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Pumpkin Pie Crescent Rolls
Michonne Zendaya

Pumpkin Pie Crescent Rolls

Adorable crescent roll pumpkins stuffed with a creamy pumpkin pie and cream cheese filling — a fun and festive fall treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 pumpkins
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

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)

Equipment

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

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Stir in pumpkin puree and pumpkin pie spice.
  3. Unroll crescent dough and separate into 8 rectangles. Press seams together.
  4. Spoon filling onto center of each rectangle. Fold dough over filling and pinch edges to seal, shaping into a ball.
  5. Use kitchen string to tie each ball loosely in cross-sections to resemble a pumpkin shape.
  6. Brush each dough ball with egg wash. Place on prepared baking sheet.
  7. 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.