Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling

Instructions

Step 1: Drain the Pumpkin

1. Place the pumpkin puree on paper towels to remove excess moisture. This prevents soggy dough.

Step 2: Preheat the Oven

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 3: Make the Pumpkin Pie Filling

1. In a bowl, mix drained pumpkin, egg yolk, sugars, cornstarch, cinnamon, ginger, nutmeg, allspice, and vanilla extract until smooth.

Step 4: Make the Cream Cheese Filling

1. In another bowl, beat softened cream cheese, sugar, and vanilla until creamy.

Step 5: Assemble the Dough

1. Unroll crescent dough and separate into 4 rectangles, sealing perforations.
2. Cut each rectangle into 8 small squares.
3. Place 1 tablespoon of cream cheese filling and 1 tablespoon of pumpkin filling in the center of each square.
4. Pinch the edges together to form a ball.

Step 6: Shape into Pumpkins

1. Wrap each dough ball with kitchen twine to form pumpkin segments (do not tie too tightly).
2. Place seam-side down on the baking sheet.

Step 7: Brush and Bake

1. Brush each pumpkin with melted butter.
2. Bake for 18–22 minutes, or until golden brown and puffed.

Step 8: Cool and Decorate

1. Let cool for 5–10 minutes, then carefully remove the twine.
2. Insert a pretzel stick into the top as a “stem” for a cute pumpkin look.

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