Preheat the oven to 375°.

In a bowl, mix Greek yogurt, flour, pumpkin puree, pumpkin spice, and salt until a dough forms.

Divide dough into small portions (about golf-ball size).

Flatten each piece of dough, place a cube of cream cheese in the center, and wrap dough around it to form a sealed ball.

Place seam-side down on the baking sheet.

Optional: Brush tops with beaten egg for a shiny, golden finish.

Bake for 15–18 minutes until puffed and golden (if all white flour) If ½ wheat I baked for more like 18-20 min.

Let cool slightly before serving. Store in fridge or freeze for later!