In a mixing bowl, combine the pumpkin puree with the softened cream cheese
Add the sugar and pumpkin pie spice.
On a lightly floured surface, unroll the refrigerator crescent rolls and separate each one.
Spread about 1 tablespoon of the pumpkin puree/cream cheese mixture on each crescent roll.
Beginning at the bigger end, roll up the crescent rolls and place on a baking tray that has been lined with parchment paper
Brush each crescent roll with the beaten egg and sprinkle with about 2 teaspoons or more if you want of the cinnamon/sugar mixture.
Bake in 425 degree oven for 10 - 12 minutes or until the crescent rolls are golden brown.
Let cool slightly before enjoying.
Notes
Make sure the cream cheese is at room temperature before adding it to the mixing bowl.To make Homemade Cinnamon/Sugar Mixture, combine ½ cup sugar with 2 tablespoons cinnamon.