If you love that perfect fall treat that feels homemade but turns out like a bakery delight, you’re going to adore this Pumpkin Pie Pop Tarts Recipe. It’s like pumpkin pie got a fun makeover into a handheld, flaky pastry with just the right amount of sweet-spiced pumpkin filling inside. Trust me, once you try these, they’ll become your go-to for cozy mornings or surprise guests.
Why You’ll Love This Recipe
- Simple Ingredients: You only need a handful of pantry staples plus pumpkin puree to create a comforting fall classic.
- Fun & Festive: Cutting cute pumpkin shapes and faces adds a playful touch that everyone will smile about.
- Perfect Flaky Crust: Whether you use homemade or store-bought pie dough, the crust turns out golden and tender every time.
- Versatile Treat: Ready in under 30 minutes, these pop tarts are perfect for breakfast, dessert, or a cozy snack.
Ingredients You’ll Need
These ingredients come together beautifully, with the pumpkin puree lending moisture and warmth, the brown sugar adding a cozy sweetness, and the pumpkin pie spice giving that signature fall flavor.
- Pumpkin Puree: Use canned pumpkin puree or homemade for smooth, vibrant filling.
- Brown Sugar: Adds caramel notes that deepen the pumpkin’s natural sweetness.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves brings warm, nostalgic flavor.
- Pie Dough: Homemade or store-bought all-butter dough works great – just make sure it’s chilled before rolling.
Variations
I love that this Pumpkin Pie Pop Tarts Recipe is so easy to tweak—have fun making it your own! Whether you want to add some texture or suit certain dietary needs, there’s a variation for everyone.
- Spiced Up: I sometimes add a sprinkle of ground cardamom or a dash of allspice to the filling for an extra cozy twist.
- Vegan Version: Use a vegan pie dough and swap brown sugar for coconut sugar; works wonderfully without missing a beat.
- Gluten-Free: Try a gluten-free pie crust or make your own with almond and oat flours—you’ll still get that flaky goodness.
- Creative Filling: My family goes crazy when I mix in chopped pecans or swirl in a bit of cream cheese into the pumpkin filling.
How to Make Pumpkin Pie Pop Tarts Recipe
Step 1: Get Ready and Mix the Filling
Start by preheating your oven to 400°F and lining a baking sheet with parchment or a silpat mat—this helps with an easy cleanup and prevents sticking. Then, in a small bowl, mix your pumpkin puree, brown sugar, and pumpkin pie spice together. This is the flavor powerhouse of your pop tarts, so taste and adjust the spice if you want it more pronounced. The filling should be smooth and lightly sweetened.
Step 2: Roll Out and Cut the Dough
Lightly flour your surface and roll the pie dough out to about 1/4-inch thick—thin enough for flakiness but thick enough to hold the filling without leaking. Here’s a fun part: using a pumpkin-shaped cookie cutter, cut out roughly 20 pumpkins. For half of them, use a paring knife to carefully carve out simple pumpkin faces. I love how this adds character and charm to the finished pop tarts.
Step 3: Assemble Your Pumpkin Pie Pop Tarts
Place one solid pumpkin cut-out on your floured surface, then spoon about a heaping teaspoon of the pumpkin filling in the center. Spread it close to the edges but leave a border for sealing. Dipping your finger in water and brushing the edge of the dough with it is a simple trick I discovered that really helps the top and bottom crusts stick together securely. Then, place a pumpkin cut-out with a face on top and gently press the edges all around to seal them. Don’t skip pressing well—that’s what keeps the filling from oozing out during baking.
Step 4: Bake Until Golden and Delicious
Arrange your pop tarts on the lined baking sheet, leaving a bit of space between each. Bake for about 18 minutes or until the crust edges turn a gorgeous golden brown. This is where your kitchen will start smelling like fall on steroids—so cozy! Once done, let them cool just a bit so the filling sets slightly, making it easier to eat without burns.
Pro Tips for Making Pumpkin Pie Pop Tarts Recipe
- Chill Your Dough: I always chill the pie dough before rolling it out because it handles better and prevents shrinking during baking.
- Don’t Overfill: A teaspoon of filling is perfect—too much makes sealing tricky and causes leaks in the oven.
- Seal with Water, Not Egg Wash: I prefer water to moisten the edges because egg wash can sometimes brown too fast and obscure your cute pumpkin faces.
- Watch Baking Time Closely: Ovens vary, so check at 16 minutes to avoid over-browning, especially if your dough has a high butter content.
How to Serve Pumpkin Pie Pop Tarts Recipe
Garnishes
I love to dust these pumpkin pop tarts lightly with powdered sugar to mimic that autumn frost, or drizzle a simple vanilla glaze for extra sweetness and sparkle. If you want to be festive, a dollop of whipped cream or a sprinkle of crushed pecans adds beautiful texture and flavor.
