Ingredients
2 cans (8 oz each) refrigerated crescent dinner rolls
2 pkg (8 oz each) cream cheese, softened
1 tsp vanilla
1/2 cup granulated sugar
1 egg, slightly beaten
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1 egg, slightly beaten
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg

• Preheat oven to 350 degrees F.
  
• Line a 13x9 inch baking pan with foil, leaving enough sticking up on the ends to use as a sling to easily extract the finished product from the pan when done. Unroll 1 of the cans of crescent dough. Press onto bottom of pan to form crust, firmly pressing seams together to seal.
  
• Beat cream cheese, vanilla, 1 egg, and 1/2 cup of sugar with electric mixer on medium speed until well blended. Spread 1 cup of this mixture onto the crust.
  
• To the rest of the cream cheese mixture, add the other egg, pumpkin puree, cinnamon, cloves, and nutmeg. Spread all of this mixture over the first cream cheese layer.
  
• Unroll the remaining can of crescent dough onto a large sheet of wax paper. Pat out dough to form 13x9 inch rectangle, pressing seams together to seal. Invert over cream cheese mixture to form top crust; discard wax paper.
  
• Bake 30 to 35 minutes or until golden brown.
  
• Allow to cool some. Use the foil sling to pull the big cake out of the pan and onto a cutting board. Slice into squares and serve or refrigerate.