Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling

INGREDIENTS

Crescent Roll Dough:

8 oz. refrigerated crescent rolls

Cream Cheese Filling:

5 oz. softened cream cheese

2 tablespoons sugar

1 teaspoon vanilla extract

Pumpkin Pie Filling:

¾ cup pumpkin puree

1 tablespoon corn starch

2 tablespoons packed light-brown sugar

2 tablespoons granulated sugar

¾ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon nutmeg

1/8 teaspoon allspice

1 egg yolk

½ teaspoon vanilla extract

For Brushing:

2 ½ tablespoons melted butter