Air Fryer Pumpkin-Cream Cheese Crescent Pockets

Steps

• 1

  Cut two 8-inch rounds of cooking parchment paper. Place one round in bottom of air fryer basket. Spray with cooking spray.
• 2

  In small bowl, mix granulated sugar and pumpkin pie spice. In medium bowl, beat 4 tablespoons of the sugar mixture and the cream cheese with electric mixer on medium speed until well blended; add pumpkin, and beat until well mixed.
• 3

  If using crescent rolls, separate dough into 4 rectangles; reshape each rectangle to form 6x4-inch rectangle, firmly pressing perforations to seal; if using dough sheet, unroll and cut into 4 (6x4-inch) rectangles. Then cut each 6x4-inch rectangle in half crosswise to get 8 (3x4-inch) rectangles.

  
• 4

  Spoon a generous tablespoonful pumpkin mixture onto center of each rectangle to within 1/2 inch of edges. Fold dough in half from top over filling; firmly press around edges with fork to completely seal. Place 4 filled crescents onto parchment round in basket of air fryer. Brush tops of dough with half of the melted butter; sprinkle with half of the remaining sugar mixture.

  
• 5

  Set air fryer to 325°F; bake 7 to 10 minutes or until deep golden brown on top and sturdy enough to turn over with tongs. With tongs or spatula, carefully turn over crescents, and bake 2 to 4 minutes longer or until dough is golden brown and thoroughly cooked. Cover loosely with foil to keep warm while baking second batch. Repeat for remaining filled crescents, and place on remaining parchment round in basket of air fryer; brush with remaining melted butter, and sprinkle with remaining sugar mixture. Bake as directed above.

  
• 6

  In small bowl, mix Drizzle ingredients, adding milk until thin enough to drizzle. Drizzle onto warm crescents; sprinkle with pecans to serve.