First, preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×12 baking dish.
In a large bowl, cream together the softened cream cheese, sugar, and 1 teaspoon of vanilla using a handheld mixer. Beat on medium high until all lumps are gone and the mixture is smooth, about 3 minutes.
Then add the eggs. Beat on slow for 1 minute or until combined.
Next, add the pumpkin, cinnamon, 1 teaspoon of salt, nutmeg, ginger, and all spice. Blend until smooth. Set aside.
Carefully roll out a sheet of crescent dough into the bottom of the baking dish. If using the pre-cut triangle dough, gently press the seams together with your fingers.
Spread the pumpkin pie mixture onto the dough so that it is even.
Roll out the other dough sheet and place it on top of the pumpkin layer. There is no need to press together the seams, just arrange it as you would like.
Brush the top layer of dough with egg white because this helps the danish brown nicely.
Bake on the center oven rack uncovered for 35 – 40 minutes until the dough is golden brown.
Remove the pumpkin pie danish from the oven. In a small bowl, stir together the powdered sugar, milk, remaining vanilla, and remaining salt until smooth. Drizzle over the top of the danish while warm to create a glaze.
Finally, sprinkle with additional cinnamon and serve.