Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling sound adorable and delicious—perfect for fall parties or Halloween! Here’s a fun recipe for these festive little treats:
Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling
Ingredients:
- 1 (8 oz) package cream cheese, softened
- 1 (15 oz) can pumpkin pie filling (or pumpkin pie mix)
- 1 tsp pumpkin pie spice (optional, for extra flavor)
- 1 (8 oz) can refrigerated crescent roll dough (or crescent sheet dough)
- 1/4 cup powdered sugar (optional, for dusting)
- Pretzel sticks or thin pretzel rods (for pumpkin stems)
- Green food coloring or green icing (optional, for pumpkin vines/leaves)
Instructions:
- Preheat oven:
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Make the filling:
- In a medium bowl, combine softened cream cheese and pumpkin pie filling.
- Add pumpkin pie spice if using, and mix until smooth and well combined.
- Prepare the dough:
- Unroll the crescent roll dough and separate into triangles.
- Take 3 crescent triangles and press the perforations together to make a larger triangle.
- Assemble the pumpkins:
- Place a heaping tablespoon of the pumpkin-cream cheese filling near the wide end of the larger triangle.
- Starting at the wide end, gently roll the dough toward the narrow tip, tucking the filling inside.
- Shape the pumpkins:
- Transfer rolled crescents to the prepared baking sheet.
- Gently curve the rolled crescent to form a pumpkin shape (a loose “C” shape).
- Insert a pretzel stick or rod into the top as the pumpkin stem.
- Bake:
- Bake for about 12-15 minutes or until golden brown.
- Decorate:
- Let cool slightly.
- Optionally, dust with powdered sugar.
- Use green icing or food coloring to pipe little vines or leaves around the pretzel stems.