If you love pumpkin spice and cozy fall baking, these Pumpkin Pop Tarts are the perfect recipe. Flaky pastry crust filled with spiced pumpkin filling and topped with a sweet glaze, they’re like a handheld pumpkin pie. Fun to make, kid-friendly, and perfect for breakfast, snacks, or holiday treats, these homemade pop tarts are miles better than the store-bought kind.
What are Pumpkin Pop Tarts?
Pumpkin Pop Tarts are hand pies made from pie dough or puff pastry filled with a sweet pumpkin mixture. Once baked, they’re topped with glaze and sprinkles or cinnamon sugar. They combine the convenience of toaster pastries with the flavor of pumpkin pie, making them ideal for fall mornings or festive dessert tables.
Pumpkin Pop Tarts
Equipment
- rolling pin
- Knife or pastry wheel
- Mixing bowls
- pastry brush
- Baking sheet
- Parchment paper
- Fork (for sealing edges)
Ingredients
- 2 sheets refrigerated pie crust or puff pastry, thawed
- 1 egg (for egg wash)
- 0.75 cup pumpkin purée (not pumpkin pie filling)
- 0.25 cup brown sugar
- 1 tsp pumpkin pie spice
- 0.5 tsp cinnamon
- 0.5 tsp vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tbsp milk or cream (for glaze)
- 0.5 tsp vanilla extract (for glaze)
- pinch of cinnamon (for glaze)
- cinnamon sugar sprinkle (optional topping)
- festive fall sprinkles (optional topping)
- crushed graham crackers (optional topping)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small bowl, stir together pumpkin purée, brown sugar, pumpkin pie spice, cinnamon, and vanilla.
- Roll out pie crusts and cut into 16 rectangles (about 3×4 inches).
- Place 8 rectangles on baking sheet. Add 1–2 tbsp filling in center. Brush edges with egg wash. Top with remaining rectangles. Press edges with fork to seal.
- Brush tops with egg wash. Bake 18–20 minutes until golden. Cool slightly.
- Whisk powdered sugar, milk, vanilla, and cinnamon until smooth. Spread glaze on cooled pop tarts. Add sprinkles if desired.
Notes
Ingredients You’ll Need
This recipe makes 8 pop tarts.
For the pastry
- 2 sheets refrigerated pie crust (or puff pastry, thawed)
- 1 egg (for egg wash)
For the filling
- ¾ cup pumpkin purée (not pumpkin pie filling)
- ¼ cup brown sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
For the glaze
- 1 cup powdered sugar
- 2 tablespoons milk or cream
- ½ teaspoon vanilla extract
- Pinch of cinnamon
Optional toppings
- Cinnamon sugar sprinkle
- Festive fall sprinkles
- Crushed graham crackers
Substitutions
- Dairy-free: use plant-based milk in glaze and vegan pie crust.
- Gluten-free: use GF pie crust.
- Refined sugar-free: swap glaze for maple syrup drizzle.
Step-by-Step Instructions
Step 1: Prep oven
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Step 2: Make filling
In a small bowl, stir together pumpkin purée, brown sugar, pumpkin spice, cinnamon, and vanilla.
Step 3: Cut pastry
Roll out pie crusts. Cut into rectangles (about 3×4 inches). You’ll need 16 pieces total for 8 pop tarts.
Step 4: Assemble
Place 8 rectangles on baking sheet. Spoon 1–2 tablespoons filling in center, leaving edges clear. Brush edges with egg wash. Top with remaining rectangles and press edges with fork to seal.
Step 5: Bake
Brush tops with egg wash. Bake 18–20 minutes until golden. Cool slightly.
Step 6: Glaze
Whisk powdered sugar, milk, vanilla, and cinnamon until smooth. Spread glaze over cooled pop tarts. Add sprinkles if desired.
Tips for the Best Pumpkin Pop Tarts
- Don’t overfill—the filling may leak.
- Use a fork to crimp edges well.
- Cool fully before glazing, or glaze will melt.
- For extra crisp edges, bake on lower oven rack.
Variations
- Pumpkin cream cheese pop tarts: Spread cream cheese under pumpkin filling.
- Maple-glazed pop tarts: Swap glaze with maple icing.
- Mini pop tarts: Cut smaller squares for bite-sized treats.
- Pumpkin Nutella pop tarts: Add a layer of Nutella with pumpkin filling.
Storage and Make-Ahead
- Room temperature: Store in airtight container 2 days.
- Refrigerator: Keep up to 5 days; reheat in toaster oven.
- Freezer: Freeze unglazed pop tarts up to 2 months. Bake or toast before glazing.
Serving Ideas
Pumpkin Pop Tarts are perfect for:
- Fall breakfasts with coffee or cider
- After-school snacks
- Halloween or Thanksgiving dessert tables
- Edible holiday gifts wrapped individually
Nutrition Breakdown
One pop tart has about 220–260 calories, 3 grams protein, 28 grams carbs, and 12 grams fat. Glaze adds about 40 calories per pastry.
Conclusion
Pumpkin Pop Tarts are flaky, festive, and bursting with pumpkin spice flavor. Easy to make with pie crust and pumpkin purée, they’re a cozy upgrade from store-bought pastries. Whether you serve them for breakfast, snacks, or parties, they’re sure to become a fall family favorite.
FAQs
Can I make these with puff pastry?
Yes, they’ll be flakier and lighter.
Do I need to use pumpkin pie filling?
No, use pure pumpkin purée to control sweetness.
Can I toast them after baking?
Yes, reheat in a toaster oven—avoid pop-up toasters.
Can I skip the glaze?
Yes, sprinkle with cinnamon sugar before baking for a simpler version.
Can kids help make these?
Yes, assembling and decorating is fun for kids.