Preheat the oven to 400°F. Line a baking tray with parchment paper to prevent sticking.

In a small bowl, mix together 1/2 cup of pumpkin puree, 1/4 cup of brown sugar, and 1 teaspoon of pumpkin pie spice. Set this aside.

If using store-bought pie dough, carefully unroll it. If using homemade, roll it out until it’s about 1/4-inch thick. Cut the dough into 3x5-inch rectangles—you can use a note card or ruler to guide you. Make sure you have an even number of rectangles. Gather the extra dough, roll it out again, and cut more rectangles to maximize your dough.

Place one rectangle of dough onto the prepared baking sheet. Spoon about 1 tablespoon of the pumpkin filling into the center, leaving a small border around the edges. Prick small holes with a fork in the second rectangle (this helps release steam while baking), then place it on top of the filling. Use a fork to press down the edges, sealing the pop tart and giving it that classic look.

Repeat this process with the remaining dough rectangles until all the pop tarts are assembled.

In a small bowl, whisk one egg, then brush it over the top of each pop tart to help them brown and get shiny in the oven.

Bake for about 10 minutes, or until the pop tarts are golden brown. Keep an eye on them so the edges don’t burn.

While the pop tarts cool, whisk together 1 cup of powdered sugar, 1 tablespoon of pumpkin puree, 1 teaspoon of vanilla extract, and 1-2 tablespoons of milk. Add the milk slowly until the glaze reaches a smooth, pourable consistency.

Once the pop tarts have cooled completely, drizzle the glaze over the top and enjoy your delicious homemade pumpkin pop tarts!