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Crescent Pumpkins Cream Cheese Recipe

Crescent Pumpkins Cream Cheese Recipe
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★★★★★

5.1 from 10 reviews

Delightful Crescent Pumpkins filled with a creamy pumpkin and cream cheese mixture, perfect for a festive fall treat. These pastries combine the buttery flakiness of crescent roll dough with a sweet, spiced pumpkin filling, making them an ideal seasonal dessert or snack.

Ingredients

Scale

Dough

  • 1 tube crescent roll dough

Filling

  • 225 grams cream cheese, softened
  • 240 grams pumpkin puree
  • 60 grams powdered sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract

Topping

  • 1 egg yolk

Instructions

  1. Prepare for Baking: Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Shape Dough: Unroll the crescent roll dough carefully and separate it into individual triangles as per the perforations.
  3. Prepare Filling: In a mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Mix thoroughly until the mixture is smooth and homogenous.
  4. Fill Pastries: Spoon a generous amount of the pumpkin cream cheese filling onto the wide end of each crescent triangle, spreading slightly but keeping it contained within the dough edges.
  5. Form Pumpkins: Roll each crescent triangle from the wide edge toward the narrow tip, gently shaping the roll to resemble a small pumpkin form. Ensure the filling stays inside during rolling.
  6. Apply Egg Wash: Lightly brush the top surface of each rolled pastry with the egg yolk to promote a shiny, golden finish when baked.
  7. Bake: Place the prepared pastries on the lined baking sheet and bake in the preheated oven for 12 to 15 minutes, or until they turn a deep golden brown color.
  8. Cool Slightly: Remove from the oven and allow the crescent pumpkins to cool on the baking sheet for a few minutes before serving to let the filling set slightly and prevent burning your mouth.

Notes

  • Use full-fat cream cheese for best creamy texture and flavor.
  • Pumpkin pie spice can be substituted with a blend of cinnamon, nutmeg, ginger, and cloves if unavailable.
  • Make sure the cream cheese is softened to room temperature for easier mixing.
  • These pastries are best served warm but can be stored in an airtight container for up to 2 days.
  • For added texture, sprinkle some chopped pecans or walnuts on top before baking.

Nutrition

Keywords: crescent roll pumpkin pastries, pumpkin cream cheese crescent, fall dessert, pumpkin spice pastries, easy pumpkin recipes

Find it online: https://recipeswithmia.com/crescent-pumpkins-cream-cheese-recipe/