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Preheat the oven to 375 degrees, spray a 9x13 pan with nonstick spray.
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Beat the cream cheese and sugar until creamy.
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Add the pumpkin, egg, and spices and beat again.
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Unroll one can of crescent dough and press into the bottom of the prepared pan.
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Pour the pumpkin mixture on top of the dough in the pan.
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Unroll the second can of crescent dough on top of the pumpkin mixture.
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Gently stretch the dough to reach the sides and cover all the pumpkin.
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Mix together the sugar and cinnamon and sprinkle all over the top of the dough.
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Bake for 25-30 minutes.
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Remove and cool on a wire rack for one hour, refrigerate until completely chilled.
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Whisk together the powdered sugar and milk.
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Drizzle over the top of the chilled danish.
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Store in a container in the refrigerator.