In measuring cup, add combine cold milk and apple cider vinegar. Set aside.

In large bowl, combine all-purpose flour, salt and sugar. Whisking until combined.

Add cubed vegan butter sticks (or regular vegan butter). Use pastry blender to combine butter into dry ingredients until mixture becomes crumbly.

Add apple cider vinegar and milk mixture and stir (work it together with one hand) until dry ingredients are moistened. Note: If the ingredients feels a little too dry, add 1 tablespoon cold milk at a time, until it’s just moistened but not too wet.

Use hands to shape dough into a ball. Wrap it in plastic wrap and flatten it slightly. Chill for at least 1 hour.

In small bowl, combine pumpkin puree and pumpkin spice. Stir until fully combined and smooth. Set aside.

Preheat oven to 350 degrees F. Line baking sheet with parchment paper.

Once chilled, remove dough from refrigerator and transfer to lightly floured surface, rolling it out into a large rectangle (about 3 mm thick). Cut into small-medium rectangles (3-in. wide and 4-in. long), until all dough is used.

On all rectangular cuts, lightly brush on vegan butter to ensure they close together well. On one cut dough, add 1 tablespoon pumpkin filling and carefully cover it with another rectangular piece, gently pressing edges down. Use fork to carefully “crimp” around the edges. Transfer pastries to baking sheet. Repeat with remaining ingredients.

Use fork to gently prick a set of holes on top of each pastry.

Lightly brush pastry tops with melted vegan butter and bake for 20-25 minutes, until tops are golden brown and filling starts to bubble and seep out slightly.

Remove from oven and cool for around 10 minutes.

In bowl, whisk powdered sugar, pumpkin puree, pumpkin spice and almond milk until smooth. Note: For thicker mixture, add additional powdered sugar, 1 tablespoon at a time. If too thick, add almond milk, 1 tablespoon at a time.

Once pastries have cooled completely, spoon 1-2 tablespoons of the glaze on top of each pastry and sprinkle with vegan chocolate sprinkles. Let pastries sit for another 1-2 minutes to harden frosting.