Ingredients

• 1 sheet Frozen puff pastry
• 1/2 cup Pumpkin puree
• 2 tablespoons Brown sugar
• 2 teaspoons Ground cinnamon
• 1/4 teaspoon Ground nutmeg
• 1/4 teaspoon Ground ginger
• 1/2 teaspoon Vanilla extract
• 1, beaten Egg
• 1/4 cup Granulated sugar
• 2 tablespoons Melted butter

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Thaw the frozen puff pastry sheet according to package instructions and roll it out on a lightly floured surface.

3. 3

   In a small bowl, mix together the pumpkin puree, brown sugar, 1 teaspoon of cinnamon, nutmeg, ginger, and vanilla extract to make the filling.

4. 4

   Cut the puff pastry into 9 equal squares using a sharp knife or pizza cutter.

5. 5

   Place a small spoonful of the pumpkin filling in the center of each puff pastry square.

6. 6

   Fold each square diagonally to form triangles, then press the edges together to seal. You can use a fork to crimp the edges for a decorative look.

7. 7

   Brush the tops of each puff with the beaten egg and transfer them to the prepared baking sheet.

8. 8

   Bake for 15-18 minutes, or until the puffs are golden and flaky.

9. 9

   While the puffs are baking, mix together the granulated sugar and the remaining 1 teaspoon of cinnamon in a small bowl.

10. 10

    Once the puffs are done baking, brush them lightly with melted butter and immediately roll them in the cinnamon-sugar mixture.

11. 11

    Let the puffs cool slightly before serving. Enjoy warm or at room temperature!