Ingredients
Scale
- 1 package (8 ounces) refrigerated crescent roll dough
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/4 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 2 tablespoons melted butter
- 2 tablespoons chopped pecans
- 1 tablespoon coarse sugar, for sprinkling
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, granulated sugar, pumpkin puree, and pumpkin pie spice until smooth and creamy.
- Step 3: Unroll the crescent roll dough and separate into triangles. Spread a spoonful of the cream cheese mixture onto the wide end of each triangle.
- Step 4: Starting at the wide end, roll up each triangle to the point. Curve the ends slightly to form a pumpkin shape. Place on the prepared baking sheet.
- Step 5: Brush each "pumpkin" with melted butter and sprinkle with chopped pecans and coarse sugar.
- Step 6: Bake for 12-15 minutes, or until golden brown. Let cool slightly before serving.
Notes
- Store leftover Crescent Pumpkins in an airtight container in the refrigerator for up to 3 days.
- To warm them up, pop a few in the microwave for 10-15 seconds, or until just heated through.
- Serve these adorable pumpkin treats with a dollop of whipped cream or a scoop of vanilla ice cream for an extra-special dessert.
- For even bolder pumpkin flavor, add an extra pinch of pumpkin pie spice to the cream cheese filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American