These pumpkin pop tarts have a flaky crust that's filled with a pumpkin pie filling. They're also topped with a pumpkin icing and cute fall sprinkles!
These homemade pumpkin pie pop tarts have both pumpkin puree and pumpkin pie spice in the filling. They taste just like a pumpkin pie, but in breakfast pastry form.
I used premade pie dough, so these can be made and baked in just about 30 minutes! Perfect for any fall breakfast, snack or dessert!
Why You'll Love These Pop Tarts
- They're filled with pure pumpkin.
- You can either make your own dough or use premade pie crust.
- The pumpkin filling is smooth and creamy.
- You can serve them at any Halloween party.
- The flaky pie crust pairs so well with the pumpkin flavor!
These easy homemade pop tarts are the perfect little hand pies. They're easy to transport and eat on the go.
Don't bother buying the ones in the store when you can make your own pumpkin spice ones at home!
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Pie dough: Either homemade or store-bought.
- Pumpkin Puree: Do not confuse this with pumpkin pie filling for they are not the same. Pumpkin puree only contains one ingredient, and that's pumpkin.
- Pumpkin Spice: You can make your own or buy one from your local grocery store.
- Egg: One large egg is needed for the egg wash.
- Sprinkles: I used these fall leaves sprinkles. Feel free to use your favorite!
Here are the step by step instructions on how to make these pumpkin pie pop-tarts.
Step 1: Make the filling. In a small bowl, mix together the pumpkin puree, brown sugar, pumpkin spice, cinnamon, and salt. Set aside.
Step 2: Roll out the dough. Once the filling has chilled, roll out the dough on a lightly floured surface using a rolling pin.
Step 3: Cut into rectangles. Use a ruler and a pizza cutter to cut 2 ½" x 3 ½" inch rectangles. You'll need 16 total.
Step 4: Assemble the pop tarts. Place one rectangle on a baking sheet lined with parchment paper and lightly brush it with the egg wash (I used a pastry brush).
Add ½ tablespoon of the filling directly to the center of the dough and place another rectangle on top.
Step 5: Use a fork to crimp down all sides of the pastry crust until fully sealed. Repeat until all 8 of your pop tarts have been formed. Then place the baking pan in the freezer to chill.
Step 6: Turn on the oven. Preheat the oven to 400 degrees. Once preheated, remove the pan from the freezer and gently poke holes on top of the dough using a sharp knife. Then lightly brush the tops with the egg wash.
Step 7: Bake. Place the whole pan into the oven and bake for 12-17 minutes, or once they are golden brown on top. Cool on a wire rack.
Step 8: Make the icing. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and pumpkin spice. Drizzle over the top of each pop tart and top with sprinkles.
Keep any leftover pop tarts in an airtight container in the refrigerator for up to 4 days.
Expert Baking Tips
- Pie Crust: If making your own dough, be sure to chill it in the refrigerator for at least 40 minutes and that it's covered in plastic wrap. If using store-bought, follow the directions on the box for knowing how far in advance it should be sitting at room temperature before rolling it out.
- Pop Tart Size: Use a pizza cutter and a ruler to cut the dough into a 2 ½" x3 ½" inch rectangle. You'll need a total of 16 rectangles.
- Pumpkin Spice: If you do not have pumpkin pie spice at home, you can easily make your own. Here is my recipe for how to make your own pumpkin spice.
- Icing: Wait until the pastries are completely cooled before drizzling on the icing.
Yes you can! Use this homemade pastry dough from my mini strawberry pies recipe.
Unlike store-bought pop tarts, you cannot reheat these homemade ones in a toaster oven or toaster. The frosting would completely melt off. Rather, place one pastry on a plate and microwave it for 15-20 seconds.
It brings me so much joy to see you make my recipes. 🙂
More Pumpkin Recipes
Pumpkin Pop Tarts
- Baking Sheet
- Pizza Cutter
- Rolling Pin
- Mixing Bowl
- 1 box refrigerated pie crust (2-count) read instructions to see when to remove from the refrigerator
- ¾ cup pumpkin puree
- ¼ cup brown sugar
- ½ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 large egg with a splash of water, for the egg wash
- 1 cup powdered sugar
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice
- fall sprinkles
- In a small bowl, mix together the pumpkin puree, brown sugar, pumpkin spice, cinnamon, and salt. Set aside.
- Roll out the pie dough on a lightly-floured surface into a rectangle shape. Use a pizza cutter and a ruler to cut the dough into 2½"x3½" inch rectangles. Repeat with the other pie dough. You'll need a total of 16 rectangles.
- On a baking sheet lined with a silicone baking mat or parchment paper, place one rectangle on and lightly brush it with the egg wash. Add ½ tablespoon of the pumpkin filling directly to the center of the dough and place another rectangle on top. Use a fork to crimp down all sides of the dough until fully sealed.
- Repeat the step above until all 8 of your pop tarts have been formed. Place the baking sheet into the freezer while the oven preheats.
- Preheat the oven to 400 degrees. Once heated, use a toothpick or a knife to gently poke holes on top of the dough and lightly brush it with the egg wash. Place the whole pan into the oven and bake for 12-17 minutes, or until they are golden-brown on top.
- As the pop tarts are cooling, make the icing. In a small bowl, whisk together the powdered sugar, 1 tablespoon of milk, vanilla extract, and pumpkin spice until slightly thick (too thick and it won't spread, too thin and it will fall off). Add ½ tablespoon of milk at a time until it's the right consistency.
- Once the pop tarts have cooled, drizzle the icing over the center and top with sprinkles. Allow the frosting to harden before serving.
- Keep any leftover pop tarts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.