Pumpkin Puffs

Found this recipe over at Martha Stewart's and thought they sounded yummy. I really should of added a little color to the melted butter to make them even cuter :). They were good though.

flour for dusting
parchment paper
1 pkg frozen puff pastry sheets
1 1/2 tsp paprika
1/4 c unsalted butter, melted
2 1/2 tbsp Dijon mustard
1 1/2 c finely grated gruyere cheese
1 c finely grated Parmesan cheese
black pepper (opt)

Preheat oven to 375º.
Generously flour 2 pieces of parchment paper, roll out one of the unfolded pastry sheet  to form a 15x13" rectangle, about 1/16" thick. Repeat with other pastry sheet. Refrigerate until firm - about 15 minutes. Meanwhile, stir the paprika into the melted butter.
Remove pastry from the fridge and brush off excess flour. Spread one side of the rectangles with mustard mix and sprinkle with both cheeses. Season with pepper.
Place 2nd sheet of pastry on top then add a piece of parchment paper on top of stack. Using a rolling pin, roll until smooth and pastry layers and edges are sealed together. Remove parchment, and brush with butter mixture. Chill until firm - about 30 minutes.

With a pumpkin - shaped cookie cutter, cut into 18-24 shapes. Immediately place on parchment lined cookie sheets. Using a sharp knife, score each shape four or five times to make pumpkin ridges. Bake until golden, 15- 20 minutes.
Transfer puffs to wire rack, let cool slightly before serving.