BAKED BY AN INTROVERT
Made with a flaky pastry crust and topped with cinnamon frosting, these Pumpkin Pie Pop Tarts are a breakfast pastry you’ll want to enjoy all day long! Perfect for chilly fall days, whether you enjoy for breakfast or dessert!
This recipe uses a simple pie crust that's super easy to make at home. Aim for a shaggy dough that isn't too wet. It should hold together when squeeze in your fist but it shouldn't be sticky.
Once the dough is the proper consistency, divide it in half and wrap each half tightly in plastic wrap. The dough needs to refrigerate for at least 2 hours.
Roll the chilled dough out into a 9x12 rectangle then cut into 9 smaller rectangles. Refrigerate while you repeat with the second dough portion.
The filling is made with pumpkin puree, brown sugar, and pumpkin spice. Place a spoonful of the filling in the center of 9 rectangles.
Brush egg wash over the dough, around the filling. This will help the top pastry stick to the bottom.
Place the second set of 9 rectangles over the tops and use a fork to crimp the edges all the way around.
Brush egg wash over the tops then use a sharp knife to slice vents in the top of each pastry.
Bake the pop tarts until golden brown then cool completely before icing.
Top with sweet cinnamon glaze and enjoy!