Preheat your oven to 375°F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, whisk together the pumpkin puree, sugar, brown sugar, pumpkin pie spice, vanilla, and egg yolks. Continue mixing until well combined.
Open both tubes of crescent roll dough. Unroll and separate the dough into individual triangles. Lay each triangle flat on a cutting board or piece of parchment paper.
Using a pizza cutter or sharp knife, cut each triangle in half, so you now have 32 crescent rolls.
Spread 1 tablespoon of the pumpkin mixture on top of each triangle. Cover as much of the triangle as possible.
Starting at the widest end, roll up the crescent rolls tucking the ends under to seal.
Place the crescent rolls on the baking sheet.
Brush with the egg white and one tablespoon of water.
Bake for 10 - 12 minutes until the crescents begin to turn golden brown.
Remove from the oven and cool completely.
Before serving, dust the tops with powdered sugar.
Notes
Don't forget to brush the crescent rolls with the egg wash. It will give a nice shine to the crescent rolls when they're baked.