Method (pastry)

1. 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 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 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 2 baking trays with grease proof paper.
5. Lay a sheet of grease proof paper on your worktop and dust with some flour. 
6. 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)

1. In a medium sized mixing bowl, add in the pumpkin puree, pumpkin spice, maple syrup and cornstarch. Mix together until fully combined.
2. Add a teaspoon amount of the filling to the middle of half of the pastry pumpkin shapes.
3. 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.
4. 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. 
5. 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.
6. Once baked, remove from the oven and allow to cool before glazing.

Method (glaze)

1. 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.
2. Add a drizzle of the glaze on top of the pop tarts, using the back of a spoon to spread it out.
3. While the icing is wet, sprinkle over some pumpkin spice and sugar (optional).
4. Allow the glaze to set at room temp or in the fridge.
5. Serve and enjoy.