Unroll the crescent roll doughs and press on the seams of the dough to seal up. You’ll have one full sheet from each crescent dough package.

Evenly spread the pumpkin across the dough rectangles, leaves ¾ inch untouched on the edges.

Sprinkle the brown sugar across the pumpkin. Do the same with the pumpkin spice.

Start to roll up the dough at the shorter end and pinch the seams to seal well. Repeat with the second roll.

Slice the rolls into 8 rounds and place them into a greased baking pan.

Bake at 375 degrees for 20-24 minutes or until golden brown.

While baking, prepare the frosting. Blend together cream cheese and butter in a small bowl. Mix in powdered sugar and vanilla. Set aside or transfer to a piping bag (or Ziploc with one corner trimmed off) to drizzle frosting when rolls are ready.

Once rolls finish baking, allow to cool before adding frosting. Serve warm.