• Salted Caramel Sauce Glaze
• Let the 1 cup sugar and ½ cup water, and 1 tablespoon of light corn syrup boil over medium heat, without stirring, until the mixture turns light golden (like honey.) If you want to, you can gently swirl the pan, and use a wet heatproof pastry brush to wash down the sides of the pot to prevent the sugar crystals from burning on the sides. For me, this step takes 6-8 minutes depending on how hot my burner is. Keep an eye on the caramel at all times.
• When the mixture is lightly golden, turn down the heat to a minimum and add 8 tablespoons (1 stick) cubed butter. Now you can stir, so grab a silicone spatula or whisk and combine.
• Add 1 cup of whipping cream a little at a time and stir between additions. When you have added all the cream, allow the caramel to boil for approximately 1 minute.
• Next, take the pot off the heat and stir in ½ to ¾ teaspoon of salt, to taste. Transfer to a large bowl and set aside to cool at room temperature.

Pumpkin Pop Tarts

• Preheat oven to 375F and line a large baking sheet with parchment paper.
• In a medium bowl, mix together 8 ounces pumpkin puree, ¼ cup brown sugar, ½ teaspoon vanilla, 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg and ⅛ teaspoon ground cloves. Stir until well combined.
• Use a rolling pin to roll the dough out on a lightly floured surface and cut 12 equal sized rectangles. If you are using store bought pastry, you'll need 2 pie crusts and you'll want to get 6 rectangles out of each one. Pro tip? A pizza cutter is a great way to divvy up the dough!
• Spoon the filling onto the center of half of the pie rectangles. You want to make sure to leave a ¼” border around the edge of each square.
• Whisk together the egg and milk in a small bowl until well combined. Then brush the edges of the pop tarts with the egg wash (alternatively, you can also fill a small bowl with a couple tablespoons of water and dip a finger in it to wet the perimeter) and place another pastry square on top, transferring to the prepared baking sheet.
• Use a fork to crimp the edge of the dough with a fork.
• Brush the top of the pop tarts with the remaining egg wash. Bake pop tarts for 15-18 minutes or until golden brown.
• Let cool for 15 minutes and drizzle with the caramel before serving. (Psst… if this doubles as dessert, enjoy warm with ice cream.) You can opt to add the caramel as needed, so you can reheat unglazed pop tarts in the toaster throughout the week. (The caramel sauce should be loose enough you can reheat in the microwave for 30 minutes so that you can recreate weekend magic all through the week!)