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.
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