For the cream cheese filling: – 8 ounces cream cheese softened, divided use – 2 tablespoons granulated sugar – 1 teaspoon vanilla extract For the pumpkin filling: – 1/3 cup pure pumpkin puree – 1/4 cup light brown sugar packed – 1 & 1/2 tablespoons all-purpose flour – 1/2 teaspoon pumpkin pie spice For assembly: – 2 sheets puff pastry thawed – 1 large egg – splash of water – 1-2 tablespoons coarse sugar optional – 1 & 1/4 cups powdered sugar – 1-2 tablespoons milk – 1/4 teaspoon pumpkin pie spice