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Pumpkin Pie Pop Tarts

A fun and nostalgic treat with a delicious Autumn twist. You will not be able to resist the flaky crust, pumpkin pie filling and sweet icing!

Who else loved pop tarts growing up as a kid? We had them in the house a bunch because they made for an easy grab and go breakfast or snack. When I was a younger kid, the strawberry flavor and brown cinnamon sugar flavor pop tarts were my all time favorites. When I was a teenager, I loved the hot fudge sundae flavor. I would put them in the freezer and eat them cold, best dessert for this gal that didn’t quite have the passion for homemade treats yet.

I’ve wanted to make homemade pop tarts for some time now, and figured Fall was the perfect opportunity to create some fun and festive flavors. I made pumpkin pie pop tarts and apple pie pop tarts, and both came out fantastic. Today I am sharing pumpkin pie pop tarts, and keep your eyes peeled for the apple pie pop tart post coming in a few weeks.

These pumpkin pie pop tarts are surprisingly easy to make and taste way better than the store bought kind. They are fresher, not too sweet and don’t have that ‘fake’ taste that the store bought ones can have. They can be made either vegan or non-vegan. I chose the vegan route to avoid the dairy, but I would use this same exact recipe with real butter!

I debated on making this recipe with a gluten free flour or a whole wheat pastry flour to make them a tad healthier. But let’s be honest, how many people have gluten free and whole wheat pastry flour lying around in their house? Probably not many. And when I went to the store to buy whole wheat pastry flour, it was a massive bag that I didn’t want sitting in my pantry for ever after making this recipe. I wanted to make this recipe as accessible as possible, so we are using good old fashion all purpose flour. If you are looking for a gluten free option, I’d recommend checking out this raspberry pop tart recipe by the amazing Banana Diaries!

What is in pumpkin pie pop tarts?

  • Flour
  • Butter, vegan or regular
  • Salt
  • Milk, regular or dairy free
  • Coconut sugar or regular sugar
  • Canned pumpkin
  • Pumpkin pie spice
  • Powdered sugar
  • Maple syrup
  • Vanilla

What you need to make pumpkin pie pop tarts

  • Large mixing bowl
  • Two small mixing bowls
  • Measuring cups and spoons
  • Rolling pin
  • Pastry brush
  • Sheet pan

How to make pumpkin pie pop tarts

The first step to making pumpkin pie pop tarts is to make the dough. In a large mixing bowl, combine the flour, salt, coconut sugar and pumpkin pie spice and stir with a fork. Next, add cubed butter to the flour mixture and using a fork or pastry blender, cut the butter into the flour until you have pea sized pieces of butter throughout the flour mixture. Pour in the cold milk and mix just until combined. Turn out the dough onto a floured surface. Gather the dough together and knead just until the dough has become one cohesive ball. Wrap with plastic wrap and refrigerate for at least 30 minutes, or up to overnight.

While your dough is chilling, make the filling and icing. In one small mixing bowl, mix together the pumpkin puree, coconut sugar and pumpkin pie spice. In a second small mixing bowl, combine the powdered sugar, maple syrup, almond milk and vanilla. Set aside.

Once your dough has chilled, preheat the oven to 350 degrees. Generously flour your work surface and rolling pin. Cut the dough in half and work with one half at a time. Roll out the dough into a large rectangle. Cut out 4 inch by 5 1/2 inch rectangles. Place rectangles on a parchment lined baking sheet. Refrigerate rectangles while rolling out the remainder of the dough. You should get 16 rectangles to make 8 pop tarts.

Remove rectangles from the fridge. Add 2 tbsp of pumpkin pie filling to the center of 8 of the rectangles. Cover each pumpkin pie filled rectangle with remaining rectangles. Pinch down all four sides of the pop tarts with a fork to seal. Poke 3 holes on each pop tart with a fork and brush pop tarts with milk.

Bake pop tarts at 350 degrees for 25-30 minutes, or until lightly golden. Allow pop tarts to cool 15-20 minutes before adding the icing. Place in the refrigerator to allow icing to harden.

Store pumpkin pie pop tarts in an air tight container in the fridge for 1 week or in the freezer for up to 3 months.

