Pumpkin Filled Pastries
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It only takes 6 ingredients & 20 minutes to make these delicious pumpkin pastries! They are so easy to make & perfect for breakfast, brunch or dessert! The filling is a luscious combination of cream cheese and pumpkin, all wrapped up in flakey, buttery crescent rolls. I guarantee that you won’t be able to eat just one!
I was originally inspired to create this delicious breakfast treat when my bestie Amy Black said, “You have to try the pumpkin filled croissants at Starbucks!”
Totally on board with this, I ran to my local Starbucks, but there were no pumpkin filled croissants to be found!
I then remembered one of my favorite breakfast treats of all time, Blueberry Pastry Delights. I immediately thought, I could basically do the same thing, but with pumpkin instead of blueberries. Two weeks later, here we are… sitting in the middle of Pumpkin Pastry heaven!
The day I created these pastries, I was also cooking up several other dishes, and these were the first thing to go! I may or may not have eaten 3… or 4… by myself!
Table of contents
Ingredients
- Cream cheese
- Pumpkin puree – make sure that you buy pureed pumpkin, not pumpkin pie filling.
- Granulated sugar
- Vanilla extract
- Ground cinnamon
- Canned crescent rolls – to make this recipe even easier, purchase the sheets of crescent roll dough, without perforations.
Instructions
- Preheat the oven to 375°F.
- In a small bowl whip together softened cream cheese and pumpkin. Add sugar, vanilla and cinnamon.
- Roll the crescent dough out onto parchment paper and press the perforations together, then slice the dough into 8 equal squares.
- Top each square with a spoonful of the pumpkin cream cheese mixture.
Fold the corners of each square into the middle of the pastry.
Transfer the pastries on the parchment paper onto a baking sheet and place in the oven for 12-14 minutes, or until golden brown.
So simple and SO delicious! The quintessential fall breakfast for weekends or before work during the week!
More pumpkin recipes
For more delicious pumpkin recipes, check out these sweet & savory ideas!
- Pumpkin Brookies
- Pumpkin Hummus with Cinnamon Sugar Pita Chips
- Crock Pot Brownies with Pumpkin Cheesecake Swirl
- Pumpkin Cupcakes
- Pumpkin Enchiladas
- Crock Pot Pumpkin Chili
- Pumpkin Toast
Pumpkin Filled Pastries
Ingredients
- 2 oz cream cheese
- ¼ cup pumpkin puree
- 2 tbsp sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 8 oz crescent roll dough
Instructions
- Preheat the oven to 375°F.
- In a small bowl whip together the cream cheese and pumpkin.
- Add the sugar, vanilla and cinnamon.
- Roll the crescent dough out and press the perforations together, then slice the dough into 8 equal squares.
- Top each square with a spoonful of the pumpkin cream cheese mixture.
- Fold the corners of each square into the middle of the pastry and place on a baking stone.
- Place in the oven for 12-14 minutes or until golden brown.
Nutrition Facts
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5 Comments on “Pumpkin Filled Pastries”
Can these, or the filling be made the night before serving??
Hi Trina, yes, you can definitely prepare the filling the night before, if you want to serve them hot and fresh out of the oven.
You can also make and bake them the day before, then reheat them before serving.
What a great idea! My parent’s wedding anniversary was last weekend, but they were unable to celebrate due to practically everything else going on on that very same weekend. This coming one is no less packed full of things to do, but I’m sure I’d have time to whip up a batch of these this before they both take off… I’m sure they’d love them!
Happy anniversary to your parents, I hope they enjoy the pastries!
Thank you, and I’m sure they will! 🙂