How to Make Irresistible Delicious Pumpkin Pie Pop Tarts

• In a large bowl, mix together the all-purpose flour and salt until evenly combined.
• Add the cold unsalted butter and vegetable shortening. Work them into the flour until it resembles coarse crumbs.
• Gradually drip in the ice water, mixing gently until the dough holds together. Divide into two discs, wrap, and chill for at least 2 hours.
• Preheat your oven to 350°F.
• In a small bowl, whisk together the pumpkin puree, light brown sugar, and ground cinnamon.
• Roll out one disc of dough to a 9x12-inch rectangle, cut into nine smaller rectangles, and return to the fridge.
• Spoon a generous amount of the pumpkin filling onto the center of each dough rectangle. Brush edges with egg wash.
• Place a second batch of rectangles on top of the filling. Press edges to seal, cut slits on top to allow steam to escape.
• Place the pop tarts on a parchment-lined baking sheet and bake for 25-30 minutes until golden brown.
• Combine the confectioners' sugar, milk, vanilla extract, and heavy cream. Mix until smooth and drizzle over cooled pop tarts.