Remove the pie dough from the refrigerator and allow the sheets to come to room temp while you make the filling.

In a bowl using a fork, mash and mix together the cream cheese and brown sugar until smooth. Mix in half of the pumpkin puree, followed by the other half, pumpkin pie spice, and salt.

Preheat the oven to 400F and line a large baking sheet with parchment paper.

Lightly dust your surface with flour and unroll one of the pie sheets. Use a rolling pin to smooth the surface.

Using a pumpkin-shaped cookie cutter or a homemade pumpkin template, cut out your pumpkins. Roll out the scraps to cut out a few more pumpkins.

Transfer these pumpkins to the refrigerator while you cut out the other sheet.

Place half of the pumpkins on the baking sheet, spaced evenly apart. Fill the center of each pumpkin with a tablespoon of the filling, leaving a small border around the edge.

Beat the egg with about 2 teaspoons of water. Brush the bare border of each filled pumpkin with the egg wash.

To the other half of the pumpkins, cut 4 slits to resemble the ridges of a real pumpkin. Place the vented pumpkins on top of the filled pumpkins and gently press down on the seams to seal the pies shut. Crimp the edges with a fork and brush the surface of each pumpkin with the egg wash.

In a small dish, mix together the cinnamon and sugar. Sprinkle about 1 teaspoon of the cinnamon sugar on top of each pumpkin.

Bake for 12-14 minutes. Allow the pumpkins to cool on the baking sheet for about 5 minutes, then transfer to a cooling rack.