanilla extract

• Optional: cinnamon sugar, for topping

• Optional: egg wash (1 egg beaten with a splash of milk)

🍴 Instructions

1. Preheat Oven to 375°F (190°C).

2. Make the Filling:

   • In a bowl, mix:

     • Cream cheese

     • Pumpkin puree

     • Sugar

     • Pumpkin pie spice

     • Vanilla extract

   • Blend until smooth.

3. Prepare the Dough:

   • Roll out the crescent dough and separate into triangles.

   • If you’d like a more “pumpkin” shape, press two triangles together to form a rectangle, and cut out circles using a cookie cutter or glass.

4. Fill and Seal:

   • Place about a tablespoon of filling in the center.

   • Fold over and press edges with a fork to seal.

   • You can shape them into a slightly rounded “pumpkin” form if desired.

5. Decorate (Optional):

   • Use a knife to score light pumpkin-like lines on top.

   • Brush with egg wash.

   • Sprinkle with cinnamon sugar for extra flavor.

6. Bake:

   • Bake for 10–13 minutes or until golden brown.

7. Cool & Serve:

   • Let cool slightly before serving — the filling will be hot!

🍂 Optional Add-Ons:

• A tiny pretzel stick or candy stem can be inserted on top after baking for a pumpkin stem.

• Drizzle with maple glaze or powdered sugar icing.