Crescent-Sheet Pumpkins
These Crescent-Sheet Pumpkins are an adorable, delicious treat perfect for any fall or Halloween-themed gathering. While their appearance will wow guests, the pumpkin cream cheese filling is sure to satisfy sweet cravings.
16 Serving(s)
Ingredients
- 1 1/2 cups Schnucks canned 100% pure pumpkin
- 1/2 cup Schnucks cream cheese, softened
- 1/2 cup Schnucks packed light brown sugar
- 1 Schnucks egg
- 3 tsp. Schnucks cinnamon
- 1/2 tsp. Schnucks ground ginger
- 1/2 tsp. Schnucks nutmeg
- 1/4 tsp. Schnucks ground allspice
- 2 tsp. Schnucks vanilla extract
- 2 (8 oz.) pkgs. Schnucks refrigerated original crescent-roll dough
- 1 roll kitchen string (about 1 ft. per pumpkin)
- 4 tbsp. Schnucks unsalted butter, melted
- 16 pretzel sticks
Instructions
- Preheat oven to 375 degrees and line a sheet pan with parchment paper.
- In a medium bowl, beat together pumpkin, cream cheese and brown sugar until combined, 1–2 minutes. Beat in egg, cinnamon, ginger, nutmeg, allspice and vanilla until just combined.
- Unroll crescent-roll dough and separate into 8 rectangles. Pinch together perforations between triangles, then halve each rectangle to make 16 squares total.
- Put a square in your palm, gently stretch dough on all sides, then drop 2 tablespoons pumpkin mixture into center. Pinch together corners to seal, then roll gently between your palms to form a ball. Transfer sealed side down to prepared sheet pan. Repeat with remaining dough.
- Wind a long piece of kitchen string around each ball to create 8 pumpkin “ribs.” Brush with melted butter. Bake until golden brown, 20–25 minutes. Remove from oven and let cool on sheet pan 10–15 minutes.
- Gently remove string, then insert a pretzel into each pumpkin’s top. Serve immediately.
Nutrition Facts
172 Calories Per ServingFat: 7gSaturated Fat: 4gCholesterol: 23mgSodium: 286mgCarbohydrates: 25gFiber: 1gSugars: 10gProtein: 3gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe