Thaw the puff pastry but keep it cold. (You can just leave it on the counter for about 20 minutes and it should be soft enough to work with but still cold)
On a large cutting board or countertop, sprinkle 1/4 cup of sugar to lay your puff pastry on.
Unfold the puff pastry on top of the sugar.
Mix together the other 1/4 sugar and cinnamon and pumpkin spice and sprinkle on top of the puff pastry.
Using a rolling pin, roll out the puff pastry to about 1/8 inch thick. (tip: if you don't have a rolling pin, you can totally use a wine bottle). This will also press the sugar mixture into the pastry.
Roll up the puff pastry in one direction (it shouldn't matter which way you go since the puff pastry is a square) and, using a sharp knife, slice into pieces about 1/2 inch thick.
Lay on parchment paper about an inch apart. If you have any extra sugar laying on your board, go ahead and sprinkle it on top of your pinwheels.
Bake for 7 minutes. After 7 minutes, carefully flip them over and bake for another 7 minutes. (Total: 14)
Let cool on the baking sheet then remove and enjoy!