In a food processor, combine the flour, salt, sugar, and cubed butter. Pulse until crumb-like texture.
Add 4 tablespoons of cold water and pulse 3 times. Add more water, one tablespoon at a time, until the dough comes together.
Press into an 8” disc and wrap tightly in plastic wrap. Chill in the fridge at least 30 minutes to 2 hours.
Preheat oven to 400F. Line a large baking pan with parchment paper.
In a saucepan over medium heat, add the cream cheese, sugars, pumpkin pie spice, and pumpkin puree. Mix until smooth, then whisk in the flour.
Simmer for 6-8 minutes, until thickened. Remove from heat to cool to room temperature.
Roll out the chilled pie crust to ⅛” thick.
Use a circular or pumpkin-shaped cookie cutter to make an even number of individual cut-outs. Lightly knead and re-roll out scrap pieces as needed to make the most amount of pop tarts.
On half of the cut-outs, add a generous spoonful of the pumpkin filling in the centers. Cover with the remaining half of the cut-outs, then pinch the edges together using a fork.
Brush with an egg wash, then create 2-3 small slits in each pop tart.
In a small bowl, mix the remaining sugar and ground cinnamon to sprinkle on top of the pop tarts.
Bake for 12-15 minutes, until golden on top.
Enjoy with BUBBL’R blood orange ming’r for a complimentary drink!
