Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling
These delightful mini pumpkin-shaped pastries filled with cream cheese and pumpkin pie filling are perfect for the fall season and are easy to make.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 can of crescent roll dough
- 1 cup of cream cheese, softened
- 1 cup of pumpkin puree
- 1/2 cup of sugar
- 1 teaspoon of pumpkin pie spice
- 1 teaspoon of vanilla extract
- Pretzel sticks for decoration
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the filling by combining cream cheese, pumpkin puree, sugar, pumpkin pie spice, and vanilla extract in a bowl.
- Roll out the crescent roll dough and cut it into triangles.
- Add a spoonful of the pumpkin cream cheese mixture onto the wide end of each triangle.
- Roll the dough from the wide end to the pointed end to form a crescent shape.
- Shape the rolled dough into mini pumpkins and place them on a baking sheet.
- Bake for 12-15 minutes, until golden brown.
- Decorate by inserting a pretzel stick into the top of each pumpkin.
- Cool slightly before serving.
Notes
Ensure cream cheese is softened before mixing for a smoother filling. Avoid overfilling the dough triangles.