In a large saute pan, cook the bacon strips (do not overlap). Remove cooked strips to a paper towel lined plate. Repeat until all bacon is cooked. Drain off the majority of the bacon fat except for a tablespoon or two. Dice the crisped bacon into small bits.

Return the saute pan to medium heat, toss in diced shallot and cook, stirring frequently, for about 5 minutes until softened and fragrant. Add in the chopped sage and crushed garlic. Stir and cook for 1 minute. Remove from the heat.

In a large bowl, combine pumpkin puree, cream cheese, sauteed shallots/sage/garlic mixture, Parmesan, garlic powder and red pepper flakes (if using). Stir until smooth and creamy.

Open the crescent dough and, if using the crescent rolls and not the dough sheet, press the triangle together.

Divide the pumpkin mixture in half and spread evenly on each crescent sheet. Go all the way to the edges except on one long-side of the sheet - leave about an inch of exposed dough. Roll up each crescent sheet on the long side, starting with the filled long-side and ending on the raw dough end, so that you can seal the edge. Make sure the seam is on the bottom.

Place the rolls in the freezer for 30 minutes to firm up and preheat oven to 350 F.

Once firm, slice the crescent pumpkin pinwheel logs into ½" slices and place the slices on parchment-lined baking sheets. Bake the pinwheels in the preheated oven for 25-30 minutes or until they're golden brown. Serve warm.