Begin by draining excess liquid from your pumpkin puree. Place several layers of paper towels on a plate, spoon the pumpkin puree over, and pat it gently to absorb moisture.

In a medium bowl, combine softened cream cheese, sugar, and vanilla extract. Mix thoroughly until smooth and creamy, about 2-3 minutes.

In another bowl, blend your well-drained pumpkin puree with the egg yolk, brown sugar, corn starch, and spices. Whisk together until smooth.

Preheat your oven to 375°F (190°C) while you unroll the refrigerated crescent dough. Cut the dough into 8 equal squares.

Take a square of dough, stretch it gently, and spoon about a tablespoon of cream cheese filling followed by a tablespoon of pumpkin filling into the center. Fold the edges over the filling to create a sealed ball.

To create the pumpkin shape, gather the dough around the filling and pinch it closed at the top. Use kitchen twine to tie around the middle.

Place the crescent pumpkins on a baking sheet lined with parchment paper. Bake for 12-15 minutes until golden brown.

Once done, cool for about 5 minutes. Cut the twine and insert a pretzel stick into the top of each pumpkin for a cute stem.