Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling

🧁 Ingredients:

2 cans (8 oz each) refrigerated crescent roll dough (preferably seamless dough sheets)

4 oz cream cheese, softened

1/2 cup canned pumpkin puree (not pumpkin pie filling)

1/4 cup brown sugar

1 tsp pumpkin pie spice

1/2 tsp cinnamon

1 tsp vanilla extract

1 egg (for egg wash)

Optional: Mini pretzel sticks and green icing or sprinkles for decoration (to resemble pumpkin stems and leaves)

🧂 Optional Topping:

Cinnamon sugar for sprinkling before baking

👩‍🍳 Instructions:

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Make the filling:

In a medium bowl, mix together:

Cream cheese

Pumpkin puree

Brown sugar

Pumpkin pie spice

Cinnamon

Vanilla extract

Mix until smooth and creamy.

Prepare the dough: