Preheat oven to 350 degrees.

Spray a 9x13 baking sheet with non-stick cooking spray.

Spread crescent dough sheet out in the baking sheet so it touches each corner.

In a large bowl, cream together softened cream cheese, pumpkin pie spice, and sugar.

Spread cream cheese mixture down the center of the dough sheet.

In another bowl, mix pumpkin puree, caramel sauce, and vanilla extract until fully incorporated. Spread the pumpkin mixture on top of the cream cheese.

With kitchen scissors, cut the ends of the dough up towards the filled center in 1-inch strips.

Take an end strip and begin overlapping each strip until a braid forms. Tuck in or trim ends.

Use a pastry brush to lightly brush on the egg wash.

Bake in the oven for 30 minutes or until dough is completely cooked through and golden brown.

Allow to cool before serving.