Cream Cheese and Pumpkin Pie Filling Recipe

If you’re craving a cozy autumn treat that feels like a warm hug, you’re going to love this Cream Cheese and Pumpkin Pie Filling recipe. It’s a delightful blend of creamy, spiced pumpkin filling combined with smooth cream cheese, all wrapped inside flaky crescent roll dough that bakes to golden perfection. Whether you’re sharing it at a family gathering or sneaking a bite when no one’s looking, these little crescent pumpkins bring fall flavors to life in the most charming way possible.

Ingredients You’ll Need

These simple yet carefully chosen ingredients come together to create a perfect balance of texture, flavor, and visual appeal. Each one plays a vital role: from the flaky crescent rolls providing the golden crust, to the aromatic spices that give the pumpkin filling its warmth and depth.

• 8 oz. refrigerated crescent rolls: The buttery, flaky base that holds all the delicious fillings together.
• 5 oz. softened cream cheese: Adds a smooth, tangy creaminess that complements the pumpkin’s earthiness.
• 2 tablespoons sugar: Sweetens the cream cheese filling just enough without overpowering it.
• 1 teaspoon vanilla extract: Adds warmth and rounds out the sweetness of the cream cheese mixture.
• ¾ cup pumpkin puree: The star ingredient that brings vibrant color and classic pumpkin flavor.
• 1 tablespoon corn starch: Helps thicken the pumpkin pie filling for the perfect consistency.
• 2 tablespoons packed light-brown sugar: Adds depth and caramel notes to the pumpkin filling.
• 2 tablespoons granulated sugar: Balances the spices and brightens flavors.
• ¾ teaspoon ground cinnamon: Brings cozy warmth and aroma.
• ¼ teaspoon ground ginger: Provides a gentle zing to elevate the spice blend.
• ¼ teaspoon nutmeg: Adds subtle earthiness and complexity.
• 1/8 teaspoon allspice: Complements the other spices for a truly festive flavor.
• 1 egg yolk: Binds the pumpkin filling ingredients and adds richness.
• ½ teaspoon vanilla extract: Enhances the pumpkin filling’s sweet, spiced notes.
• 2 ½ tablespoons melted butter: Brushed on top for a golden, shiny crust.

How to Make Cream Cheese and Pumpkin Pie Filling

Step 1: Drain the Pumpkin

First things first, you need to get rid of any excess moisture from your pumpkin puree. Lay down a few layers of paper towels and spoon the puree on top. Gently press it with more paper towels—this prevents the filling from becoming watery and ensures your crescent pumpkins bake up beautifully without soggy dough. Set it aside while you prep the rest.

Step 2: Preheat and Prepare

Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a baking sheet with parchment paper. This step is crucial to make sure your crescent pumpkins bake evenly and don’t stick to the pan. It’s the kind of detail that will save you from sticky situations later.

Step 3: Mix the Pumpkin Pie Filling

In a mixing bowl, blend the drained pumpkin puree with the egg yolk, brown sugar, granulated sugar, corn starch, and the blend of warm spices—cinnamon, ginger, nutmeg, and allspice—plus the vanilla extract. Stir until everything is combined into a smooth, luscious filling that’s bursting with cozy fall vibes.

Step 4: Prepare the Cream Cheese Filling

In a separate bowl, beat together the softened cream cheese, sugar, and vanilla extract until ultra smooth and creamy. This filling is like the perfect dollop of frosting, balancing sweetness and tang that will contrast beautifully against the spicy pumpkin mix.

Step 5: Roll and Cut the Dough

Unroll your crescent roll dough and separate it into four rectangles. Be sure to seal any perforations to avoid leakage. Slice each rectangle in half to make eight equal squares. This portion size is perfect for the individual crescent pumpkins you’re about to create.

Step 6: Assemble the Crescent Pumpkins

Gently stretch out each square of dough, then spoon a heaping tablespoon of cream cheese filling into the center, followed by an equal scoop of the pumpkin pie filling on top. Carefully gather the corners around the filling and pinch together tightly to form a neat little ball. Make sure those edges are well sealed so nothing escapes during baking.

Step 7: Shape the Pumpkins

Wrap each dough ball with a piece of kitchen twine, dividing it into eight sections just like pumpkin segments. This clever trick not only gives your crescent rolls their pumpkin shape, but it also adds a fun visual surprise. Place them seam-side down on your prepared baking sheet.

Step 8: Brush and Bake

Brush the tops of the dough balls with melted butter—this helps them achieve a beautiful golden brown and rich flavor. Pop them in the oven for 18-22 minutes until they’re perfectly puffed and golden, filling your kitchen with irresistible aromas.

Step 9: Cool, Decorate, and Serve

Once out of the oven, allow the crescent pumpkins to cool slightly before carefully cutting and removing the twine. For an adorable finishing touch, insert a pretzel stick into the top of each pumpkin to mimic a stem. Your Cream Cheese and Pumpkin Pie Filling treats are now ready to delight everyone!

How to Serve Cream Cheese and Pumpkin Pie Filling

Garnishes

Sprinkle a little powdered sugar over the pumpkins for a touch of wintery sparkle or add a dollop of whipped cream for extra indulgence. A light dusting of cinnamon or nutmeg can also highlight the warm spices in the filling beautifully.

Side Dishes

Serve alongside a hot cup of spiced apple cider or your favorite pumpkin latte to amplify the fall flavors. These make a fantastic morning brunch treat or an afternoon snack paired with fresh fruit or crunchy nuts for contrast.

Creative Ways to Present

Arrange the pumpkin crescents on a rustic wooden board or a festive platter adorned with autumn leaves and mini gourds for an eye-catching centerpiece. You can even drizzle a cinnamon glaze over the top to elevate the presentation and add a bit of sticky sweetness.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store any leftovers in an airtight container in the refrigerator. They’ll keep well for up to three days, maintaining their soft texture and delicious flavors.

Freezing

Wrap each pumpkin tightly in plastic wrap and place in a freezer-safe container or bag. Freeze for up to two months. When ready to enjoy, thaw overnight in the fridge before reheating to keep that fresh-baked charm.

Reheating

Warm leftovers gently in a preheated oven at 350 degrees Fahrenheit for about 10 minutes. This will refresh the flaky crust and melt the fillings back to creamy perfection without drying them out.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works wonderfully here, just be sure to drain any excess moisture with paper towels to avoid a watery filling.

What can I substitute for the crescent roll dough?

If you want a different texture, puff pastry is a great alternative. It’s flaky and buttery, lending a slightly different but equally delicious finish.

Is this recipe suitable for making ahead for a party?

Yes! You can prepare the dough balls and fillings ahead of time, assemble them, and keep them refrigerated until you’re ready to bake. This makes party prep much easier.

How do I prevent the dough from leaking during baking?

Sealing the edges tightly when pinching the dough and avoiding overfilling will prevent leaks. Using kitchen twine to shape and hold the pumpkins also helps keep everything contained.

Can I add other spices to the filling?

Feel free to experiment! Cloves or cardamom can add unique flavor notes, but start with small amounts so the spices don’t overpower the pumpkin and cream cheese balance.

Final Thoughts

This Cream Cheese and Pumpkin Pie Filling recipe is a delightful way to celebrate the flavors of fall with something playful and delicious. The combination of spiced pumpkin and creamy cheese, all wrapped in golden flaky dough, makes every bite a moment of joy. I encourage you to try making these charming crescent pumpkins—they’re sure to become a treasured seasonal favorite in your home, just like they are in mine!

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