Ingredients
2 packages (8 ounces each) cream cheese, softened1-1/2 cups sugar, divided1 teaspoon vanilla extract1-1/4 cups canned pumpkin2 tubes (8 ounces each) refrigerated crescent rolls1/2 cup butter, melted1 tablespoon pumpkin pie spice
Preparation
Preheat oven to 350°. In a large bowl, beat cream cheese, 1 cup sugar and vanilla until smooth. Stir in pumpkin until well combined.
Unroll 1 tube of crescent dough into the bottom of a greased 13x9-in. baking dish; seal seams and perforations. Spread cream cheese mixture over crust.
Unroll remaining crescent dough; place over filling, sealing seams. Pour butter over top. Combine pie spice and remaining 1/2 cup sugar; sprinkle over top.
Bake until golden brown, 30-35 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 3 hours before serving.
