First off, we are having intermittant internet and TV disruptions. This started just after 8 a.m. yesterday. We have 3 TVs–the main in the family room, and one each in our bedroom and my office. It started with the picture freezing and then weirdness followed by a message that our U-verse “could not be found.” Poor LG spent 3 hours with a very nice customer service tech. She ran every test possible and finally concluded that our equipment was (like us) old. Sadly, the quickest they can get an actual service tech out to replace all the various boxes, bells, and whistles will be Wednesday morning. What’s really weird is that the big TV in the front room seems to be working fine. Our phones are fine. It’s just the computers and the two TVs. Anyway, I’ll be in and out of contact until sometime Wednesday. Hopefully, the blog will post. We’ll see. Now, to today’s goodies!

Warning: I have not made these but they looked cute and sound tasty for any sort of Autumn party, gathering or for Thanksgiving. You know, in case you’re feeling adventurous and creative. They appear a bit time-consuming but I bet they are pretty tasty and they are definitely cute. I have no character stepping up to make these so I’m featuring the entire Penumbra Papers series because…well…they remind me of Fall.

Ingredients

• 8 oz. refrigerated crescent rolls

Cream Cheese Filling:

• 5 oz. softened cream cheese
• 2 Tablespoons sugar
• 1 teaspoon vanilla extract

Pumpkin Pie Filling:

• 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) 

Making Them

Draining the Pumpkin Puree

Start by draining the excess liquid from the pumpkin puree. Place the puree on multiple layers of paper towels, gently pressing down with another set of paper towels. Allow it to sit for a few minutes, then remove the towels. This step is essential! Too much moisture can make the filling soggy.

Preheating the Oven

Preheat your oven to 375°F. While waiting, line a baking sheet with parchment paper and set it aside. Getting this ready saves time once you start assembling your crescent pumpkins.

Mixing the Pumpkin Pie Filling

In a mixing bowl, combine the drained pumpkin puree with the egg yolk, light-brown sugar, granulated sugar, corn starch, and spices. Stir the mixture just until combined, then set it aside. The aroma will start to fill your kitchen, and you’ll know it’s going to be good!

Making the Cream Cheese Filling

In a separate bowl, mix the softened cream cheese with sugar and vanilla extract until just combined. This simple yet creamy filling complements the pumpkin perfectly. Set this aside while you work on the next steps.

Preparing the Crescent Roll Squares

Now it’s time to unleash the crescent dough! Unroll the crescent roll dough and separate it into four rectangles. Seal the perforations between the triangles and cut each rectangle in half, yielding eight squares. This is where your crescents start to take shape.

Assembling the Crescent Pumpkins

Take a square of dough in your palm, gently stretch it, and drop one heaping tablespoon of cream cheese filling in the center. Follow this with one tablespoon of pumpkin filling. Fold the corners of the dough over the filling, pinch to seal all sides, and roll it gently in your palms to form a ball. This step is quite fun, and you’ll find yourself grinning at each mini pumpkin you create.

Arranging the Pumpkins

Arrange the formed balls on the lined baking sheet with the sealed side down. This helps them keep their shape in the oven.

Wrapping the Dough Balls

Take a long piece of kitchen twine and wrap each dough ball, creating eight sections around each ball. They will bake with the string attached, helping to create that adorable pumpkin shape you’re after.

Baking the Crescent Pumpkins

Bake the crescent pumpkins for 18-22 minutes at 375°F, or until they achieve a beautiful golden-brown color. You’ll know they’re done when your kitchen fills with a warm, inviting aroma.

Finishing Touches

Once baked and cooled, cut the string with small scissors. Gently peel it away from the dough, and insert a pretzel stick into the top of each pumpkin for a whimsical touch. These finishing touches take your celebration to the next level!

Serving Suggestions

Serve these delightful crescent pumpkins warm or at room temperature. They pair beautifully with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra-special treat. You might even want to create a cozy dessert bar with toppings and sauces for everyone to enjoy!

Tips for Success

• Ensure the pumpkin puree is well-drained to avoid a soggy filling; this prevents a letdown in texture.
• Experiment with different types of fillings, such as nut butter or chocolate, for a unique twist; it’s fun to switch things up!

Variations

• Add chopped nuts to the filling for a crunchy texture, which can be a nice contrast to the creaminess.
• Substitute the cream cheese with mascarpone for a different flavor profile; this could surprise your guests in a delightful way.

You regulars know to just click on the pic to find your way to Books2Read and the landing page for the series. Once there, you can–hopefully–find your favorite on-line bookseller. If y’all try these, let me know. I want to know if they are as cute and tasty in real life as they look the picture.