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Cream Cheese and Pumpkin Pie Filling Recipe

Cream Cheese and Pumpkin Pie Filling Recipe
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★★★★★

5 from 28 reviews

Delight your guests with these adorable Cream Cheese and Pumpkin Pie Filling crescent pumpkins. Featuring a smooth and creamy pumpkin pie spiced filling paired with rich cream cheese, all wrapped in flaky crescent dough, these bite-sized treats are perfect for autumn celebrations or a festive dessert.

Ingredients

Scale

Dough

  • 8 oz. refrigerated crescent rolls

Cream Cheese Filling

  • 5 oz. softened cream cheese
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract

Pumpkin Pie Filling

  • ¾ cup pumpkin puree
  • 1 tablespoon corn starch
  • 2 tablespoons packed light-brown sugar
  • 2 tablespoons granulated sugar
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 1 egg yolk
  • ½ teaspoon vanilla extract

Topping

  • 2 ½ tablespoons melted butter
  • 8 pretzel sticks (for stems)
  • Kitchen twine (for shaping pumpkins)

Instructions

  1. Drain the Pumpkin: Lay several layers of paper towels and place the pumpkin puree on top. Gently press with additional paper towels to remove any excess moisture. Set it aside for a few minutes to ensure the filling isn’t watery.
  2. Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and allow for easy cleanup.
  3. Prepare the Pumpkin Pie Filling: In a mixing bowl, combine the drained pumpkin puree, egg yolk, brown sugar, granulated sugar, corn starch, cinnamon, ginger, nutmeg, and allspice. Stir everything together until the mixture is smooth and well incorporated.
  4. Cream Cheese Filling: In a separate bowl, blend the softened cream cheese with 2 tablespoons of sugar and 1 teaspoon of vanilla extract until the mixture is creamy and smooth.
  5. Roll the Dough: Unroll the crescent roll dough and separate it into four rectangles. Seal any perforations carefully to avoid leaks during baking. Cut each rectangle in half to create 8 equal squares.
  6. Assemble the Crescent Pumpkins: Take one square of dough and gently stretch it out. Spoon one heaping tablespoon of the cream cheese filling into the center, then add one tablespoon of the pumpkin pie filling on top. Gather the corners of the dough and pinch them together firmly to form a sealed ball.
  7. Shape the Pumpkins: Wrap each dough ball with a long piece of kitchen twine, twisting it snugly to create eight segments that resemble a pumpkin. Place each shaped pumpkin seam-side down on the prepared baking sheet.
  8. Brush and Bake: Brush each pumpkin generously with melted butter to encourage browning and add flavor. Bake the filled crescent pumpkins in the preheated oven for 18-22 minutes, or until they turn a beautiful golden brown color.
  9. Cool and Decorate: Allow the pumpkins to cool slightly on the baking sheet. Carefully cut and remove the kitchen twine without damaging the pumpkin shape. Insert a pretzel stick into the top of each pumpkin to mimic a pumpkin stem.
  10. Serve and Enjoy: Your charming crescent pumpkins with creamy cream cheese and spiced pumpkin pie filling are ready to serve. Enjoy warm or at room temperature as a festive fall treat.

Notes

  • Draining the pumpkin puree is essential to avoid soggy filling and ensure proper texture.
  • Seal the crescent roll perforations well to prevent filling leakage during baking.
  • Use kitchen twine carefully when shaping to keep the pumpkin segments distinct but avoid tearing the dough.
  • You can substitute pumpkin pie spice for the cinnamon, ginger, nutmeg, and allspice for convenience.
  • Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.
  • For a dairy-free version, substitute cream cheese with a plant-based alternative and use suitable crescent dough.

Nutrition

Keywords: pumpkin crescent rolls, cream cheese pumpkin filling, fall desserts, autumn recipes, pumpkin treats, cream cheese crescent pumpkins

Find it online: https://nataliereeve.com/cream-cheese-and-pumpkin-pie-filling-recipe/