Side Dishes
These pop tarts pair wonderfully with a warm cup of coffee, chai latte, or even spiced cider. On the savory side, a fresh green salad with a crisp apple vinaigrette balances the sweetness nicely—perfect if serving for brunch.
Creative Ways to Present
For a fall party, I’ve arranged these Pumpkin Pie Pop Tarts on a wooden board surrounded by tiny pumpkins and autumn leaves. You can also tie a small bundle with twine for gifting. Kids adore decorating their own faces with edible markers or colored icing, making it a fun activity during Thanksgiving or Halloween.
Make Ahead and Storage
Storing Leftovers
I like to store these pop tarts in an airtight container at room temperature for up to 2 days. If you want them to stay flaky but soft, a paper towel layer helps absorb any excess moisture. They lose that perfect flakiness if left too long, so I recommend enjoying them fresh.
Freezing
If you want to prep ahead, these pop tarts freeze beautifully. After assembling but before baking, place them on a baking sheet in the freezer until firm, then transfer to a freezer-safe bag. When you’re ready to bake, just add a few extra minutes to baking time straight from frozen.
Reheating
To reheat, I pop them in a toaster oven or conventional oven at 350°F for about 5–7 minutes. This helps bring back that fresh-baked crispiness. Avoid the microwave if you want to preserve the flaky crust—microwaving makes it soggy too fast.
FAQs
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Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin puree works perfectly and keeps the filling smooth and flavorful. Just be sure to use pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
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Do I have to make pumpkin faces on the pop tarts?
Not at all! The faces are just a fun decorative option. You can keep all the pumpkin cutouts solid if you prefer a simpler look or don’t have the time for extra cutting.
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Can I prepare these ahead and bake later?
Yes, you can assemble the pop tarts and freeze them before baking. Just freeze them on a tray until firm, then store in an airtight container. When ready, bake directly from frozen, adding a few extra minutes to bake time.
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What’s the best way to reheat leftover pop tarts?
For best texture, reheat in a toaster oven or conventional oven at 350°F for about 5–7 minutes. This keeps the crust crisp. Avoid microwaving if you want to maintain flakiness.
Final Thoughts
I absolutely love how this Pumpkin Pie Pop Tarts Recipe brings the warm, comforting flavors of fall into a fun, handheld treat. It’s a recipe I go back to season after season because it’s simple, tastes amazing, and always earns oohs and ahhs from my family. If you’ve been craving a cozy pumpkin spice snack that feels a little special, I can’t recommend these enough. Give them a try—you might just find your new favorite fall tradition.
Print
Pumpkin Pie Pop Tarts Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 10 pop tarts 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Pumpkin Pie Pop Tarts are a delightful autumn treat featuring flaky pie dough filled with a spiced pumpkin puree mixture. Perfect for a seasonal breakfast or snack, these pop tarts combine the comforting flavors of pumpkin pie with a fun, handheld format that’s sure to please all ages.
Ingredients
Filling
- 1/2 cup pumpkin puree
- 2 tablespoons brown sugar
- 1/4 teaspoon pumpkin pie spice
Dough
- 1 recipe pie dough (homemade or store-bought), enough to cut about 20 pumpkin shapes
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone baking mat (silpat) to prevent sticking.
- Make the filling: In a small bowl, combine the pumpkin puree, brown sugar, and pumpkin pie spice. Stir until evenly mixed to create the flavorful filling.
- Prepare the dough: On a lightly floured surface, roll out the pie dough to about 1/4-inch thickness. Using a pumpkin-shaped cookie cutter, cut out approximately 20 pumpkin shapes from the dough.
- Create pumpkin faces: Using a paring knife, carefully cut out pumpkin face shapes (eyes, nose, mouth) from half of the pumpkin dough shapes to create vented tops for the tarts.
- Assemble the pop tarts: Place a whole pumpkin dough shape (without cutouts) on a floured surface. Spoon a heaping teaspoon of the pumpkin filling into the center and spread it out slightly, leaving some space near the edges. Lightly moisten the edges of the dough with a damp finger to help seal.
- Seal the tarts: Place a cut-out pumpkin dough shape on top of the filled pumpkin shape. Press the edges together lightly to seal the filling inside. Repeat this process until all dough and filling are used.
- Bake the pop tarts: Arrange the assembled tarts on the prepared baking sheet, leaving space between each. Bake for 18 minutes or until the dough is golden brown and cooked through.
Notes
- Use chilled pie dough for easier handling and better texture.
- Customize the pumpkin pie spice by adding cinnamon, nutmeg, ginger, or cloves to taste.
- Ensure the edges are sealed well to prevent filling from oozing out during baking.
- Allow the pop tarts to cool slightly before serving to avoid burning from hot filling.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 pop tart
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
