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.
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.
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.
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 1/8 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!
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.