Name: Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
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

Jump to Recipe·Leave a Review

These Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling are a delightful fall treat, combining the buttery flakiness of crescent dough with the cozy flavors of pumpkin spice and creamy vanilla-infused cheese. Shaped into little pumpkins, they’re not only festive but irresistibly delicious — a perfect autumn bite for breakfast, dessert, or your next fall gathering.

Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling

Why You’ll Love This Recipe

I love how simple yet impressive these crescent pumpkins turn out. They’re made with easy-to-find ingredients and come together quickly, making them ideal for last-minute guests or cozy evenings. The cream cheese adds a luscious tang, while the pumpkin filling brings warmth and nostalgia to each bite. Plus, they’re shaped like pumpkins, which adds a fun, seasonal twist!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz refrigerated crescent rolls

Cream Cheese Filling:

5 oz softened cream cheese
2 tablespoons sugar
1 teaspoon vanilla extract

Pumpkin Pie Filling:

¾ cup pumpkin puree
1 tablespoon corn starch

Directions

I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
I open the crescent roll dough and separate it into triangles.
In a bowl, I mix the softened cream cheese with sugar and vanilla extract until smooth.
In another bowl, I stir together the pumpkin puree and cornstarch until fully combined.
I spread a small amount of the cream cheese mixture on each triangle, followed by a spoonful of the pumpkin filling.
I fold the dough over the filling, pinching the edges to seal and gently shape each one into a small pumpkin-like mound.
Using a knife, I make light indentations around the sides to mimic pumpkin ridges.
I bake for 12–15 minutes or until golden brown and puffed.
I let them cool slightly before serving warm or at room temperature.

Servings and timing

This recipe makes about 8 crescent pumpkins.
Prep time: 15 minutes
Cook time: 12–15 minutes
Total time: Approximately 30 minutes

Variations

I like to sprinkle cinnamon sugar over the tops before baking for extra sweetness and crunch.
I sometimes swap out the pumpkin puree for apple butter or sweet potato puree for a different fall flavor.
For a richer flavor, I add a pinch of pumpkin pie spice to the cream cheese filling.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a 300°F (150°C) oven for about 5–7 minutes or until warmed through. Microwaving works in a pinch, but the oven keeps them crispier.

FAQs

What can I use if I don’t have crescent rolls?

I sometimes use puff pastry sheets cut into squares or triangles. They work well and add an even flakier texture.

Can I make these ahead of time?

Yes, I prep and fill them ahead, then refrigerate unbaked until ready to bake — just be sure to bake them within 24 hours.

Can I freeze these pumpkin crescents?

I can freeze them after baking. Once cooled, I store them in a freezer-safe bag and reheat in the oven when needed.

Can I use pumpkin pie filling instead of puree?

I prefer puree since I control the sweetness and spice. If using canned pie filling, I skip the added sugar and cornstarch.

Do I need to egg wash the tops?

It’s optional, but I like to brush them lightly with milk or beaten egg for a golden finish.

Conclusion

These Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling are everything I love about fall — cozy, sweet, and easy to make. Whether for a holiday brunch, a dessert tray, or a quick snack, they bring the festive spirit to every bite.