Categories: Desserts

Ingredients

• 2 cups butter, softened
• 12 oz. cream cheese, softened
• 1/8 tsp salt
• 3 3/4 cups all-purpose flour
• 15 oz. can pumpkin
• 3 tbsp + 1 cup sugar, divided
• 3 tbsp honey
• 1 tsp vanilla extract
• 4 1/2 tsp ground cinnamon
• 1 large egg
• 1 tbsp milk
• Icing:
• 12 oz. cream cheese, softened
• 1 cup confectioners' sugar
• 2/3 cup milk
• 1 tsp vanilla extract

Directions

1. In a large bowl, cream the butter, cream cheese and salt until blended. Gradually beat in flour. Divide dough into 3 portions. Shape each into a disk; wrap and refrigerate for 1 hour.

2. eheat oven to 350. In a bowl, combine pumpkin, 3 tbsp sugar, honey and vanilla. Mix cinnamon and remaining 1 cup sugar. On a lightly floured surface, roll each portion of dough into a 14-inch circle. Spread each with a third of the pumpkin mixture and sprinkle with 1/4 cup sugar mixture.

3. Cut dough into 12 wedges. Roll up from the wide ends; place 2 inches apart on parchment-lined baking sheets, point side down. Whisk together the egg and milk; brush over pastries. Sprinkle pastries with the remaining sugar mixture.

4. Bake until bottoms are browned, 18-22 minutes. Remove from pans to wire racks to cool completely. In a small bowl, beat icing ingredients; drizzle over the pastries. Let stand until set.

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