Preheat oven to 375°.

Add butter, 1 cup brown sugar and 1 1/2 teaspoons pumpkin pie spice or cinnamon to a saucepan. Cook over medium heat, stirring until sugar is dissolved. Remove from heat and set aside.

Butter a 9 x 13 inch baking dish.

In a large mixing bowl, add pumpkin, 1/4 cup brown sugar, egg, 2 teaspoons pumpkin pie spice or cinnamon and kosher salt.

Mix together with a wooden spoon or a wire whisk until well combined.Unroll crescent dough and separate into triangles.

Spoon about 1 tablespoon of pumpkin pie filling into each piece of crescent dough on the wide end.

Carefully roll up into a crescent shape.

Place pumpkin filled crescent dough into the buttered baking dish.

Repeat with remaining ingredients.

Spoon brown sugar and butter mixture over each crescent.

Pour Sprite around the edges of the crescents. It will seem like a lot of liquid but it will turn into the best cinnamon syrup.

Bake for 30 – 35 minutes or until crescents are baked through and syrup is bubbly.

Remove from oven and set aside to cool for at least 30 minutes.

Serve warm with sweetened whipped cream or a scoop of vanilla ice cream.