These cutePumpkin Crescent Rolls are filled with pumpkin puree, cream cheese and topped with a sweet powdered sugar glaze. Turning crescent rolls into pumpkins isn't that hard at all. All you need is kitchen twine and patience and you can enjoy these fun rolls for breakfast, dessert or just a snack with your afternoon cup of coffee.
In the bowl of the KitchenAid mixer, beat the cream cheese until smooth with the sugar.
Add the pumpkin puree.
Then add the pumpkin pie spice.
Continue mixing until everything is smooth. Set aside while you prepare the crescent rolls.
Open up the can of crescent rolls but do not separate them. Pinch the seams together and then slice into four even pieces.
Then slice each piece in half so you have 8 pieces total.
Add about a tablespoon of the pumpkin mixture in the center of each square. Do not overfill the rolls. You will have mixture leftover.
Starting with one square, pull the corners up to the center and pinch together and gently form a ball.
Place the crescent roll balls on a baking tray lined with parchment paper.
Using the kitchen twine start wrapping the dough balls in a criss cross pattern at least 6 to 8 times to form the creases of the pumpkin. Don't pull too tight or the pumpkin filling will start to come out.
Brush the egg white on top of the pumpkin rolls.
Then sprinkle with the cinnamon/sugar.
Bake in a preheated 375°F oven for 10 minutes until the crescent rolls are golden brown.
Allow them to cool slightly before removing the string and drizzling with the powdered sugar glaze.
Then add the pretzel pieces in the center to resemble the pumpkin stems.
Notes
Make sure you pinch the seams together well so the rolls do not come apart as you tie them up.