1. Preheat your oven to 375 F (190 C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Carefully unroll the crescent roll dough sheet onto your prepared baking sheet. If using regular crescent rolls, unroll them and press the seams together firmly to create a single sheet of dough.

3. In a small bowl, whisk together the olive oil, garlic powder, dried thyme, and dried rosemary. Brush this mixture evenly over the entire surface of the dough sheet.

4. Using a sharp knife or a pizza cutter, cut the dough sheet into 4 equal squares. Take one square and gently gather the corners towards the center, pinching them together to form a small, round pouch. This will be the base of your bread bowl. Repeat with the remaining squares.

5. To get the pumpkin ridges, take a piece of kitchen twine (food-safe, uncolored) about 12-18 inches long. Gently tie it around the middle of each dough ball, not too tightly, just enough to create indentations. You can make 4 or 6 indentations to mimic pumpkin segments. Do not tie it too tight, as the dough needs room to expand.

6. In a small bowl, whisk together the beaten egg and milk to create an egg wash. Lightly brush the tops and sides of each pumpkin-shaped dough ball with the egg wash. This will give them a beautiful golden-brown color and a slight sheen.

7. Bake for 12-15 minutes, or until the bread bowls are puffed up and golden brown. Keep an eye on them to prevent over-browning.

8. Once baked, carefully remove the bread bowls from the oven. Let them cool slightly on the baking sheet. While still warm, gently remove the kitchen twine. Insert a small pretzel stick or cinnamon stick into the top center of each bread bowl to create a “stem.” Serve immediately with your favorite fall soup or stew.