Before you begin the recipe, defrost the puff pastry at room temperature if it's frozen. The dough should remain cool, but soft enough to work with.
Preheat your oven to 375 degrees F.
In a small saucepan, add the pumpkin purée, marinara, oil, salt, and spices. Mix well, and simmer on medium-low heat for about 5 minutes. When done, remove from the stove and let cool.
On a floured surface, roll out your puff pastry dough until it's about 1/8-1/4" thick. This number does not need to be exact! You want the dough to be in a rectangular shape, because we're going to roll it up later.
Spread out the pumpkin tomato sauce using a spoon so that all of the dough is covered.
Then, slice or tear your brie into thin pieces, and add it onto the dough. Top everything off with the freshly grated parmesan and the chopped fresh sage.
Carefully start at one of the short ends of the rectangle, and roll up the dough until you have a log. Roll the log a little bit to make sure the edges are even.
Wrap the log in a flour cloth or plastic wrap, and place it in the freezer for about 20-30 minutes.
Take the log out of the freezer, and cut it in half. Place one of the halves back in the freezer.
With the remaining half, cut the log into 1/3-1/2" slices. Place the slices on a baking sheet lined with parchment paper.
Bake pinwheels in the oven for about 20-25 minutes, or until dough is golden brown.
When the first batch is done, you can cook the second half of the roll, or you can keep it frozen for another time. Just be sure to thaw it slightly before you cut it into slices!
Top the pinwheels with chopped chives, if you'd like.
Enjoy!