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Drain excess liquid from the pumpkin puree by pressing it between paper towels and letting it sit for a few minutes.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, combine pumpkin puree, egg yolk, brown sugar, granulated sugar, corn starch, cinnamon, ginger, nutmeg, and allspice. Mix until combined and set aside.
For the cream cheese filling, mix softened cream cheese, sugar, and vanilla until combined. Set aside.
Unroll the crescent roll dough, separating it into 4 rectangles. Seal the perforations and cut each rectangle in half to make 8 squares.
Take one dough square, stretch it gently, and place a tablespoon of cream cheese filling and a tablespoon of pumpkin filling in the center.
Pinch the corners of the dough together and seal all sides. Roll it into a ball, seam side down, and place it on the prepared baking sheet.
Wrap kitchen twine around each dough ball to divide it into eight sections, forming a pumpkin shape.
Brush the pumpkins with melted butter and bake for 18-22 minutes, or until golden brown.
Once cooled, cut the string and gently remove it. Insert a pretzel stick into each to create a pumpkin stem.