Using a large bowl, add flour and salt; stir until well combined.

Cut the diced butter and cream cheese into the flour mixture until both are the size of small peas. (Tip: Alternatively, you can freeze the butter and cream cheese and use a coarse grater to grate into the flour mixture.)

Add egg yolks; stir until well combined.

Divide dough into 2 equal pieces. Shape each piece into an 8” disc and wrap in plastic wrap; refrigerate for 2 hours, or overnight.

Using a medium bowl, add sugar, cinnamon, ginger, nutmeg, allspice, cloves and pumpkin puree; stir until well combined.

Preheat oven to 400°F.

Line 2 baking trays with parchment paper and spray each with nonstick baking spray; set pans aside.

Working on a well-floured surface, roll one piece of dough into a 12-13” circle.

Spread half of the filling mixture evenly over the top of the dough.

Sprinkle half of chopped pecans evenly on top of filling.

Cut dough into 16 wedges. Starting with the outside (wider) edge, roll each wedge tightly and bend slightly to create a crescent. Place rugelach on prepared baking sheet.

Repeat with remaining dough, filling and pecans.

Brush the tops of the unbaked rugelach with the lightly beaten egg.

{Optional} Sprinkle sanding sugar on top of rugelach.

Bake for 25-27 minutes, or until golden brown.