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Combine the pumpkin purée, maple syrup, pumpkin pie spice, vanilla extract, and a pinch of salt in a bowl and mix until smooth.
In a separate bowl, whisk together 2 eggs and the cinnamon.
Quickly dip a rice paper sheet into the egg mixture, then repeat with a second sheet and stack them on top of each other.
Place a portion of the pumpkin filling in the center of the stacked rice paper sheets and fold in the sides to enclose the filling.
Lightly spray the pockets with oil and air fry them at 400°F for 7 to 10 minutes, flipping halfway through, until they are golden and crispy.
Serve with a dollop of yogurt on top.