Pumpkin Pop Tarts Recipe
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!
Servings: 8 pop tarts
Calories: 115kcal
Equipment
- Baking Sheet
- Pizza Cutter
- Rolling Pin
- Mixing Bowl
Ingredients
- 1 box refrigerated pie crust (2-count) read instructions to see when to remove from the refrigerator
Pumpkin Filling
- 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
Pumpkin Icing
- 1 cup powdered sugar
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice
- fall sprinkles
Instructions
Pumpkin Filling
- In a small bowl, mix together the pumpkin puree, brown sugar, pumpkin spice, cinnamon, and salt. Set aside.
Assemble
- 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.
Pumpkin Icing
- 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.
Notes
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.
Nutrition
Serving: 1pop tart | Calories: 115kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 65mg | Potassium: 69mg | Fiber: 1g | Sugar: 22g | Vitamin A: 3608IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
