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Homemade Pumpkin Pop Tarts Recipe

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4.1 from 26 reviews

These Homemade Pumpkin Pop Tarts are a delightful autumn treat featuring a spiced pumpkin filling encased in flaky pie crust and topped with a vibrant orange icing and sprinkles. Perfect for breakfast or a festive snack, these pop tarts combine seasonal flavors with a crisp, buttery crust made from store-bought pie dough.

  • Total Time: 42 minutes
  • Yield: 8 pop tarts

Ingredients

Filling

  • 1 Cup Pumpkin Puree
  • 1/2 Cup Brown Sugar
  • 1 Teaspoon Pumpkin Spice
  • 1/4 Teaspoon Cinnamon
  • 1/2 Teaspoon Pure Vanilla Extract

Crust and Assembly

  • Pie Crust Dough, room temperature (Trader Joe’s or similar size)
  • 1 Egg (for egg wash)

Icing

  • 1 & 1/2 Cup Powdered Sugar
  • 1/2 Teaspoon Pure Vanilla Extract
  • 2–3 Tablespoons Milk
  • Orange Food Coloring – Natural, no artificial dye
  • Orange Sprinkles (two varieties for decoration)

Instructions

  1. Prepare the pumpkin filling: In a bowl, combine the pumpkin puree, brown sugar, pumpkin spice, cinnamon, and vanilla extract. Mix thoroughly until smooth and well combined to create the spiced pumpkin filling.
  2. Roll out pie crust: On a clean surface, roll out the pie crust dough to an even thickness if needed. Using a rectangular cookie cutter or knife, cut the dough into evenly sized rectangles, approximately 3×4 inches each.
  3. Assemble the pop tarts: Place a spoonful of pumpkin filling in the center of half the dough rectangles, spreading it slightly but keeping it away from the edges. Brush the edges of these rectangles lightly with water or egg wash to help seal.
  4. Seal the pop tarts: Place the remaining dough rectangles on top of the filled ones. Press down the edges firmly using a fork to seal the pop tarts and prevent filling leakage during baking.
  5. Brush with egg wash: Beat the egg and brush the top of each pop tart evenly. This will help them turn golden brown in the oven.
  6. Bake the pop tarts: Preheat your oven to 375°F (190°C). Arrange the pop tarts on a baking sheet lined with parchment paper. Bake for 20-22 minutes or until the crust is golden and puffed.
  7. Prepare the icing: While the pop tarts bake, mix the powdered sugar, vanilla extract, and 2 tablespoons of milk in a bowl. Add more milk gradually until a smooth, spreadable consistency is achieved. Mix in several drops of orange food coloring to achieve a vibrant orange hue.
  8. Ice and decorate: Once the pop tarts are cool, spread the orange icing over each one. Immediately sprinkle with orange sprinkles for a festive look.
  9. Serve and enjoy: Let the icing set for a few minutes, then serve your homemade pumpkin pop tarts fresh. Store leftovers in an airtight container at room temperature for up to 2 days.

Notes

  • The pie crust dough should be at room temperature for easy rolling and sealing.
  • You can substitute pumpkin spice with your own blend of nutmeg, cloves, cinnamon, and ginger.
  • If you don’t have pie dough, puff pastry can be used as an alternative.
  • To make these vegan, use a plant-based pie crust and substitute the egg wash with a mixture of plant milk and maple syrup.
  • Leftover icing can be stored in the refrigerator and used as a spread or for other desserts.
  • Be careful not to overfill the pop tarts to prevent leaking during baking.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/homemade-pumpkin-pop-tarts-recipe/