Pumpkin Spice Cream Horns

Another wonderful addition to the Thanksgiving buffet, first served for Thanksgiving 2016.  I found this recipe on the website Homemade Hooplah.

1 pkg. puff pastry

4 oz. cream cheese, softened

1/4 c. pumpkin puree

1 1/2 tsp. packed brown sugar

1 tsp. pumpkin pie spice

1/4 tsp. vanilla

8 oz. cool whip

Preheat the oven to 400 degrees.  On a flat surface, unfold one puff pastry sheet.  Using a pizz cutter, create 16 strips by cutting once across the dough and then six cuts up the length.  Separate one of the dough strips.  Using a rollin pin, roll the dough lengthwise so that its double in length (don't worry about the width).  Starting at the bottom, begin wrapping one end of the dough around the cream horn mold.  After wrapping the dough around once, pinch the seam to secure it, then finish wrapping down the length of the mold.  When at the end of the dough, lightly press along all the wrapped edges so that they're sealed.  Repeat the last two steps until all the cream horn molds are wrapped.  Place the wrapped puff pastry dough on a parchment lined baking sheet.  If possible, place the molds so that the top end seam of the dough is on the bottom.  Bake puff pastries in the oven for 10-12 minutes or until golden brown.  Remove from oven and allow to cool for 5 minutes, remove from pan and place on wire rack then allow to cool completely.  When ready to serve, place cream cheese, pumpkin puree, brown sugar, pumpkin pie spice, and vanilla in a medium bowl.  Beat on high for about 1-2 minutes.  Add cool whip and beat on medium for another 2-3 minutes until smooth.  Pour pumpkin filling into a zip lock bag and cut a small hole in a corner.  Use the bag to pipe pumpkin filling into the "mouth" of the baked puff pastry.  Dust tops of cream horns with powdered sugar.  Serve immediately.  Store in the refrigerator or freezer until ready to eat.