Crescent Pumpkins Cream Cheese has quickly become a beloved fall tradition in my home, ever since I stumbled upon a similar recipe years ago. I remember the first time I pulled them from the oven; the aroma of warm pumpkin pie spice instantly filled the kitchen, taking me back to crisp autumn days and family gatherings. These delightful pumpkin cream cheese crescent rolls are so simple to make, yet they taste like you spent hours crafting them. They’re truly the perfect autumn pumpkin cream cheese pastries for a cozy brunch or a festive dessert. I’ve discovered they’re also fantastic for a quick and easy pumpkin cream cheese treat when friends drop by. Let’s get cooking!
Why You’ll Love These Crescent Pumpkins Cream Cheese
I promise, once you try these delightful pastries, you’ll be hooked! Here’s why these Crescent Pumpkins Cream Cheese will become your new autumn favorite:
- They offer an irresistible blend of sweet pumpkin, tangy cream cheese, and flaky pastry that’s pure comfort.
- Prep time is a breeze, making them perfect for busy mornings or last-minute gatherings.
- These treats are surprisingly light, making them a better choice than many heavier desserts.
- You can whip up these delicious Crescent Pumpkins Cream Cheese without breaking the bank, using simple, inexpensive ingredients.
- They’re a fantastic, fun project for the whole family to help with, from mixing to shaping.
- These easy pumpkin cream cheese crescent bites are ideal for breakfast, brunch, or an afternoon snack.
- Everyone, from kids to adults, adores these charming and flavorful easy pumpkin cream cheese crescent bites.
Ingredients for Crescent Pumpkins Cream Cheese
To create this delightful crescent roll pumpkin cream cheese recipe, you’ll need a few simple ingredients. I love how accessible these items are, making it easy to whip up these treats whenever the craving strikes!
- 1 can Crescent Roll Dough – I always opt for the seamless sheets if available, it makes shaping much easier.
- 1 large Egg – this will be your egg wash, giving the pastries that beautiful golden glow.
- 8 oz Cream Cheese, softened – make sure it’s at room temperature for a perfectly smooth filling.
- 1 cup Canned Pumpkin Purée – not pumpkin pie filling; we want pure pumpkin flavor here.
- 1/2 cup Brown Sugar – adds a lovely caramel note and sweetness to the pumpkin mixture.
- 1 tbsp Pumpkin Pie Spice – this blend brings all those warm, cozy autumn flavors together.
- 1 tsp Vanilla Extract – enhances the sweetness and depth of the filling.
- 1 tbsp Orange Food Coloring (optional) – for that vibrant “pumpkin” look, but totally fine to skip if you prefer a natural color.
- 12 pieces Pretzel Sticks or Green Candy – these are for decoration, turning your pastries into adorable little pumpkins.
How to Make Crescent Pumpkins Cream Cheese
Making these delightful pastries is incredibly straightforward, even if you’re new to baking. I’ll walk you through each step to ensure your Crescent Pumpkins Cream Cheese turn out perfectly flaky and delicious every time. Let’s get started on how to make pumpkin cream cheese crescent rolls!
- Step 1: First things first, preheat your oven to 375°F (190°C). While it’s heating, grab a baking sheet and line it with parchment paper; this prevents sticking and makes cleanup a breeze.
- Step 2: In a medium-sized mixing bowl, combine your softened cream cheese, canned pumpkin purée, brown sugar, pumpkin pie spice, and vanilla extract. I love watching these ingredients come together, creating a beautiful, fragrant orange mixture. Mix until everything is smooth and creamy, ensuring no lumps remain in your luscious filling.
- Step 3: Unroll your crescent roll dough onto a lightly floured surface. If you’re using a seamless sheet, great! If not, gently pinch the seams together to form a solid rectangle. Then, cut the dough into approximately 12 equal squares. This is a crucial part for shaping your individual crescent pumpkin cream cheese pastries.
- Step 4: Now for the fun part! Place about 1 tablespoon of your creamy pumpkin mixture into the center of each dough square. Don’t overfill, or they might burst during baking. Carefully bring the four corners of the dough square together over the filling, pinching them firmly to seal. Then, gently shape each one into a round ball, resembling a small pumpkin. This is how to make pumpkin cream cheese crescent rolls look their best!
- Step 5: In a small separate bowl, whisk one large egg. If you’re using orange food coloring, now’s the time to mix it in for that vibrant pumpkin hue. Brush this egg wash generously over the top and sides of each “pumpkin.” This gives them a beautiful golden-brown finish and a slight sheen.
- Step 6: Arrange your shaped Crescent Pumpkins Cream Cheese on your prepared baking sheet, leaving a little space between each one for even baking. Bake them in your preheated oven for 12-15 minutes, or until they are puffed up and gloriously golden brown. The aroma filling your kitchen will be absolutely incredible!
