Ingredients

8 oz. refrigerated crescent rolls

5 oz. softened cream cheese

2 tablespoons sugar

1 teaspoon vanilla extract

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

2 ½ tablespoons melted butter

Instructions

Step 1: 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.

Step 2: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 3: In a mixing bowl, combine the drained pumpkin puree, egg yolk, brown sugar, granulated sugar, corn starch, cinnamon, ginger, nutmeg, and allspice. Stir until smooth.

Step 4: In a separate bowl, blend the softened cream cheese, 2 tablespoons sugar, and 1 teaspoon vanilla extract until creamy and smooth.

Step 5: Unroll the crescent roll dough and separate it into four rectangles. Seal any perforations, then cut each rectangle in half to form 8 equal squares.

Step 6: Gently stretch each dough square. Spoon about 1 heaping tablespoon of cream cheese filling into the center, then add 1 tablespoon of pumpkin pie filling on top. Gather the edges and pinch to seal completely, forming a ball.

Step 7: Wrap each dough ball with a long piece of kitchen twine, dividing it into eight sections to resemble pumpkin segments. Place them seam-side down on the baking sheet.

Step 8: Brush each dough ball with melted butter. Bake for 18–22 minutes, or until golden brown.

Step 9: Let the pumpkins cool for a few minutes. Carefully remove the kitchen twine, then insert a pretzel stick into the top of each pumpkin to mimic a stem.

Step 10: Serve and enjoy your cute and flavorful crescent pumpkins!

Tips & Variations

Use kitchen twine that is unbleached and food-safe to avoid any unwanted flavors.

For a dairy-free version, substitute cream cheese with a plant-based alternative.

Add a sprinkle of chopped pecans or walnuts to the filling for extra crunch.

Try using canned pumpkin pie filling instead of making your own for a shortcut.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you should cook and puree the fresh pumpkin thoroughly and drain any excess moisture before using it in the recipe to avoid soggy dough.

What can I use instead of kitchen twine to shape the pumpkins?

If you don’t have kitchen twine, you can try thin strips of parchment paper or silicone baking bands, but twine is the easiest and safest option for shaping and baking.