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Ingredients
Scale
- 8 oz. refrigerated crescent rolls
- 5 oz. softened cream cheese
- 2 Tablespoons sugar
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree (drained)
- 1 Tablespoon corn starch
- 2 tablespoons packed light-brown sugar
- ¾ teaspoon ground cinnamon
- 2 tablespoons granulated sugar
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 1/8 teaspoon allspice
- 1 egg yolk
- ½ teaspoon vanilla extract
- 2 ½ Tablespoons melted butter (for brushing the pumpkins)
Instructions
- Drain excess liquid from the pumpkin puree using paper towels.
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Mix drained pumpkin puree with egg yolk, sugars, corn starch, and spices.
- In another bowl, combine cream cheese with sugar and vanilla extract.
- Unroll crescent dough, seal perforations, and cut into squares.
- Fill squares with cream cheese and pumpkin fillings, seal, and roll into balls.
- Arrange on baking sheet and wrap each with kitchen twine.
- Bake for 18-22 minutes until golden brown.
- Cut twine, peel away, and insert a pretzel stick for decoration.
Notes
Ensure the pumpkin puree is well-drained to prevent sogginess.
You can experiment with different fillings like nut butter or chocolate.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 8
- Sodium: 250
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 2
- Cholesterol: 30