In a mixing bowl, combine pumpkin puree, sweetened condensed milk, pumpkin pie spice, beaten egg, and salt. Whisk until smooth.

Set the filling aside.

Preheat the oven to 375°F (190°C).

Unroll the crescent roll dough and separate it into triangles.

Place a spoonful of the pumpkin filling at the wide end of each triangle.

Roll the dough from the wide end to the point, sealing the edges.

Place the rolls on a baking sheet lined with parchment paper.

In a small bowl, mix brown sugar and cinnamon. Sprinkle over the rolls.

Bake in the preheated oven for 12-15 minutes or until golden brown.

Remove from the oven and let cool slightly before serving.