Ingredients
Scale
- 1 box thawed puff pastry
- 1 – 15 ounce can of pumpkin
- 8 ounces cream cheese, softened
- ½ cup brown sugar
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ½ cup toasted pecans
- Frosting
- 3 Tablespoons butter
- ¼ cup heavy cream
- ½ cup brown sugar
- 1 cup powdered sugar
Instructions
- Preheat oven to 400 degrees F.
- Spray cookie sheet with cooking spray.
- In a medium mixing bowl, combine pumpkin, cream cheese and brown sugar. Beat well until smooth. Set aside.
- Open pastry package and carefully open pastry sheets. Place one down on cookie sheet and with a rolling pin gently smooth out pastry creases.
- Spread pumpkin mixture over pastry dough.
- Sprinkle nuts over filling.
- Open the other pastry and place on a floured working surface. Gently roll pastry until smooth. Using a pizza cutter, cut pastry into 10 equal strips.
- Place five strips evenly spaced over the top of pumpkin filling. Then take the other five strips and place over the top of the pastry strips going the other direction.
- Bake at 400 degrees F for 20 to 25 minutes or until golden brown.
- Caramel Frosting
- In a small sauce pan, combine butter, cream, and brown sugar. Stir over medium heat until it comes to a boil. Remove from heat and let cool for 5 minutes. Add powdered sugar, and vanilla and stir in until smooth.
- Drizzle caramel frosting over pastry.