Blend cream cheese, 1/2 cup sugar and vanilla in a medium bowl until fluffy; set aside in the freezer.
In a medium skillet add butter, apples, and 1 tsp. pumpkin pie spice. Cook for 10 minutes on medium high heat until apples are tender.
Add 2 inches of canola oil to a large skillet until it reaches 350 degrees. Mix 1/2 cup sugar and 2 tsp. remaining pumpkin pie spice in a small bowl; set aside.
Add 1 tsp. cream cheese filling and cooked apples to the center of each pie crust round. Fold in half and crimp with fork. Fry on both sides until crispy. Drain on a paper towels then roll in sugar mixture.