Instructions

1. Preheat the oven to 400.
2. Mix together the pumpkin puree, maple syrup, and spices and set aside.
3. Roll out the pie dough on a generously floured countertop, sprinkling the top with flour as needed to prevent it from sticking to your rolling pin. Roll the dough into a large rectangle, about 1/4″ thick.
4. Trim the edges of the dough to make four straight edges, and then cut 12 rectangles from the dough. Spoon about a heaping tablespoon of filling into six of the rectangles, gently smoothing it out, but leaving a half-inch border around the edges.
5. Cover the filled rectangles with six of the unfilled rectangles and gently push down with your fingers to seal. Carefully move the pop-tarts to baking sheet lined with parchment paper. Gather the dough scraps and roll them out to make one or two additional pop-tarts.
6. Press around the edges of the pop-tarts with a fork to seal the two layers together. Poke several holes in the top of the pop-tarts with the fork. Beat an egg in a small dish, and then brush the tops of the pop-tarts with the egg.
7. Bake in preheated oven for about 15 minutes, until golden brown. Remove from oven and cool completely before icing.
8. To make icing: Combine the powdered sugar and cinnamon together in a small bowl, and then whisk in a tablespoon and a half of warm water to make a thick glaze. Use a spoon to drizzle the glaze over the cooled pop-tarts.