While the oil is heating, and using a portion scoop; scoop the pumpkin cheesecake mixture onto the lower half of your circle. Wet the bottom half's edge with a finger that has been dipped in water. Fold the top half over and press to seal. Roll up a 1/4" of dough towards the filling to make sure it is well sealed. Flute decoratively or use the tines of a fork to create a decorative edge.