Remove the pie dough from the refrigerator and set it aside.

In the bowl of an electric stand mixer using the paddle attachment, cream together the cream cheese, sugar, and brown sugar on medium-high speed until smooth and combined. Scrape down the bottom and sides of the bowl as needed.

Add the pumpkin puree, pumpkin pie spice, vanilla extract, and salt and mix on medium speed until combined. Scrape the filling into a small bowl and set aside.

Roll the pie dough out on a lightly-floured surface using a rolling pin. Use a 4-inch pumpkin cookie cutter and cut out 10 pumpkins. Repeat with the other pie dough for a total of 20 pumpkins.

Use a sharp knife to cut three small slits onto the top of 10 pie crusts to resemble the ridges on a real pumpkin.

On a baking sheet lined with a silicone baking mat, place one pumpkin on and lightly brush it with the egg wash. Add 1 tablespoon of the pumpkin filling directly to the center of the dough and top with one of the cut pie dough pumpkins. Use a fork to crimp down all sides of the dough until fully sealed.

Repeat the previous step until all 10 mini pies have been formed. Place the baking sheet into the freezer while the oven preheats.

Preheat the oven to 400 degrees. In a small bowl, combine the sugar and cinnamon. Once the oven is heated, lightly brush the tops with the egg wash and sprinkle on the cinnamon sugar. Place the whole pan into the oven and bake for 15-20 minutes, or until golden-brown on top.

Allow the pies to cool before serving. Keep any leftover pies in the refrigerator for up to 5 days.