This pumpkin pop tarts turns a lunchbox favorite into a flaky, buttery pastry filled with warm spiced pumpkin.
The first time I made a batch, the tray was empty before the glaze had even finished setting.
You get a crisp golden crust, a soft cinnamon-scented filling, and a sweet pumpkin spice glaze on top.
It has everything you love about the boxed version, minus the dry pastry and the long ingredient list.
I use refrigerated pie crust to keep things simple, which means you can go from pantry to oven in about half an hour.
No rolling out fancy dough, no chilling for hours, and no special skills needed.
If you love fall desserts wrapped in pastry, you will also want to try my pumpkin pie twists for another easy autumn bake.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 18 minutes |
| Total Time | 48 minutes |
| Servings | 12 pop tarts |
| Difficulty Level | Easy |
Why You’ll Love This Pumpkin Pop Tarts Recipe
These pop tarts hit that sweet spot between breakfast pastry and dessert.
They taste like a slice of pumpkin pie you can hold in one hand.
- Easy shortcut crust: Refrigerated pie crust gives you flaky layers without any pastry stress.
- Simple pantry filling: The filling comes together in one bowl with pumpkin puree, brown sugar, and warm spices.
- Better than store-bought: The crust is buttery and tender, and the filling tastes like real pumpkin instead of artificial flavor.
- Great for make-ahead mornings: Bake a batch on the weekend and enjoy them all week.
- Fun for kids and adults: Kids love helping with the crimping, and adults love the pumpkin spice glaze.
- Perfect for fall gatherings: They look pretty on a brunch table, a Halloween party spread, or a Thanksgiving dessert board.
You might also enjoy: Pumpkin Donut Holes
Ingredients
The ingredient list is short and mostly pantry staples, and the homemade pumpkin pie spice blend works perfectly if you would rather mix your own.
Make sure you grab plain pumpkin puree and not pumpkin pie filling.
- Crust: 2 boxes (4 crusts total) refrigerated pie crust, softened at room temperature for 10 minutes
- Crust: 2 tablespoons all-purpose flour, for dusting the counter
- Filling: 1 cup (about 245 g) pumpkin puree
- Filling: 1/3 cup (70 g) packed light brown sugar
- Filling: 1 teaspoon pumpkin pie spice
- Filling: 1/2 teaspoon ground cinnamon
- Filling: 1/4 teaspoon salt
- Filling: 1 teaspoon pure vanilla extract
- Filling: 1 tablespoon cornstarch, to thicken the filling so it does not leak
- Egg wash: 1 large egg
- Egg wash: 1 tablespoon milk
- Glaze: 1 cup (120 g) powdered sugar
- Glaze: 2 to 3 tablespoons milk
- Glaze: 1/2 teaspoon vanilla extract
- Glaze: 1/2 teaspoon pumpkin pie spice
- Glaze: 1 small pinch of salt
- Optional topping: Fall sprinkles or a light dusting of extra pumpkin pie spice
Kitchen Equipment Needed
You do not need anything fancy to make these pop tarts. A few basic tools make the cutting, sealing, and glazing much smoother.
- Two large baking sheets
- Parchment paper to line the pans
- A rolling pin for smoothing the dough
- A pizza cutter for clean, straight edges
- A pastry brush for the egg wash
- A wire cooling rack so the bottoms stay crisp
- A medium mixing bowl for the filling
- A small mixing bowl for the glaze and another for the egg wash
- A ruler, which is optional but helpful for even rectangles
- A fork for crimping and venting
- A whisk and a spoon
Read Also: Hand Pies Recipe
Recommended Products for This Recipe
These are my personal recommendations based on years of baking, and each one makes this recipe a little easier or tastier.
If you would rather make your own crust, my flaky pie crust works beautifully here too.
1. Libby’s 100% Pure Pumpkin Puree
I reach for this can whenever I bake with pumpkin because the texture is thick and smooth.
That thickness matters here, since a watery puree makes soggy pop tarts.
2. Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
This pan heats evenly and never warps, so the bottoms of your pop tarts brown at the same rate as the tops.
It also cleans up easily and lasts for years.
3. OXO Good Grips Pizza Wheel
A sharp, sturdy wheel gives you straight, clean cuts through the pie crust without dragging or tearing the dough.
It makes neat rectangles much easier, and it doubles as a pizza cutter.
4. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
Vanilla shows up in both the filling and the glaze, so quality matters.
This one adds a warm, rounded sweetness that plays nicely with pumpkin and cinnamon.
Step-by-Step Instructions: How to Make Pumpkin Pop Tarts
1. Prep Your Ingredients and Workspace
- Take the pie crusts out of the fridge and let them sit at room temperature for about 10 minutes so they unroll without cracking.
