Pumpkin-Pecan Cream Cheese Crescent Cookies

If you thought you could only get pumpkin-pecan crescents at a bakery—think again. These cream cheese cookies are a cinch to prepare.

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1. Beat cream cheese, butter, 1 cup granulated sugar and vanilla in large bowl with mixer until blended. Add flour and baking soda; mix well. Refrigerate 30 min. Meanwhile, combine 1/2 cup of the remaining granulated sugar, brown sugar, 1 tsp. cinnamon, nuts and cranberries.

2. Heat oven to 375ºF. Roll 1/4 of the dough into 9-inch circle on lightly floured surface; spread with 3 Tbsp. pumpkin, then sprinkle with 1/4 of the sugar mixture. Press sugar mixture into dough to secure. Cut dough into 16 wedges. Starting at wide edge, roll up each wedge. Place, point sides down, on baking sheet sprayed with cooking spray. Repeat with remaining dough.

3. Whisk egg and water until blended; brush onto roll-ups. Sprinkle with combined remaining granulated sugar and cinnamon.

4. Bake 9 to 10 min. or until lightly browned. Immediately remove from baking sheets to wire racks; cool completely.

Pumpkin-Pecan Cream Cheese Crescent Cookies

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