Whole Wheat Pumpkin Pie Pop Tarts
2 Pillsbury pie crusts to make it easier
4 oz. cream cheese, room temperature
1/4 cup sugar
1/2 cup canned pumpkin
1/2 teaspoon vanilla
1/2 teaspoon pumpkin pie spice
1/2 cup powdered sugar
1 teaspoon maple syrup
2 tablespoons milk
1/2 cup chocolate morsels
re-sealable plastic bags
Preheat oven to 350 degrees.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
On a lightly-floured surface, roll pie crust ¼ inch thick. Use a pizza cutter to cut pie dough into same-sized rectangles, approximately 4 inches tall by 3 inches wide. You could really make these any size you want, Mine were all different sizes. If you're using store-bought Pillsbury roll out crusts, they may need to be rolled a little thinner, I'm not sure. I didn't use them.
Spoon a 1-3 Tablespoons of the pumpkin pie mixture on top of one of the rectangles. Gently place a second rectangle of pie dough on top. Secure edges together by pressing them gently with a fork. Transfer to a cookie sheet and bake in preheated oven for 12-15 minutes, or until the edges of the tart begin to brown slightly. Remove and cool.
To make the glaze, stir together all ingredients until a thick, spreadable consistency is reached. Spoon a thin layer of the frosting on top of cooled pumpkin pie tarts.
To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more liquid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle onto pop tarts, sprinkle with orange sprinkles.
Store in an air tight container. Best if eaten within 2-3 days. Keep refrigerated.