Preheat oven to 350 degrees F. In large bowl, beat Philadelphia® Cream Cheese and brown sugar. Gradually add cinammon, ginger and eggs; beat until smooth. Add pumpkin and beat until very smooth and creamy.

2 Separate biscuit dough into eight individual biscuits. Using a serrated knife, cut each biscuit in half horizontally to create 16 rounds. Press or roll each round to form a 4-inch circle.

3 Spoon pumpkin cheesecake filling onto each round. Fold dough in half over filling, pressing edges with a fork to seal. Brush empanadas with beaten egg.

4 Bake 15 to 20 minutes, or until golden brown. Remove to wire rack and allow to cool at least 30 minutes.