Ingredients
– 8 oz. Refrigerated crescent rolls
– 5 oz. Softened cream cheese for the cream cheese filling
– 2 tablespoons Sugar for the cream cheese filling
– 1 teaspoon Vanilla extract for the cream cheese filling
– 3/4 cup Pumpkin puree drained of excess liquid for the pumpkin pie filling
– 1 tablespoon Corn starch for the pumpkin pie filling
– 2 tablespoons Light brown sugar packed for the pumpkin pie filling
– 2 tablespoons Granulated sugar for the pumpkin pie filling
– 3/4 teaspoon Ground cinnamon for the pumpkin pie filling
– 1/4 teaspoon Ground ginger for the pumpkin pie filling
– 1/4 teaspoon Ground nutmeg for the pumpkin pie filling
– 1/8 teaspoon Allspice for the pumpkin pie filling
– 1 Egg yolk for the pumpkin pie filling
– 1/2 teaspoon Vanilla extract for the pumpkin pie filling
– 2 1/2 tablespoons Melted butter for brushing
– as needed Additional sugar for topping
– as needed Additional light brown sugar for topping
– as needed Kitchen twine for shaping
– as needed Pretzel sticks for stems
Instructions
1-First, drain excess liquid from the pumpkin puree using paper towels.
2-Preheat the oven to 375°F and line a baking sheet with parchment paper.
3-Prepare the pumpkin filling by mixing the pumpkin puree with 1 egg yolk, 2 tablespoons light brown sugar, 2 tablespoons granulated sugar, 1 tablespoon corn starch, 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon allspice until well combined.
4-Make the cream cheese filling by mixing 5 oz. softened cream cheese with 2 tablespoons sugar and 1 teaspoon vanilla extract.
5-Unroll the 8 oz. crescent dough and separate into 4 rectangles; seal the perforations and cut each into halves to make 8 squares.
6-Gently stretch each dough square, add 1 heaping tablespoon of cream cheese filling in the center, and top with 1 tablespoon of pumpkin filling.
7-Pinch the corners of the dough together, seal the sides, and roll into a ball.
8-Place the balls on the baking sheet with the sealed side down.
9-Use kitchen twine to wrap each ball tightly, dividing it into eight sections to form a pumpkin shape as it bakes.
10-Bake for 18-22 minutes or until golden brown.
11-Allow to cool, then carefully remove the twine.
12-Insert a pretzel stick into each ball as a stem.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🎃 Use plain pumpkin puree (not pie filling) and drain thoroughly for best texture.
🧵 Kitchen twine helps create realistic pumpkin segments as dough bakes and rises.
🥨 Add pretzel sticks after baking for a festive pumpkin stem.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Standard
Nutrition
- Serving Size: 1 treat