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. ---------------------------------------------------------------------------
Nutrition
Ingredients
