Pumpkin Pie Pop Tarts Recipe

Treat yourself to a slice of nostalgia with our delicious and easy-to-make Pumpkin Pie Pop Tarts recipe.

pumpkin pie poptart - sugar and cloth

It seems these days that pumpkin spice is no longer a flavor reserved only for morning lattes, cookies, coffee, cakes or ice cream. Everywhere you look there’s a pumpkin spice flavored something. 

If you’re anything like me, Alyssa, then this is something that you are not mad about one single bit! I know, I know. Another girl who can’t get enough of pumpkin spice. But when it’s so delicious, who can blame you?!

That’s why this Pumpkin Pie Pop Tart recipe is at the tippy top of our fall treats list. Basically, they’re like a little piece of cinnamon pumpkin pie heaven that you can have for breakfast because (duh) they’re pop-tarts, not pie!

And thanks to store bought puff pastry, they come together in a flash. No whipping up pastry dough required!

pumpkin pie poptart - sugar and cloth

Ingredients Needed

  • Puff pastry sheets — Thawed to room temperature. Or opt for a store bought pie crust or use your own pie crust recipe.
  • Egg — Lightly beaten until it turns into an egg wash

For the pumpkin filling:

  • Pumpkin puree — Not to be confused with pumpkin pie filling. Those two cannot be substituted. Pumpkin puree is pure unsweetened pumpkin while pumpkin pie filling has additional additives of sugar and spices.
  • Cinnamon
  • Ginger
  • Salt
  • Nutmeg or allspice
  • Maple syrup

For the glaze icing:

  • Powdered sugar
  • Maple syrup
  • Cinnamon
  • Milk
  • Vanilla
pumpkin pie poptart - sugar and cloth

How to Make Pumpkin Pie Pop Tarts

1 — Preheat the oven to 400°F degrees.

Prepare the filling:

2 — In a medium mixing bowl, combine the pumpkin puree, cinnamon, ginger, salt, nutmeg (or allspice) and maple syrup. Mix well until all ingredients are thoroughly combined. Then, set aside.

Prepare the dough:

3 — Roll out the puff pastry sheets on a lightly floured surface. Aim for a thickness of about 1/8″ and rectangle measurement of approximately 13-13 1/2 ” x 10 1/2-11”.

4 — Using a knife or a pastry cutter, cut the rolled-out pastry into 12 equal pieces. Each rectangle should measure roughly 2 1/2” x 3 1/2”, but they do not have to be perfectly even.

To assemble the pumpkin pop tarts:

5 — Spoon about 3/4 tablespoon of the pumpkin filling onto half of the pastry rectangles, leaving a border around the edges.

6 — Using your fingers or a pastry brush, lightly dab or brush around the edges of each pastry rectangle with pumpkin filling.

7 — Place a second pastry rectangle on top of each filled one. Use your fingers to gently press down the edges to seal the pop tarts.

8 — Use a fork to crimp the edges, creating a decorative seal. You may see just a bit of filling come out as you’re doing this, but that is totally fine.

9 — Place the pop tarts on a baking sheet lined with a silpat mat or parchment paper. Leave about 2″ between each pastry on the baking sheet. You should be able to fit about 6 pastries per sheet.

10 — Brush egg wash lightly over the top of each pop tart. This will give them a golden finish when baked.

11 — Bake for about 10-12 minutes or until golden brown. Remove homemade pop tarts and allow them to cool on a baking rack.

pumpkin pie poptart - sugar and cloth

How to Make the Pop Tart Frosting

While the pastries are baking, you can make the glaze.

1 — To a small bowl, add the powdered sugar, maple syrup, cinnamon and vanilla. Whisk the mixture slightly, then slowly begin adding the milk (a 1/2 tablespoon at a time).

If you prefer a thicker frosting, just use 1/2 tablespoon of milk. But you want a thinner glaze, add the full 1 1/2 tablespoons of milk.

2 — Continue whisking until there are no lumps and the frosting is smooth. Refrigerate until you are ready to use.

3 — Once the pop tarts have cooled slightly, spread or drizzle the frosting over the top. You can use a knife, spoon, or even a piping bag to apply the frosting. Allow the frosting to set for a few minutes before serving or storing. This will give it a chance to firm up slightly.

pumpkin pie poptart - sugar and cloth

Recipe Notes and Tips

  • What to do with the extra filling: You may have about 1-2 tablespoons of filling left, which is totally fine because it makes a tasty snack, either by itself or even mixed into a little yogurt.
  • Sealing your pumpkin pop tart: We find it’s best to press down and then slightly pull out instead of just lifting the fork back up all the way around the pastry. If you find that the fork is sticking to the dough, just dip it into flour first.
  • Get creative with your frosting: Add sprinkles, chopped nuts, or even a drizzle of melted chocolate for extra flair. You can also try our white chocolate glaze that we made for our Raspberry Pop Tarts.
  • How long do homemade pop tarts last?: Store them in an air-tight container for up to 3 days. They will keep in the fridge for up to 7 days. You can also freeze for up to 3 months.

