In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and brown sugar. Mix on medium speed for 1-2 minutes, scraping down the sides as needed, until the mixture is light and fluffy.

Add the canned pumpkin, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon ground ginger, and a small pinch of salt to the cream cheese mixture from Step 1. Mix on medium speed for about 1 minute until fully combined.

Spread the pumpkin cream cheese filling from Step 2 evenly onto half of the sandwich bread slices. Top with the remaining bread slices to form filled sandwiches. Make sure the edges are pressed gently so the filling stays inside while dipping.

In a medium shallow bowl, whisk together the eggs, whole milk, granulated sugar, the remaining 1/2 teaspoon of ground cinnamon, and the remaining 1 teaspoon of vanilla extract until fully combined. This custard will give the French toast a rich flavor.

Melt 2 to 3 tablespoons of unsalted butter in a large, heavy skillet over medium high heat. Dip each sandwich from Step 3 into the egg custard from Step 4, making sure to coat both sides evenly but not drenching them. Place the coated sandwiches in the hot skillet and cook for 2-3 minutes on each side, or until they are golden brown and crisp. Work in batches if needed, adding more butter between batches. I like to let the sandwiches cool briefly before slicing to avoid losing any of the creamy filling.