Description
These homemade Pumpkin Pop Tarts feature a flaky, buttery crust filled with a spiced pumpkin filling, perfectly baked to golden brown and topped with a sweet pumpkin-spiced glaze. Ideal for autumn breakfasts or festive treats, these pop tarts combine classic pie flavors with a fun, portable twist.
Ingredients
Pie Dough
- 340 g all-purpose flour
- 1 teaspoon salt
- 230 g unsalted butter (cold & cubed)
- 140 g ice cold water
Filling
- 200 g canned pumpkin purée
- 100 g brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
Egg Wash
- 1 egg (beaten)
Icing
- 100 g powdered sugar
- 1/2 teaspoon pumpkin pie spice
- 2 1/2 teaspoons milk
- 2 teaspoons vanilla extract
Instructions
- Cut butter into flour: In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and toss to coat with flour. Using a dough cutter or your hands, press the butter into the flour to form pea-sized pieces.
- Hydrate flour: Create a well in the center of your flour-butter mixture. Pour in the ice cold water and mix gently until the flour is evenly saturated and forms a shaggy dough.
- Fold dough: Transfer the dough onto a piece of plastic wrap. Press it together with hands and fold over itself 2-3 times, developing layers without kneading, to keep the dough flaky.
- Chill dough: Divide the dough in half and shape each into flattened discs. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight to chill and firm up.
- Mix filling: In a medium bowl, stir together the pumpkin purée, brown sugar, pumpkin pie spice, and vanilla extract until well combined and smooth.
- Preheat oven and prepare baking sheet: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll out dough: On a floured surface, roll out one chilled dough disc to about 1/8 inch thickness, lifting and turning occasionally to prevent sticking.
- Cut shapes: Using a knife or pastry wheel, cut dough into rectangles roughly 2.5 by 3.5 inches, or use cookie cutters for shaped pop tarts. Ensure you have pairs of matching pieces. Re-roll scraps as needed.
- Transfer to baking sheet: Place one piece of each pair on the prepared baking sheet with 1-2 inches spacing between each.
- Add filling: Spoon about 2 tablespoons of the pumpkin filling onto the center of each dough piece, leaving a 3/4 inch border around the edges.
- Seal with top crust: Stretch the matching top piece slightly bigger and place over the filling. Press the edges together with a floured fork to seal completely.
- Apply egg wash: Brush the beaten egg over the surface of each pop tart to help achieve a golden brown color.
- Bake: Place the baking sheet in the oven and bake for about 40 minutes, or until the pop tarts are golden and cooked through. Remove and allow to cool.
- Prepare icing: In a small bowl, whisk together powdered sugar, pumpkin pie spice, milk, and vanilla extract until the mixture is thick but pourable. Adjust consistency with more sugar or milk if necessary.
- Glaze pop tarts: Drizzle the icing over the cooled pop tarts using a spoon, spreading it to cover the surface evenly.
Notes
- For homemade pumpkin pie spice: blend 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
- Use very cold butter and ice water for a flaky crust.
- Don’t overwork the dough to avoid toughness; folding creates flaky layers.
- Pop tarts can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Adjust the amount of pumpkin pie spice in filling and icing to your taste preference.
