Easy Pumpkin Pie Pop Tarts

Pumpkin pie pop tarts are the cozy shortcut treat that will have your whole house smelling like fall. These are perfect for when you crave all the flavors of pumpkin pie but want something handheld and ready in under an hour. Flaky pastry with a warm, spiced center topped with sweet glaze and a hint of crunch makes this recipe as fun as it is nostalgic.

I first baked these with my niece on a rainy October afternoon. She still asks for them every year when pumpkin season starts and we always bake an extra batch for her friends.

Gather Your Ingredients

• Chilled pie crusts: Give buttery layers and speed up prep time. Look for crusts that feel pliable and are not cracked for easy rolling
• Flour: For dusting and preventing the dough from sticking. Use all purpose for best texture
• Pumpkin puree: The star flavor and creates a creamy filling. Choose pure pumpkin for best results
• Brown sugar: Helps the filling taste rich and caramel like. Look for soft and clump free sugar
• Pumpkin pie spice: Adds warmth and classic autumn flavor. Blend of cinnamon nutmeg ginger and cloves
• Salt: Just a pinch to balance flavors and cut sweetness
• Egg wash: Makes a golden seal and helps the pop tarts crisp up. Whisk egg smooth for even brushing
• Confectioners sugar: Blends into a smooth glaze. Sift out lumps before using
• Milk: Adds creaminess and helps thin the glaze. Any variety works
• Vanilla extract: Brings depth to the glaze. Use pure extract for best taste
• Cinnamon sugar: Sprinkled for extra sparkle and texture. Mix your own with cinnamon and white sugar
• Orange decorative sugar: Optional for a festive finish and colorful pop. Check spices aisles for sanding sugar

How to Make It

Prepare the Dough:

Unroll the pie crusts onto a lightly floured surface. Gently roll each crust a bit thinner so it is about one eighth inch thick without cracks or tears. This ensures the perfect flaky bite

Mix the Filling:

In a small bowl stir together pumpkin puree brown sugar pumpkin pie spice and a pinch of salt until smooth and evenly blended. Taste and add extra spice if you love a stronger flavor

Shape and Fill:

Cut pie crusts into even rectangles about three by four inches using a knife or pizza cutter. Place half the rectangles on the lined baking sheet and top each with a tablespoon of pumpkin filling keeping a half inch border

Seal the Edges:

Brush the edges of the filled rectangles with egg wash. Place a second crust rectangle on top of each. Gently press the edges with a fork to seal tightly around the filling

Bake:

Brush the tops with egg wash and use a fork to poke two to three holes for steam. Bake at three hundred seventy five degrees Fahrenheit for twenty to twenty five minutes. They should be golden brown and crisp

Cool and Glaze:

Let pop tarts cool on a rack for twenty minutes. In a bowl whisk together confectioners sugar milk and vanilla until thick but pourable. Drizzle glaze on cooled tarts then sprinkle with cinnamon sugar and orange decorative sugar if using. Let set before serving

Pumpkin pie spice reminds me of my favorite autumn birthdays where my grandma would let me mix the spice blend myself. I still cherish the scent of cinnamon and nutmeg in her kitchen.

Flavor Boosters

In early fall you can add a few tablespoons of apple butter to the filling for extra fruitiness. For winter gatherings try dusting the tops with sparkling white sugar for a snow kissed look.

Serving Suggestions

Serve these warm for a cozy breakfast with coffee or as an after school snack with apple cider. They are lovely cut in half on a platter for parties or try adding a scoop of vanilla ice cream for dessert.

Creative Twists

You can swap in homemade pie dough if you have a favorite recipe. If pumpkin is not available mashed sweet potato works in a pinch and gives a similar texture. For a glaze alternative try a simple dusting of powdered sugar for less sweetness.

Pumpkin pie pop tarts are not just for breakfast. Try one late at night with hot cocoa or sneak in your lunchbox for a midday smile. I always keep a hidden stash for myself.

Common Questions About This Recipe

→ What kind of pie crust works best?

Store-bought refrigerated pie crusts are convenient, but homemade pie dough adds extra flakiness and flavor.

→ Can I substitute fresh pumpkin instead of puree?

Yes, roast and puree fresh pumpkin for a more homemade taste, ensuring it is well-drained to avoid soggy pastries.

→ How do I keep the filling from leaking?

Seal the edges well by pressing firmly with a fork and avoid overfilling the tarts to keep the filling secure during baking.

→ Can these be made ahead or frozen?

Prepare and assemble pop tarts, then freeze unbaked. Bake directly from freezer, adding a few extra minutes to the bake time.

→ What toppings can I use besides cinnamon sugar?

Try vanilla glaze, colored decorative sugar, or a drizzle of maple icing for flavorful and eye-catching variations.