Ingredients
Scale
- 2 cans (8 oz each) refrigerated crescent roll dough
- 4 oz cream cheese, softened
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 egg (for egg wash)
- 1 tablespoon water
- Optional Glaze: 1/2 cup powdered sugar mixed with 1 tablespoon milk
Instructions
- Preheat your oven to 375°F (190°C). Line a large round baking stone or a rectangular baking sheet with parchment paper. In a medium mixing bowl, beat the softened cream cheese, pumpkin puree, sugar, pumpkin pie spice, and vanilla extract until the mixture is smooth and well combined.
- Unroll both cans of crescent dough and separate them into 16 triangles. On your prepared baking sheet, arrange the triangles in a circle with the wide bases overlapping and the pointed tips facing outward. It should look like a large sun or a star with an open circle in the middle (about 5-6 inches wide).
- Spoon the pumpkin cream cheese mixture evenly onto the wide bases of the crescent triangles, forming a continuous ring of filling. Be careful not to let the filling slide into the center hole or off the outer edges of the dough.
- Bring the pointed tips of the triangles up and over the filling, tucking the points under the inner edge of the dough ring to secure them. Some filling might peek through the gaps, which is perfectly fine. In a small bowl, whisk the egg and water together, then brush the egg wash over the top of the dough for a shiny, golden finish.
- Bake for 18 to 22 minutes, or until the pastry is deep golden brown and the filling is set. Remove the wreath from the oven and let it cool for at least 10 minutes. If desired, whisk the powdered sugar and milk together to create a glaze and drizzle it over the warm wreath before serving.
- Cook Time: 35 minutes