In a medium bowl add the cream cheese, pumpkin pie filling, powdered sugar and pumpkin spice. Beat until smooth and whip up for two minutes, set aside.
Open up the crescent rolls, roll out and divide into four squares. Punch the serrated seams that make the rolls until triangles (to make them into rectangles).
Spoon the pumpkin cream cheese mixture onto one side and seal the edges with a fork.
Bake for 15 minutes, the pastry should be golden and flakey.