Instructions

Make the Pop-Tarts

1. Add the flour, sugar, and salt to a blender or food processor and give the ingredients a quick blend. Add the cold butter and pulse until combined, scraping down the sides as necessary. Add 4 Tbsp of ice cold water and pulse. Keep adding water by the Tbsp until your dough comes together - you'll know it's ready when you can pinch the dough between two fingers without any of it crumbling.
2. Turn the dough out onto a piece of plastic wrap, knead a few times, and then divide it into two equal pieces. Wrap each piece in plastic and flatten to a round disc shape. Refrigerate the dough until firm enough to roll out, around 30 minutes.
3. Roll one of the dough discs between two pieces of parchment paper (or on a lightly floured surface) to ~1/8" thick. It's helpful to try to roll it out into a rectangular shape. Using a ruler and a sharp knife, begin cutting out your pop tarts by trimming one long side of your rolled dough. Continue cutting rectangles 3"x4". Re-roll the dough and keep cutting. Then, repeat with the second dough disc, using more parchment parchment paper each time you roll.
4. Stack the rectangles, along with the parchment paper, on a baking sheet and refrigerate for 10 minutes. Make sure there is parchment paper between each stack of rectangles.
5. Remove the rectangles from the refrigerator and spoon about 1 Tbsp of pumpkin butter on half of them, leaving 1/4" border around each one. Brush melted coconut oil around the edges of all the bottom rectangles. Place the top rectangles on the bottom ones and use your fingers to gently press the dough pieces together. Then, use a fork to seal the sides together. Refrigerate assembled pop tarts for another 20 minutes + preheat your oven to 375°F.
6. Use a chopstick or fork to prick holes/vents in the top of each chilled pop tart. Bake at 375°F for 15-20 minutes, checking halfway through to make sure the vents haven't closed; if necessary, re-prick the holes. Allow your pop tarts to cool completely before making the icing.

Make the Icing

1. In a small bowl, stir together the powdered sugar, maple syrup, almond milk, vanilla, and cinnamon until totally combined. The glaze may seem too thick, but you want it to be thick so it doesn't run off of the pop tarts. Add more powdered sugar if it's too thin and a little almond milk if it's too thick.
2. Spoon and spread the glaze over each pop tart and sprinkle with sugar or dust with ground cinnamon (or sprinkles!).
3. Store any leftovers in an airtight container at room temperature.