Preheat the oven to 400 degrees. Line a couple baking sheets with parchment and set aside.

In the bowl of a stand mixer, combine the pumpkin, softened cream cheese, egg yolk, sugar, cinnamon, allspice, ginger, nutmeg and vanilla.

Mix on medium for a couple minutes, until well combined. Scrape down the sides often. Set aside.

Carefully unwrap and unfold the puff pastries. Lay out on your work space and gently use a rolling pin to flatten the sheet just slightly.

Use a sharp knife to cut each puff pastry sheet in half.

Carefully remove the top strip on each side as well as the bottom strips.

Spoon the pumpkin filling into the center of each puff pastry.

Starting at the top, fold over the middle piece to keep the filling from overflowing.

Alternate folding the strips in a criss-cross pattern until the bottom.

Fold up the bottom and tuck into the strips to keep in place.

Repeat with the remaining puff pastries.

In a small bowl, combine the egg and water and mix well. Use a pastry brush to brush the egg wash over each of the puff pastry mummies.

In a small bowl, combine the sugar and cinnamon. Sprinkle the mix over the puff pastries.

Finally, insert two candy eyeballs in between the wraps, preferably in the pumpkin portion and press gently to stick in place.

Bake in the preheated oven for 15-17 minutes or until golden brown and puffed up.

Allow to cool completely before removing from the parchment.