Ingredients

The following ingredients have 9 Servings
  • 1/2 cup (122g) pumpkin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • pinch of cloves
  • 1/4 cup (36g) brown sugar
  • 1 egg yolk
  • 1 box Pepperidge Farm Puff Pastry, thawed
  • 1 egg white

Instruction

  • Preheat the oven to 400°F. Line a cookie sheet with parchment paper or a silicone baking mat.
  • 2. In a medium-sized bowl, combine the pumpkin, spices, brown sugar and egg yolk. Set aside.
  • 3. Unfold one of the Puff Pastry Sheets and use a 3 inch circle cutter (such as a cookie cutter or biscuit cutter) to cut out 9 circles. Repeat with the second sheet, reserving the leftover scraps. Press a few lines into the second set of Puff Pastry circles to resemble a pumpkin, then those 9 circles aside.
  • 4. Using the leftover scraps, cut out 9 stems and leaves. I used a knife for cutting them.
  • 5. Using a little bit of egg white, attach one stem and leaf to each of nine of the circles.
  • 6. Add about one tablespoon of pumpkin filling to the center of each of the nine circles with stems and leaves.
  • 7. Brush a little egg white around the edge of the nine circles with the filling and place the other nine circles (with the lines on them) over the top of them.
  • 8. Use a fork to seal and crimp the edges.
  • 9. Place the pastries onto the baking sheet and brush the tops of the pastries with the egg white wash.
  • 10. Bake for 15 minutes or until golden brown.
  • 11. Remove from the oven and the baking sheet and allow to cool. Serve warm or reheat and serve at a later time.