Spray a 9x13 pan with non-stick spray (or line it with nonstick foil like I did.) Preheat oven to 350 degrees F.
Open one of the crescent dough sheets and arrange dough on the bottom of the 9x13 pan, gently pressing the dough to fit.
Combine the cream cheese, pumpkin, granulated sugar and ½ tsp pumpkin pie spice in a small bowl. Whisk together until smooth. Pour over crescent sheet.
Open the remaining package of crescent dough and arrange on top of the pumpkin mixture, gently pulling sides and corners to fit.
Combine 3 TBSP granulated sugar and cinnamon. Sprinkle over the top of the dough.
Bake for 27-30 minutes, until top is golden brown.
Let cool for about 30 minutes.
Whisk together melted butter, powdered sugar, milk and pumpkin pie spice for the glaze. Drizzle on top of cooled pastry. Sprinkle chopped nuts on top.
Refrigerate until completely cool. Cut into squares. Store any leftovers in an airtight container in the fridge.
*Crescent Dough sheets are perfect for this recipe because they have no perforated marks. If all you can find are the crescent rolls, you can still use them, just lay the whole sheet out on a greased countertop and press the perforated marks to seal them closed. Then pick up the whole rectangle and use in the recipe.