The air fryer does it again! These delightful crescent pockets are stuffed with a creamy pumpkin filling and cooked in the air fryer to golden-brown perfection. Top each with a drizzle of sweet icing and a sprinkle of chopped pecans, and dig into your new favorite fall dessert.

1/3 cup granulated sugar

1 1/2 teaspoons pumpkin pie spice

2 oz (from 8-oz package) cream cheese, cut into pieces

1/4 cup canned pumpkin (not pumpkin pie mix)

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet

1 tablespoon butter, melted

1/2 cup powdered sugar

2 teaspoons milk

1/4 teaspoon vanilla

2 tablespoons chopped pecans

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 we