These Pumpkin Pie Pop-Tarts are a delightful twist on the classic pastry, filled with a spiced pumpkin mixture and topped with a sweet glaze. They’re perfect for fall and make a great snack or dessert!
Ingredients
For the Pastry:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (chilled and cubed)
- 1 large egg (for egg wash)
- 3-4 tablespoons cold water
For the Filling:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup brown sugar (packed)
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Optional: Sprinkles or chopped nuts for decoration
Instructions
1. Make the Dough:
- In a large bowl, whisk together the flour, granulated sugar, and salt.
- Add the chilled butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the cold water, one tablespoon at a time, until the dough comes together. Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Filling:
- In a bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, salt, and vanilla extract. Mix until well combined. Set aside.
3. Roll Out the Dough:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- On a floured surface, roll out one disk of dough to about 1/8 inch thick. Cut into rectangles (about 3×4 inches) for the base of the pop-tarts. Repeat with the second disk.
4. Assemble the Pop-Tarts:
- Place half of the rectangles on the prepared baking sheet. Spoon about 1 tablespoon of the pumpkin filling onto the center of each rectangle.
- Brush the edges with a little water, then top with another rectangle of dough. Press the edges together with a fork to seal.
5. Bake:
- Cut small slits in the top of each pop-tart to allow steam to escape. Brush the tops with the beaten egg.
- Bake for 20-25 minutes, or until golden brown. Remove from the oven and let cool.
6. Glaze:
- In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled pop-tarts and add sprinkles or nuts if desired.
Nutrition Facts (per pop-tart)
Calories: Approximately 210
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 10g
- Protein: 2g
Preparation Time
- Total Time: 1 hour
- Preparation Time: 30 minutes
- Baking Time: 25 minutes
How to Serve
- Enjoy warm or at room temperature as a snack or dessert.
- Great for breakfast alongside coffee or tea.
- Perfect for fall gatherings or Halloween-themed parties!
Additional Tips
- Make Ahead: The dough can be made in advance and stored in the refrigerator for up to 2 days.
- Flavor Variations: Try adding a pinch of nutmeg or ginger to the filling for a unique twist.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days.
Special Equipment
- Mixing bowls
- Rolling pin
- Baking sheet
- Parchment paper
- Fork for sealing
FAQ Section
Q1: Can I use store-bought pastry dough?
A1: Yes, you can use store-bought pie crust or puff pastry for a quicker option.
Q2: How do I prevent the filling from leaking out?
A2: Make sure to seal the edges well with a fork and cut slits in the top for steam to escape.
Q3: Can I freeze these pop-tarts?
A3: Yes, you can freeze unbaked pop-tarts. Assemble them and place them in the freezer, then bake from frozen, adding a few extra minutes to the baking time.
Q4: What if I don’t have pumpkin pie spice?
A4: You can make your own by mixing cinnamon, nutmeg, and ginger in equal parts.
Q5: Can I add chocolate to the filling?
A5: Yes! Add chocolate chips to the filling for a delicious twist.
These Pumpkin Pie Pop-Tarts are a delightful treat that brings the flavors of fall into a fun and portable pastry. Enjoy making and sharing them with friends and family!
Print
Pumpkin Pie Pop-Tarts
- Total Time: 1 hour
Ingredients
Scale
For the Pastry:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (chilled and cubed)
- 1 large egg (for egg wash)
- 3–4 tablespoons cold water
For the Filling:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup brown sugar (packed)
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Optional: Sprinkles or chopped nuts for decoration
Instructions
1. Make the Dough:
- In a large bowl, whisk together the flour, granulated sugar, and salt.
- Add the chilled butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the cold water, one tablespoon at a time, until the dough comes together. Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Filling:
- In a bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, salt, and vanilla extract. Mix until well combined. Set aside.
3. Roll Out the Dough:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- On a floured surface, roll out one disk of dough to about 1/8 inch thick. Cut into rectangles (about 3×4 inches) for the base of the pop-tarts. Repeat with the second disk.
4. Assemble the Pop-Tarts:
- Place half of the rectangles on the prepared baking sheet. Spoon about 1 tablespoon of the pumpkin filling onto the center of each rectangle.
- Brush the edges with a little water, then top with another rectangle of dough. Press the edges together with a fork to seal.
5. Bake:
- Cut small slits in the top of each pop-tart to allow steam to escape. Brush the tops with the beaten egg.
- Bake for 20-25 minutes, or until golden brown. Remove from the oven and let cool.
6. Glaze:
- In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled pop-tarts and add sprinkles or nuts if desired.
- Prep Time: 30 minutes
- Baking Time: 25 minutes
Nutrition
- Calories: 210 kcal
- Fat: 9g
- Carbohydrates: 30g
- Protein: 2g
