1. Heat the oven to 400°F. Unfold pastry sheet on a lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 4 rectangles, making 12 in all. Place on a baking sheet.
2. Bake 15 minutes or until golden brown. Cool on a wire rack for 10 minutes. Split pastries into 2 layers, making 24 total.
3. Stir the pumpkin, chai powder and sugar in a medium bowl. Fold in the whipped topping. Refrigerate for 30 minutes.
4. Divide the pumpkin mixture among 12 bottom layers. Add top pastry layers and garnish with powdered sugar, additional whipped topping, and chai powder.

Tip:
If Chai powder isn’t for you, try using Watkins Cinnamon for a spin on pumpkin spice, or Watkins Vanilla Powder for an extra-sweet treat.