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Pumpkin Pie Pop Tarts

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These Pumpkin Pie Pop Tarts are a delicious breakfast pastry that you’ll want to eat any time of day! They’re perfect as a breakfast or dessert option.

Pumpkin Pie Pop Tarts broken in half on a cooling rack

Made with a flaky pie crust filled with pumpkin filling and topped with a cinnamon frosting, this toaster pastry is great for when the weather turns cool. They also freeze well so you can make them ahead of time and warm them up when you’re ready to serve them.

If you are a fan of pop tarts and pumpkin pie, this pumpkin pie pop tarts recipe is for you!

We have officially reached September. And I’ve been in a full-blown fall baking mood this week. Weird because I don’t even like fall. But I do like baking with pumpkin.

Fall baking is usually full of pumpkin pie cupcakes, pumpkin crumble bars, and pumpkin whoopie pies. But today we’re making pop tarts!

Making pop tarts at home turned out to be simpler than I thought it would be. The process is long, but it isn’t hard. Unless you have a tendency to fail at making pie crust. Then I can’t help you…

Haha! I’m only kidding. Follow the tips in my homemade pie crust recipe and you will do just fine.

Make sure to read through the recipe completely before getting started on today’s homemade pumpkin pop tarts. The dough needs to chill for 2 hours before rolling it out. That’s the most time-consuming part so plan ahead.

overhead view of Pumpkin Pie Pop Tarts on a wire rack

How to make pumpkin pop tarts

Make the crust first. It’s a slight variation of my homemade pie crust that I mentioned above. I use butter and shortening in my pie crusts because together they yield the most tender, flaky crust.

After you have shaped and chilled the dough, let it sit on the counter for about 10 minutes before rolling it. This makes it easier to handle.

And when you are rolling it out be sure to be gentle with it. Don’t tug and force it to stretch. This will only tear it.

Take your time and go slow, working the dough out into a rectangle that is and 9×12 inches in size and about ⅛ of an inch thick. I keep an old plastic ruler in the kitchen to use for measuring.

Once you have the proper measurements, trim the edges so they are neat and straight. Then cut the dough into three equal sized strips and cut each strip into thirds. You should end up with nine small rectangles. You will do this with each chilled disc of dough.

One set of nine will be the bottoms of the pastries and the second set will be the tops. When you are no longer working with the dough, put it back in the refrigerator to keep it cold.

Line your baking sheet with the first nine sections and put the baking sheet in the refrigerator while you work on the second set.

Now comes the tasty part. The pumpkin pie filling! This is the best pop tart flavor I’ve yet to try. And it’s foolproof.

The pumpkin pie pop tart filling is made with pumpkin puree, brown sugar, and pumpkin pie spice. That’s it. Just three ingredients. Mix them together with a spoon and plop some onto the centers of the first nine pastry rectangles.

You can also fill them with this homemade pumpkin jam!

close up Pumpkin Pie Pop Tarts cut in half

Finish assembling the pumpkin pop tarts and they are ready to be baked. Your kitchen will smell amazing!

If you don’t mind a bit of a sugar rush, I highly suggest topping them with cinnamon icing. A simple mix of powdered sugar, cinnamon, vanilla, and milk. Let them sit for about 20 minutes so the icing hardens and they are ready to be devoured.

You really must try these pumpkin pie pop tarts. I promise the time and effort needed to make them is completely worth it.

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close up Pumpkin Pie Pop Tarts cut in half

Pumpkin Pie Pop Tarts

Yield: 9 pop tarts
Prep Time: 2 hours 30 minutes
Cook Time: 30 minutes
Total Time: 3 hours

These Pumpkin Pie Pop Tarts are a delicious breakfast pastry that you’ll want to eat any time of day! They’re perfect as a breakfast or dessert option. 


For the pastry

  • 2 and ½ cups all-purpose flour
  • ½ teaspoon salt
  • ¾ cup unsalted butter, cut into pieces and chilled
  • ⅓ cup vegetable shortening, chilled
  • 4-5 tablespoons ice water

For the filling

  • ½ cup pumpkin puree
  • 3 tablespoons packed brown sugar
  • ½ teaspoon pumpkin pie spice
  • 1 large egg
  • 1 tablespoon milk

For the icing

  • 1 cup confectioners' sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 3-4 tablespoons heavy cream or milk


Make the pastry

  1. Combine the flour and salt in a large mixing bowl. Using a pastry cutter or two knives cut the butter and shortening into the flour mixture just until coarse crumbs form. Don't try to work it in too well. Large clumps are perfectly okay. Toss in just enough of the ice water to moisten the flour. You will know you have enough water when you can squeeze the mixture and it holds together. Shape the dough into equal size discs and wrap tightly with plastic wrap. Refrigerate the discs for at least 2 hours.
  2. Set one chilled disc on the counter for 10 minutes. Working on a lightly floured surface, roll the disc into a 9x12 inch rectangle that is ⅛ of an inch thick. Trim the edges to make them straight and neat. Cut the rectangle lengthwise into 3 equal size strips. Cut each strip into thirds. You should have 9 small rectangles. Arrange the rectangles on a parchment-lined baking sheet. Place the baking sheet into the refrigerator and repeat the process with the second disc.
  3. Make the filling: Preheat the oven to 350 degrees F. Mix the pumpkin puree, sugar, and pumpkin pie spice together in a small bowl. Set aside. Working with one baking sheet of pastry at a time, divide filling evenly among the 9 rectangles; placing it in the center of each pastry. Whisk the egg and milk together in a small bowl. Brush the egg wash on the outer edges of the pastry around the filling. Remove the second set of rectangles from the refrigerator and brush the entire surface with egg wash. Place each rectangle over the filling with the egg wash side down. Press firmly with around the pocket of filling to seal the dough all the way around. Brush the tops of each pastry lightly with egg wash.
  4. Cut small slits in the top of each pastry to allow steam to escape during cooking. Bake for 25 to 30 minutes, until light golden brown. Rotate the pan halfway through baking. Cool the pop-tarts for on the pan for 10 minutes, then transfer to a cooling rack to cool completely before icing.

Make the icing

  1. In a small bowl, whisk all the ingredients together until the icing is smooth and free of lumps. The icing should be a spreadable consistency. Add a teaspoon or more heavy cream if needed. Use a spoon to spread the icing over the cooled pop-tarts. Enjoy right away or let them sit for an hour to harden the icing.


I haven’t made this recipe with store-bought pastry dough but I’m certain it would work just fine. Keep in mind the texture will vary slightly than if using my homemade recipe. If you have a favorite pastry dough recipe you’d prefer to use instead, feel free to do so.

Make ahead tip

  1. Baked and glazed pop tarts will keep for up to 3 days in an airtight container stored in the refrigerator. Bake in a 350°F degree oven for about 10 minutes to reheat.
  2. Baked and unglazed pumpkin pie pop tarts freeze well for up to 3 months. Thaw them overnight in the refrigerator and bake in a 350°F degree oven for about 10 minutes to reheat. I’m not sure how well they reheat in a toaster oven.
Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 366Total Fat: 27gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 75mgSodium: 147mgCarbohydrates: 29gFiber: 1gSugar: 16gProtein: 4g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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