Soft crescents, creamy cheese, and spiced pumpkin come together in playful, bite-sized pastries that steal the show at any fall table. These crescent-shaped pumpkins are simple to make and perfect for Halloween brunch, Thanksgiving desserts, or an autumn snack. The technique uses common pantry ingredients and a clever twine trick to turn ordinary dough into tiny pumpkin shapes.
Quick facts: time, yield and what you need
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total: 45 minutes
- Yields: 8 pumpkin pastries
- Main keywords: crescent pumpkins, cream cheese, pumpkin pie filling, fall baking
Ingredients for the creamy pumpkin crescents
Gather these items before you start. Using pumpkin puree, not pumpkin pie filling, gives you control over texture and spice.
- 8 oz refrigerated crescent roll dough (1 sheet)
- Cream cheese filling:
- 5 oz softened cream cheese
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Pumpkin filling:
- ¾ cup pumpkin puree (drained)
- 1 tablespoon cornstarch
- 2 tablespoons packed light brown sugar
- 2 tablespoons granulated sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1/8 teaspoon allspice
- 1 egg yolk
- ½ teaspoon vanilla extract
- 2 ½ tablespoons melted butter (for brushing)
- Kitchen twine (long pieces) and small pretzel sticks
Step-by-step: assemble and bake the pumpkin bites
Read all steps first. Keep tools ready: a baking sheet lined with parchment, scissors, and paper towels.
- Drain the pumpkin puree. Put the puree on several layers of paper towel. Top with more towels and press gently. Let sit for a few minutes to remove excess moisture.
- Preheat the oven to 375°F. Prepare a baking sheet with parchment paper.
- Mix the pumpkin filling. Combine drained pumpkin, egg yolk, both sugars, cornstarch, spices, and vanilla. Stir until evenly blended. Set aside.
- Prepare the cream cheese center. Beat softened cream cheese with sugar and vanilla until smooth.
- Work the crescent dough. Unroll the dough sheet and seal perforations. Cut into 8 roughly equal squares.
- Fill each square. Stretch a square slightly in your palm. Add about 1 heaping tablespoon cream cheese, then ~1 tablespoon pumpkin mixture on top.
- Seal into balls. Pinch the dough corners together, seal all edges, and roll gently to form smooth balls.
- Shape with twine. Wrap a long piece of kitchen twine around each ball to create segments. Tie or hold the ends so the dough bakes into a pumpkin-like shape.
- Brush with melted butter and bake. Place the twined balls seal-side down. Brush with melted butter and bake for 18–22 minutes, until golden brown.
- Finish and decorate. After cooling slightly, cut the twine with small scissors and peel it away. Insert a pretzel stick into the top of each pastry as a stem.
Practical tips for consistent results
- Drain pumpkin well. Excess liquid will make filling runny and affect baking time.
- Seal dough edges completely to avoid leaks during baking.
- If your dough warms up, chill briefly before shaping.
- Use kitchen twine cleanly. Bake with it on; the dough will rise around the string and set the ridges.
- Substitute cinnamon or nutmeg amounts to taste, but keep cornstarch to maintain structure.
Variations and serving ideas for fall gatherings
These little pumpkins are versatile. Try different fillings or presentation styles.
- Swap the pumpkin filling for apple or cherry for a fruity option.
- Brush with a light glaze after baking for extra shine.
- Serve warm at brunch or plate them on a holiday dessert board.
- Make mini savory versions by filling with pepperoni and cheese.
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