Pumpkin Butter Pop-Tarts

Ingredients:

• 1 cup all purpose flour {i used @bobsredmill gf 1:1 baking flour}

• 1/2 cup softened butter {I used @kitehillfoods vegan butter}

• 1/3 cup pumpkin purée

• 3 tbsp. coconut sugar

• 1/2 tsp. cinnamon

• 1/4 tsp. nutmeg

Directions:

1. Preheat oven to 350F.

2. In a large bowl, use a mixer to beat the butter until smooth.

3. Mix in the flour until you have a crumbly mixture.

4. Roll dough into a ball & place in the fridge while you stir together the filling mixture.

5. On a cutting board, flatten the dough into a thin rectangle & cut into 4 small rectangles.

6. Place 1-2 tbsp. of filling into the middle of 2 rectangles and use a spatula to carefully place the remaining dough on top.

7. Press the edges together with a fork & bake for 12-15 minutes! {top with extra pumpkin butter & store the rest in the fridge for up to a week}