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Pumpkin-cream cronuts

A marketing, advertising and communications diva who traded her power-suit for a rolling pin and apron. I have written original recipes for brands like Green Giant and Jimmy Dean. I contribute to large online magazines like SheKnows.com ...

Honestly, this is not our first cronut rodeo. However, it is the first time we've taken the down-home goodness of pumpkin pie, mixed it with the creamy dreaminess of cheesecake and encased it in the crisp, sugary shell of a cronut. Are you drooling yet?

Pumpkin-cream cronuts

So let's talk turkey — or cronut, rather. Thanksgiving is coming up, so wouldn't you like to be the totally awesome host who serves these amazing packets of pumpkin-creamy amazingness? Even better, wouldn't you like to be the guest who brings these bad boys to your Thanksgiving host and totally upstages the turkey? Because, let's face it, when these lil' babies are on the table, no one else's dish stands a chance.

Have a delicious day, Yummies! xoxo

Ingredients:

  • 1/2 cup pumpkin filling
  • 1 block cream cheese
  • 2/3 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 tube uncut crescent-roll dough
  • 2 cups vegetable oil
  • 1 cup powdered sugar

Pumpkin-creme cronut

Directions:

  1. Unwrap the crescent-roll dough and roll it out with a rolling pin.
  2. Cut the dough into whatever shapes you like. Just make sure you have an even number of shapes to pair up tops and bottoms.
  3. Mix the pumpkin, sugar, cinnamon, allspice, nutmeg, vanilla and cream cheese together with a hand mixer until smooth.
  4. Add a spoonful of pumpkin-cream mixture to the center of one side of your cronut-dough pairs.
  5. Lay another square of cronut dough on top of the pumpkin-cream mixture but do not push down. Instead, use a fork to gently crimp the edges of the top and bottom doughs together.
  6. Heat the vegetable oil in a stove-top frying pan.
  7. Test the heat with a small amount of dough. It should bubble and brown immediately after being dipped in the oil.
  8. Remove the test dough and slowly lay your first cronut in the oil.
  9. Let it cook until the bottom is golden and crisp (approximately 30-40 seconds), then flip it over and repeat on the other side.
  10. Place the finished cronuts onto a paper towel–lined plate and allow the excess oil to strain off.
  11. Add the powdered sugar into a sieve and dust your presentation plate with a small amount of sugar.
  12. Use the rest of the sugar to top your stacked cronuts.
Sweet. Thanksgiving. Flava!

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