For the Pumpkin Mixture:
- 1 sheet Puff Pastry, thawed
- Egg Wash
For the Cream Cheese Mixture:
- 1 cup Pumpkin
- 1/4 cup Granulated Sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Ginger
- 1 teaspoon Pure Vanilla Extract
For the Glaze:
- 8 ounces Cream Cheese, softened
- 4 tablespoons Granulated Sugar
- 1 cup Powdered Sugar
- 1/2 tablespoon Milk
Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Set aside.
Roll out pastry into a large rectangle. Cut the pastry into 8 squares. Lay on baking sheet. Fold the corners toward the center. And press down. Brush with egg wash. Set aside.
In a mixing bowl add cream cheese and sugar. Beat on medium high until creamy. Set aside.
In a small bowl add pumpkin, sugar, cinnamon, nutmeg, ginger and vanilla. Mix together.
Place one tablespoon of cream cheese to the center of each pastry. Top with 1 tablespoon pumpkin mixture. Repeat till each pastry is filled.
Brush the remaining uncovered pastry with egg wash.
Bake for 15-18 minutes or until golden brown.
Allow to cool for 5 minutes.
Top with powdered sugar glaze and chopped pecans. (optional)