Thaw puff pastry according to directions. Roll out into a thin rectangle. I roll mine on the paper it came on and bake on that, too!

Combine cream cheese, powdered sugar and pumpkin cookie butter or canned pumpkin to make the cream cheese filling. I use my immersion blender for this.

Now spread the pumpkin butter down the center of the pastry. Then the cream cheese filling. You can roll this up and shape it in a pretzel or do like I do. With the pastry’s shortest end to you, slice two inch strips on both sides. Now fold alternating side strips diagonally over pastry filling.

Combine streusel ingredients with a fork. When combined use your hands to make small “butter clumps” with the streusel.

Brush the kringle with egg yolk and sprinkle streusel down the middle of the kringle. Freeze for about 15-20 minutes.

Preheat oven to 450. Bake about 15-20 minutes or until golden. Remove from oven. Let cool. I garnished my kringle with a sprinkle of powdered sugar and pumpkin seeds!