Ingredients:

2 packages Pillsbury Crescent Dough Sheets*
1 8- oz block cream cheese softened
1/2 cup plain pumpkin
1/2 cup granulated sugar
1/2 tsp pumpkin pie spice
3 tbsp sugar
2 tsp cinnamon
Pumpkin Glaze:
1 tbsp melted butter
1 cup powdered sugar
1-2 tbsp milk
1/2 tsp pumpkin pie spice
1/4 cup chopped pecans or walnuts

Directions:

Spray a 9×13 pan with non-stick spray.
Preheat oven to 350 degrees F.
Open one of the crescent dough sheets and arrange dough on the bottom of the 9×13 pan, gently pressing the dough to fit.
Combine the cream cheese, pumpkin, granulated sugar and 1/2 tsp pumpkin pie spice in a small bowl.
Whisk together until smooth.
Pour over crescent sheet.
Open the remaining package of crescent dough and arrange on top of the pumpkin mixture, gently pulling sides and corners to fit.
Combine 3 tbsp granulated sugar and cinnamon.
Sprinkle over the top of the dough.
Bake for 27-30 minutes, until top is golden brown.
Let cool for about 30 minutes.
Whisk together melted butter, powdered sugar, milk and pumpkin pie spice for the glaze.
Drizzle on top of cooled pastry.
Sprinkle chopped nuts on top.
Refrigerate until completely cool.
Cut into squares.