Gluten-Free Pumpkin Pull-Apart Puff Pastry

Preheat oven to 425 ℉.
In a small bowl, use a hand mixer or whisk to combine pumpkin puree, brown sugar, and pumpkin pie spice.
Unroll the gluten-free puff pastry sheet on a baking sheet lined with parchment paper or a silicone baking mat. (Sweet Loren's Gluten-Free Puff Pastry includes a sheet of parchment paper.)
Use a spatula to spread the pumpkin filling on top of the puff pastry rectangle.
Roll the long side of the puff pastry to form a log.
Use a sharp knife to cut the log into 12 slices, cutting about ¾ of the way through the log for each slice, leaving the base of the log un-cut. Gently roll each slice slightly to the left or right, in an alternating pattern.
Bake at 425℉ for approximately 20 minutes, until golden. Carefully, slide the pastry and parchment paper onto a wire rack to cool for approximately 5 minutes before icing and serving.