Line the air fryer with parchment paper.

In a small bowl, mix granulated sugar and pumpkin pie spice. Cut in butter, using pastry blender or fork, until mixture forms coarse crumbs.

Unroll dough on work surface; press into a rectangle (using crescent rolls, press seams to seal).

Spread the canned pumpkin evenly over dough to within 1/4 inch of edges. Sprinkle with 3 tablespoons of the sugar mixture.

Roll the dough up starting at one long side; pinch seam to seal. Then use a pizza cutter, and cut down the middle. Braid the dough.

Place the pumpkin twist into an air fryer safe pan, or place directly only the parchment paper. Set into the air fryer, and air fry at 320 degrees F, air fryer setting, for 12 to 15 minutes.

In a small microwavable bowl, place cream cheese. Microwave uncovered on High for 10 to 15 seconds to slightly soften. Mix powdered sugar and 1/2 teaspoon of the milk until smooth, adding additional milk until thin enough for icing.

Drizzle on top of the twist.

Plate, serve and enjoy!