In the bowl of a stand mixer, beat cream cheese until light and fluffy. Add pumpkin puree and mix until combined. Add vanilla and 1/4 sugar and mix just until combined. Taste and add more sugar as necessary.
Spoon 2 tablespoons of filling into each phyllo cup. Spread the filling so it is smooth.
Break the pretzel sticks in half and place one half in the center of each cup (for the pumpkin stem). Refrigerate until ready to eat.
by The Savvy Kitchen