Unroll the crescent dough. If using regular crescents, pinch seams to seal.

Use a round cookie cutter or a glass (about 3–4 inches wide) to cut out circles — you’ll need an even number.

Assemble:

On half the dough circles, place about 1 tablespoon of filling in the center.

Top with another dough circle, gently pressing edges with your fingers or a fork to seal.

Optional: Use a butter knife to gently score vertical lines to resemble pumpkin ridges.

Add a small pretzel stick at the top for a “stem.”

Egg wash & topping:

Whisk the egg with a splash of water and brush the tops of the pumpkins.

Optional: Sprinkle with cinnamon sugar.

Bake:

Bake for 13–15 minutes or until golden brown and puffy.

Cool slightly on a wire rack.

Decorate (optional):

Add green icing or sprinkles near the pretzel stem to mimic leaves or vines.

📝 Tips:

For extra decadence, drizzle with a cream cheese glaze.

These are best served warm but can be reheated gently in the microwave or oven.

Store leftovers in an airtight container in the fridge for up to 3 days.