Description

Pumpkin Pie Pop Tarts combine flaky golden pastry with a smooth, spiced pumpkin filling, perfect for a cozy fall treat. These handheld pastries capture the classic flavors of pumpkin pie in an easy-to-make, comforting pastry ideal for breakfasts, snacks, or desserts.

Ingredients

Scale

For the Dough

1 1/2 cups all-purpose flour (or gluten-free baking blend for gluten-free option)
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed (or coconut oil for vegan option)
4–6 tablespoons cold water

For the Pumpkin Filling

3/4 cup pumpkin puree (canned or fresh)
1/4 cup brown sugar (or maple syrup/honey for sweetness variations)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon vanilla extract
Optional: finely chopped pecans or walnuts (for nutty crunch)

For Assembly

1 egg, beaten with 1 tablespoon water for egg wash (or plant-based milk for vegan option)

Optional Glaze

1/2 cup powdered sugar
1–2 tablespoons milk (any type)
1/4 teaspoon vanilla extract

Instructions

Prepare the Dough: Combine flour, granulated sugar, and salt in a large bowl. Add cold cubed butter and work it quickly with a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized butter pieces. Gradually add cold water, one tablespoon at a time, mixing gently until the dough just comes together. Wrap and chill dough for at least 30 minutes.
Make the Pumpkin Filling: In a small bowl, stir together pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and vanilla extract until smooth and spices are evenly distributed. Optionally stir in finely chopped nuts.
Roll and Cut the Dough: On a lightly floured surface, roll out chilled dough into a 1/8-inch thick rectangle. Cut dough into 3×4 inch rectangles. Arrange half on a parchment-lined baking sheet.
Assemble the Pop Tarts: Spoon a thin layer of pumpkin filling onto each bottom dough rectangle, leaving a small border. Brush edges lightly with water to seal. Top with remaining dough rectangles and press edges firmly with a fork to crimp and seal. Make small slits on top for steam escape.
Bake to Golden Perfection: Preheat oven to 375°F (190°C). Brush tops with egg wash (or plant-based milk). Bake 20-25 minutes until golden brown and puffed. Let cool slightly before glazing.
Optional Glazing: Mix powdered sugar, milk, and vanilla to create glaze. Drizzle over cooled pop tarts for a sweet finishing touch.

Notes

Keep ingredients cold to ensure flaky crust.
Do not overfill to prevent leaking during baking.
Use parchment paper for easy cleanup and to prevent sticking.
Seal edges firmly with a fork to keep filling inside.
Cool pop tarts completely before applying glaze to avoid melting.

Prep Time: 40 minutes
Cook Time: 25 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pop tart
Calories: 220
Sugar: 12g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg

Keywords: pumpkin pie pop tarts, fall breakfast, pumpkin pastries, homemade pop tarts, pumpkin dessert, flaky crust pumpkin filling