Crescent Roll Pumpkins
Delightful pastries with creamy pumpkin filling enveloped in flaky crescent roll dough, perfect for fall gatherings and holidays.
Ingredients
For the Pumpkin Filling
- 8 oz Cream Cheese, softened Use high-quality cream cheese like Philadelphia.
- 1/2 cup Pumpkin Puree Ensure it is pure pumpkin and not pie filling.
- 1/4 cup Granulated Sugar Sweetens the filling.
- 1 teaspoon Pumpkin Pie Spice Seasonal spice blend.
- 1/2 teaspoon Vanilla Extract Enhances flavor.
- 1 large Egg Yolk Adds richness.
- 1/4 cup Brown Sugar For topping.
For the Dough
- 2 cans Crescent Roll Dough Pillsbury recommended for flakiness.
- 1 tablespoon Butter, melted For brushing on top.
- Optional Whipped cream for garnish To elevate presentation.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the softened cream cheese, pumpkin puree, granulated sugar, pumpkin pie spice, vanilla extract, and egg yolk. Mix until completely smooth (about 2-3 minutes).
- Unroll the crescent roll dough onto a clean surface and cut it into triangles along the perforated lines.
Assembly
- Spoon a generous amount of the cream cheese mixture onto the wide end of each triangle and roll up tightly from the wide end to the point to form a crescent shape.
- Arrange the rolled pumpkins on a baking sheet lined with parchment paper, making sure they have space to expand.
- Brush the tops with melted butter and sprinkle the brown sugar evenly over the rolls.
Baking
- Bake in the oven for 12-15 minutes or until golden brown.
- Allow them to cool slightly on a wire rack before serving warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 2 months. Reheat in the oven for best results.