Pumpkin Cream Cheese Turnovers

This is the first night it’s truly felt like autumn to me, there’s a nice cool front and its breezy. The whole day has been gloomy, like those spooky October days that I love. I have the windows open and hear the rustling of the leaves blowing….and it is absolutely perfect. This dessert is just what I needed for an easy fall dessert. It was unbelievably easy to make and will most definitely be gobbled up by all. Best served warm! Happy Hallo-week!

Ingredients

  • Pillsbury Crescents (2 cans)
  • 1 can pure pumpkin puree
  • 1 1/2 tsp pumpkin pie spice
  • 14 oz of cream cheese (divided)
  • 1 egg at room temperature
  • 1 1/2 cups sugar (divided)

Glaze

  • 1 cup powdered sugar
  • 14 tsp vanilla extract
  • 12 tbsp milk

Instructions

  • Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. 
  • Melt cream cheese in microwave or on stove until warm and no longer clumpy. Use a mixer to combine 1 egg, 1/4 cup of sugar, and 8 oz. of cream cheese. Mix until well combined. Reserve mixture in bowl.
  • In another bowl, combine the pumpkin puree, 1/4 cup of sugar, and the pumpkin pie spice.
  • Get each perforated crescent rolland fill the dough with a spoonful of pumpkin mixture and a spoonful of cream cheese mixture, this is not an exact measurement. Fold the edges of the dough until mixture is covered and not visible.
  • Bake in the preheated oven for 10-12 minutes or until golden brown.
  • Allow them to cool a bit before drizzling with glaze. To make the glaze, combine the powdered sugar, vanilla extract, and milk until blended together. You can add more or less milk to create desired consistancey.

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