...I have to credit for the idea, his pastries here - https://www.furaffinity.net/view/37873413/

On my end though, we had grown quite a few pumpkins in our garden and then softened them up by microwaving them in slices, and then peeled and made a pumpkin "mash" for supper.

Only thing is, we also had quite a bit of leftovers and I hate seeing all that pumpkin that we put so much work into cutting, peeling and etc go to waste (Bad enough the seeds had to be thrown out...dont ask >_<)

So here we go -

https://emilybites.com/2015/11/pump.....y-pockets.html

For the pumpkin :

2 pumpkins, cooked then cooled to peel and cut (or just use unflavored pumpkin puree to make things easier)
1/2 cup brown sugar
1 - 2 teaspoons cinnamon
1- 2 teaspoons nutmeg
pinch of salt

For the cheese filling:

1 block "neuf" - Neufchatel cream cheese - but you can use regular if you like
1/2 cup powdered sugar
1 teaspoon vanilla
1 - 2 capfuls milk


INGREDIENTS:

1 sheet of frozen puff pastry, defrosted per package instructions (such as Pepperidge Farms)
½ cup canned pumpkin (see above)
3 tablespoons sugar
½ teaspoon cinnamon, divided
1/8 teaspoon ground ginger
1/8 teaspoon salt
A pinch of ground cloves
1 egg
1 tablespoon water

DIRECTIONS:

On a clean, dry surface sprinkle a small amount of flour to prevent sticking and lay down your sheet of defrosted puff pastry. Using a rolling pin, roll the pastry into a 12”x12” square of even thickness. Using a knife or pizza cutter, cut the pastry into 9 even squares (3 rows of 3).

In a mixing bowl, combine the pumpkin, sugar, ¼ teaspoon of the cinnamon, ginger, salt and cloves and stir until well combined. Spoon about a tablespoon of the filling into the center of each pastry square (should use all the filling) and spread it a bit diagonally toward two opposite corners. Get a small dish of water and lightly spread a bit of water around the edges of a square. Fold one corner over diagonally to meet its opposite corner and form a triangle. Press the edges of the pastry together to seal the filling inside. Repeat with each pastry square. Cover a baking sheet with parchment paper and transfer the triangles to the sheet.

Combine the egg and a tablespoon of water in a bowl and whisk together to combine. Use a pastry brush to brush the egg wash over top of each pastry triangle. Discard leftover egg wash. Sprinkle the remaining ¼ teaspoon of cinnamon over the tops of the triangles.

Preheat the oven to 400. Place the baking sheet into the freezer for 15-20 minutes to ensure the pastry is chilled (this makes it puff better). Transfer the sheet to the oven and bake for 15-18 minutes until pastry is golden.

I added a heaping tablespoon ( + 1/2) of the cheese filling, and then I just folded one pastry end to another, and then gave them the egg wash. Here, you can -also- sprinkle on more cinnamon and sugar on the crusts themselves...I was lazy, I'll have to do that next time :3

Just let them cook for 20 minutes until golden brown on a cookie / baking sheet covered with parchment paper, and you're good...

Take out, let cool and enjoy!