- Measure out the pumpkin puree, brown sugar, spices, cornstarch, vanilla, and salt so everything is ready to go.
- Lightly flour your counter with a little of the 2 tablespoons of all-purpose flour, keeping the rest close by for later.
2. Preheat the Oven and Line the Pans
- Preheat your oven to 375°F (190°C) with a rack in the center.
- Line two large baking sheets with parchment paper.
- Set the pans nearby so you can transfer the assembled pop tarts right away.
3. Mix the Pumpkin Filling
- In a medium bowl, add the pumpkin puree, packed brown sugar, pumpkin pie spice, ground cinnamon, salt, and vanilla extract.
- Sprinkle the cornstarch over the top, which helps the filling thicken in the oven so it stays put.
- Stir with a spoon or whisk until the mixture is smooth and no brown sugar clumps remain.
- Taste a tiny bit if you like, and stir in an extra pinch of cinnamon for a spicier filling.
4. Roll and Cut the Pie Crust
- Unroll one pie crust onto your floured counter and dust the top lightly with flour.
- Gently roll it with a rolling pin into a rough rectangle about 9 inches by 12 inches, trimming the rounded edges with a pizza cutter.
- Cut the rectangle in half lengthwise, then cut each half into thirds to make 6 rectangles, each about 4 inches by 4 1/2 inches.
- Repeat with the remaining crusts until you have 24 rectangles, pressing any scraps together and rerolling them to make up any shortfall.
5. Fill the Bottom Layers
- Place 12 of the rectangles on the lined baking sheets, spacing them about 1 inch apart.
- Spoon a heaping tablespoon of pumpkin filling into the center of each rectangle.
- Spread the filling gently with the back of the spoon, leaving a 1/2 inch border around all four edges.
- Avoid overfilling, since too much filling will push out the sides while baking.
6. Make the Egg Wash and Seal the Edges
- In a small bowl, whisk the egg and 1 tablespoon of milk until smooth and streak-free.
- Lightly brush the bare border of each filled rectangle with the egg wash, which acts like glue.
- Lay a second rectangle on top of each one and press down around the filling to push out any trapped air.
- Press the edges firmly with the tines of a fork, going all the way around to create a tight seal.
7. Brush and Vent the Tops
- Brush the tops of each pop tart with a thin layer of egg wash for a golden, shiny finish.
- Poke 3 or 4 small holes in the top of each one with a fork so steam can escape.
- If the dough feels soft or warm at this point, slide the pans into the fridge for 10 minutes before baking.
8. Bake Until Golden
- Bake the pop tarts for 16 to 20 minutes, rotating the pans halfway through, until the crust is deep golden brown.
- Bake one pan at a time on the center rack if your oven runs uneven.
- Watch the last few minutes closely, because the sugar in the egg wash can brown quickly.
9. Cool Completely
- Let the pop tarts rest on the pan for 5 minutes so the filling settles.
- Transfer them to a wire cooling rack with a spatula and let them cool for at least 20 minutes.
- Do not glaze warm pastries, or the glaze will melt and slide right off.
10. Whip Up the Pumpkin Spice Glaze
- In a small bowl, whisk together the powdered sugar, 1/2 teaspoon vanilla, 1/2 teaspoon pumpkin pie spice, and the pinch of salt.
- Add 2 tablespoons of milk and whisk until smooth.
- Add the last tablespoon of milk a teaspoon at a time until the glaze is thick but pourable, like white school glue.
11. Glaze and Decorate
- Spoon or drizzle the glaze over each cooled pop tart, spreading it to the edges with the back of the spoon.
- Add fall sprinkles or a light dusting of extra pumpkin pie spice while the glaze is still wet.
- Let the glaze set for about 15 minutes before serving or stacking.
Another favorite: Apple Pie Bombs
Tips for The Best Pumpkin Pop Tarts
A few small habits make the difference between good pop tarts and great ones, and the same sealing trick works for my fried apple pies too.
- Use pumpkin puree, not pie filling. Pie filling is already sweetened and spiced, so it throws off the balance of this filling.
- Do not overfill. About 1 1/2 tablespoons per pop tart is the sweet spot for a clean seal.
- Keep the dough cool. Cold pastry stays flaky, so chill the assembled pop tarts if your kitchen is warm.
- Seal twice. Press the edges by hand first, then go over them with a fork for a tight crimp.
- Vent every pop tart. Those little holes stop the tops from puffing up and splitting.
- Blot your puree if it looks wet. A quick pat with a paper towel removes extra moisture and protects the crust.
