Mix together pumpkin, sugar, and cinnamon. Soften cream cheese and add to mixture making sure the cream cheese is well incorporated.
Preheat oven to 350 degree. Unroll the dough sheet and cut into two rectangle. Press each into a 12 x 4 inch rectangle. Spread the pumpkin mixture over the dough sheets evenly and roll the dough sheets back up to form a roll. Put the rolls in the freezer for about 15 minutes so they will be easier to cut. Cut the two rolls into 8 pieces each and lay each piece onto a cookie sheet lined with parchment sprayed with a butter spray. In all you will have 16 pinwheels. Sprinkle with brown sugar and bake for 15 to 20 minutes until golden brown.