Pumpkin Pop Tarts
It’s so much fun to make your own homemade pop tarts and it’s way easier than you might think! These Pumpkin Pop Tarts have a creamy pumpkin filling and are topped with a sweet maple glaze!
HOMEMADE POP TARTS IN UNDER A HALF HOUR
These homemade Pumpkin Pop Tarts are the perfect breakfast treat or fun dessert for fall! Bursting with sweet pumpkin flavor, these homemade pop tarts will be a hit with your family and friends. With just a few simple ingredients and steps, you can make your own delicious pop tarts to enjoy at home.
FREQUENTLY ASKED QUESTIONS:
Sure thing! If you want to swap out the pumpkin filling, you can try any of these other fun flavors. A few ideas are, an apple cinnamon filling, a fall inspired sweet potato filling, or even a hazelnut Nutella filling.
You can amp up the pumpkin flavor by adding more pumpkin pie spice or add more complimentary flavors like cinnamon, ginger, nutmeg, or cloves.
I made these with a classic maple glaze, you can totally switch it up for something else like a cream cheese glaze, vanilla glaze, or even a caramel glaze. Any of these other options will compliment the yummy pumpkin filling on the inside of the pop tart.
Sure thing! Instead of the traditional rectangles, you can make squares or other fun shapes. I’d suggest getting a pumpkin or leaf cookie cutter and making fun fall pumpkin flavored pop tarts.
I loved the fall sprinkles, but you can add other things with them or trade out the sprinkles for other ideas. Some fun ideas are to use are crushed nuts, grated chocolate, or shredded coconut or drizzle additional sauces like chocolate or caramel on top.
Once your Pumpkin Spice Poptarts have cooled down you can store them either in an airtight container or wrapped with plastic wrap for up to 2 days. You can refrigerate them for up to a week as well. Also remember that the pumpkin spice pop tarts will soften as time goes by and are best when you first make them.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- refrigerated pie crusts – there are 2 pie crusts in a box. You can certainly make your own homemade pie crusts for this recipe if you prefer. You could also substitute with puff pastry but I think pie crusts taste more like an actual pop tart.
- pumpkin puree – the can might say pure pumpkin or pumpkin puree. Just make sure you don’t grab the pumpkin pie filling by accident since they are usually next to each other in the grocery store.
- light brown sugar – if you enjoy a deeper molasses flavor, you can use dark brown sugar. Also, when measuring brown sugar, make sure to pack it in the measuring cup.
- pumpkin pie spice – you can just use cinnamon if you prefer or you can even make your own homemade pumpkin pie spice.
- egg and milk – this is to make an egg wash to help hold the top and bottom pie crusts together. If you don’t have milk, you can use water.
- powdered sugar and pure maple syrup – these ingredients combined with some oil the leftover milk is to make the glaze on top. If don’t lie maple syrup, you could use honey or keep it simple and just use milk and powdered sugar as the glaze.
HOW TO MAKE PUMPKIN POP TARTS
Preheat the oven to 450F degrees. Line a large baking sheet with parchment paper. On a clean counter or large cutting board, roll out one of the pie crusts with a rolling pin until the pie crust is very thin (you should almost be able to see through it.) Note: if necessary, add just a very small bit of flour just to keep the rolling pin from sticking to the pie crust dough. You are basically rolling a circle pie crust into a much larger circle and we need to end up with a rectangle.
Cut off any edges so you end up with a large rectangle shaped pie crust. Cut that larger rectangle into 12 equal size rectangles. Use a butter knife or a pizza cutter. If it helps, maybe use a ruler to help you keep the lines straight as you cut. If necessary, take any scraps from the pie crust and roll it out until you get the correct number of rectangles.
Repeat this same process with the second pie dough from the package. Place half the rectangles on the prepared baking sheet, then set aside the others for now. In a bowl, mix together the pumpkin puree, light brown sugar, and pumpkin pie spice until well combined.
Evenly divide the pumpkin mixture onto the middle of each of the rectangles (it ends up being about 2 Tablespoons). Spread to cover all but about ½ inch around each edge. In a small bowl, whisk together the egg and milk in a small mixing bowl and then, with a pastry brush, brush the outside edge of each pie crust rectangle (around the pumpkin filling).
