Pumpkin Cheesecake Crescent Pumpkins

Directions

Directions

1. Step 1
   Preheat oven to 375°F. Line a baking sheet with parchment paper.

2. Step 2
   Using an electric mixer, beat together the softened cream cheese, brown sugar, Lucky Leaf Pumpkin Fruit Filling, pumpkin pie spice and vanilla extract until smooth and combined.

3. Step 3
   Unroll the crescent dough sheet onto a flat surface and cut it into 6 equal squares.

4. Step 4
   Place one dough square in the palm of your hand and gently stretch it slightly. Spoon about 2 tablespoons of the pumpkin cheesecake filling into the center. Adjust the amount as needed so the dough can completely enclose the filling.

5. Step 5
   Bring the edges of the dough together over the filling and pinch tightly to seal. Gently roll the dough between your palms to create a smooth ball. Place seam-side down on the prepared baking sheet. Repeat with the remaining dough.

6. Step 6
   Lightly coat a long piece of kitchen twine with cooking spray or oil to help prevent sticking. Wrap the twine around each dough ball, crossing it evenly to create 8 sections. Tie the twine loosely at the top, leaving enough room for the dough to expand while baking.

7. Step 7
   Bake the pumpkins with the twine attached for approximately 14–17 minutes, or until the dough is puffed and golden brown. As the dough rises, it will form a pumpkin shape around the twine.

8. Step 8
   Allow the pumpkins to cool for several minutes. Carefully cut and remove the kitchen twine from each pumpkin.

9. Step 9
   Insert a small pretzel stick into the center of each pumpkin to create the stem. Garnish with a mint leaf, if desired, and serve.