More Seasonal Pumpkin Recipes

Of course, nothing says fall like giant pumpkins and pumpkin flavored treats. For more easy recipes that highlight pumpkin, check out a few of our favorites from the archives below —

pumpkin pie poptart - sugar and cloth

pumpkin pie poptart - sugar and cloth

Pumpkin Pie Pop Tarts Recipe

Print Recipe
5 from 4 votes
Treat yourself to a slice of nostalgia with our delicious and easy-to-make Pumpkin Pie Pop Tarts recipe.
Prep Time50 minutes
Cook Time10 minutes
Total Time1 hour
Course Breakfast
Cuisine Desserts

Equipment

  • Medium mixing bowl
  • Small mixing bowl
  • Fork
  • Whisk
  • Silpat baking mat or parchment paper
  • Baking sheet

Ingredients

  • 2 sheet puff pastry thawed out to room temperature
  • 1 egg lightly beaten

For the pumpkin filling:

  • 1 cup pumpkin puree not pumpkin pie filling
  • 3/4 tsp cinnamon
  • 1/4 tsp ginger
  • 1 pinch nutmeg or allspice
  • 3 tbsp maple syrup

For the glaze:

  • 1 cup powdered sugar
  • 1 tbsp maple syrup
  • 1 1/2 tsp cinnamon
  • 1-1 1/2 tbsp milk
  • 1/2 tsp vanilla

Nutrition

Calories: 297kcal | Carbohydrates: 35g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 109mg | Potassium: 92mg | Fiber: 1g | Sugar: 15g | Vitamin A: 3202IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
Servings: 12
Calories: 297kcal

Instructions

  • Preheat the oven to 400°F degrees.
  • In a medium mixing bowl, combine the pumpkin puree, cinnamon, ginger, salt, nutmeg (or allspice) and maple syrup. Mix well until all ingredients are thoroughly combined. Then, set aside.
  • Roll out the puff pastry sheets on a lightly floured surface. Aim for a thickness of about 1/8" and rectangle measurement of approximately 13-13 1/2 " x 10 1/2-11”.
  • Using a knife or a pastry cutter, cut the rolled-out pastry into 12 equal pieces. Each rectangle should measure roughly 2 1/2” x 3 1/2”, but they do not have to be perfectly even.

To assemble the pop tarts:

  • Spoon about 3/4 tablespoon of the pumpkin filling onto half of the pastry rectangles, leaving a border around the edges.
  • Using your fingers or a pastry brush, lightly dab or brush around the edges of each pastry rectangle with pumpkin filling.
  • Place a second pastry rectangle on top of each filled one. Use your fingers to gently press down the edges to seal the pop tarts.
  • Use a fork to crimp the edges, creating a decorative seal. You may see just a bit of filling come out as you’re doing this, but that is totally fine.
  • Place the pop tarts on a baking sheet lined with a silpat mat or parchment paper. Leave about 2" between each pastry on the baking sheet. You should be able to fit about 6 pastries per sheet.
  • Brush egg wash lightly over the top of each pop tart. This will give them a golden finish when baked.
  • Bake for about 10-12 minutes or until golden brown. Remove homemade pop tarts and allow them to cool on a baking rack.

To make the frosting:

  • While the pastry are baking: To a small bowl, add the powdered sugar, maple syrup, cinnamon and vanilla. Whisk the mixture slightly, then slowly begin adding the milk (a 1/2 tablespoon at a time). If you prefer a thicker frosting, just use 1/2 tablespoon of milk. But you want a thinner glaze, add the full 1 1/2 tablespoons of milk.
  • Continue whisking until there are no lumps and the frosting is smooth. Refrigerate until you are ready to use.
  • Once the pop tarts have cooled slightly, spread or drizzle the frosting over the top. You can use a knife, spoon, or even a piping bag to apply the frosting. Allow the frosting to set for a few minutes before serving or storing. This will give it a chance to firm up slightly.
KEYWORD: pumpkin pie poptarts

Don’t forget to share your Pumpkin Pie Pop Tarts with us on Instagram using the hashtag #sugarandclothloves. We always love seeing all of your creations! Looking for more quick and delicious recipes? You can find them all right here!

Please note that we may earn a commission for some of the above affiliate links. However, products featured are independently selected and personally well-loved by us!

5 from 4 votes (2 ratings without comment)

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