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  • 1 box thawed puff pastry
  • 115 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


  1. Preheat oven to 400 degrees F.
  2. Spray cookie sheet with cooking spray.
  3. In a medium mixing bowl, combine pumpkin, cream cheese and brown sugar. Beat well until smooth. Set aside.
  4. Open pastry package and carefully open pastry sheets. Place one down on cookie sheet and with a rolling pin gently smooth out pastry creases.
  5. Spread pumpkin mixture over pastry dough.
  6. Sprinkle nuts over filling.
  7. 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.
  8. 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.
  9. Bake at 400 degrees F for 20 to 25 minutes or until golden brown.
  10. Caramel Frosting
  11. 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.
  12. Drizzle caramel frosting over pastry.