Part pumpkin pie, part cheesecake, all rolled up in fluffy pastry and topped with a crispy buttery topping! It's a perfect quick and easy fall dessert.
October and November you can usually catch me saying "if it's not pumpkin, I don't want it!" And here it is with lots of pumpkin pie spice and cream cheese for a dessert you can whip up in no time.
So nice to have a dessert that satisfies a pumpkin pie craving when you maybe don't want to
singlehandedly eat make a whole pumpkin pie.
Just a simple crumb topping with butter and brown and white sugar, plus some pumpkin pie spice, of course! It makes the crescent tops delightfully crispy, and the brown sugar and butter caramelize so perfectly!
My favorite way of making any crumb topping is to throw all the ingredients in my stand mixer with the paddle attachment and mix on low speed until it's all crumbled together. It works perfectly and is so much easier than doing it all by hand!
Before baking, the crescents are drizzled with a few tablespoons of apple juice - which I know sounds counterproductive when you're going for a crispy pastry but trust me! - it is so delicious. The sugars and butter melt in to it in the bottom and become almost pecan pie-like.
It's heavy on the cream cheese, with just a hint of pumpkin! And more pumpkin pie spice, always. Use the same bowl and paddle attachment you used for the topping (no need to wipe them out first!) And whip 'em together until it's all smooth and creamy.
And because I realize it's annoying to open a can of pumpkin puree for a mere two tablespoons, use the rest to make this pumpkin chili or this pumpkin bread (which does call for a full 15 ounce can, but it won't make too much of a difference if you're two tablespoons short!)
I love using crescents in part because I find that *pop* so satisfying.
I haven't noticed much difference between name and store brands here, so use whatever you like/is available!
These are best fresh from the oven, when the topping is crispy and the bottoms are a hot and gooey caramel. Serve with ice cream or whipped cream, if you like!
Pumpkin Cream Cheese Crescents
- 1/4 cup packed brown sugar
- 1/4 cup white sugar
- 3 tablespoons cold unsalted butter, chopped
- 1 teaspoon pie spice, divided (see note)
- 3 ounces softened cream cheese
- 2 tablespoons pumpkin puree
- 1 (8 ounce) tube crescent roll dough
- 3 tablespoons apple juice
- Preheat oven to 350 degrees. Grease an 8-by-8-inch baking dish.Add both sugars, the butter pieces, and 1/2 teaspoon of pie spice to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until butter is crumbled. Transfer to a small bowl and refrigerate.Add the cream cheese, pumpkin puree, and the remaining 1/2 teaspoon pie spice to the bowl of the stand mixer (no need to wipe it out first) fitted with the paddle attachment. Mix on medium speed until smooth, scraping down the sides of the bowl as needed.Separate the crescent dough into 8 triangles. Divide the pumpkin-cream cheese filling evenly between each and spread to cover. Roll them up, beginning at the wider end and working toward the point. Arrange in the prepared baking dish. Sprinkle with the butter topping, and pour the apple juice over top. Bake 30-35 minutes, until rolls are baked through and topping is browned. Serve warm with ice cream!
Adapted from Pillsbury.
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