Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling

These adorable Crescent Pumpkins are f

Ingredients

For the Filling:

• 4 oz (115g) cream cheese,
• 1/4 cup (50g) granulated sugar
• 1/2
• 1 tsp pumpkin pie spice (or a mix of cinn
• 1/2 tsp vanilla

For the Crescent Dough:

• 1 package (8 oz/226g) ref
• 1 egg, beaten (for egg wash)
• Optional: Orange food coloring (for festive color)
• Optional: Gree

Instructions

1. Make the Filling

1. In a bowl, beat the cream cheese and sugar until smooth and creamy.
2. Add the pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until well combined.

2. Prepare the Dough

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out the crescent roll dough and separate it into triangles.

3. Assemble the Pumpkins

1. Spoon 1-2 teaspoons of the filling onto the wider end of each crescent dough triangle.
2. Fold the edges over the filling and roll up the dough to seal it completely. Pinch the seams to ensure no filling leaks out.
3. Shape each filled dough ball into a rough pumpkin shape, gently flattening it slightly. Use a knife or toothpick to create shallow indentations for the pumpkin “ridges.”

4. Brush with Egg Wash

1. In a small bowl, mix the beaten egg with a drop or two of orange food coloring (if using).
2. Brush the tops of the pumpkins with the egg wash for a golden, shiny finish.

5. Bake

1. Bake the pumpkins in the preheated oven for 10-12 minutes, or until golden brown and puffed.

6. Decorate and Serve

1. Let the pumpkins cool slight
2. Serve warm or at room

Tips for Success

• Sealing the Dough: Ensure the edges are pinched tightly to
• Pumpkin Spice Swap: If you don’t have pumpkin pie spice, us
• Make Ahead: Prep

These Crescent Pumpkins a