You can prepare the filling up to a day in advance and keep covered in the refrigerator.
The crescent rolls can be prepared up to 2 hours in advance, covered with plastic wrap, and refrigerated before baking.
Preheat the oven to 375 degrees F. Line a large cookie sheet with cooking parchment paper. In a small bowl, mix the pumpkin, sugar, pumpkin pie spice, and caramel topping.
Separate the dough into 8 triangles. Spread about a tablespoon of the pumpkin mixture onto each triangle. Roll up loosely starting at shortest side of triangle, rolling to the opposite point. Place on cookie sheet.
In a small bowl, mix the sugar and pumpkin pie spice. Sprinkle over the filled crescents.
Bake until golden brown, 10 to 12 minutes. Cool 5 minutes on cookie sheet. Drizzle with the caramel topping. Sprinkle with coarse sea salt. Serve warm or at room temperature.