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Preheat oven to 400F and line a baking sheet with parchment paper.
In a medium bowl, beat the cream cheese until smooth.
Add pumpkin puree, brown sugar, flour, pumpkin pie spice, vanilla extract, and salt to the cream cheese and beat until smooth and fluffy. Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, and sugar.
Add cold cubed butter and mix to coat.
Add greek yogurt and vanilla extract and mix well.
Add ice cold water 1 tbsp at a time and mix until dough sticks together.
Lay dough on a floured surface and knead a couple of times.
Roll out, fold, and roll again. Repeat 3 times total.
On the final round, roll dough to ½ inch thick and cut out approximately 10 circles using a cookie cutter or round glass.
Fill the center of 5 circles with approximately 1 tbsp of pumpkin cheesecake filling.
Brush the border of each filled circle with egg wash.
Cut 4 slits in the center of the remaining 5 circles.
Place vented circles on top of filled circles and press down edges to seal.
Use a fork to crimp the edges and place on prepared baking sheet.
Brush tops with egg wash and sprinkle cinnamon sugar on top of each pie.
Bake for 13-15 minutes until crisp and golden brown.