Pumpkin Sopapillas

2 cans of Crescent rolls
1 large can of Pumpkin Puree
1 8oz. Package of cream cheese (Softened)
1 cup White sugar
1 tsp Vanilla extract
1 tbsp Pumpkin Pie Spice
1/2 cup of Butter or margarine, melted
1/4 cup of Cinnamon sugar mix

Directions
1. Preheat oven to 350 Degrees F.
2. Roll out one can of crescent rolls and place on 9x9 baking dish. Fold edges up, so that it covers the bottom and side of the pan. Set aside.
3. Mix, in large bowl, Pumpkin Puree, cream cheese, white sugar, vanilla extract, and pumpkin pie spice.
4. Pour pumpkin and cream cheese mixture into the pan over the rolled out crescent rolls.
5. Roll other can of crescent rolls over the top of the pan, like a pie crust. Fold all the edges or the two rolled crescent rolls together.
6. Brush melted butter over top.
7. Sprinkle cinnamon sugar mixture over melted butter.
8. Bake for 25-30 minutes, or until golden.