Heat oven to 425°F. Lightly grease a 9x16’’ baking dish

To a small bowl, add the pumpkin puree, brown sugar, pumpkin pie spice, and mix together until smooth. Set aside

Unwrap one of the puff pastry sheets and place on a lightly floured surface. Use a rolling pin to gently roll out to a 10x12’’ rectangle. Arrange the sheet with the widest side closest to you, then brush the puff pastry with half of the melted butter, leaving a ½ inch border with no butter on the side furthest from you

Spread half of the pumpkin filling over the butter, again leaving a ½ border at the edge

Beginning with the side closest to you, carefully roll the dough upwards lengthwise. Press the edge into the roll slightly to seal, then using a serrated knife, cut into 6 equal pieces and place into the prepared baking dish

Repeat this process for the second sheet of puff pastry. Bake for 25-30 min, or until the rolls are golden brown and cooked though. Remove from the oven to cool slightly

For the glaze, mix the powdered sugar and 2 tablespoons of the Pumpkin Spice Oat Barista Blend together until a thick, yet pourable glaze forms. Add remaining ½ tablespoon if needed

Pour the glaze over the cinnamon rolls and enjoy while warm!