Directions

• For crescent: Preheat oven to 375°F and line a rimmed baking sheet with parchment paper. Mix cream cheese and Good Foods Pumpkin Spice Dairy Spread and Dip together in a large bowl, using an electric hand mixer, until smooth. Mix in egg yolks until combined. Set aside.
• Unroll both crescent sheets, with the long side facing you, on a clean work surface. Using a rolling pin, roll one crescent sheet into a 13x12-inch rectangle. Spread a thin layer of pumpkin mixture evenly over each crescent sheet. Cut the large crescent sheet in half diagonally into two triangles. Cut two 5-inch and two 4-inch triangles from remaining crescent sheet. Starting at the base of the triangles, tightly roll each into a crescent shape, tucking the seam-side under the bottom layer of the crescent to seal.
• Coat the outside of a 4-inch oven-safe ramekin with nonstick cooking spray. Place prepared ramekin in the center of the prepared baking sheet. Stretch the 4-inch crescents around both sides of the ramekin, connecting the ends. Repeat with the 5-inch, and large crescents, creating a pumpkin-shape around the ramekin. Brush crescents with remaining egg. Bake until light golden-brown, about 20-25 minutes. Allow to cool at room temperature for 10 minutes. Place a cinnamon stick at the top of the pumpkin to resemble a stem.
• For glaze and assembly: Meanwhile, whisk powdered sugar and milk together in a medium bowl until combined. Drizzle over crescent pumpkin. Serve with a package of Good Foods Pumpkin Spice Dairy Spread and Dip in the center of the pumpkin and enjoy.