In medium bowl, mix nuts, chocolate chips, brown sugar, and Maple Pumpkin Butter. Set aside.
On a floured surface, roll out puff pastry dough into a 13-inch square. Cut dough into 9 equal squares.
Place one Tablespoon of the filling into the center of each square. Brush each of the edges of the squares with a little water to help pastry stick together. Close by pulling all 4 sides up and pinching together to create an enclosed purse.
Combine granulated sugar and cinnamon in a small bowl.
Brush each purse with melted butter and sprinkle lightly with the cinnamon sugar.
Place purses on a greased or parchment paper lined baking sheet. Bake 15-20 minutes, until puffed and lightly golden.
For cream sauce, whisk together Maple Pumpkin Butter, ginger and cream. In a saucepan over low heat, warm the sauce.
Serve purses warm in a puddle of pumpkin cream sauce.