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Thaw puff pastry according to package directions.
Preheat oven to 375ºF and line a baking sheet with parchment paper.
Combine the pumpkin puree, maple sugar and spices in a small bowl.
Unroll the puff pastry onto a floured surface. You can use a rolling pin to make it a little thinner if you wish.
Spread the pumpkin filling onto the pastry. Be sure to leave about a ½ inch border around the edges.
Roll up into a log along the LONG side of the pastry.
Using a knife or pastry cutter, cut into 10 pieces.
Place on the prepared baking sheet cut side up.
Bake in the oven until golden brown. 20-25 minutes.
Remove from oven let cool for a few minutes and tranfer to a wire rack.
Place the icing sugar in a mixing bowl.
Add the maple syrup and combine.
Slowly add the water, using just enough to make a nice consistency, easy to drizzle.
Using a spoon, drizzle glaze over each roll.
Allow glaze to set. ENJOY!