Mini Pumpkin Crescent Bites with Cream Cheese Bliss

If fall had a mascot, these crescent pumpkins with cream cheese and pumpkin pie filling would steal the show! Each bite is a delightful blend of buttery, flaky crescent dough, tangy cream cheese, and a warmly spiced pumpkin center that tastes like autumn wrapped up in a cozy hug. Whether you’re hosting a holiday gathering, need a sweet snack for your pumpkin patch adventure, or simply want to surprise your loved ones with something irresistibly cute (and equally delicious), these are sure to become your new favorite fall treat.

Ingredients You’ll Need

What I truly love about crescent pumpkins with cream cheese and pumpkin pie filling is how simple the ingredients are. Each one brings something special to the table—softness, creaminess, sweetness, or warm autumn spice—resulting in a treat that looks as good as it tastes.

• Crescent Roll Dough: This ready-to-use dough bakes up golden and flaky, forming the perfect “pumpkin” casing for our sweet fillings.
• Cream Cheese: Softened cream cheese melts inside, providing a tangy, luscious core that balances the sweetness.
• Sugar: Both granulated and light-brown sugar deliver just the right amount of sweetness and a subtle caramel note.
• Vanilla Extract: Vanilla deepens the flavor in both the cream cheese and pumpkin fillings, adding warmth and aroma.
• Pumpkin Puree: Of course, real pumpkin puree is essential! Its velvety texture gives these pumpkins their seasonal flair.
• Corn Starch: Just a touch thickens the pumpkin filling, ensuring the centers stay creamy but not runny.
• Warm Spices: Cinnamon, ginger, nutmeg, and allspice turn these into a true pumpkin pie experience, right down to the last hint of spice.
• Egg Yolk: Binding everything together for a silky, rich filling that holds its shape beautifully when you bite in.
• Melted Butter: Brushed over the dough, it helps those little pumpkins brown to perfection.
• Pretzel Sticks (or substitute): These adorable “stems” finish off your pumpkin look—use a pretzel, pecan half, or even a cinnamon stick!

How to Make crescent pumpkins with cream cheese and pumpkin pie filling

Step 1: Drain the Pumpkin Puree

This extra step is worth its weight in gold for the final result! Lay out a few paper towels, plop your pumpkin puree on top, then sandwich with more paper towels and press gently. Removing excess moisture keeps your crescent pumpkins with cream cheese and pumpkin pie filling from turning soggy, ensuring those flaky layers bake up perfectly.

Step 2: Preheat and Prepare

Crank your oven up to 375°F (190°C) and line a baking sheet with parchment paper. Trust me, this not only prevents sticking but also makes clean-up a breeze—so important when the scent of these beauties makes you impatient to dig in!

Step 3: Mix the Pumpkin Pie Filling

Whisk together your drained pumpkin, egg yolk, both sugars, corn starch, and all those beautiful spices. Stir until smooth and luscious. This blend is what infuses the recipe with that unmistakable pumpkin pie magic.

Step 4: Make the Cream Cheese Filling

In a small bowl, blend the softened cream cheese, sugar, and vanilla until it’s dreamy and spreadable. This creamy layer pipes into the heart of our pumpkins, making every bite taste like the creamy center of a classic fall cheesecake.

Step 5: Shape the Dough

Unroll your crescent dough and separate it into four rectangles. Pinch the seams to seal, then cut each rectangle in half—giving you eight squares. These will soon become the plump little pumpkins you’ll want to show off.

Step 6: Assemble the Crescent Pumpkins

Take one dough square, gently stretching it out a bit. Scoop in a generous tablespoon of cream cheese filling, then top with a spoonful of pumpkin pie filling. Gather the corners up and pinch to seal—like wrapping up a secret fall treasure!

Step 7: Shape into Pumpkins

Wrap kitchen twine around each filled ball to create eight segments, mimicking real pumpkin ridges. Place seam-side down on your baking sheet. No twine? Use the blunt edge of a butter knife to indent segments—no one will notice the shortcut!

Step 8: Brush and Bake

Brush each pumpkin generously with melted butter. Bake for 18–22 minutes or until golden and perfectly puffed. The aroma filling your kitchen is absolute autumn bliss!

Step 9: Cool and Decorate

Give them a few minutes to cool, then snip off the twine. For a whimsical finish, insert a pretzel stick, pecan half, or cinnamon stick as the pumpkin stem. Suddenly, these crescent pumpkins with cream cheese and pumpkin pie filling are almost too cute to eat… almost!

Step 10: Serve and Savor

They’re ready to steal the spotlight at your fall table. Your friends and family will be dazzled—trust me, these disappear fast!

How to Serve crescent pumpkins with cream cheese and pumpkin pie filling

Garnishes

For a truly festive look, add a dusting of cinnamon sugar or a drizzle of maple glaze over your crescent pumpkins with cream cheese and pumpkin pie filling. A leaf-shaped sprinkle or a tiny sprig of mint by each pumpkin stem gives that extra autumnal charm that makes them look like they just rolled in from the pumpkin patch.

Side Dishes

Pair these sweet-and-spiced treats with hot apple cider, a creamy latte, or even a dollop of whipped cream on the side. Consider fresh fruit or a warm bowl of spiced nuts to balance the richness and make it a cozy snack board for a gathering.

Creative Ways to Present

Arrange your crescent pumpkins with cream cheese and pumpkin pie filling on a wooden tray surrounded by mini decorative pumpkins or colorful leaves. For a party, tuck a name tag or fun message next to each pumpkin—these double as edible place cards and party favors!

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to three days. The cream cheese and pumpkin filling keeps the centers moist, so your crescent pumpkins with cream cheese and pumpkin pie filling stay tender and delicious—even after a couple of days.

Freezing

You can freeze the baked pumpkins, tightly wrapped, for up to one month. For best results, let them come to room temperature, then reheat gently before serving to recapture that fresh-baked warmth and softness.

Reheating

Warm your crescent pumpkins in a 300°F (150°C) oven for about 8–10 minutes, or until heated through. This brings back their flaky texture and ensures the fillings are just as silky and gooey as when freshly made—so worth the extra step!

FAQs

Can I make crescent pumpkins with cream cheese and pumpkin pie filling ahead of time?

Absolutely! You can prepare both the cream cheese and pumpkin fillings a day in advance and keep them refrigerated. Assemble and bake the pumpkins the day you plan to serve them for best flavor and texture.

What can I use instead of kitchen twine for shaping?

If you don’t have kitchen twine, simply use the edge of a butter knife to gently press indentations around each dough ball to form pumpkin-like segments, or shape them freehand—your pumpkins will still look adorable!

Are there any dairy-free alternatives for the cream cheese filling?

Sure thing! Swap in your favorite dairy-free cream cheese alternative and plant-based butter to make these crescent pumpkins with cream cheese and pumpkin pie filling completely dairy-free. They’ll still be just as rich and creamy.

Can I use homemade pumpkin puree?

Yes, homemade pumpkin puree works beautifully—just remember to drain it really well, as home-cooked puree can be more watery than canned. Draining is key to get that perfect texture inside your pumpkin treats.

How can I decorate these for a festive event?

Aside from pretzel or pecan stems, try adding a drizzle of white icing, sparkly sanding sugar, or tiny candy leaves for a show-stopping platter of crescent pumpkins that’s sure to draw a crowd at any party!

Final Thoughts

If you’re ready for the most charming, crowd-pleasing treat of the season, you’ll want to whip up a batch of these crescent pumpkins with cream cheese and pumpkin pie filling. They’re fun to make, irresistibly tasty, and sure to become a new autumn favorite for everyone lucky enough to grab one while they last!

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