For the pumpkin crescents, quickly knead flour, butter, granulated sugar, pumpkin seeds and a pinch of salt into a smooth dough and let rest in the refrigerator for about 1 hour, wrapped in plastic wrap.
Divide the dough into several portions and form rolls. Cut off small slices and form croissants. Place on a baking tray with baking paper and bake at 180°C for about 8 to 10 minutes.
In the meantime, mix powdered sugar with vanilla sugar. Turn the pumpkin crescents in the sugar mixture while still hot.
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