Crescent Pumpkins Cream Cheese
A cozy autumn pastry that combines the creamy richness of pumpkin cheesecake with the flaky, golden brown layers of crescent roll dough. Featuring a smooth pumpkin cream cheese mixture wrapped in crescent roll dough, these treats are super easy to make and perfect for breakfast, dessert, or festive gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pastries 1x
- Category: Dessert / Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- Dough
- 1 tube crescent roll dough
- Filling
- 225g cream cheese, softened
- 240g pumpkin puree
- 60g powdered sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- Egg Wash
- 1 egg yolk
Instructions
- Preheat oven to 190°C and prepare a baking sheet lined with parchment paper.
- Unroll crescent roll dough and separate into triangles.
- In a mixing bowl, combine cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla until smooth.
- Place a spoonful of pumpkin filling on the wide end of each triangle.
- Roll toward the tip, tucking in edges to form a pumpkin-like shape.
- Brush with egg yolk for a golden brown finish.
- Bake 12–15 minutes until puffed and golden.
- Cool slightly before serving.
Notes
For an extra touch, dust with powdered sugar before serving or add chopped pecans for crunch. Can be served warm or chilled for a firmer pumpkin cheesecake texture.
Nutrition
- Serving Size: 1 pastry
- Calories: 220
- Sugar: 12g
- Sodium: 270mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Find it online: https://bibodo.com/crescent-pumpkins-cream-cheese/