Pumpkin Spice Toast Crunch

Preheat oven to 350F. Whisk together the pumpkin spice sugar. Set aside. In a food processor, blend together the whole wheat flour, all purpose flour, cinnamon, pumpkin spice, coconut sugar, salt, and butter until a crumbly mixture forms (about 15 seconds of pulsing) Add in the pumpkin and maple syrup—pulse until a dough forms. Transfer the dough to a lightly floured surface. Using your hands, knead it together into a ball of dough. Place this in an airtight container and let chill in the freezer for 10 minutes. Roll out the chilled dough on a piece of parchment paper until it’s about 1/8 inch thick. Using a sharp knife or pizza cutter, cut the edges of the dough so that you have an even rectangle. Then, slice the dough into small squares. Using a small metal spatula (or a butter knife), separate the squares. Carefully transfer to a baking sheet. Brush the squares in melted butter and sprinkle evenly with the pumpkin spice sugar. Transfer the baking sheet to the oven and bake for 22 minutes. Immediately place the baking sheet on a trivet or wire rack in the freezer to cool for 20 minutes. This helps make the cereal super crunchy! Once cooled, serve with milk and enjoy! Or store in an air tight container.