Pumpkin Cream Cheese Crescents

This fall-inspired crescent pumpkin cream cheese pastry combines flaky crescent rolls with a velvety pumpkin cream cheese filling. The result is a warm, comforting treat that's perfect for autumn breakfasts, afternoon snacks, or dessert with a cup of coffee.

I first made these crescents during a rainy October weekend when my nieces were visiting. The kitchen filled with the aroma of pumpkin spice, and the girls couldn't wait to try them. Now they're our official fall baking tradition whenever family gathers.

Ingredients

• Crescent roll dough the ready made tubes create the perfect flaky texture with zero effort
• Cream cheese use full fat for the richest flavor and ensure it's properly softened
• Pumpkin puree be sure to use pure pumpkin not pumpkin pie filling
• Powdered sugar adds sweetness without grittiness that can happen with granulated sugar
• Pumpkin pie spice the classic warm autumn flavor profile in one convenient blend
• Vanilla extract enhances the sweetness and adds depth to the filling
• Egg yolk creates that beautiful golden brown finish on the pastry

How To Make Crescent Pumpkin Cream Cheese Pastries

Prepare The Oven

Preheat your oven to 190°C and line a baking sheet with parchment paper. The parchment prevents sticking and makes cleanup easier. Make sure the oven is fully preheated before baking to ensure even cooking.

Prepare The Dough

Unroll the crescent roll dough on a clean surface and separate it along the perforated lines into individual triangles. If the dough feels sticky, lightly dust your work surface with flour.

Make The Filling

In a medium mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Beat until completely smooth and uniform in color. The filling should be thick but spreadable. If your cream cheese isn't soft enough, you might end up with lumps.

Assemble The Pastries

Place approximately one tablespoon of the pumpkin filling onto the wide end of each crescent triangle. Don't overfill or the filling will leak during baking. Leave about a quarter inch border around the edges.

Shape The Crescents

Starting at the wide end with the filling, gently roll each triangle toward the pointed tip. Slightly curve the ends toward each other to create a subtle pumpkin shape. Place them on the prepared baking sheet with at least an inch between each pastry.

Add The Egg Wash

Beat the egg yolk in a small bowl and use a pastry brush to apply a thin, even layer over the top of each crescent. This creates a beautiful golden shine when baked and helps seal the edges.

Bake To Perfection

Place the baking sheet in the preheated oven and bake for 12 to 15 minutes. Watch carefully toward the end as the high sugar content can cause them to brown quickly. They're done when they've puffed up and turned a deep golden brown.

Cool And Serve

Allow the pastries to cool on the baking sheet for at least 5 minutes before transferring to a serving plate. The filling will be extremely hot right out of the oven and needs time to set.

Pumpkin puree is the secret star of this recipe. I discovered that using organic pumpkin puree makes a noticeable difference in flavor. One fall, I actually made these with homemade puree from sugar pumpkins we picked at our local farm, and the family couldn't stop talking about how much better they tasted than usual.

Storage Tips

These crescents will stay fresh in an airtight container in the refrigerator for up to three days. To reheat, place them in a 300°F oven for about 5 minutes or until just warmed through. Avoid microwaving as it makes the pastry soggy. The unbaked crescents can also be prepared ahead of time and refrigerated for up to 8 hours before baking, just add an extra minute to the baking time.

Smart Substitutions

If you're in a pinch, you can replace the pumpkin pie spice with a mixture of cinnamon, nutmeg, ginger, and a pinch of cloves. For a lighter version, use lowfat cream cheese and reduce the powdered sugar to 45 grams. Those with dairy sensitivities can try dairy free cream cheese, though the texture will be slightly different. During other seasons, you can swap the pumpkin puree for sweet potato puree or even apple butter for a different but equally delicious treat.

Serving Suggestions

These pumpkin cream cheese crescents make a wonderful addition to a fall brunch spread alongside fresh fruit and coffee. For an extra special dessert, drizzle them with a simple glaze made from powdered sugar and milk, or dust with additional powdered sugar just before serving. They also pair beautifully with a scoop of vanilla ice cream for a more decadent dessert option. For a complete autumn breakfast, serve with hot apple cider and a side of crispy bacon.

Recipe FAQs

→ Can I use canned pumpkin for this dish?

Yes, canned pumpkin puree works perfectly for this dish. Just make sure you're using plain pumpkin puree and not pumpkin pie filling, which contains added sugars and spices that would alter the flavor balance.

→ Can I make these ahead of time?

You can prepare the filling a day in advance and store it in the refrigerator. However, for best results, assemble and bake the crescents just before serving to maintain their flaky texture.

→ How should I store leftover pumpkin crescents?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore some of the original crispness.

→ Can I freeze these pumpkin cream cheese crescents?

Yes, you can freeze them before or after baking. If freezing before baking, place them on a baking sheet until solid, then transfer to a freezer bag. If freezing after baking, allow them to cool completely first. Thaw in the refrigerator before reheating.

→ What can I substitute for pumpkin pie spice?

You can make your own pumpkin pie spice by combining 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and a pinch each of ground cloves and allspice.

→ Can I add other ingredients to the filling?

Absolutely! Consider adding mini chocolate chips, chopped nuts like pecans or walnuts, or even a sprinkle of cinnamon sugar on top before baking for added flavor and texture.