Description
Bite-sized pumpkin-shaped pastries filled with a creamy blend of cream cheese and spiced pumpkin pie filling, topped with a crunchy stem.
Ingredients
Scale
- 1 can refrigerated crescent roll dough
- 4 oz softened cream cheese
- 1/2 cup pumpkin pie filling
- Powdered sugar for dusting
- 12 pretzel sticks or pecan halves for stems
Instructions
- Preheat oven to 375F and line a baking sheet with parchment paper.
- Mix softened cream cheese and pumpkin pie filling until smooth.
- Separate crescent dough triangles and roll from wide end to point.
- Shape into plump pumpkin forms and pinch the bottoms.
- Fill each dough pumpkin with a spoonful of the cream cheese mixture.
- Insert a pretzel or pecan into the top for a stem.
- Bake for 12-15 minutes until golden brown.
- Cool slightly and dust with powdered sugar.