Preheat your oven to 400°F (200°C) and prepare baking sheets by lining them with parchment paper.

Roll out the thawed puff pastry until you have two 9x12 inch rectangles. Cut each into six smaller rectangles for a total of twelve pieces.

Combine pumpkin puree, sugar, one teaspoon of vanilla extract, pumpkin pie spice, and egg in a medium bowl. Mix until smooth.

Soften cream cheese to room temperature, mix with remaining sugar and vanilla extract until creamy.

On the prepared baking sheets, place a rectangle of puff pastry. Spoon pumpkin filling and cream cheese filling in the center, then swirl slightly. Brush edges with egg wash.

Bake for about 20 minutes or until golden brown. Keep an eye on them for perfect puffiness.

Cool slightly and whisk powdered sugar and milk together to create glaze. Drizzle over warm pastries.