Thanksgiving Treats: Pumpkin Pie Crescent Rolls with Cream Cheese Filling

Thanksgiving Treats don’t get cuter (or more snackable) than these Crescent Pumpkins stuffed with cream cheese and spiced pumpkin pie filling. Picture flaky golden crescents, a tangy cream-cheese center, warm pumpkin spice, and a tiny pretzel stem—mini desserts that scream fall and disappear faster than you can say “seconds.” Sound good? Let’s bake.

What makes this recipe so irresistible

Why will guests gasp and then quietly steal three? Because this recipe hits all the cozy buttons: flaky pastry, creamy center, and that classic pumpkin dessert spice profile. The presentation? Adorable. The bite? Balanced—sweet pumpkin, tangy cream cheese, buttery dough. Plus: they’re handheld. Who doesn’t love food you can eat while hovering near the dessert table?

Bold fact: these look fancy but take almost no real effort. IMO—presentation wins parties.

Ingredient list (with short descriptions)

Here’s the exact lineup and why each one matters:

• 8 oz. refrigerated crescent rolls — flaky, fast shortcut to perfect pastry.
• 5 oz. softened cream cheese — tangy, silky center; set to room temp for smoothness.
• 2 tablespoons sugar — sweetens and stabilizes the cream cheese.
• 1 teaspoon vanilla extract — rounds flavor; don’t skip.
• ¾ cup pumpkin puree — the star of the Pumpkin Pie Filling; drain it first.
• 1 tablespoon corn starch — thickens the pumpkin so it won’t leak.
• 2 tablespoons packed light-brown sugar — depth and molasses notes.
• 2 tablespoons granulated sugar — balances sweetness.
• ¾ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon nutmeg, 1/8 teaspoon allspice — classic pumpkin-spice quartet.
• 1 egg yolk — gives the pumpkin filling structure and sheen.
• ½ teaspoon vanilla extract — extra warmth for the pumpkin.
• 2 ½ tablespoons melted butter — brush for browning and gloss.
• Pretzel sticks — stems! (Substitute: pecan halves, cinnamon sticks.)
• Kitchen twine — for that pumpkin-segment look.

Simple how-to (short & clear steps)

1. Drain the pumpkin. Place puree between paper towels and press gently. Do not skip.
2. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
3. Mix pumpkin, egg yolk, both sugars, corn starch, spices, and vanilla until smooth. Set aside.
4. Beat cream cheese with 2 tbsp sugar and 1 tsp vanilla until fluffy.
5. Unroll crescent dough into rectangles; seal perforations. Cut into eight squares.
6. Stretch each square, add ~1 tbsp cream cheese, top with ~1 tbsp pumpkin filling.
7. Pinch corners together, shape into a ball, seal edges well.
8. Wrap loosely with twine into segments (don’t tie too tight). Brush with melted butter.
9. Bake 18–22 minutes until golden. Cool slightly, snip twine, and insert pretzel stem.

The story behind the recipe

Someone—probably a sleep-deprived host with a dessert table to fill—decided to mash up crescent rolls and pumpkin pie. The whim became genius. These crescent pumpkins borrow the comforting flavors of a classic pie and the convenience of store-bought dough. They started as a “fun idea” and became a Thanksgiving staple for anyone who values Holiday Baking that looks custom but isn’t.

Also: whoever invented pretzel stems deserves an award. Period.

Pro tips for the best outcome

• Drain the pumpkin puree! Excess moisture makes soggy pastry—this is non-negotiable.
• Keep cream cheese at room temperature so it whips smooth. Cold cream cheese = lumpy filling.
• Seal the edges well. When you pinch the dough shut, press firmly so nothing leaks during baking.
• Tie the twine loosely. It should shape the pumpkin, not slice it—loose loops are your friend.
• Brush with butter for glossy, golden crescents. No butter? Egg wash works, too.
• Bake on parchment. Saves time and prevents sticking.
• Make ahead: Assemble, refrigerate, then bake just before guests arrive. Perfect host move.
  (FYI, these travel well for potlucks.)

Variations to try

• Miniature pies: Skip the twine and press into mini muffin tins for pumpkin-cream cheese tarts.
• Vegan: Use vegan cream cheese, vegan crescent dough (if available), and a flax “egg” (1 T flaxmeal + 3 T water) in the pumpkin mix.
• Glaze it: Drizzle a vanilla or maple glaze for extra sweetness.
• Spice swap: Add cardamom or pumpkin pie spice blend.
• Nutty stem: Replace the pretzel with a pecan half for a rustic look.
• Boozy twist: Fold a teaspoon of bourbon into the pumpkin puree (careful—strong flavor).
• Blue Curacao pairing idea: For a cheeky bar idea, serve these with a bright Blue Curacao spritzer—colorful contrast that plays well at adult-only gatherings.

Best way to serve

Serve warm but not piping; the filling sets nicely after 5–10 minutes and then you get the ideal goo-to-flake ratio. Arrange on a platter, sprinkle with a little powdered sugar or a pinch of cinnamon, add some whole pecans for garnish, and watch people fight over stems.

Pair them:

• With coffee or spiced latte for brunch.
• As Thanksgiving Desserts alongside a slice of traditional pumpkin pie for the undecided.
• With cocktails (see Blue Curacao idea) for adults.
• On a dessert board with mini pies, cookies, and Delicious Snacks Recipes for variety.

Quick tips for storage & leftovers

• Room temp: Store in an airtight container for up to 24 hours. They’re best fresh.
• Refrigerate: Up to 3 days. Warm in a 325°F oven for 6–8 minutes to revive crispness.
• Freeze: Freeze fully cooled crescents in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 350°F until warmed through.
• Reheating hint: Use the oven, not the microwave—microwaves make the pastry soggy. Oven = crisp.

Nutritional snapshot (estimate per serving)

Calories: ~220 | Carbs: 28g | Protein: 3g | Fat: 12g | Sugar: 11g | Vitamin A: 3200 IU
Not bad for a festive bite, and yes—pumpkin brings vitamin A to the table, so there’s that healthy flex.

FAQs

Variations for special occasions

• Thanksgiving Dishes rotation: Add a savory-sweet batch with cream cheese mixed with sharp cheddar and a pinch of sage—serve as appetizers.
• Holiday Cooking swap: For a Christmas brunch, swap spices for cinnamon and orange zest, and top with candied orange peel.
• Birthday twist: Pipe a little extra cream cheese, top with sprinkles for a kid-friendly option (unexpected, but fun).

Final thoughts

If you want a dessert that says Holiday Baking, Holiday Cooking, and “I put in effort but not too much,” these Crescent Pumpkins check all the boxes. They pair the nostalgic comfort of pumpkin spice with the modern love of handheld sweets. They look crafted, taste like fall, and let you spend less time in the kitchen and more time mingling.

So—are you ready to make your table the one people whisper about? Grab crescent dough, raid your spice drawer, and yes: drain that pumpkin. Your oven (and your guests) will thank you.

Happy baking and even happier grazing—these little pumpkins disappear fast, and you’ll want at least one for yourself. Print