This is Halloween, this is Halloween. Halloween Halloween. Halloween Halloween.
Well, this year I tried to prep ahead of time and my bestie from California came in the second weekend of October to celebrate all things fall here in St. Louis: Craftoberfest, apple picking, the trees changing color (which they are late doing this year), and of course we baked some delicious treats. My favorite and probs the cutest thing ever are these pumpkin maple poptarts. We've also got: apple cider, pomegranate cranberry cocktail, apple cider donuts, a butternut squash quiche, and a fall fruit platter.
So click away to each and hopefully you can make them for a Halloween brunch or for any autumnal event.
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 1/8" 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.