Cakes & DessertsDelicious cookies

Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling .

Half-moon pumpkins with cream cheese and pumpkin pie: a delicious autumn breakfast, dessert or snack. The soft cream cheese and sweet pumpkin pie filling is wrapped in delicious shortcrust pastry for a perfect autumn treat. These cute and delicious pumpkin treats are the perfect recipe for Halloween or Thanksgiving.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Yield: 8
  • Category: Cakes & Desserts
  • Method: bake
  • Cuisine: American
Check also my Apple Pie Enchiladas recipe .

Ingredients :

  • 8 oz. refrigerated crescent rolls

Cream Cheese Filling:

  • 5 oz. softened cream cheese
  • 2 Tablespoons sugar
  • 1 teaspoon vanilla extract

Pumpkin Pie Filling:

¾ cup pumpkin puree
1 Tablespoon corn starch
2 tablespoons packed light-brown sugar
¾ teaspoon ground cinnamon
2 tablespoons granulated sugar
¼ teaspoon ground ginger
¼ teaspoon of nutmeg
1/8 teaspoon allspice
1 egg yolk
1/2 teaspoon vanilla extract
2 ½ Tablespoons melted butter-to brush the pumpkins

Instructions :

First you need to drain the excess liquid from the pumpkin puree. Place the pumpkin puree on several layers of paper towels and press lightly with other layers of paper towels. Allow to stand and drain for a few minutes, then remove the towels and use the puree.

Preheat the oven to 375 F. Line a baking tray with baking paper and set aside.

Pour the pumpkin puree into a bowl and add the egg yolk, 2 tablespoons of light brown sugar, 2 tablespoons of sugar, the cornstarch and the spices. Mix until smooth and set aside.

For the cream cheese filling, mix the soft cheese with 2 tablespoons of sugar and the vanilla and set aside.

Then roll out the dough and divide it into 4 rectangles. Close the holes between the triangles and cut each rectangle in half to obtain 8 squares.

Place a square of dough in the palm of your hand, stretch the dough slightly, place a generous spoonful of cream cheese filling in the centre, then add 1 spoonful of pumpkin filling. Take one corner of the dough and press it down. Cover all sides and gently roll the dough between the palms of your hands to form a ball.

Place the compacted balls down onto a baking tray lined with baking paper.

Then wrap a long piece of kitchen string around each ball of dough to divide it into eight pieces. Bake the pumpkins by tying the twine and pushing the dough up around the twine to form pumpkin shapes.

Bake for 18-22 minutes at 375 F or until the pumpkin turns a nice golden colour.

When the pumpkins are cooked and cool, cut the twine with small scissors and carefully remove it from the dough. Insert the pretzel stick each time.

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