Pumpkin Pie Pop Tart — Enjoy a piece of pumpkin pie heaven that you can even eat for breakfast with this Pumpkin Pie Pop Tart recipe!
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 my 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 puff pastry, they come together in a flash. No whipping up pastry dough required!
Now, the only thing missing from this perfect fall breakfast is a PSL!…
Ingredients Needed To Make Pumpkin Pie Pop Tarts
For the pumpkin filling:
Pumpkin puree (not pumpkin pie filling)
Cinnamon
Ginger
Salt
Pinch of nutmeg or allspice
Maple syrup
For the glaze:
Powdered sugar
Maple syrup
Cinnamon
Milk
Vanilla
How To Make Pumpkin Pie Pop Tarts
Preheat the oven to 400 degrees.
In a medium-sized mixing bowl, combine the pumpkin puree, cinnamon, ginger, salt, nutmeg or allspice and maple syrup.
Mix together and then, set aside.
Working with one sheet of puff pastry at a time, lay it out on a lightly floured surface.
Slightly roll it out until it measures approximately a 13-13 ½” x 10 ½-11” rectangle.
Then, cut it into 12 equal pieces (each piece should measure roughly 2½” x 3 ½”, but they do not have to be perfectly even).
Repeat with the other sheet of puff pastry.
How To Assemble Pop Tarts
To assemble the pastries, place about ¾ tablespoons of the pumpkin filling in the middle of one of the pastry squares.
Using your fingers or a pastry brush, dab around the edges of each square with egg.
Next, place another piece of pastry on top and lightly press down around the edges.
Then, to seal everything in, press a fork firmly into the dough. I 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.
You may see just a bit of filling come out as you’re doing this, but that is totally fine.
Tip: If you find that the fork is sticking to the dough, just dip it into flour first.
Once your finished, place it on a silpat mat or parchment paper lined baking sheet and repeat the process with the remaining dough.
Leave about 2 inches between each pastry on the baking sheet. You should be able to fit about 6 pastries per sheet.
FYI: 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.
Once you have your pastries ready to go, brush the tops with more of the egg.
Then bake them for 10-12 minutes, or until the tops are nice and golden brown.
Remove from the baking sheet and allow them to cool slightly on a baking rack.
How To Make The Pop Tart Frosting
Meanwhile as the pastries are baking, mix up the frosting.
To a small bowl, add the powdered sugar, maple syrup, cinnamon and vanilla. Whisk the mixture slightly, then slowly begin adding the milk, ½ a tablespoon at a time.
If you like a thicker frosting, just use ½ a tablespoon. But if you want it to be a bit thinner, add the full 1 ½ tablespoons.
Then, 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, drizzle or spread on the frosting.
More Seasonal Pumpkin Recipes
I highly recommend eating these while they are still warm. However, if there happen to be leftovers, store them in an airtight container. What’s your favorite fall treat?
For more easy recipes that highlight pumpkin, check out a few of our favorites from the archives below:
- Easy pumpkin punch
- No bake gingersnap pumpkin pie
- Pumpkin pie cream puffs
- Oh so chewy pumpkin chocolate chip cookies
- Snickerdoodle and pumpkin ice cream sandwiches
- Pumpkin pie kettle corn
Pumpkin Pie Pop Tarts
Pumpkin Pie Pop Tart Recipe
Equipment
- Medium mixing bowl
- Small mixing bowl
- Fork
- Whisk
- Silpat 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
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 together and then, set aside.
- Working with one sheet of puff pastry at a time, lay it out on a lightly floured surface. Slightly roll it out until it measures approximately a 13-13 ½” x 10 ½-11” rectangle.
- Cut it into 12 equal pieces (each piece should measure roughly 2½” x 3 ½”, but they do not have to be perfectly even). Repeat with the other sheet of puff pastry.
To assemble the pop tarts:
- To assemble the pastries, place about 3/4 tablespoons of the pumpkin filling in the middle of one of the pastry squares.
- Using your fingers or a pastry brush, dab around the edges of each square with egg.
- Place another piece of pastry on top and lightly press down around the edges.
- To seal everything in, press a fork firmly into the dough. Press down and then slightly pull out instead of just lifting the fork back up all the way around the pastry. You may see just a bit of filling come out as you’re doing this, but that is totally fine. Tip: If you find that the fork is sticking to the dough, just dip it into flour first.
- Once your finished, place it on a silpat mat or parchment paper lined baking sheet and repeat the process with the remaining dough.
- Leave about 2 inches between each pastry on the baking sheet. You should be able to fit about 6 pastries per sheet. FYI: 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.
- Once you have your pastries ready to go, brush the tops with more of the egg.
- Bake them for 10-12 minutes, or until the tops are nice and golden brown Remove from the baking sheet and allow them to cool slightly on a baking rack.
To make the frosting:
- Meanwhile as the pastries are baking, mix up the frosting. To a small bowl, add the powdered sugar, maple syrup, cinnamon and vanilla.
- Whisk the mixture slightly, then slowly begin adding the milk, 1/2 tablespoon at a time. If you like a thicker frosting, just use ½ a tablespoon. But if you want it to be a bit thinner, add the full 1 ½ tablespoons.
- 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, drizzle or spread on the frosting.
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 with a few bites to go along with them!
My comment is this: MARRY ME.
These poptarts look amazing! I’m definitely going to have to try them out with the leftover pumpkin that I have in my house right now!
Paige
http://thehappyflammily.com
Good idea! We can’t think of a better fall breakfast :)