Pumpkin pop tarts are a must for all you pumpkin spice lovers! These are pie crust pop tart that is filled with a pumpkin pie filling and cooked till golden in color. Then it is topped with a simple powdered sugar glaze and, of course, festive sprinkles. Give this homemade pop tart recipe a try.
My pumpkin pie pop-tarts are one that I love making in the fall. Not only is it filled with pumpkin pie spice, but it fills your home with a beautiful aroma that will leave you begging for a bite!
Table of Contents
Why you’ll love this pumpkin pie pop tarts recipe
- Pumpkin filling
- Homemade pop tarts
- Fall season flavor
- Fun pop tart flavor
- Flaky crust
- Halloween party approved
- Sweet filling
- 5-star rating
Ingredients for pumpkin pop tarts
- Pie Crust – You can make a homemade pie crust or buy a pre-made Pillsbury crust.
- Pumpkin Puree – Don’t mistake this for pie mix, it is just canned puree of pumpkin.
- Brown Sugar – Sweetens the filling perfectly.
- Pumpkin Pie Spice – Make your own pumpkin spice or buy it.
- Sprinkles – These are optional but I went with a Halloween theme.
- Powdered Sugar – Used for making the glaze to pour on top of the tarts.
- Milk – I recommend using a whole milk for this recipe.
- Vanilla – Sweetens the glaze nicely.
- Food Coloring – I colored my frosting, but you are welcome to skip that if you want.
How To Make Pumpkin Pop Tarts
Step One: Preheat the oven. In a medium bowl you will add your puree, brown sugar, egg, pumpkin spice, and mix well. Once combined set it aside. (Photos 1 & 2)
Step Two: Lay out your pie crust on a flat surface. Then use a knife or pizza cutter and make rectangles, on whatever size of pop tarts you want. I did small rectangles. (Photos 3 & 4)
Step Three: Place some filling in the center of half of the pie crust rectangles. Then place another piece of pie crust on top of the filled rectangle. (Photo 5)
Step Four: Use a fork to crimp the edges all around the pop tart. (Photos 6 & 7)
Step Five: Bake as directed and then allow the tarts to cool. (Photo 8)
Step Six: Mix up the glaze and drizzle in the center of the pop tarts and add sprinkles. (Photos 9 & 10)
How to Store
Refrigerate – I find that refrigerating these homemade pumpkin pie pop tarts extends the life. I place them in an airtight container and store in the fridge for up to 4-5 days. The pop tarts will dry out a bit.
Freezing – You can also freeze these pop tarts for later. Just place in a freezer bag or freezer container. The pop tarts will freeze for 3-4 months. Thaw on the counter for 30 minutes or in the fridge overnight. This limited edition flavor can be enjoyed all year round when you make your homemade pop-tarts!
Tips and tricks
- Feel free to change up the filling in the pop tarts.
- Skip the glaze if you do not want a frosted pop tart.
- Don’t over bake or it will dry out the pie crust.
- Frost on the cooled pop tarts. Otherwise the frosting will melt into the pop tart.
Go right ahead and make a homemade pie crust in exchange for a store bought pie crust if you want. Depending on how much pie crust you make depends on how many pop-tarts you can make.
Yes, just batch cook the pop tarts if you can’t fit them all in the oven at once. Place the mini pop tarts on a cooling rack once they are baked.
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Mini Pumpkin Pop Tarts
- 14.1 oz (399 ¾ g) package Pilsbury ready-to-bake Pie Crusts contains 2 crusts
- 1 c (120 g) powdered sugar divided
- 4 tbsp (4 tbsp) whole milk divided
- 2 tsp (2 tsp) vanilla divided
- 2-3 (2-3) drops black food coloring
- In a small bowl, add pumpkin puree, brown sugar, egg, pumpkin pie spice and combine well. Set aside.
- Lay prepared pie crust flat on parchment paper, using a knife or pizza cutter, cut the crust into even rectangles depending on what size of pop tart you want. Repeat with second crust for the top half of the pop tart. Be sure to cut them the same size for easier assembling.
- To assemble, begin by laying out your cut pieces of crust on an 11×13 baking sheet lined with parchment paper. Add a dab of pumpkin mixture to the very center of each pop tart, being careful to not get too close to the sides or too high or the pop tart will be overfilled and difficult to close.
- Cover each pop tart with the top pieces of crust, lightly pinch the edges to squish the pastry together. If the edges are not sticking together easily you can dab a bit of water on the edge using your finger to make it stick better.
- Using a toothpick, make tiny score lines all around the edges of each pop tart. Finally, poke holes in the top of each pastry with the toothpick to allow steam to escape while cooking (be careful not to go all the way through the bottom).
- Place pop tarts in the oven, bake for 10-12 minutes or until light golden brown. Remove and allow to cool on cooling rack.
- While pop tarts are cooling, make your icing using two small bowls. Add the divided powdered sugar, milk and vanilla to each bowl and whisk until well combined. In one bowl, add black food coloring and blend to desired shade of black.
- Once pop tarts have completely cooled, spoon the icing on to each pop tart one by one until you have a combination of black and white glazed pop tarts. Add the sprinkles while the glaze is still wet.
- Allow to dry completely before serving.
- Yields: 25-30 mini pop tarts | prep time: 25-30 minutes | cook time: 10-12 minutes