For the dough👩‍🍳
-1 cup white whole wheat flour*
-1/2 cup dairy free yogurt
-1/2 cup pumpkin purée
-1 tsp pumpkin spice
-1 tsp baking powder
-1/4 tsp salt

For the filling🥣
-1/2 cup of cinnamon date spread
-1/2 cup pumpkin purée

For the glaze🍴:
-1/2 cup vegan cream cheese
-1/2 tsp lemon juice
-1/2 tsp vanilla extract
-1/3 cup maple syrup
-1/2 tsp cinnamon

Preheat the oven to 350° F. Line a baking sheet with parchment paper sprayed with nonstick spray.
Make the dough by stirring together all ingredients together. Knead the dough for 1 minute. On a floured surface, roll the dough out to 1/8 inch thick. Use a cookie cutter or a sharp knife to cut the dough into an even number of rectangles (I had 8)

To make the filling:
Mix together all of the ingredients until combined and smooth. Spread the filling on 4 of the rectangles, leaving room around the edge. Place the other rectangle overtop and press the edges with a fork to crimp. Cut a small slit in the top to let steam release while baking. Carefully transfer your Poptarts to the baking sheet and bake for 10-15 minutes until golden.
Prepare the glaze by whisking together all ingredients until smooth and creamy.

Let the poptarts cool for 5 minutes on the baking sheet, transfer to a wire rack and pour the glaze overtop. Enjoy!

📸 by @feed.your.soul.sari