INSTRUCTIONS
Drain the Pumpkin: Place pumpkin puree on paper towels to remove excess moisture.
Preheat the Oven: Preheat to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare Pumpkin Pie Filling: Combine drained pumpkin, egg yolk, sugars, corn starch, spices, and vanilla extract in a bowl.
Prepare Cream Cheese Filling: In another bowl, blend cream cheese, sugar, and vanilla until smooth.
Roll the Dough: Unroll the crescent dough into four rectangles, sealing perforations. Cut each rectangle into 8 squares.
Assemble the Pumpkins: Spoon 1 tablespoon of cream cheese filling and 1 tablespoon of pumpkin filling onto each square of dough. Pinch the edges together to form a ball.
Shape the Pumpkins: Wrap each dough ball with kitchen twine to form pumpkin segments, and place seam-side down on the baking sheet.
Brush and Bake: Brush with melted butter and bake for 18-22 minutes until golden.
Cool and Decorate: Once cooled, remove the twine and insert pretzel sticks as stems.
