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Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper.
In a bowl, mix together the cream cheese, pumpkin puree, brown sugar, pumpkin pie spice, and vanilla until smooth and well combined.
Unroll crescent dough and separate into triangles. (If using a dough sheet, cut into rectangles or use a pumpkin-shaped cookie cutter for fun.)
Place about 1 tablespoon of filling in the center of each triangle.
Fold the dough over and seal the edges by pinching or using a fork.
Shape lightly into a pumpkin shape if desired.
Use a sharp knife to lightly score lines on the top to mimic pumpkin ridges.
Insert a small pretzel stick or a clove at the top to look like a stem (remove clove before eating).
Brush each with beaten egg for a golden finish.
Sprinkle with cinnamon sugar if desired.
Bake for 12–15 minutes, or until golden brown and puffed.
Serve warm or at room temperature.
Dust with powdered sugar or drizzle with glaze for an extra-sweet touch.