Pumpkin Pop Tarts

Crispy and flaky pumpkin pop tarts with pumpkin-brown sugar filling and glazed with pumpkin spice icing

Cut butter into flour: In a large mixing bowl, stir together flour and salt. Add the cold butter cubes and toss to coat in the flour. Use a dough cutter or your hands to press the butter into pea-sized pieces.
Hydrate flour: Make a well in the middle of the flour-butter mixture. Pour in ice cold water and mix to saturate the flour until it forms a shaggy dough.
Fold dough: Dump the dough out onto a sheet of plastic wrap. Press the dough together with your hands and fold it over onto itself 2-3 times to make layers of butter but don't knead the dough.
Chill dough: Use a bench scraper or knife to divide the dough in half. Press each half into a flattened disc shape and wrap them in plastic wrap. Chill the dough in the fridge for at least 2 hours or overnight.

Mix filling: In a medium bowl, stir together pumpkin purée, brown sugar, and pumpkin pie spice.
Prep: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
Roll out the dough: On a floured surface, roll out one disc of dough until about ⅛" thick, lifting and turning the dough occasionally to prevent it from sticking to the counter.
Cut shapes out: Use a knife or a pastry wheel to cut out rectangles that are roughly about 2.5"x3.5". For ghost shapes (or any other shapes), use a cookie cutter or trace a paper cutout with a knife. You'll need two matching pieces for every pop tart. Repeat with the other disc of dough. Press all the scraps together, re-roll, and repeat.
Transfer to baking sheet: Place one piece of dough cutout from each pair onto your lined baking sheet, leaving about 1-2" of space in between each one.
Add filling: Add about 2 tablespoonfuls of pumpkin filling to the middle of each piece of dough, leaving about ¾" of the edge empty.
Seal with top crust: Gently stretch the matching top piece of dough to make it slightly bigger and place it down on top of the filling. Use a floured fork to press down along the edges to seal.
Apply egg wash: Brush a layer of beaten egg on top of the dough.
Bake: Bake pop tarts for about 40 minutes or until they're golden brown. Let them cool while you prepare the icing.

Mix: In a small bowl, stir together powdered sugar, pumpkin pie spice, milk, and vanilla extract. The consistency should be thick but pourable. If it's too thin, add a bit more powdered sugar. If it's too thick, add more milk.
Glaze pop tarts: Drizzle a spoonful of icing on top of each pumpkin pop tart and spread it around to cover the surface.

Note 1: Pumpkin pie spice: You can use store-bought pumpkin pie spice mix or make your own. To make your own, stir together:
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
Use what you need from this mixture and save the rest for other recipes!
Note 2: Dividing the dough: In step 4, I divide the pie dough in half. This is because it's easier to roll out half the dough at a time if you have limited counter space and you'll be able to work with it faster before it gets too warm. If this is not an issue, you can just keep it as one disc of dough instead of splitting it!

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