Pumpkin Pop Tarts

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These pumpkin pop tarts are delicious toaster pastries with a flaky crust and pumpkin pie filling. Their shape, flavor and aroma captures the essence of fall. Like our pumpkin hand pies, enjoy them frosted or unfrosted for breakfast, snacks or dessert. Make them in 25 minutes.

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Homemade pumpkin pop tarts on a baking tray.

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Popular morning treats, these mini desserts are also travel-ready snacks for busy families. Pack them in lunch bags and backpacks. Along with a piece of fruit, they make great after-school snacks before sports and activities.

With this easy recipe for homemade pumpkin pie pop tarts, you can break ties with the store-bought version. These oven-fresh desserts are 100% better than those with preservatives sitting on shelves at the market.

The taste and aroma of homemade breakfast pastries have a special way of bringing happiness, like a hug from Grandma. Enjoy these legendary treats with maple whipped coffee or a mug of pumpkin spice hot chocolate.

Pumpkin pie pop tarts in the shape of mini pumpkins sprinkled with sparkling sugar on a baking tray.

🛒 Ingredients

This simple recipe comes together with just a few pantry basics.

  • Canned Pumpkin Puree: It’s the main ingredient for our pumpkin pop tart filling.
  • Light Brown Sugar: Adds the perfect amount of sweetness.
  • Maple Syrup: Adds a delicious maple flavor, perfect for the fall season.
  • Vanilla Extract: Enhances the flavor of the other ingredients while providing a delicious bakery taste and aroma.
  • Pumpkin Pie Spice: Contributes delicious, warm autumn flavors that pair perfectly with the pumpkin puree.
  • Refrigerated Pie Dough: The delicious crust for our pumpkin hand pies. It makes assembly quick and easy. But if desired, use homemade pie crusts instead.
  • Large Egg: For whisking with a splash of water to create an egg wash for sealing the pop tarts and brushing over the tops. It helps them achieve a beautiful golden color when baked.
  • White Sparkling Sugar (coarse sugar crystals): For sprinkling over the pumpkin pop tarts. It provides texture while giving them a special bakery-style look.
Ingredients for homemade pumpkin pop tarts.

🥣 Easy Ingredient Substitutions

Missing an ingredient for these pumpkin pop tarts? Don’t put on your shoes and head to the market. Instead, head to your fridge and pantry. Check for these easy ingredient swaps.

It’s convenient and money-saving to use ingredients you already have on hand!

  • Refrigerated Pie Dough: Make your own dough at home with my simple recipe for homemade pie crust.
  • Light Brown Sugar: Use dark brown sugar or granulated sugar.
  • Maple Syrup: The best substitutions are agave nectar or honey. If you don’t have these ingredients on hand, just increase the amount of vanilla extract.
  • Vanilla Extract: This ingredient enhances spice and sweetness. Sub with vanilla powder, maple syrup, bourbon, amber rum, or brandy.
  • Pumpkin Pie Spice: Use ground cinnamon plus a pinch of nutmeg and tinier pinches of ground ginger and ground cloves.
  • White Sparkling Sugar: Use turbinado sugar instead.
Four pumpkin pie pop tarts cooling on parchment paper on the back of a metal tray.

🧑🏼‍🍳 Equipment Needed

  • Pumpkin-Shaped Cookie Cutter: Select a sturdy cutter that makes nice clean cuts. For 6 small pumpkin pop tarts use a 4-inch cutter. For 9 toaster pastries use a 3-inch cutter. For 12 mini desserts use a 2-inch cutter.
  • Baking Trays: For flaky pastries that bake and brown evenly every time, use high-quality bakeware. The brand of my choice is USA Pan.
  • Parchment Paper: For lining the baking trays. It prevents the pumpkin pop tarts from sticking to the pan, and makes clean-up a breeze.

📖 Recipe Steps

RECIPE PREP: Adjust oven rack to center position. Preheat oven to 400°F. Line a baking tray with a silicone mat or parchment paper.

  • STEP 1: In a small bowl, combine pumpkin puree, brown sugar, maple syrup, vanilla extract, and pumpkin pie spice. Do a taste test. If needed, add a tiny pinch of salt.
  • STEP 2: Unroll the refrigerated pie dough on a lightly-floured board. Cut out as many pumpkin shapes as possible. Transfer 6 pumpkin cut-outs to a prepared baking tray.
  • STEP 3: For small 4-inch pop tarts, place 1 tablespoon filling in the center of the pumpkins. For mini 2-inch pop tarts, use 1 1/2 teaspoons filling for each. Place pumpkin cut-outs on top. Crimp edges with a fork.
  • STEP 4: Beat the large egg with a splash of water. With a pastry brush, brush egg wash over the surface of pumpkin pop tarts. Sprinkle white sparkling sugar over the tops. If you prefer to frost them instead, I’ve included a vanilla glaze recipe in the “Recipe FAQ” section below.
How to make homemade pumpkin pop tarts in 4 easy steps.
  • Step 5: Bake the breakfast pastries for 12 to 14 minutes, or until the tops and sides are golden blonde. Remove from oven. Transfer to a wire rack.
Six pumpkin pie pop tarts fresh out of the oven on a baking tray.

