Gather your ingredients. Soften the cream cheese at room temperature.
Combine cream cheese with 1/4 cup of sugar and the pumpkin puree. Stir the mixture until it's creamy and smooth.
Remove the Pillsbury Crescent Dough from the packaging. Spread a generous amount of the pumpkin mixture over each dough triangle and roll it up. Repeat until you have no pumpkin mixture left.
Place each croissant on a baking sheet lined with parchment paper. Optionally brush with egg wash. Sprinkle the tops with sugar.
Bake at 375°F for about 15 minutes, or until the croissants turn golden brown.