1-Combine the flour and salt in a bowl, then cut in the cold butter until it forms pea-sized pieces for that flaky texture.

2-Add the ice cold water to make a shaggy dough, and fold it onto itself 2-3 times to build layers without kneading, which keeps it tender.

3-Divide the dough in half, shape each into discs, wrap them up, and chill in the fridge for at least 2 hours or overnight to set properly.

4-Mix the pumpkin purée, brown sugar, pumpkin pie spice, and vanilla extract together to create a smooth, tasty filling.

5-Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.

6-Roll out one dough disc on a floured surface to about ⅛ inch (3 mm) thickness, then cut into rectangles about 2.5 by 3.5 inches; do the same with the second disc and any scraps.

7-Place half of the dough pieces on the baking sheet, spacing them 1-2 inches apart, and spoon about 2 tablespoons of filling onto each, leaving a ¾ inch border.

8-Cover each with a matching dough piece, seal the edges with a fork, and brush the tops with the beaten egg for a golden finish.

9-Bake for around 40 minutes until they turn golden brown, then let them cool before adding the icing.

10-Mix the powdered sugar, pumpkin pie spice, milk, and vanilla extract to make a thick, pourable icing, and drizzle it over the cooled pop tarts.