• Preheat the oven to 400°F degrees.
• In a medium mixing bowl, combine the pumpkin puree, cinnamon, ginger, salt, nutmeg (or allspice) and maple syrup. Mix well until all ingredients are thoroughly combined. Then, set aside.
• Roll out the puff pastry sheets on a lightly floured surface. Aim for a thickness of about 1/8" and rectangle measurement of approximately 13-13 1/2 " x 10 1/2-11”.
• Using a knife or a pastry cutter, cut the rolled-out pastry into 12 equal pieces. Each rectangle should measure roughly 2 1/2” x 3 1/2”, but they do not have to be perfectly even.

To assemble the pop tarts:

• Spoon about 3/4 tablespoon of the pumpkin filling onto half of the pastry rectangles, leaving a border around the edges.
• Using your fingers or a pastry brush, lightly dab or brush around the edges of each pastry rectangle with pumpkin filling.
• Place a second pastry rectangle on top of each filled one. Use your fingers to gently press down the edges to seal the pop tarts.
• Use a fork to crimp the edges, creating a decorative seal. You may see just a bit of filling come out as you’re doing this, but that is totally fine.
• Place the pop tarts on a baking sheet lined with a silpat mat or parchment paper. Leave about 2" between each pastry on the baking sheet. You should be able to fit about 6 pastries per sheet.
• Brush egg wash lightly over the top of each pop tart. This will give them a golden finish when baked.
• Bake for about 10-12 minutes or until golden brown. Remove homemade pop tarts and allow them to cool on a baking rack.

To make the frosting:

• While the pastry are baking: To a small bowl, add the powdered sugar, maple syrup, cinnamon and vanilla. Whisk the mixture slightly, then slowly begin adding the milk (a 1/2 tablespoon at a time). If you prefer a thicker frosting, just use 1/2 tablespoon of milk. But you want a thinner glaze, add the full 1 1/2 tablespoons of milk.
• Continue whisking until there are no lumps and the frosting is smooth. Refrigerate until you are ready to use.
• Once the pop tarts have cooled slightly, spread or drizzle the frosting over the top. You can use a knife, spoon, or even a piping bag to apply the frosting. Allow the frosting to set for a few minutes before serving or storing. This will give it a chance to firm up slightly.