• Preheat the oven to 375° and spray a deep pie dish with non-stick cooking spray. Set aside.

For the Crescent Balls

• Cut each crescent roll triangle in half and roll into a ball. Repeat with each crescent roll.
• Place the 32 balls into a bowl.
• In a small bowl, mix together the sugar, ½ teaspoon cinnamon, and ½ teaspoon pumpkin pie spice.
• Sprinkle sugar mixture over rolled crescent doughballs and toss until all pieces are evenly coated with sugar mixture.
• Place balls into the prepared pie dish in a single layer.

For the Pumpkin Sauce

• In a medium bowl, mix together the melted butter, pumpkin puree, brown sugar, and cinnamon. Stir until well combined and then pour over the crescent balls. Spread sauce evenly, making sure to coat every ball.
• Bake in the preheated oven for 35-40 minutes or until edges are browned and dough is completely baked through.

For the Pumpkin Spice Icing

• In a small bowl, whisk together the powdered sugar, milk, vanilla, and pumpkin pie spice. Mix until all ingredients are incorporated and smooth.
• Remove the crescent balls from the oven and invert onto a serving plate.
• Drizzle with icing and serve.