Ingredients
Scale
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1/4 teaspoon pumpkin pie spice
- 2 cans (8 ounces each) refrigerated crescent roll dough
- 2 tablespoons melted butter
- 2 tablespoons granulated sugar (for sprinkling)
- Optional: Powdered sugar for dusting
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Step 2: In a medium bowl, beat together the softened cream cheese, pumpkin puree, 1/4 cup granulated sugar, and pumpkin pie spice until smooth and well combined.
- Step 3: Unroll the crescent roll dough and separate into triangles. Spread a spoonful of the cream cheese pumpkin mixture onto the wide end of each triangle.
- Step 4: Roll up the triangles from the wide end to the point, forming crescent shapes. Curve the ends slightly to resemble pumpkins.
- Step 5: Place the shaped crescents onto the prepared baking sheet. Brush the tops with melted butter and sprinkle evenly with the remaining 2 tablespoons of granulated sugar.
- Step 6: Bake for 12-15 minutes, or until golden brown. Let cool slightly on the baking sheet before transferring to a wire rack to cool completely. Dust with powdered sugar, if desired, before serving.
Notes
- Store cooled Crescent Pumpkins in an airtight container in the refrigerator for up to 3 days to keep the filling fresh.
- For a warm, gooey treat, gently reheat the pumpkins in a low oven (around 200°F/95°C) for a few minutes until heated through.
- Serve these delightful Crescent Pumpkins with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special dessert.
- To prevent soggy bottoms, ensure your pumpkin puree isn't overly watery; pat it dry with paper towels before mixing it with the cream cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American