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
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Separate crescent roll dough into triangles.
- In a bowl, mix cream cheese, sugar, and vanilla until smooth.
- In another bowl, stir together pumpkin puree and cornstarch until combined.
- Spread a small amount of cream cheese mixture on each dough triangle, then add a spoonful of pumpkin filling.
- Fold the dough over the filling, pinch the edges to seal, and shape into a small pumpkin mound.
- Score the sides with a knife to create pumpkin-like ridges.
- Optional: Brush tops with milk or egg wash for a golden finish, and sprinkle with cinnamon sugar if desired.
- Bake for 12–15 minutes or until golden brown and puffed.
- Let cool slightly and serve warm or at room temperature.
Notes
- Sprinkle cinnamon sugar on top before baking for added flavor and crunch.
- Try swapping pumpkin puree with apple butter or sweet potato puree for variety.
- Add pumpkin pie spice to the cream cheese for extra autumn flavor.
- Use puff pastry as a crescent roll alternative for flakier texture.
- Store leftovers in the fridge and reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 crescent pumpkin
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 230 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