With the pie crusts rectangles you set aside, press each one on top of the pie crusts that have the pumpkin filling on them. Crimp around all the edges of each pop tart with a fork to seal it. Brush the remaining egg wash all over the top of the pop tarts and gently poke a couple of holes in each one to allow any steam to vent. Bake for about 8-12 minutes or until golden brown all over.
Allow the pop tarts to cool while making the glaze. To make the glaze, whisk together the powdered sugar and maple syrup in a small bowl. Slowly add the remaining milk, one teaspoon at a time, until the glaze reaches a thick, spreadable consistency. You can make it as thin or as thick as you like.
Once the pop tarts are cool, spread a little glaze on each one and garnish with fall sprinkles.
CRAVING MORE RECIPES?
Pumpkin Pop Tarts
Ingredients
Poptarts:
- 2 refrigerated pie crusts (one 15-ounce box)
- 1 ⅓ cups pumpkin puree
- ⅔ cup light brown sugar, packed
- 2 teaspoons pumpkin pie spice
- 1 large egg
- 1 Tablespoon milk
Glaze:
- 1 ½ cups powdered sugar
- 2 Tablespoons pure maple syrup
- 4-5 teaspoons milk
- fall sprinkles, optional garnish
Instructions
- Preheat the oven to 450F degrees. Line a large baking sheet with parchment paper.
- On a clean counter or large cutting board, roll out one of the pie crusts with a rolling pin until the pie crust is very thin (you should almost be able to see through it.) Note: if necessary, add just a very small bit of flour just to keep the rolling pin from sticking to the pie crust dough.
- You are basically rolling a circle pie crust into a much larger circle. and we need to end up with a rectangle. Cut off any edges so you end up with a large rectangle shaped pie crust.
- Cut that larger rectangle into 12 equal size rectangles. Use a butter knife or a pizza cutter. If it helps, maybe use a ruler to help you keep the lines straight as you cut. If necessary, take any scraps from the pie crust and roll it out until you get the correct number of rectangles.
- Repeat this same process with the second pie dough from the package.
- Place half the rectangles on the prepared baking sheet, then set aside the others for now.
- In a bowl, mix together the pumpkin puree, light brown sugar, and pumpkin pie spice until well combined.
- Evenly divide the pumpkin mixture onto the middle of each of the rectangles (it ends up being about 2 Tablespoons). Spread to cover all but about ½ inch around each edge.
- In a small bowl, whisk together the egg and milk in a small mixing bowl and then, with a pastry brush, brush the outside edge of each pie crust rectangle (around the pumpkin filling).
- With the pie crusts rectangles you set aside, press each one on top of the pie crusts that have the pumpkin filling on them.
- Crimp around all the edges of each pop tart with a fork to seal it.
- Brush the remaining egg wash all over the top of the pop tarts and gently poke a couple of holes in each one to allow any steam to vent.
- Bake for about 8-12 minutes or until golden brown all over.
- Allow the pop tarts to cool while making the glaze.
- To make the glaze, whisk together the powdered sugar and maple syrup in a small bowl.
- Slowly add the remaining milk, one teaspoon at a time, until the glaze reaches a thick, spreadable consistency. You can make it as thin or as thick as you like.
- Once the pop tarts are cool, spread a little glaze on each one and garnish with fall sprinkles.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- You could substitute the pie crust with puff pastry but I think the pie crusts are a bit more true to an actual pop tart.
- There are usually 2 crusts to a package, so you’ll only need 1 package of pie crusts.
- Don’t want the maple glaze/ Try using a different glaze like a cream cheese glaze, vanilla glaze, or caramel glaze on top of the homemade pumpkin pie pop tarts.
- Instead of rectangular pop tarts, you can make squares, triangles, or use a cookie cutter or pastry cutter for a different unique shape.
- Store poptarts in an airtight container or wrap them with plastic wrap. They’ll keep for a day or two. Or refrigerate for up to a week. Don’t forget they’ll soften over time.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
