Ingredients
2 cups butter, softened12 ounces cream cheese, softened1/8 teaspoon salt3-3/4 cups all-purpose flour1 can (15 ounces) pumpkin3 tablespoons plus 1 cup sugar, divided3 tablespoons honey1 teaspoon vanilla extract4-1/2 teaspoons ground cinnamon1 large egg, room temperature1 tablespoon 2% milkICING:12 ounces cream cheese, softened1 cup confectioners’ sugar2/3 cup 2% milk1 teaspoon vanilla extract
Preparation
In a large bowl, cream butter, cream cheese and salt until blended. Gradually beat in flour. Divide dough into 3 portions. Shape each into a disk; wrap and refrigerate 1 hour.
Preheat oven to 350°. In a small bowl, combine pumpkin, 3 tablespoons sugar, honey and vanilla. Mix cinnamon and remaining 1 cup sugar. On a lightly floured surface, roll each portion of dough into a 14-in. circle. Spread each with a third of the pumpkin mixture and sprinkle with 1/4 cup sugar mixture.
Cut dough into 12 wedges. Roll up from wide ends; place 2 in. apart on parchment-lined baking sheets, point side down. Whisk together egg and milk; brush over pastries. Sprinkle with remaining sugar mixture.
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 pastries. Let stand until set.
