Preheat oven to 425˚F.
Line a baking sheet with parchment paper.
Unroll the crescent rolls; separate them into triangles and lay over the parchment paper. Set aside.
Using an electric mixer, mix the cream cheese until creamy. Make sure that the cream cheese is softened before you start to work with it. Add the pumpkin puree and continue to mix until smooth and incorporated.
Add sugar and pumpkin spice; continue to mix until thoroughly combined.
Remove bowl from mixer. Add a tablespoon of the pumpkin mixture at the top wider end of the dough.
Beginning at the wider end, roll up each crescent roll, tucking in the ends so that the pumpkin doesn’t ooze out while baking.
Brush each crescent roll with beaten egg, then sprinkle with Turbinado sugar.
Bake for 10 to 13 minutes, or until golden brown and puffed up. Start checking at the 10-minute mark.
In the meantime, prepare the glaze by combining the powdered sugar, vanilla extract, and milk in a small bowl; whisk until completely incorporated and smooth. Glaze should be thick, but pourable. If it’s too thick, add a bit more milk. If it’s too thin, add a tad bit more powdered sugar.
Remove crescent rolls from oven and transfer to a wire rack to cool.
Drizzle with glaze while still warm, but not hot.