1 8-oz brick softened cream cheese (can be reduced fat)
1 stick butter, softened to room temperature
½ C sugar
⅓ C brown sugar
½ can (about 7 oz) mashed pumpkin
2 tsp pumpkin pie spice
1 Tbsp flour
1 tsp salt
1 tsp vanilla
3 puff pastry sheets
Decorative sugar and extra pumpkin pie spice for garnish
Take puff pastry out of freezer and place on counter at least 1 hour ahead of any other preparation so it can thaw and soften up. With a stand mixer, cream butter, sugars, salt, and vanilla together. Add cream cheese and beat until well-incorporated. Add mashed pumpkin, pumpkin pie spice and flour. Continue beating until well-blended, scraping down sides of bowl and beater as needed. Pour mixture into an air-tight container and place in refrigerator to chill. (Can be made up to 3 days in advance.)
Preheat oven to 350°F. Spray the individual wells of two muffin trays with cooking spray. Lay puff pastry sheets out on parchment paper laid out on a flat surface.
Take a pizza cutter or knife and divide sheet into 4 even squares.
Take each square and place into muffin cups. Corners hanging out are OK.
Liberally sprinkle pumpkin pie spice over puff pastry dough. Take cheesecake mixture out of the fridge, and using a small scoop (½ oz), drop a generous scoopful into each well. When finished, sprinkle decorative sugar over the edges of each pastry.
Stick muffin trays into the oven and bake for 20-25 minutes, or until edges are puffed up and are golden brown. Remove from oven. (Cheese centers will puff up during baking, but then completely collapse once removed from the heat, just FYI.)
When completely cooled, remove puffs from muffin tins and generously sprinkle with powdered sugar. Serve. Can be stored overnight without refrigeration for one night.
Makes 1 dozen cups.