Preheat your oven to 400°F and allow your goat cheese to come to room temperature.
Thaw your puff pastry just enough for you to unfold it. You want it to still be cold when it goes into the oven.
Cut the sheet into thirds (along the folds), and prick the entire sheet all over using a fork. Brush lightly with butter and bake for 7-10 minutes or until it puffs up nicely and is golden brown.
While this is baking, mix together your pecans, pumpkin pie spice and maple syrup in a small bowl.
Remove puff pastry and while it is still hot, add small dollops of goat cheese all over the top of each sheet. Let it sit on top for 10 minutes and then use a butter knife or spoon to spread it out as much as you can.*The residual heat from the pastry will soften the cheese allowing it to spread easier.
Spoon your maple spiced pecans over each sheet and use a large serrated knife to cut your pastry into strips that are 2-3" wide.
Serve cold or at room temperature.
*You can replace the pumpkin pie spice with cinnamon if needed.Make sure your puff pastry dough is super cold when it goes into the oven!