Method (pastry)
1-In a medium sized mixing bowl, sift: In a medium sized mixing bowl, sift together the flour, sugar and pumpkin spice. Add in the cold / cubed butter and mix until it resembles sand. You can mix by hand or in a food processor.
2-Add in the ice water 1/2 tablespoon: Add in the ice water 1/2 tablespoon at a time until the dough comes together. It may require 1-2 tablespoons of ice-water. You want the dough to be smooth and slightly sticky, but not too dry or wet.
3-Wrap the dough in some grease proof: Wrap the dough in some grease proof paper and place into the fridge for 30 minutes. This will help to prevent sticking when you roll it out.
4-Preheat oven to 180°C fan and line: Preheat oven to 180°C fan and line 2 baking trays with grease proof paper.
5-Lay a sheet of grease proof paper: Lay a sheet of grease proof paper on your worktop and dust with some flour.
6-Roll out the dough in-between 2 sheets: Roll out the dough in-between 2 sheets of floured grease proof paper until its a large rectangle. You’ll want the dough relatively thin. Use a pumpkin shaped cookie cutter to cut out the shapes then place on the lined trays. You can keep re-rolling the excess dough to use it all up.

Method (pumpkin filling)
7-In a medium sized mixing bowl, add: In a medium sized mixing bowl, add in the pumpkin puree, pumpkin spice, maple syrup and cornstarch. Mix together until fully combined.
8-Add a teaspoon amount of the filling: Add a teaspoon amount of the filling to the middle of half of the pastry pumpkin shapes.
9-Make sure there’s about 1/3 inch open: Make sure there’s about 1/3 inch open space around the edge of your pastries, then brush the edges with some dairy-free milk.
10-Place another pumpkin shape over the filling: Place another pumpkin shape over the filling. Using your finger, press down the edges of the pumpkins to stick them together to create a parcel, then press together with a fork to seal. You can also prick the tops of the pastries with a fork, this will help allow heat to escape when baking.
11-Brush the tops of the pop tarts: Brush the tops of the pop tarts with some dairy-free milk. Bake in the middle of the oven for 15-20 minutes, or until the pop tarts are lightly golden brown.
12-Once baked, remove from the oven and: Once baked, remove from the oven and allow to cool before glazing.

Method (glaze)
13-In a bowl, whisk together the icing: In a bowl, whisk together the icing sugar, maple syrup, pumpkin, pumpkin spice until thick. You want the consistency to be that of tooth paste. If it’s too thick, add a splash of dairy-free milk. If it’s too runny, add more powdered sugar and mix well to combine.
14-Add a drizzle of the glaze on: Add a drizzle of the glaze on top of the pop tarts, using the back of a spoon to spread it out.
15-While the icing is wet, sprinkle over: While the icing is wet, sprinkle over some pumpkin spice and sugar (optional).
16-Allow the glaze to set at room: Allow the glaze to set at room temp or in the fridge.
17-Serve and enjoy: Serve and enjoy.