Instructions

1. To make the filling, whisk together the pumpkin, brown sugar, and pumpkin pie spice. Set aside.
2. To make the cookie dough. In a bowl using an electric mixer, beat together the butter and sugar until light and fluffy. Add the egg and vanilla, beat until incorporated. Add the flour, cinnamon, and salt, beating until just combined.
3. Preheat the oven to 350° F. Line a 9×9 inch baking dish with parchment paper.
4. Divide the dough in half. Press half the dough into the prepared baking dish. Trace the 9×9 inch baking dish out on a sheet of parchment paper. Now roll the remaining dough out just past the edges of the traced-out square. Set aside.
5. Evenly spread the pie filling over the dough in the baking dish. Carefully invert the reserved dough square over the filling, pressing down gently to secure. Trim away any excess dough.
6. Freeze the bars for 15 minutes. Bake for 40 – 45 minutes, until just set in the center. Let cool.
7. To make the icing, whisk all the ingredients together until smooth.
8. Spread the icing over the pop-tart. Let dry, then cut into bars. Serve or store in an airtight container for up to 3 days at room temperature.