Preheat oven to 375 degree F. Line two baking sheets with parchment paper.
To make the pumpkin spice sugar. In a small bowl, stir together the sugar, cinnamon, ginger, and nutmeg.
In a separate small bowl, stir together the pumpkin puree, vanilla and 2 tablespoons of the sugar mix.
Lay the puff pastry flat, on a clean work surface and evenly spread the cream cheese over each sheet. Now evenly spread the pumpkin mix over the cream cheese. Cut each sheet lengthwise into 6 (1/2-inch-wide) strips. Take each strip, fold in half lengthwise to enclose the filling. Gently twist each strip several times and place on the prepared baking sheet - don't worry if some of the filling squeezes out. To make swirls, roll the twisted pastry into a coil, or simply leave as twists. Generously brush each twist with butter and sprinkle evenly with the remaining pumpkin spice sugar mix.
Bake the twists for 20-25 minutes, or until lightly golden. Serve warm with a light dusting or sprinkle of coarse sugar, if desired.