- Glaze only when completely cool. Patience gives you a neat, opaque glaze instead of a runny one.
Serving Suggestions
These pop tarts are lovely at room temperature, but a few simple sides turn them into a full fall breakfast or dessert spread.
Serve them on a platter with something creamy, something warm to drink, and a little extra glaze on the side.
- Pair them with a hot cup of coffee, chai, or spiced tea.
- Serve alongside a bowl of Greek yogurt or vanilla ice cream.
- Add a dollop of whipped cream and a sprinkle of cinnamon for a dessert plate.
- Set them out on a brunch board with fresh apples, pears, and candied pecans.
- Warm one for 15 seconds in the microwave and top it with a scoop of vanilla ice cream.
For a cozy breakfast spread, try: Pumpkin French Toast Bake
Variations of Pumpkin Pop Tarts
Once you have the basic method down, it is easy to change up the flavors, just like I did with my peach hand pies. Here are a few ideas to try.
- Cream cheese pumpkin pop tarts: Spread a thin layer of sweetened cream cheese under the pumpkin filling.
- Maple glaze: Swap the vanilla in the glaze for 1 tablespoon of pure maple syrup.
- Chocolate chip: Sprinkle a teaspoon of mini chocolate chips over the filling before topping.
- Brown butter glaze: Use browned butter in place of some of the milk for a nutty, toasty flavor.
- Frosted with sprinkles: Top with fall sprinkles for a festive look.
- Cinnamon sugar version: Skip the glaze and brush with melted butter, then roll in cinnamon sugar while warm.
Storage and Reheating
These pop tarts keep well, which makes them perfect for prepping ahead.
Let the glaze set completely before storing so nothing sticks together.
- Room temperature: Store in an airtight container with parchment between layers for up to 2 days.
- Refrigerator: Keep for up to 5 days in a sealed container, since the pumpkin filling is best kept cold.
- Freezer: Freeze unglazed pop tarts on a tray until firm, then transfer to a freezer bag for up to 2 months.
- Reheating in the oven: Warm at 325°F for 8 to 10 minutes until the crust crisps up again.
- Reheating in the toaster oven: Toast on a low setting for 4 to 5 minutes, watching closely.
- Glazing after freezing: Thaw and reheat first, then add fresh glaze for the best look.
Read Also: Pumpkin Oatmeal Cream Pies
Nutritional Facts
These pop tarts are a treat, so I like to enjoy one alongside a protein-rich breakfast, and if you want a lower sugar option, my sugar free pumpkin pie is a good place to start.
The numbers below are an estimate for one glazed pop tart, based on a batch of 12.
- Calories: about 370 kcal
- Total Fat: about 17 g
- Saturated Fat: about 7 g
- Carbohydrates: about 52 g
- Sugar: about 22 g
- Fiber: about 1 g
- Protein: about 3 g
- Sodium: about 290 mg
Health Benefits of Key Ingredients
Pop tarts are not a health food, but the pumpkin and spices in this recipe do bring a few nice perks.
Here is what the key ingredients add to the mix.
- Pumpkin puree: Rich in beta carotene, which your body converts into vitamin A, and it also adds a little fiber.
- Cinnamon: Contains antioxidants and gives lots of flavor with no added sugar.
- Eggs: The egg wash adds a bit of protein and a lovely golden color.
- Pumpkin pie spice: A blend of cinnamon, ginger, nutmeg, and cloves, all of which are rich in aromatic compounds.
- Vanilla: Adds deep flavor, so you can get away with less sugar in the glaze.
For a savory way to enjoy pumpkin, try: Pumpkin Bisque
FAQs About Pumpkin Pop Tarts
1. Can I use pumpkin pie filling instead of pumpkin puree?
It is best to stick with plain puree, because pie filling already has sugar and spices and can taste too sweet in the finished pastry.
If you want extra flavor, use my pumpkin pie filling recipe as a guide and adjust the sugar to taste.
2. Why did my pop tarts leak while baking?
Leaking usually means the pop tarts were overfilled or the edges were not sealed tightly.
Use a heaping tablespoon of filling, leave a clean border, and press the edges with a fork.
3. Can I make pumpkin pop tarts ahead of time?
Yes, you can assemble them the night before and store the unbaked pop tarts in the fridge, covered.
Brush with the egg wash right before baking.
4. Can I make these with homemade dough?
Absolutely, any flaky pie dough will work if you roll it to about 1/8 inch thick. Chill the cut rectangles for 15 minutes before filling.
5. How do I keep the glaze from running off?
Let the pop tarts cool completely and keep the glaze thick. If it looks too thin, whisk in a spoonful of extra powdered sugar.
