In a small bowl, beat together the softened cream cheese, pumpkin puree, brown sugar, pumpkin pie spice, and vanilla until completely smooth and no lumps remain. This takes about 2 minutes with a hand mixer or vigorous stirring with a spatula.

Preheat your oven to 375°F. Line a baking sheet with parchment paper. Unroll both cans of crescent dough and separate into 16 triangles total. Keep them cold - if they get too warm, pop them in the fridge for 5 minutes.

Working with one triangle at a time, place about 1 heaping tablespoon of filling at the wide end. Roll toward the point, gently stretching the dough as you go to enclose the filling. Curve the ends inward to form a crescent shape. Place on the prepared baking sheet 2 inches apart.

Brush the tops of each croissant with beaten egg, then sprinkle with coarse sugar if using. This gives you that bakery-style golden crust and subtle crunch.

Bake for 22-25 minutes, rotating the pan halfway through, until the croissants are deep golden brown and puffed. The filling may bubble slightly at the seams - that's your sign they're done. Let cool on the pan for 10 minutes before serving warm or at room temperature.