👩🏻‍🍳 Recipe FAQ

These are the most commonly-asked questions when making homemade pumpkin pop tarts, and the most helpful answers for recipe success.

How to make frosting for pop tarts?

For frosted breakfast pastries, whisk together: 1 cup powdered sugar, 2 1/2 tablespoons milk or cream (in a pinch, use water), 1/4 teaspoon vanilla extract, and a tiny pinch of salt. For thicker frosting add more sugar. To thin out the frosting add more milk.

How to use leftover pumpkin puree from this recipe?

Make pumpkin pie overnight oats, pumpkin mousse, or a pumpkin pie smoothie.

How to use leftover refrigerated pie crust scraps?

Sprinkle the leftover trimmings with cinnamon sugar. Arrange the scraps around the breakfast pastries on the baking tray. Bake them at the same time. These tiny scraps make delicious snacks!

Why is the pop tart filling leaking out of the sides?

If this happens, it’s most likely because there was too much filling inside or the edges of the pastries were not completely sealed. To prevent this from happening again, use a little less filling. For a tighter seal, brush the edges of the bottom piece of dough with egg wash before adding the top piece. Crimp the edges well with a fork.

How long do homemade pumpkin pop tarts last?

Wrapped in plastic or in parchment paper, they can be kept on the countertop for 2 days. When stored in an airtight container in the fridge, they can last up to 5 days. For longer storage, freeze up to 1 month.

How to rewarm toaster pastries?

Rewarm them on a mini baking tray in the toaster oven.

Four pumpkin pop tarts on parchment paper, cooling on the back of a baking tray.

🍁 More Delicious Fall Recipes

If you love breakfast pastries, you’ll also enjoy these apple pop tarts. Below are more seasonal favorites and great grab-and-go snacks ideal for busy families. For more seasonal favorites take a peek at our Fall Recipe Category.

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Over the years, these homemade toaster pastries have delighted generations of family and friends. You can’t help but smile when enjoying these special treats. I’ve been told by friends, “this simple recipe is a gift!”

If you too loved these pumpkin pie pop tarts, give the recipe a 5-star rating in the comments. Then be a recipe hero. Share it with friends. 📌 Pin it to Pinterest.

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

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Four pumpkin pie pop tarts cooling on parchment paper on the back of a metal tray.

PUMPKIN POP TARTS


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Description

These pumpkin pie pop tarts are adorable, delicious and easy to make in 25 minutes. Serve and enjoy for breakfast, snacks or dessert. 


Ingredients

Units Scale
  • 1 cup canned pumpkin puree
  • 1/2 cup light brown sugar
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • Tiny pinch of salt, if needed
  • 1 package (2 rolls) refrigerated pie dough, or 2 homemade pie crusts
  • 1 large egg (+ splash of water)
  • White sparkling sugar (coarse sugar crystals)

Instructions

RECIPE PREP: Adjust oven rack to center position. Preheat oven to 400°F. Line a baking tray with a silicone mat or parchment paper. 

  1. In a small bowl, combine pumpkin puree, brown sugar, maple syrup, vanilla extract, and pumpkin pie spice. Do a taste test. If needed, add a teeny-tiny pinch of salt.
  2. Unroll the refrigerated pie dough on a lightly-floured board. Cut out as many pumpkin shapes as possible. Transfer 6 pumpkin cut-outs to a prepared baking tray.
  3. For small 4-inch pop tarts, place 1 tablespoon filling in the center of the pumpkins. For mini 2-inch pop tarts, use 1 1/2 teaspoons filling for each. Place pumpkin cut-outs on top. Crimp edges with a fork.
  4. Beat the large egg with a splash of water. With a pastry brush, brush egg wash over the surface of pumpkin pop tarts. Sprinkle white sparkling sugar over the tops. 
  5. Bake the breakfast pastries for 12 to 14 minutes, or until the tops and sides are golden blonde. Remove from oven. Transfer to a wire rack to cool.

Notes

  • For frosted pop tarts: Just whisk together: 1 cup powdered sugar, 2 1/2 tablespoons milk or cream (in a pinch, use water), 1/4  teaspoon vanilla extract, and a teeny-tiny pinch of salt. For thicker frosting add more sugar. To thin out the frosting add more milk. 
  • How to rewarm toaster pastries: On a mini baking tray in a toaster oven! 
  • How long do homemade pop tarts last? Wrapped in plastic or in parchment paper, they can be kept on the countertop for 2 days. When stored in an airtight container in the fridge, they can last up to 5 days. For longer storage, freeze up to 1 month.
  • Prep Time: 10 Minutes
  • Cook Time: 15 Minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
Gold Line: Sprinkles of Inspiration | confettiandbliss.com

Pumpkin Pop Tarts 👉🏻 Join the Convo

Do you love a sweet treat with your morning coffee? What do you think of these homemade toaster pastries? Do you prefer them frosted or sprinkled with sparkling sugar? Share your thoughts on this easy recipe for pumpkin pie pop tarts in the comments below!

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