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.

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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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 1/8-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.

Notes

For a fruity twist, substitute pumpkin filling with apple butter or spiced pear puree.

Sprinkle turbinado sugar on top before baking for added crunch.

Add honey to the dough for a sweeter pastry.

Try a cream cheese glaze instead of maple for tangy contrast.

Store at room temp for 2 days or refrigerate for up to 5 days.

To reheat, use oven at 300°F (150°C) for 5–7 minutes; avoid microwaving.

Unbaked pop tarts can be frozen and baked directly from frozen with extra bake time.

Gluten-free flour works with slight texture change and added liquid.

Prep Time: 45 minutes
Cook Time: 25 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pop tart
Calories: 310
Sugar: 18g
Sodium: 180mg
Fat: 17g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg