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Pumpkin Pop Tarts Recipe

Pumpkin Pop Tarts

iamwinfred
These pumpkin pop tarts turn a lunchbox favorite into a flaky, buttery pastry filled with warm spiced pumpkin. You get a crisp golden crust, a soft cinnamon-scented filling, and a sweet pumpkin spice glaze on top. Using refrigerated pie crust keeps things simple, so you can go from pantry to oven in about half an hour with no special skills needed.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Servings 12 pop tarts
Calories 370 kcal

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

Ingredients
  

For the Crust

  • 2 boxes refrigerated pie crust 4 crusts total, softened at room temperature for 10 minutes
  • 2 tablespoons all-purpose flour for dusting the counter

For the Filling

  • 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

For the Egg Wash

  • 1 large egg
  • 1 tablespoon milk

For the Glaze

  • 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

For Topping

  • fall sprinkles optional; or a light dusting of extra pumpkin pie spice

Instructions
 

  • 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 9x12-inch rectangle. Trim the edges, cut into 6 rectangles about 4x4 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.

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.

Nutrition

Serving: 1Pop TartCalories: 370kcalCarbohydrates: 52gProtein: 3gFat: 17gSaturated Fat: 7gSodium: 290mgFiber: 1gSugar: 22g
Keyword easy pumpkin dessert, fall breakfast, homemade pop tarts, pumpkin pop tarts, pumpkin spice glaze
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