The Gunny Sack

Pumpkin Desserts: Pumpkin Cream Puffs

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These Pumpkin Cream Puffs are another one of the pumpkin desserts to make this fall. Cream puffs are easy to make with Pillsbury crescent rolls!

Pumpkin Cream Puffs Crescent Rolls

Woke up this morning and it is 54 degrees! Yesterday on my morning walk, I discovered that some of the leaves have started changing color. Yes, my friends, fall is in the air and that means I am thinking about apple orchards, walks in the woods and pumpkin desserts. I’ve always loved autumn. Maybe it is because my birthday is in October? After the hot summer weather, I am ready to put on a cozy sweater and sit outside enjoying a cup of coffee in the crisp fall air. So, today I am sharing Pumpkin Cream Puffs. The outside is a Pillsbury crescent roll and the inside is pumpkin whipped cream.

Crescent Roll MarshmallowWhen my daughter was taking FACS (which is what we used to call Home Ec) in school, she came home and told us about these marshmallow puffs they made in class. She wanted me to buy the ingredients so that she could make them for us. I later learned that they are Magic Marshmallow Crescent Puffs. The recipe is from the Pillsbury Bake-Off in 1969 and was created by a fellow Minnesotan. I used her recipe as the base for these Pumpkin Cream Puffs.

Mix together sugar and pumpkin pie spice. Dip a marshmallow in melted butter and then coat it  with the sugar/spice mixture. Roll a marshmallow in a crescent roll starting at the narrow tip of the triangle and then firmly pinch up the sides so that the marshmallow is completely covered with dough.

Crescent Rolls RecipeDip the bottom in melted butter and place, butter side down, in a greased muffin pan. Place the muffin pan in a jelly roll pan to guard against spills. Bake at 375 degrees for 12-15 minutes or until golden brown. The marshmallows will puff up and melt, coating the insides of the crescent puff with a delicious caramel like coating.

Fill Cream PuffsTo make the filling, beat cream cheese until light and fluffy. Add confectioners’ sugar, pumpkin and pumpkin pie spice. Then, fold in whipped cream. Use the pumpkin cream to fill cream puffs.

Pumpkin Cream Puff RecipeSome of the marshmallow crescent puffs will have broken open while cooking so you can fill from that hole. If not, poke a hole in puffs to fill them.

Crescent Roll Pumpkin Cream PuffsDrizzle the pumpkin cream puffs with cream cheese icing and keep refrigerated until ready to serve.

Pumpkin Cream Puffs Crescent Rolls
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Pumpkin Cream Puffs
Crescent Puffs Adapted from Pillsbury and Pumpkin Cream recipe is from Taste of Home
Servings: 8 puffs
Ingredients
Crescent Puffs:
  • 1/4 cup granulated sugar
  • 2 tablespoons flour
  • 1 teaspoon pumpkin pie spice
  • 1 can refrigerated crescent rolls
  • 8 large marshmallows
  • 1/4 cup butter melted
Pumpkin Cream:
  • 4 oz cream cheese 1/2 a package, softened
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon pumpkin pie spice
  • 1 cup canned pumpkin NOT pumpkin pie filling
  • 8 oz whipped topping thawed
Instructions
Crescent Puffs:
  1. Mix together flour, sugar and pumpkin pie spice.
  2. Dip a marshmallow in melted butter and then coat it with the sugar/spice mixture.
  3. Roll the marshmallow in a crescent roll starting at the narrow tip of the triangle and then firmly pinch up the sides so that the marshmallow is completely covered with dough.
  4. Dip the bottom in the melted butter and place, butter side down, in a greased muffin pan.
  5. Place the muffin pan in a jelly roll pan to guard against spills while baking. Bake at 375 degrees for 12-15 minutes or until golden brown.
Pumpkin Cream:
  1. Beat cream cheese until light and fluffy.
  2. Add confectioners’ sugar, pumpkin and pumpkin pie spice.
  3. Fold in whipped cream.
  4. Use the pumpkin cream to fill cream puffs.

Here are a few more pumpkin desserts to try:

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Comments

  1. I made these tonight and they tasted divine! However, they did not look pretty at all or work very functionally well. Any tips? It seemed like the bottom of the pastries got saturated by the butter and sugar and ended up less without the hard, outer pastry surface and rather sticky and gooey. Perhaps to much of a butter dunk on the bottom? Longer time in the oven? It was also quite difficult to get them out of the muffin tins; I may try just on a baking sheet next time, so I can use a spatula.

    Reply

    • Oh dear! At least they tasted good, right? 😉 I think the issue is that the marshmallow leaked out of the dough while baking. Firmly pinch the dough seams and make sure that it isn’t stretched too thin.

      I don’t think that it would be the butter because people use crescent roll dough to make monkey bread and they pour melted butter/sugar over the top of it and it still bakes.

      Make sure that your muffin tin is well greased and if the tops aren’t baked, go ahead and bake longer since oven temps vary. Best of luck!

      ~Tonia

      Reply

  4. So easy and quick to make. My husband absolutely loved them!!! He wants me to make them for Thanksgiving. Thank you for the recipe!

    Reply

  11. This looks so good. I don’t like marshmellows except burnt over a campfire, but these look so good, I am going to try them. Thanks for the recipe.

    Reply

  20. I grew up making the marshmallow treats with biscuit dough and all covered in more butter and cinnamon sugar. We called them marshmallow pillows and they were a favorite. I love the idea of filling them like cream puffs. So smart!

    Reply

  24. These look so yummy! Here in Seattle we are having 90 degree weather, which is so crazy for us. I can’t wait for cozy sweaters and hot drinks to enjoy. Thanks for this recipe, my family would love them!!

    Reply

    • Oh, that is crazy for Seattle! We’ve had hot weather this past week but things finally cooled off. Thanks for stopping by Patricia!

      Reply

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Hi, I'm Tonia, a lover of food and photography! Fill a gunny sack with delicious ingredients, tie on an apron and let's get cooking
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