Preheat the oven to 375°F. Line a baking sheet with parchment paper.

In a small bowl, stir together the granulated sugar and 1/4 teaspoon cinnamon. Set aside.

Onto the lined baking sheet, carefully unfold the puff pastry sheet.

Spread 1/2 of the pumpkin mixture to cover the middle third of the puff pastry sheet. Sprinkle with half of the pecans.

Fold the left side of the puff pastry over the middle sectipn. Spread the remaining pumpkin mixture to cover the new pastry layer. Sprinkle with the remaining pecans.

Fold the third of the pastry to the right over across the middle, stretching the dough slightly just until it reaches the bottom of the other side. Press the dough together to make a seal. Do not seal the ends.

Cut 6 evenly-spaced 1-inch slits in the top of the dough.

Sprinkle evenly with 1/2 of the cinnamon sugar mixture.

Bake for 25 minutes, until golden.

Remove from the oven and sprinkle with the remaining cinnamon sugar mixture. Set the baking sheet on a cooling rack.

When the strudel is cool enough to handle, using the slits on top as a guide, slice and serve warm or room temperature.