Preheat oven to 350 degrees.

Roll out the 2 cans Pillsbury refrigerated crescent dinner rolls, keeping the sheet of dough intact. Instead of separating the dough into triangles, keep them paired in rectangles.

In a small mixing bowl, combine mashed pumpkin, pumpkin pie spice and light brown sugar.

Thinly spread the chocolate spread in the middle of each rectangle. Add a tablespoon of the pumpkin mixture on top.

Fold the dough, and use a fork to press the edges together.

Mix the egg and water to create an egg wash. Brush each pastry with the egg mixture.

Sprinkle a half and half mixture of cinnamon and sugar on top of each pastry.

Bake in oven 13-15 minutes, until pastries are golden brown.