Pumpkin Pie Pop Tarts Recipe

If you love the warm, cozy flavors of autumn breakfast treats, then I’m so excited to share this **Pumpkin Pie Pop Tarts Recipe** with you! These delightful little pastries are bursting with pumpkin spice goodness and flaky, buttery crust, making them the perfect homemade twist on a nostalgic favorite. Whether you’re whipping them up for a weekend brunch or an easy snack, you’ll find these pop tarts absolutely irresistible—and the best part is, they’re much simpler to make than you’d think!

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Ingredients You’ll Need

This Pumpkin Pie Pop Tarts Recipe shines because it keeps things straightforward with pantry staples—and a little pumpkin puree magic. Whether you use homemade pie dough or a store-bought version, these ingredients come together beautifully for that flaky crust and rich filling you want.

• Pumpkin puree: I always recommend using pure pumpkin, not pumpkin pie filling, so you control the sweetness and spice.
• Brown sugar: This adds a lovely molasses depth that complements the pumpkin perfectly.
• Pumpkin pie spice: If you don’t have a mix on hand, cinnamon, ginger, nutmeg, and cloves will do the trick.
• Pie dough: Whether you roll your own or grab pre-made dough, make sure it’s chilled for easier handling and flakier results.

Variations

One of the things I love most about this Pumpkin Pie Pop Tarts Recipe is how easy it is to switch it up depending on your cravings or dietary needs. Feel free to experiment—you might be surprised how you can customize this simple recipe!

• Gluten-free variation: I’ve had great success swapping pie dough with a gluten-free alternative—just roll carefully as they tend to be more delicate.
• Sweetener swap: For a less sweet option, try coconut sugar or maple syrup mixed into the filling.
• Flavor twists: Add a tablespoon of cream cheese to the filling for a pumpkin cheesecake vibe that my family can’t get enough of.
• Shape fun: I like to try seasonal cookie cutters too—think leaves or turkeys for Thanksgiving!

How to Make Pumpkin Pie Pop Tarts Recipe

Step 1: Mix the Filling

Start by whisking together pumpkin puree, brown sugar, and pumpkin pie spice in a small bowl. This combo creates the heart of that delicious filling. I like to taste it here and adjust the sweetness or spice based on my mood—sometimes I add a pinch more cinnamon if I want a warmer touch.

Step 2: Roll and Cut the Dough

On a lightly floured surface, roll your pie dough out to about 1/4 inch thick. I find chilling the dough for 10-15 minutes beforehand makes it easier to handle and cut clean shapes. Use a pumpkin-shaped cookie cutter to cut out about 20 pumpkin forms. To add personality, take a paring knife and carve “faces” into half of your pumpkins—this is what really makes these pop tarts festive and fun!

Step 3: Assemble the Pop Tarts

Place one solid pumpkin dough shape on a floured surface and spoon a heaping teaspoon of the pumpkin filling in the center. Spread it out almost to the edges but be careful not to overfill—it’ll make sealing tricky. Then, dip your fingertip into water and carefully wet the edges of the dough before topping with a cut-out pumpkin shape. Press lightly around the edges to seal them securely. This simple water trick helps prevent the filling from leaking while baking.

Step 4: Bake Until Golden

Place your assembled pop tarts on a parchment-lined baking sheet and bake at 400°F for about 18 minutes until golden brown. This step fills your kitchen with that irresistible pumpkin spice aroma—and trust me, your patience will pay off once you bite into these flaky pockets of goodness!

How to Serve Pumpkin Pie Pop Tarts Recipe

Garnishes

I like to keep it simple by dusting a little powdered sugar over the warm pumpkin pie pop tarts—that touch of sweetness adds a lovely contrast. Sometimes, a drizzle of maple glaze or a dollop of whipped cream makes them feel extra special, especially when sharing with friends or kids who love the fun shapes.

Side Dishes

These pop tarts pair wonderfully with a hot cup of coffee, chai tea, or a glass of cold milk if you want to keep things classic. For a bigger breakfast spread, I enjoy serving them alongside scrambled eggs or a light fruit salad to balance the warm spices.

Creative Ways to Present

For holiday breakfasts, I’ve arranged these pumpkin-shaped pop tarts on a rustic wooden platter, sprinkled some edible gold glitter, and surrounded them with mini pumpkins and cinnamon sticks for a charming centerpiece. Kids love the surprise of the faces, and adults appreciate the homemade touch. You can also package them individually in clear bags tied with ribbon as adorable edible gifts!

Make Ahead and Storage

Storing Leftovers

I store leftover Pumpkin Pie Pop Tarts in an airtight container at room temperature if I plan to eat them within two days. They keep their flaky texture surprisingly well without refrigeration—just bring them to room temp before enjoying again.

Freezing

If you want to prep ahead, these pop tarts freeze beautifully! Just freeze them flat on a tray, then transfer to a freezer-safe bag or container. When you’re ready, bake them straight from frozen, adding a few extra minutes to the baking time. This trick saved me on busy mornings more times than I can count.

Reheating

I reheat my leftover pop tarts in a toaster oven or conventional oven at 350°F for about 5–7 minutes to bring back that crisp, flaky crust and warm filling. Avoid the microwave if possible—while convenient, it makes the crust chewy and soft rather than crisp.

FAQs

Final Thoughts

This Pumpkin Pie Pop Tarts Recipe quickly became a favorite in my kitchen because it combines so many cozy fall feelings into one easy treat. I love how the flaky crust pairs with that spiced pumpkin filling, and the festive shapes just make the experience that much sweeter. If you want a homemade, delicious alternative to store-bought treats that still feels fun and nostalgic, you really can’t go wrong. Give these a try—you’ll be surprised at how quickly they disappear once they’re out of the oven!

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