Instructions
- Preheat Oven
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Make the Cream Cheese Filling
- In a bowl, beat together cream cheese, sugar, and vanilla until smooth. Set aside.
- Make the Pumpkin Filling
- In a small bowl, mix pumpkin puree and cornstarch (add sugar and spices if desired).
- Stir until smooth.
- Assemble the Crescent Pumpkins
- Unroll crescent dough and separate into triangles.
- Cut a small triangle or strip from the wide end to use as the pumpkin stem.
- Spoon a small amount of cream cheese filling in the center, then top with pumpkin pie filling.
- Fold the sides over to create a “pumpkin” shape and pinch edges to seal.
- Use the reserved dough strip to make a stem on top.
- Bake
- Place filled crescents on the baking sheet.
- Bake for 12–15 minutes, until golden brown.
- Serve
- Let cool slightly.
- Optional: drizzle with caramel, sprinkle chopped nuts, or add mini chocolate chips for extra decoration.
Tips
- For perfectly shaped pumpkins, don’t overfill the crescents.
- Serve warm for soft, gooey centers.
- These are great for Halloween parties, brunch, or fall-themed treats.
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