2pie doughcan be store-bought or use my recipe for homemade
15ouncespumpkin pureefresh or canned
½cupbrown sugar
2teaspooncinnamon
1teaspoonnutmeg
½teaspoonginger
½teaspoonall spice
Icing
2cupspowdered sugarsifted
1teaspoonmaple flavoring
3tablespoonmilkor milk alternative
Instructions
Preheat your oven at 400° F. Prepare a jelly roll baking sheet with parchment paper.
In a bowl mix pumpkin puree, sugar, and spices. Mix until combined removing all sugar clumps.
On a large floured surface roll out 1 pie dough about ⅛" thick. Using a pumpkin cookie cutter cut out 9 pumpkins, place on the baking sheet. Roll out the second pie dough to the same thickness. Cut out 9 more pumpkins. Use a leaf cookie cutter to cut out 9 leaves to top the pumpkins.
Using a tablespoon to scoop pumpkin filling onto 9 of the pumpkins (those on the baking sheet). Fill with puree mixture, but make sure to leave space around the edges for crimping together.
Place second set of pumpkin cutouts on top of each of the ones with filling. Crimp edges with a fork (if a bit of filling falls out, no worries, just clean up with a paper towel). Add a leave to the stem of each pumpkin. Cinch together.
Place in the oven for 20-25 minutes. The pastry should become golden brown. Remove and cool on a rack.
In a medium bowl prepare your icing. Whisk sugar, flavoring and 1 tablespoon of milk. Add more milk to get the right consistency.
Ice the pumpkins and enjoy.
Notes
- Shape: Okay, the shape is iconic and just so stinking cute for fall, but you can make these into squares or circles instead. If you make rectangles, you will get less poptarts and will most likely need to back longer.