Preheat oven to 400 degrees F. Thaw the puff pastry according to package directions.
Line a baking sheet with parchment paper. Set aside.
In a small bowl mix the cream cheese, powdered sugar and a pinch of salt. Mix until there are no visible lumps.
In another bowl, mix together the pumpkin, brown sugar, cinnamon, cloves, nutmeg, ginger and a pinch of salt.
Unfold one of the pastry sheets and place one on the lined baking sheet.
Using a spoon or small cookie scoop, place a 1-2 tablespoons of cream cheese per pastelito. It should be 9 total.
Be sure to leave 1-2 inches between each mound of cream cheese.
Place about 1-2 tablespoons of pumpkin mix on top of the cream cheese mixture. When placing the pumpkin mix, use your spoon to create a little pocket in the cream cheese mix so the pumpkin doesn't spread.
Unfold the second pastry sheet. Use a rolling pin to roll it out slightly and place it over the other one that now has the cream cheese and pumpkin.
Cut 9 squares and poke two small holes on the tops of each pastelito.
Beat your egg and brush the egg over the top of each pastry for a golden crust.
Bake for 25 minutes or until golden.
While baking, make your cinnamon simple syrup. In a small sauce pan place your water, cinnamon stick and granulated sugar. Set over medium heat and allow to boil for 2 minutes then remove from the heat.
Once the pastelitos are out of the oven, allow to cool for 5 minutes and brush generously with the cinnamon simple syrup.