Pumpkin Pie Pop Tart - cooking recipe

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

Preparation

Heat oven to 350 degrees F.
Combine the pumpkin puree, sugar, cinnamon and 1/2 teaspoon of the salt in a small bowl.
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.
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.
Transfer to a baking sheet and refrigerate for 30 minutes.
Bake, rotating the baking sheets halfway though, until golden brown (35 to 40 minutes). Transfer to a wire rack to cool.
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).
Drizzle the pop tarts with the glaze, dividing evenly.