Pumpkin Pop Tarts
Ingredients
- 2 boxes refrigerated pie crust 4 crusts total, softened at room temperature for 10 minutes
- 2 tablespoons all-purpose flour for dusting the counter
- 1 cup pumpkin puree about 245g; use plain pumpkin puree, not pumpkin pie filling
- 1/3 cup packed light brown sugar 70g
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon cornstarch to thicken the filling so it does not leak
- 1 large egg
- 1 tablespoon milk
- 1 cup powdered sugar 120g
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1 small pinch salt
- fall sprinkles optional; or a light dusting of extra pumpkin pie spice
Equipment
- Two large baking sheets
- Parchment paper to line the pans
- Rolling Pin for smoothing the dough
- Pizza Cutter for clean, straight edges
- Pastry brush for the egg wash
- Wire cooling rack so the bottoms stay crisp
- Medium mixing bowl for the filling
- Small mixing bowl for the glaze and another for the egg wash
- Ruler (optional) helpful for even rectangles
- Fork for crimping and venting
- Whisk
- Spoon
Method
- Take the pie crusts out of the fridge and let them sit at room temperature for about 10 minutes so they unroll without cracking. Measure out all filling ingredients so everything is ready to go, and lightly flour your counter.
- Preheat your oven to 375°F (190°C) with a rack in the center. Line two large baking sheets with parchment paper and set them nearby.
- In a medium bowl, mix the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, salt, and vanilla. Sprinkle the cornstarch over the top and stir until smooth with no brown sugar clumps.
- Unroll one pie crust onto your floured counter, dust the top with flour, and gently roll into a rough 9×12-inch rectangle. Trim the edges, cut into 6 rectangles about 4×4 1/2 inches, and repeat with remaining crusts for 24 rectangles total.
- Place 12 rectangles on the lined baking sheets, spacing them about 1 inch apart. Spoon a heaping tablespoon of filling into the center of each and spread gently, leaving a 1/2-inch border. Avoid overfilling.
- Whisk the egg and 1 tablespoon milk until smooth. Brush the bare border of each filled rectangle with egg wash, lay a second rectangle on top, press out trapped air, and crimp the edges firmly with a fork.
- Brush the tops with a thin layer of egg wash and poke 3 or 4 small holes in each with a fork so steam can escape. If the dough feels soft or warm, chill the pans for 10 minutes.
- Bake for 16 to 20 minutes, rotating the pans halfway through, until the crust is deep golden brown. Bake one pan at a time on the center rack if your oven runs uneven, and watch the last few minutes closely.
- Let the pop tarts rest on the pan for 5 minutes, then transfer to a wire cooling rack and cool for at least 20 minutes. Do not glaze warm pastries.
- Whisk together the powdered sugar, vanilla, pumpkin pie spice, and salt. Add 2 tablespoons milk and whisk until smooth, then add the last tablespoon a teaspoon at a time until thick but pourable.
- Spoon or drizzle the glaze over each cooled pop tart and spread to the edges. Add sprinkles or extra pumpkin pie spice while wet, then let the glaze set for about 15 minutes before serving.
Nutrition
Notes
- Use plain pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced and will throw off the balance.
- Do not overfill; about 1 1/2 tablespoons per pop tart is the sweet spot for a clean seal.
- Keep the dough cool. Cold pastry stays flaky, so chill the assembled pop tarts for 10 minutes if your kitchen is warm.
- Seal twice: press the edges by hand first, then go over them with a fork for a tight crimp.
- Vent every pop tart with 3-4 fork holes to stop the tops from puffing up and splitting.
- Blot your puree if it looks wet; a quick pat with a paper towel removes extra moisture and protects the crust.
- Glaze only when completely cool, or the glaze will melt and slide right off.
- Make ahead: assemble the night before and store unbaked pop tarts covered in the fridge; brush with egg wash right before baking.
- Storage: keep in an airtight container with parchment between layers for up to 2 days at room temperature, up to 5 days in the fridge, or freeze unglazed for up to 2 months.
- Reheat in the oven at 325°F for 8-10 minutes, or in a toaster oven on low for 4-5 minutes; glaze after reheating for the best look.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These pumpkin pop tarts are flaky, cozy, and full of warm fall flavor, and they come together with very little effort.
They also freeze well, so you can always have a fall treat waiting.
Give this recipe a try, and let me know in the comments how yours turned out.
If you do make it, share a photo with me, because I love seeing your creations.
Recommended:
- Pumpkin Snickerdoodles Cookies
- Pumpkin Lush Recipe
- Pumpkin Creme Brulee Recipe
- Pumpkin Pie Tacos Recipe
- Pumpkin Pie Cake Pops Recipe
