Preheat oven to 375 degrees. Spray mini muffin tins (36) with non-stick baking spray.
Mix cream cheese, canned pumpkin, brown sugar, cinnamon, and nutmeg together until well combined.
4 oz cream cheese, 1/4 cup pumpkin puree, 1/4 cup brown sugar, 1/4 tsp ground cinnamon, 1/8 tsp ground nutmeg
Unroll one package of crescent rolls and lay down to form one long rectangle. Pinch seams together on one side then flip over to pinch seams together on the other. Using a rolling pin, roll the dough out to make sure seams are closed.
2 cans Pillsbury crescent rolls
Top the rolled out dough with half of the pumpkin mixture, leaving about 1/2 inch around the edges.
Starting at the long side, roll the dough up into a long log.
Cut the rolls (recommend using dental floss to cut) into about 1/2 inch rolls and place each into a prepared muffin tin. This should give you approximately 18 rolls depending on size.
Repeat with the other crescent rolls and other half of the pumpkin mixture.
Bake in preheated oven for 10 minutes or until lightly browning on top and dough is cooked.
Remove from muffin tin to cool for a few minutes. Top warm rolls with frosting.
Mix all ingredients together until well combined. Top warm rolls with frosting.
4 oz cream cheese, 1/2 cup powdered sugar, 1/2 tsp vanilla extract, 1 TBS pumpkin puree