Tips

  • Before making the dough, make sure your butter and almond milk are ice cold. I like to cube my butter and place it in the freezer for 10 minutes to make sure its extra cold. This ensures a flaky crust!
  • When you take the dough out of the fridge to roll out, allow it to sit for 5 minutes before rolling. It will soften just enough to make it easier to roll but not too warm where the butter is melting.
  • Anytime you are not working with a piece of dough, I recommend keeping it in the refrigerator or freezer to keep it cold. It’s all about keeping the butter in the dough cold so you get a flaky crust.
  • When rolling out the dough, I recommend aiming for 4 rectangles at a time. This makes things a lot more manageable. Roll out the dough into a rectangle larger than 8 inches by 11 inches. Use a ruler or measuring tape to measure and cut out an 8 inch by 11 inch rectangle. Then use the ruler to find the middle of the 8 inch side (4 inches) and the 11 inch side (5 1/2 inches) and cut to get your four rectangles. Repeat process until you have 16 rectangles.
  • Your rectangles do not need to be perfect! As you can see mine are not all the same size. To me, that is how you know they are homemade! As long as you have at least two rectangles that are about the same size that you can combine to make one pop tart, you are good!

Substitutions

  • Either regular butter or vegan butter work in this recipe.
  • For the filling, coconut sugar or brown sugar can be used.
  • An egg wash can be used to brush the tops of the pop tarts. This will yield a more golden exterior.

If you liked this recipe, check out some of my other sweet treats:

If you make these pumpkin pie pop tarts, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!

Pumpkin Pie Pop Tarts (With Vegan Option)

A fun and nostalgic treat with a fall twist. Flaky crust, a pumpkin pie filling and sweet glaze.
Prep Time45 minutes
Cook Time30 minutes
Resting time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: fall baking, fall recipe, pop tarts, pumpkin pie, vegan dessert, vegan recipe
Servings: 8 pop tarts

Ingredients

  • 3 cups all purpose flour
  • 8 oz cold butter vegan or regular, cubed
  • 1/2 tsp salt
  • 1/2 tsp coconut sugar
  • 1 tsp pumpkin pie spice
  • 1/2 cup cold almond milk plus more for brushing
  • For the filling:
  • 1/2 cup pumpkin puree
  • 2 tbsp coconut sugar
  • 1 tsp pumpkin pie spice
  • For the icing:
  • 3/4 cup powdered sugar
  • 1 tbsp maple syrup
  • 1 tbsp almond milk
  • 1 tsp vanilla

Instructions

  • In a large mixing bowl, combine the flour, salt, coconut sugar and pumpkin pie spice and stir with a fork. Add cubed butter to the flour mixture and using a fork or pastry blender, cut the butter into the flour until you have pea sized pieces of butter. Pour in the cold milk and mix just until combined. Turn out the dough onto a floured surface. Gather the dough together and knead just until the dough has become one cohesive ball. Wrap with plastic wrap and refrigerate for at least 30 minutes, or up to overnight.
  • While your dough is chilling, make the filling and icing. In one small mixing bowl, mix together the pumpkin puree, coconut sugar and pumpkin pie spice. In a second small mixing bowl, combine the powdered sugar, maple syrup, almond milk and vanilla. Set aside.
  • Once your dough has chilled, preheat the oven to 350 degrees. Generously flour your work surface and rolling pin. Cut the dough in half and work with one half at a time. Roll out the dough into a large rectangle. Cut out 4 inch by 5 1/2 inch rectangles. Place rectangles on a parchment lined baking sheet. Refrigerate rectangles while rolling out the remainder of the dough. You should get 16 rectangles to make 8 pop tarts. Refer to tips section of blog post for help with cutting out the rectangles.
  • Remove rectangles from the fridge. Add 2 tbsp of pumpkin pie filling to the center of 8 of the rectangles. Cover each pumpkin pie filled rectangle with remaining rectangles. Pinch down all four sides of the pop tarts with a fork to seal. Poke 3 holes on each pop tart with a fork and brush pop tarts with milk.
  • Bake pop tarts at 350 degrees for 25-30 minutes, or until lightly golden. Allow pop tarts to cool 15-20 minutes before adding the icing. Place in the refrigerator to allow icing to harden.

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