PREPARE THE PASTRY DOUGH

1. Place the cold butter in the freezer for ~5-10 minutes before beginning to make sure it is extra cold.
2. Add the gluten-free 1:1 flour, granulated sugar, and salt to a large mixing bowl and whisk to combine.
3. Cut the cold butter into small cubes and sprinkle over the dry ingredients. Using a pastry blender or your fingers, work the butter into the dry ingredients until the butter becomes pea-sized or smaller.
4. Drizzle the ice cold water over the mixture 1 tbsp at a time, stirring with a rubber spatula after each addition until the dough begins to stick together and form large clumps. The dough should stick together when pressed but not feel overly wet or sticky.
5. Pour the dough onto a clean work surface and press the dough together to form a ball.
6. Cut the dough in half, form each half into a disk, and wrap in plastic wrap.
7. Refrigerate the dough for 2 hours.

MAKE THE CHAI SPICE MIXTURE

1. Stir together the cinnamon, allspice, cardamom, ginger, nutmeg and cloves until well combined. This mixture will be divided between the filling and the glaze.

MAKE THE FILLING

1. Whisk together the pumpkin puree, brown sugar, melted butter, gluten-free 1:1 flour, 2 1⁄2 tsp of the chai spice mixture, and salt until very well combined. Set aside.

ASSEMBLE AND BAKE THE POP TARTS

1. Preheat the oven to 350°F and line a large baking sheet with parchment paper. Set aside.
2. Remove one disk of dough from the refrigerator and place on a lightly floured work surface. NOTE: If the dough has been chilling for more than two hours you can set both out at room temperature until they are soft enough to roll out.
3. Roll the dough out to ~1/8-1/4 inch thickness. Flour the top of the dough and rotate the dough periodically to prevent sticking, adding more flour as needed.
4. Use a 3×4 inch rectangle cookie/biscuit cutter to cut out 8 rectangles. The dough can be re-rolled if needed to get 8 rectangles total. Place each rectangle on the prepared baking sheet (these will be the bottoms of the pop tarts).
5. Whisk together the egg and milk for the egg wash and lightly brush the surface of each rectangle.
6. Place a heaping tablespoon of filling in the center of each rectangle and spread it out slightly, leaving a border around the edge (~1/4 inch).
7. Remove the other disk of dough from the refrigerator and repeat the rolling out/cutting out process to get another eight rectangles of dough (these will be the tops of the pop tarts).
8. Place the top rectangles onto each of the filled bottom rectangles and press around the edges to seal together. Then gently press the tines of a fork around the edges to crimp the dough to further seal the dough together.
9. Use a sharp knife to create two small diagonal slits in the center of each pop tart.
10. Brush the top of each pop tart with the egg wash. Then stir together the cinnamon and sugar and generously sprinkle over each pop tart.
11. Bake on the center rack of the oven for 20-25 minutes or until golden brown.
12. Allow the pop tarts to cool on the pan for 5-10 minutes and then transfer to a wire rack.

GLAZE THE POP TARTS

1. Whisk together the powdered sugar, melted butter, milk, the remaining chai spice mixture, and salt until smooth (it should be thick but still easy to spread). Add more powered sugar to thicken the glaze or more milk to thin out the glaze to the desired consistency.
2. Spoon the glaze over each pop tart and spread with the back of a spoon or offset spatula. Enjoy!