- Step 7: Once baked, remove them from the oven and let them cool slightly on the baking sheet. While still warm, carefully insert a pretzel stick or a small piece of green candy into the top of each one to create the “stem.” This turns your delicious autumn pumpkin cream cheese pastries into adorable little edible pumpkins.
Pro Tips for the Best Crescent Pumpkins Cream Cheese
I’ve made these delicious treats countless times, and I’ve picked up a few tricks along the way that I’m excited to share. These expert tips will help you achieve perfectly flaky and flavorful Crescent Pumpkins Cream Cheese every single time:
- Always use softened cream cheese for the filling. This ensures a smooth, lump-free mixture that’s easy to spread and tastes incredible.
- Don’t overfill your crescent dough squares. A tablespoon of filling is ideal to prevent leaks during baking and maintain their cute pumpkin shape.
- Pinch the seams and edges of the dough very tightly after adding the filling. This creates a secure package that keeps all that creamy goodness inside.
- For an extra golden finish and to help the “pumpkin” color really pop, don’t skimp on the egg wash. Brush it generously over each pastry.
- Allow your Crescent Pumpkins Cream Cheese to cool for a few minutes before adding the pretzel stick stems. This prevents the pretzels from melting into the warm pastry.
What’s the secret to perfect Crescent Pumpkins Cream Cheese?
The real secret lies in the quality of your ingredients and gentle handling. Using softened cream cheese and pure pumpkin purée creates an incredibly smooth filling. Also, ensuring the dough is well-sealed prevents any delicious pumpkin cream cheese mixture from escaping, leading to a perfect bite every time. These simple pumpkin cream cheese crescent ideas really elevate the final product.
Can I make Crescent Pumpkins Cream Cheese ahead of time?
Absolutely! You can assemble these delightful Crescent Pumpkins Cream Cheese up to 24 hours in advance. Simply arrange them on a baking sheet, cover loosely with plastic wrap, and refrigerate. When ready to bake, add an extra 5-7 minutes to the baking time since they’ll be cold. This makes them perfect for stress-free entertaining!
How do I avoid common mistakes with Crescent Pumpkins Cream Cheese?
To avoid common pitfalls, first, ensure your cream cheese is truly softened; cold cream cheese will leave lumps. Second, resist the urge to overfill the dough, as this is the primary cause of leaks. Finally, make sure your oven is fully preheated to get that perfect golden-brown crust on your Crescent Pumpkins Cream Cheese, preventing soggy bottoms.
Best Ways to Serve Crescent Pumpkins Cream Cheese
I find these delightful Crescent Pumpkins Cream Cheese are incredibly versatile and perfect for many occasions. They make a fantastic addition to a cozy autumn brunch spread, alongside fresh fruit and a steaming cup of coffee or spiced cider. The warm flavors of pumpkin and cream cheese are just heavenly.
For a sweet treat, I love serving them as a simple dessert after a fall meal. They’re light enough not to be overly heavy but satisfyingly sweet. You can even dust them with a little powdered sugar for an extra touch of elegance, truly making them sweet pumpkin cream cheese crescent treats.
They also make wonderful grab-and-go snacks for lunchboxes or after-school munchies. Plus, they’re always a hit at potlucks and holiday gatherings, disappearing quickly from the dessert table!
Nutrition Facts for Crescent Pumpkins Cream Cheese
I know many of you are curious about the nutritional breakdown of these delightful pastries, so I’ve put together the estimated values. Per serving, which is one piece of this delicious Crescent Pumpkins Cream Cheese, you can expect the following:
- Calories: 180 kcal
- Protein: 2 g
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Sugar: 5 g
- Sodium: 200 mg
- Cholesterol: 40 mg
Nutritional values are estimates and may vary based on specific ingredients and brands used in your Crescent Pumpkins Cream Cheese.
How to Store and Reheat Crescent Pumpkins Cream Cheese
I always make a big batch of these delicious Crescent Pumpkins Cream Cheese, so knowing how to store them properly is key. Once they’ve cooled completely, which is super important to prevent sogginess, you can place them in an airtight container. This will keep them fresh and delicious.
For short-term storage, I usually keep them at room temperature for up to one day. If you need them to last longer, pop that airtight container into the refrigerator, where they’ll stay good for up to 4 days. When I want that fresh-baked warmth, I reheat them in a low oven (around 300°F) for about 5-7 minutes until they’re warm and the pastry is crisp again. It’s the best way to enjoy these autumn pumpkin cream cheese pastries!
You can also freeze unbaked Crescent Pumpkins Cream Cheese for up to 2 months. Just bake them from frozen, adding an extra few minutes to the baking time.
Frequently Asked Questions About Crescent Pumpkins Cream Cheese
Can I use homemade pumpkin puree for Crescent Pumpkins Cream Cheese?
