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
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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.
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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.
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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.
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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.