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1
Heat oven to 350°F. Lightly coat a baking sheet with cooking spray or line with parchment paper and set aside.
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2
In a small bowl, beat together the powdered sugar and cream cheese. Separate the dough into 8 triangles. Spoon 1-teaspoon cream cheese and 1/2 teaspoon pumpkin butter onto the short straight edge of each triangle. Loosely roll up the crescent, starting at the short side and moving towards the opposite point. Place rolls point-side down onto the prepared baking sheet, then curve into a crescent shape. Repeat with remaining crescents.
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3
Bake crescents for 13 to 14 minutes, until golden brown. Serve drizzled with caramel and topped with pumpkin seeds.
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