Absolutely! If you have fresh pumpkin puree on hand, it will work wonderfully in this recipe. Just be sure it’s thick and doesn’t have too much excess moisture, as that could make the filling runny. I’ve found that draining homemade puree through a cheesecloth for an hour or two helps achieve the perfect consistency for these delightful Crescent Pumpkins Cream Cheese pastries.
What are crescent pumpkin cream cheese pastries best served with?
These versatile Crescent Pumpkins Cream Cheese pastries are fantastic on their own, but they truly shine when paired with a hot beverage. I love them with a warm mug of spiced apple cider or a creamy latte. For a brunch spread, they’re excellent alongside fresh fruit, yogurt, or even a savory egg dish, creating a balanced and delicious meal. These autumn pumpkin cream cheese pastries complement almost anything.
Can I make these Crescent Pumpkins Cream Cheese gluten-free?
While the recipe traditionally uses regular crescent roll dough, you can absolutely adapt it to be gluten-free. Many brands now offer gluten-free crescent roll dough, which works as a direct substitute. Just follow the package instructions for baking times, as they might vary slightly. The filling for your Crescent Pumpkins Cream Cheese is naturally gluten-free, so no changes are needed there!
How do I get the “pumpkin” shape to hold during baking?
The key to maintaining that adorable pumpkin shape for your Crescent Pumpkins Cream Cheese is a good seal. Make sure to firmly pinch all the edges of the dough together after you’ve placed the filling. Also, shaping them into a nice, tight ball before baking helps. Don’t worry if they spread a little; the pretzel stick stem at the end will really bring the pumpkin illusion to life, making these what are crescent pumpkin cream cheese pastries so charming.
Variations of Crescent Pumpkins Cream Cheese You Can Try
I always encourage experimenting in the kitchen, and these Crescent Pumpkins Cream Cheese are incredibly adaptable! Here are a few ways you can switch up this recipe to suit your taste or dietary needs:
- Spice It Up: For a bolder flavor, try adding a pinch of ground ginger or cloves to the pumpkin cream cheese filling. You could also swirl in a bit of maple syrup for extra sweetness.
- Savory Twist: Believe it or not, these can go savory! Omit the brown sugar and vanilla, and instead add a touch of garlic powder, dried sage, and a sprinkle of Parmesan cheese to the cream cheese. These savory pumpkin cream cheese crescent pinwheels are fantastic for appetizers.
- Different Shapes: Instead of the pumpkin shape, you can make Crescent Pumpkins Cream Cheese into delightful pinwheels. Simply spread the filling on the unrolled crescent dough, roll it up tightly, then slice into rounds before baking.
- Dietary Swaps: For a dairy-free version, use vegan cream cheese and a plant-based crescent roll dough. You can also experiment with different fruit purees if pumpkin isn’t your favorite, like apple butter or sweet potato.
Crescent Pumpkins Cream Cheese: The 1 Amazing Secret
- Total Time: 30 minutes
- Yield: 12 pieces 1x
- Diet: Vegetarian
Description
These Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling are a delightful autumn treat. They combine the warm flavors of pumpkin spice with sweet cream cheese, all encased in a flaky crescent roll dough. Perfect for festive gatherings or cozy brunches, these pastries are quick to make and loved by all.
Ingredients
- 1 can Crescent Roll Dough
- 1 large Egg
- 8 oz Cream Cheese, softened
- 1 cup Canned Pumpkin Purée
- 1/2 cup Brown Sugar
- 1 tbsp Pumpkin Pie Spice
- 1 tsp Vanilla Extract
- 1 tbsp Orange Food Coloring (optional)
- 12 pieces Pretzel Sticks or Green Candy (for decoration)
Instructions
- In a mixing bowl, combine softened cream cheese, canned pumpkin purée, brown sugar, pumpkin pie spice, and vanilla extract. Mix until smooth and creamy.
- Unroll the crescent roll dough on a floured surface. Pinch the seams together and cut the dough into squares.
- Place 1 tablespoon of the cream cheese mixture in the center of each dough square. Fold the corners over the filling and shape into balls.
- In a small bowl, beat the egg and mix in orange food coloring if using. Brush over each “pumpkin”.
- Arrange on a lined baking sheet. Bake in a preheated oven at 375°F for 12-15 minutes, or until golden brown.
- Allow to cool slightly before adding a pretzel stick or green candy for the stem.
Notes
- Store baked crescent pumpkins in an airtight container at room temperature for up to 1 day.
- For longer storage, refrigerate in an airtight container for up to 4 days. Reheat in a low oven to restore crispness.
- You can freeze unbaked crescent pumpkins for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time.
- Chill the crescent roll dough for 10 minutes before handling for easier shaping.
- Pinch the edges of the dough tightly after filling to prevent leaks.
- Avoid overfilling; 1 tablespoon of the cream cheese pumpkin filling per pastry is ideal.
- Let the crescent pumpkins cool slightly before eating to avoid burns from the hot filling.
- Optional: Dust with powdered sugar before serving for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: DESSERTS
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg