Name: Pumpkin Pie Pop Tarts
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 tablespoon granulated sugar; 1 teaspoon salt; 1 cup unsalted butter, cold and cubed; 1/3 to 1/2 cup ice water; 3/4 cup canned pumpkin puree; 1/4 cup brown sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/8 teaspoon ground nutmeg; Pinch of cloves; 1/2 teaspoon vanilla extract; 1 egg (for egg wash); 1 tablespoon water; 3/4 cup powdered sugar; 1 tablespoon maple syrup; 1–2 tablespoons milk (as needed for consistency); Dash of cinnamon

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Flaky, buttery pastry wrapped around a warmly spiced pumpkin pie filling and finished with a cozy maple glaze — these homemade Pumpkin Pie Pop Tarts are the perfect hand-held treat for fall. Whether I’m baking for a weekend brunch, prepping a festive snack for the kids, or simply craving a slice of pumpkin pie in a fun new form, these pop tarts hit the spot every time.

Pumpkin Pie Pop Tarts

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

2 ½ cups all-purpose flour

1 tablespoon granulated sugar

1 teaspoon salt

1 cup unsalted butter, cold and cubed

⅓ to ½ cup ice water

For the pumpkin filling:

¾ cup canned pumpkin puree

¼ cup brown sugar

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

⅛ teaspoon ground nutmeg

Pinch of cloves

½ teaspoon vanilla extract

For assembly:

1 egg (for egg wash)

1 tablespoon water

For the maple glaze:

¾ cup powdered sugar

1 tablespoon maple syrup

1–2 tablespoons milk (as needed for consistency)

Dash of cinnamon

Directions

I start by whisking together the flour, sugar, and salt in a large bowl. Then, I cut in the cold butter until the mixture looks like coarse crumbs.

I add ice water a tablespoon at a time, just until the dough comes together. Once it does, I divide it in half, form two discs, wrap them in plastic wrap, and chill them for 30 minutes.

While the dough chills, I mix up the pumpkin filling by combining the pumpkin puree, brown sugar, spices, and vanilla in a small bowl until smooth.

I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper.

On a floured surface, I roll one disc of dough to about ⅛-inch thick and cut it into 3x4-inch rectangles. I repeat this with the second disc.

I place half of the dough rectangles on the baking sheet, then spoon about 1 tablespoon of pumpkin filling onto each.

For the egg wash, I whisk the egg with water and brush it along the edges of the filled rectangles.

I place the remaining dough rectangles on top, sealing the edges with a fork and poking holes in the top for steam to escape.

I brush the tops with more egg wash and bake for 22–25 minutes, until golden brown. Then I let them cool completely.

For the glaze, I whisk the powdered sugar, maple syrup, milk, and cinnamon until smooth. I drizzle it over the cooled pop tarts and let it set.

Servings and timing

This recipe makes 8 pop tarts.

Prep Time: 45 minutes

Cook Time: 25 minutes

Total Time: 1 hour 10 minutes

Calories per serving: 310 kcal

Variations

I sometimes swap the pumpkin filling for apple butter or spiced pear puree for a fruity twist.

For a crunchier top, I sprinkle a little turbinado sugar over the egg-washed pastry before baking.

If I want a sweeter pastry, I add a tablespoon of honey to the dough.

I’ve also made a cream cheese glaze instead of maple, which adds a tangy contrast to the spiced filling.

Storage/Reheating

I store leftover pop tarts in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
To reheat, I pop them in a toaster oven or conventional oven at 300°F (150°C) for about 5–7 minutes, just until warmed through. I avoid microwaving them, as it tends to make the crust soggy.

FAQs

Can I make these pop tarts ahead of time?

Yes, I often make the dough and filling a day in advance and store them in the fridge. Assembled, unbaked pop tarts can also be frozen and baked straight from the freezer with a few extra minutes of baking time.

Can I use store-bought pie dough instead?

I’ve used store-bought dough in a pinch, and it works fine, though the homemade version is flakier and more flavorful.

Can I freeze these after baking?

Absolutely. Once they’re fully cooled and glazed, I freeze them on a baking sheet, then transfer to a freezer-safe bag. They keep well for up to a month. I reheat directly from frozen in the oven.

How do I prevent the filling from leaking?

I make sure not to overfill the pastries and always seal the edges well with a fork. The egg wash helps the two dough layers stick together firmly.

Can I make them gluten-free?

Yes, I’ve made these with a gluten-free all-purpose flour blend. The texture is slightly different but still delicious. I recommend adding a bit more liquid, as gluten-free flour tends to be more absorbent.

Conclusion

These Pumpkin Pie Pop Tarts combine everything I love about fall baking into one hand-held treat. The buttery pastry, the rich pumpkin spice filling, and that irresistible maple glaze make each bite feel like a warm hug. Whether it’s for a cozy breakfast, an afternoon snack, or a fun Thanksgiving dessert, I keep coming back to this recipe every autumn.

Recipe:

Pumpkin Pie Pop Tarts

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Author: Cheryl
Total Time: 1 hour 10 minutes
Yield: 8 pop tarts
Diet: Vegetarian

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Description

Flaky, buttery pastry filled with spiced pumpkin puree and topped with a maple glaze. These homemade Pumpkin Pie Pop Tarts are a cozy, handheld fall treat perfect for breakfast or dessert.

Instructions

In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Add ice water a tablespoon at a time until the dough just comes together. Divide into two discs, wrap in plastic, and chill for 30 minutes.
Meanwhile, mix the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract in a small bowl until smooth.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out one disc of dough on a floured surface to ⅛-inch thickness. Cut into 3x4-inch rectangles. Repeat with the second disc.
Place half of the rectangles on the baking sheet. Spoon about 1 tablespoon of pumpkin filling onto each.
Whisk the egg with water to make the egg wash. Brush the edges of the filled rectangles with the egg wash.
Top with the remaining dough rectangles. Press edges with a fork to seal and poke holes on top to vent steam.
Brush tops with egg wash and bake for 22–25 minutes, until golden brown. Let cool completely.
Whisk powdered sugar, maple syrup, milk, and cinnamon until smooth. Drizzle over cooled pop tarts and let glaze set before serving.