Pumpkin Pie Pop Tarts Recipe

If you love the cozy flavors of fall wrapped up in a flaky, buttery crust, you are absolutely going to adore this Pumpkin Pie Pop Tarts Recipe. These homemade pop tarts take everything you love about pumpkin pie—warm spices, velvety pumpkin filling, and a touch of sweetness—and turn it into a portable, fun treat that’s perfect for breakfasts, snacks, or anytime indulgence. Crispy edges, soft filling, and a glossy, sweet glaze make these pop tarts an irresistible celebration of autumn’s finest flavors.

Ingredients You’ll Need

This Pumpkin Pie Pop Tarts Recipe calls for simple, pantry-friendly ingredients that come together beautifully to create rich flavor and perfect texture. Each one plays a vital role, whether it’s the crispness of the dough or the spicy sweetness of the filling.

• All-purpose flour: The foundation of our tender, flaky crust—use good quality for best results.
• Granulated sugar: Adds just the right hint of sweetness to balance the spices.
• Salt: Enhances all the flavors and keeps the crust from tasting flat.
• Unsalted butter: The secret to a flaky, flavorful pastry—keep it chilled for easy cutting into the dough.
• Ice water: Helps bring the dough together without warming the butter, ensuring a flaky finish.
• Pumpkin puree: The star ingredient—rich, creamy, and full of autumn goodness.
• Brown sugar: Adds a deep, molasses-like sweetness to the pumpkin filling.
• Cinnamon, nutmeg, cloves, ginger: Classic pumpkin pie spices that create a warm, inviting flavor profile.
• Egg yolk: Adds richness to the filling and helps bind ingredients.
• Vanilla extract: Brings out the sweetness and rounds out the pumpkin spices.
• Egg (for egg wash): Gives the pop tarts a beautiful golden sheen and helps seal the edges.
• Confectioners’ sugar: For the glaze, adding a final sweet touch.
• Milk: Used to thin the glaze for easy drizzling.
• Sprinkles or coarse sugar (optional): For a festive decorative finish that adds a little crunch or sparkle.

How to Make Pumpkin Pie Pop Tarts Recipe

Step 1: Prepare the Dough

Start by mixing the all-purpose flour, granulated sugar, and salt in a large bowl. Cut in the chilled butter using a pastry cutter or two knives until the mixture looks like coarse crumbs. This step is crucial for creating a flaky crust, so make sure your butter stays cold for those perfect little pockets of flakiness.

Step 2: Bring the Dough Together

Slowly add ice water, a tablespoon at a time, stirring with a fork until the dough just comes together. Don’t overwork it! Divide into two discs, wrap in plastic, and chill for at least an hour. Chilling the dough helps it relax and keeps the butter firm.

Step 3: Make the Filling

In a separate bowl, whisk together pumpkin puree, brown sugar, cinnamon, nutmeg, cloves, ginger, egg yolk, and vanilla extract. This filling is bursting with that nostalgic pumpkin pie flavor, perfectly spiced and sweetened—so good, you might want to sneak a taste!

Step 4: Preheat and Prepare for Baking

Get your oven ready at 375°F (190°C) and line a baking sheet with parchment paper. This ensures your pop tarts won’t stick and makes cleanup a breeze.

Step 5: Roll and Cut the Dough

Roll out one disc of chilled dough on a floured surface until it’s about 1/8 inch thick. Cut into rectangles roughly 3 by 4 inches. Repeat with the second disc. This size is perfect for individual pop tarts that are easy to hold and bake evenly.

Step 6: Assemble the Pop Tarts

Place half of the dough rectangles on your baking sheet. Spoon about a tablespoon of the pumpkin filling onto each one, keeping the edges clear. These edges are important for sealing the pop tarts properly.

Step 7: Seal and Crimp

Brush the edges of the rectangles with beaten egg wash, then place another dough rectangle on top. Use a fork to crimp the edges tightly and seal the filling in. This stops the filling from leaking out while baking and gives that classic pop tart look.

Step 8: Vent and Brush

Prick the tops with a fork to let steam escape so your pie pockets bake perfectly without puffing up too much. Brush tops with more egg wash for a gorgeous golden color.

Step 9: Bake to Golden Perfection

Bake for 20 to 25 minutes until the pop tarts turn a beautiful golden brown. Let them cool on a wire rack to keep their crispness and stop residual heat from sogginess.

Step 10: Glaze and Decorate

Whisk confectioners’ sugar and milk until smooth to make a simple glaze. Drizzle generously over the cooled pop tarts and, if you like, add sprinkles or coarse sugar. This finishing touch adds that delightful sparkle and sweetness that makes these treats truly special.

How to Serve Pumpkin Pie Pop Tarts Recipe

Garnishes

Once glazed, you can enhance these pop tarts by adding a dollop of whipped cream or a sprinkle of cinnamon on top. A few toasted pecans or a dusting of powdered sugar can bring a lovely texture contrast and extra flavor dimension.

Side Dishes

Serve these pop tarts with a warm mug of chai latte or hot apple cider to heighten the fall vibes. They also pair wonderfully with a small bowl of vanilla yogurt or a side of fresh fruit to balance the richness.

Creative Ways to Present

Cut the pop tarts into smaller squares for a festive party platter or serve alongside a scoop of cinnamon ice cream for a fun dessert twist. You can even sandwich two halves with marshmallow fluff for a pop tart s’mores delight!

Make Ahead and Storage

Storing Leftovers

Store any uneaten Pumpkin Pie Pop Tarts Recipe treats in an airtight container at room temperature for up to two days. For best texture, enjoy them within this window so the crust remains flaky and crisp.

Freezing

These pop tarts freeze beautifully. Place cooled tarts in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They will keep well for up to a month and allow you to enjoy the flavors of fall anytime.

Reheating

Warm frozen or refrigerated pop tarts in a toaster oven or conventional oven at 350°F (175°C) for about 5 to 7 minutes. Avoid the microwave if possible to keep the crust crisp and the filling luscious.

FAQs

Can I use canned pumpkin puree for this Pumpkin Pie Pop Tarts Recipe?

Absolutely! Canned pumpkin puree works perfectly here—it’s smooth, convenient, and has that classic pumpkin flavor essential to the filling.

Can I make the dough gluten-free?

Yes, but you might need to experiment with gluten-free all-purpose flour blends and potentially add additional binder like xanthan gum to achieve the right texture. The filling will remain just as delicious.

How long will these pop tarts keep after baking?

Stored in an airtight container at room temperature, they will stay fresh for up to two days. For longer storage, freeze them as described above.

Can I add other spices or flavorings?

Feel free to add or adjust spices like cardamom or allspice for a personal twist. A little orange zest in the filling also brightens the flavor wonderfully.

Is it okay if the filling leaks during baking?

Some filling leakage can happen if the edges aren’t sealed well or if the filling is too watery. Make sure to crimp the edges firmly and avoid overfilling each pop tart to keep things neat and tasty.

Final Thoughts

Making this Pumpkin Pie Pop Tarts Recipe is such a joyful experience that rewards you with cozy, nostalgic flavors in a flaky, handheld treat. Whether you’re baking for yourself, family, or festive gatherings, these pop tarts bring a slice of autumn happiness to every bite. Don’t hesitate to give them a try—you’ll wonder how you ever enjoyed fall without them!

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