1. In the bowl of a stand mixer fitted with the dough hook attachment, add instant yeast, sugar, warm water and warm milk. Allow the mixture to sit for 2-3 minutes while you measure the remaining ingredients. This step is not necessary as you are using instant yeast, but I like to do this to ensure that the yeast is working. The yeast will be bubbly/frothy on the surface and have a yeast smell on it. This means it is active and ready to use.

Add in the flours, pumpkin and salt.

Knead the mixture on medium-low speed for 5 minutes.

2. First rise. Transfer the dough to a lightly greased bowl. Cover dough with plastic wrap and allow to rise for 1 hour in a warm place.

3. Layer the dough. Punch dough down and divide into 10 roughly equal pieces. Working with one piece at a time, roll into a 10-inch circle, then spread softened butter over top of dough.  Repeat with second piece of dough, then place on top of the first buttered dough circle. Repeat with remaining dough, but do not butter the top piece of dough.

4. Transfer dough stack on top of a piece of parchment paper. Cover with plastic wrap and place in the freezer for 20 minutes.

5. Shape into croissant. Remove the dough from the freezer.

Your second rise timer begins now, as you roll and shape the croissants. The second rise takes roughly 2 hours.

Roll into a 20-inch circle.

Make the spiced cinnamon sugar. In a medium bowl, add softened butter, brown sugar, cinnamon, nutmeg, ginger, cloves and allspice. Mix until combined.

Spread spiced cinnamon sugar filling over dough, spreading all the way to the edges. Divide into 12 triangles, cutting the dough circle like a pizza. Gently stretch each piece to 12 inches, and roll into a croissant, starting at the wide edge.

Place on a parchment paper lined baking sheet and cover with plastic wrap.

6. Second Rise. Allow the croissants to rise for 2 hours in a 75-78 F environment. If it is below 75, between 70-75, you may need closer to 3-4 hours.

As mentioned above, the second rise time begins when you start to shape the croissants. The croissants should be visibly puffy and roughly doubled in size. They should also have a slight wobble when you shake the pan. You can also gently press the dough with your finger. The croissants are ready when the indent slowly fills in halfway. If the indent bounces back quickly, the croissants need more time to rise. If the indent does not spring back at all, they are over-proofed.

7. Freeze before baking. When the croissants are done rising, place in freezer for 15 minutes before baking. This helps the butter stay in the layers, rather than leaking out.

8. Brush the croissants with egg wash and bake in 400F oven for 4 minutes, then reduce temperature to 375F for 14-20 minutes. The croissants will be a nice golden brown color, and feel light and airy to pick up. The internal temperature should be 204 to 212F.

9. Make the icing. In a medium sized bowl, stir together the powdered sugar and heavy cream or milk. Drizzle the rolls with icing, serving and enjoy!