To prepare the pastry:

Cup of Yum
1. Remove the puff pastry from the freezer to thaw for about 30-40 minutes.
2. Whisk an egg in a small bowl and set aside.

To make the filling:

1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
2. Add the pumpkin, egg, flour, brown sugar, cinnamon, nutmeg, ginger, and salt to a sauce pan and whisk to combine.
3. Turn heat to low and cook the pumpkin mixture for about 10 minutes, stirring frequently, to thicken the mixture.
4. Let cool while you cut the pastry.

To assemble and bake:

1. Use a pumpkin cookie cutter to cut 9 pumpkins out of each sheet of puff pastry.
2. Spoon around 1 tablespoon of pumpkin mixture into the center of half of the pumpkins.
3. Lay the remaining pumpkins over the top of the filling and use a fork to crimp and seal the edges of the pumpkins. Don’t press too firmly - just enough to seal the edges.
4. Brush the egg wash over the top of each pumpkin and use a paring knife to cut two curved ines and a straight line down the center of each pumpkin. Sprinkle with cinnamon sugar and place on the prepared baking sheet leaving a couple inches between each pumpkin.
5. Bake for 12-13 minutes or until the top is golden brown and the pastry has puffed up.