Roll out the puff pastry on a lightly floured surface until it becomes smooth and slightly thinner

In a bowl, combine pumpkin purée, goat cheese, olive oil, thyme, salt, pepper, and garlic powder until creamy and well blended

Spread the mixture evenly across the pastry, leaving a small border around the edges

Gently roll the pastry into a tight log, pressing lightly so it holds its shape

Slice the log into even rounds, noticing the visible swirl of filling inside each piece

Place the slices flat on the tray with space between them for expansion

Brush the tops lightly with egg wash for a glossy, golden finish

Bake until the pastry puffs up and turns crisp and deep golden, with a warm savory aroma filling the kitchen

Allow to cool slightly before serving so the filling sets and the layers stay intact