Preheat the oven to 350°F.

Unroll one can of crescent dough and press it evenly into the bottom of an ungreased 9x13-inch glass baking pan. Set aside.

In a medium bowl, beat together the cream cheese, sugar, and vanilla using an electric mixer until smooth. Add the pumpkin pie filling and mix for about 30 seconds, until fully blended. Spread the filling evenly over the dough in the pan.

In a small bowl, stir together the sugar and pumpkin pie spice for the topping. Melt the butter in a separate dish and set aside.

Unroll the second can of crescent dough and gently place it over the pumpkin mixture.

Brush the melted butter evenly over the top layer of dough. Sprinkle the sugar and pumpkin pie spice mixture evenly over the buttered surface.

Bake for 25 to 30 minutes, or until golden brown.

Let the bars cool completely on a wire rack, then refrigerate until fully set before slicing and serving.