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Pumpkin Pie Crescent Rolls
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Pumpkin Pie Crescent Rolls

Adorable crescent roll pumpkins stuffed with a creamy pumpkin pie and cream cheese filling — a fun and festive fall treat.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: crescent pumpkins, fall dessert, Halloween treats, pumpkin cream cheese filling
Servings: 8 pumpkins
Calories: 210kcal
Author: Michonne Zendaya
Cost: 8

Equipment

  • mixing bowl
  • hand mixer or stand mixer
  • baking sheet
  • parchment paper
  • kitchen string
  • pastry brush
  • measuring cups and spoons

Ingredients

  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 5 oz pumpkin puree, drained
  • 1 tsp pumpkin pie spice
  • 2 cans crescent roll dough
  • 1 egg yolk (for egg wash)
  • 1 tbsp water (for egg wash)
  • 8 pieces pretzel sticks (for stems)

Instructions

  • Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Stir in pumpkin puree and pumpkin pie spice.
  • Unroll crescent dough and separate into 8 rectangles. Press seams together.
  • Spoon filling onto center of each rectangle. Fold dough over filling and pinch edges to seal, shaping into a ball.
  • Use kitchen string to tie each ball loosely in cross-sections to resemble a pumpkin shape.
  • Brush each dough ball with egg wash. Place on prepared baking sheet.
  • Bake for 13–15 minutes, until golden brown. Remove string and insert pretzel stick in center for stem.

Notes

Best served warm. Store leftovers in an airtight container in the refrigerator for up to 3 days.