Description
These Pumpkin Pie Pop Tarts combine flaky homemade pastry with a spiced pumpkin filling, offering a delightful twist on a classic fall dessert. Perfect for breakfast or a cozy snack, they are baked until golden and topped with a sweet glaze and optional sprinkles.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter, chilled and cubed
- 6 to 8 tablespoons ice water
Filling
- 1 cup pumpkin puree
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 egg yolk
- 2 teaspoons vanilla extract
Additional
- 1 egg, beaten for egg wash
- 1/2 cup confectioners’ sugar
- 1 to 2 tablespoons milk
- Sprinkles or coarse sugar for decoration (optional)
Instructions
- Prepare the Dough: In a large bowl, combine the flour, granulated sugar, and salt. Cut in the chilled butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.
- Form the Dough: Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough comes together. Divide the dough into two equal parts, flatten them into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Make the Filling: In a medium bowl, mix the pumpkin puree, brown sugar, cinnamon, nutmeg, cloves, ginger, egg yolk, and vanilla extract until well combined.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll and Cut Dough: Roll out one dough disc onto a lightly floured surface to about 1/8-inch thickness. Cut into 3×4 inch rectangles. Repeat with the remaining dough.
- Fill the Pop Tarts: Place half of the rectangles on the prepared baking sheet. Spoon about 1 tablespoon of the pumpkin filling onto each rectangle, leaving space around the edges.
- Seal the Edges: Brush the edges with the beaten egg wash. Place another rectangle on top of each filled rectangle and use a fork to crimp and seal the edges.
- Prepare for Baking: Prick the tops with a fork to allow steam to escape and brush with additional egg wash.
- Bake: Bake for 20-25 minutes, or until the pop tarts are golden brown. Remove from the oven and allow to cool on a wire rack.
- Glaze and Decorate: For the glaze, mix the confectioners’ sugar with milk until smooth. Drizzle over cooled pop tarts and sprinkle with decorative sugar or sprinkles, if desired.
Notes
- Ensure the butter is chilled before cutting into the flour for a flakier crust.
- You can prepare the dough discs a day ahead and keep them refrigerated.
- Use fresh pumpkin puree or canned 100% pumpkin for best results.
- Customize the spice blend according to your preference for more or less warmth.
- Store leftover pop tarts in an airtight container at room temperature for up to 3 days.
