Instructions

1. First, you’ll need to drain the excess liquid from the pumpkin puree. Place pumpkin puree on several layers of paper towel and gently press on top with another several layers of paper towel. Let it sit for a few minutes to drain, then remove towels and use the puree.
2. Preheat the oven to 375 F. Line baking sheet with parchment paper and set aside.
3. Place pumpin puree in a bowl and add egg yolk, 2 Tablespoons of light brown sugar, 2 Tablespoons sugar, corn starch, and spices. Mix just to combine and set aside.
4. To make cream cheese filling, mix softened cream cheese with 2 Tablespoons sugar and vanilla just to combine, then set aside.
5. Then, unroll the crescent roll dough and separate it into 4 rectangles. Seal the perforation between the triangles and cut each rectangle in half to make 8 squares.
6. Place a square of dough on your palm, gently stretch the dough, drop one heaping tablespoon of cream cheese filling in the center, then add 1 tablespoon of pumpkin filling.  Pick up the corner of the dough and pinch them together. Seal all sides and roll it gently between your palms to make the ball.
7. Arrange the balls onto a baking sheet lined with parchment paper, leaving the seal side down.
8. Then wrap each dough ball in a long piece of kitchen twine, around the ball to divide it into eight sections. The pumpkins are baked with the string attached and the dough rises around the string forming pumpkin shapes.
9. Bake for 18-22 minutes at 375 F, or until the pumpkins get nice golden-brown color.
10. When the pumpkins are baked and cooled cut the string with small scissors and gently peel from a dough. Insert a pretzel stick into each one.