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Pumpkin Pop Tarts

Pumpkin Pop Tarts

Pumpkin Pop Tarts have a slightly flaky homemade pastry and are filled with pumpkin spice seasoned pumpkin puree and iced with a simple sugar glaze on the top. This recipe is so much better than the store-bought ones.
5 from 6 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 pieces
Calories 366 kcal

Ingredients
  

  • 1 puff pastry
  • 1 egg for egg wash

Filling for the Pop Tarts

  • ½ cup pumpkin puree
  • ½ cup raw can sugar
  • ½ tsp pumpkin spice

Glaze for the Pop Tarts

  • cup confectioners powder sugar
  • 1 tbsp milk
  • ¼ tsp pumpkin spice

Instructions
 

  • Take the ready-to-use homemade Puff Pastry dough, and flour your work surface to roll it out. Roll the dough into a rectangle, and leave it about ⅛ of an inch thick.
  • Using a pastry cutter, or knife cut the dough into rectangles 2½ inches wide x 4 inches in height. You should be able to cut between 22-24 rectangles depending on how thick the dough has been rolled.
  • Fill every other center with 1 heaping teaspoon of sweet pumpkin puree, leaving about a ¼-inch border from the filling to the edge of the dough.
  • Cover each filled pastry with the dough rectangle you left empty and crimp the edges together with a fork. Repeat the process with all the rectangles.
  • Brush each with egg wash and poke three times into every filled rectangle. Bake for about 30 minutes, or until golden brown at 375° F. Let cool completely before glazing, about 30-40 minutes.

Make the Glaze

  • While the pop tarts are baking, in a small bowl, whisk together the powdered sugar, milk, and pumpkin spice. Mixing until smooth. The glaze should be not too thick to spread.
  • Use a teaspoon or spatula to glaze each cooled pop tart.
  • Leave to set for 30 minutes to 1 hour before eating, or until they are dry to the touch.
Keyword pop tarts, pumpkin, pumpkin spice, weeknight dessert