Pumpkin Pie Pop Tart

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• 3/4 cup pure pumpkin puree
• 1/4 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 sheets puff pastry, thawed (one 17.3-ounce package)
• all-purpose flour, for rolling
• 2 ounces cream cheese, at room temperature
• 4 teaspoons whole milk
• 1 tabelspoon pure maple syrup
• 1/8 teaspoon salt

Recipe

• 1 heat oven to 350 degrees f.
• 2 combine the pumpkin puree, sugar, cinnamon and 1/2 teaspoon of the salt in a small bowl.
• 3 roll the puff pastry into two 8x8 inch square on floured work surface. cut into 16 4x4 inch pieces using a pizza cutter or chefs knife. prick each square with a fork several times.
• 4 spread the pumpkin mixture on half of the pieces, dividing evenly, and leaving a 1/2 inch border all around. crimp the edges with a fork.
• 5 transfer to a baking sheet and refrigerate for 30 minutes.
• 6 bake, rotating the baking sheets halfway though, until golden brown (35 to 40 minutes). transfer to a wire rack to cool.
• 7 beat the cream cheese, milk, maple syrup, and the 1/8 tsp salt with an electric mixer in a medium bowl until smooth (1 to 2 minutes).
• 8 drizzle the pop tarts with the glaze, dividing evenly.