Crisp edges give way to a tender, buttery layer of golden crust that encases a velvety pumpkin filling in this fun twist on a beloved classic. With every bite, you’ll experience that warm, spiced hug of cinnamon, nutmeg, ginger, and cloves dancing together alongside rich brown sugar and smooth pumpkin puree. Warm, flaky, and bursting with fall flavors, these Pumpkin Pie Pop Tarts are a delightful treat whether you serve them for breakfast alongside a steaming mug of coffee or enjoy them as a nostalgic dessert at a holiday gathering.
What makes these pop tarts extra special is how approachable they are for bakers of any skill level. With just a handful of pantry staples—pre-made pie crusts, canned pumpkin puree, pantry spices, and simple icing ingredients—you can whip up eight flaky pastries in under an hour. Each pop tart clocks in at about 280 calories, making them an indulgence that’s easy to savor without tipping the scales. Total time comes to roughly 60 minutes, including a 10-minute rest so the filling can set just right. Whether you’re a seasoned home cook or a baking newbie looking to impress your friends and family this season, these pop tarts will become a fast favorite.
KEY INGREDIENTS IN PUMPKIN PIE POP TARTS
Before we roll out the dough and get those ovens humming, let’s talk about the stars of the show. Each ingredient brings its own magic to the table, creating that irresistible flaky crust and gorgeously spiced pumpkin center.
- Pre-made pie crusts
A ready-to-use foundation that delivers a flaky, buttery base. You can swap in a homemade crust or even puff pastry for an extra lift and layer of crunch.
- Pumpkin puree
Silky and earthy, it’s the heart of the filling, providing that unmistakable fall vibe and rich texture.
- Brown sugar
Infuses the filling with a deep, caramel-like sweetness that complements the mellow pumpkin.
- Ground cinnamon
Adds a warm, aromatic note that makes every bite feel like autumn in a pastry.
- Ground nutmeg
Contributes subtle nutty undertones and gentle sweetness to round out the spice blend.
- Ground ginger
Brings a bright, spicy zing that cuts through the richness of the filling.
- Ground cloves
Imparts a slightly smoky, deep spice accent that evokes cozy holiday desserts.
- Salt
Balances the sweetness and amplifies all the other flavors.
- Egg yolk
Enriches the filling, giving it a silkier texture and helping it set.
- Vanilla extract
Lends a sweet floral note that elevates the pumpkin and spices.
- Egg (for egg wash)
Ensures that golden, glossy finish on top of each tart.
- Milk (for egg wash)
Thinned with the egg to help it brush on smoothly and stick.
- Powdered sugar
Forms the foundation of the sweet, dreamy icing that drizzles over the finished tarts.
- Milk or cream (for icing)
Creates a smooth, pourable glaze that sets with a slight sheen.
- Vanilla extract (for icing)
Layers in aromatic depth so every drizzle tastes rich and rounded.
- Sprinkles (optional)
A festive touch that adds both color and a bit of extra crunch.
HOW TO MAKE PUMPKIN PIE POP TARTS
Now that our ingredients are prepped and ready, let’s transform them into golden, spiced wonders. Follow these steps carefully and you’ll end up with bakery-worthy pop tarts in no time!
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This ensures easy cleanup and prevents sticking, so your tarts come off perfectly intact.
2. In a medium-sized bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, salt, egg yolk, and vanilla extract. Use a spatula or whisk to blend until the mixture is completely smooth and fragrant.
3. Roll out the pie crusts on a lightly floured surface. Use a sharp knife or pizza cutter to slice each crust into rectangles roughly 3×4 inches each. Aim for about eight rectangles per crust for a total of sixteen.
4. Place a generous tablespoon of the pumpkin mixture in the center of half of the rectangles, leaving at least a ¼-inch border around the edges to seal later. This border keeps the filling from leaking out.
5. In a small bowl, beat the egg with the milk to create an egg wash. Brush the exposed edges of the dough rectangles lightly—this helps them stick together.
6. Place the remaining rectangles over the pumpkin-filled ones and press the edges firmly with a fork to seal all around. Proper sealing locks in the filling.
7. Poke a few small holes in the top of each pop tart with a fork to allow steam to escape. Then brush the entire top surface with the leftover egg wash for a golden finish.
8. Bake in the preheated oven for 20–25 minutes, or until the crusts turn a deep, even golden brown and smell irresistible.
9. While the pop tarts are baking, whisk together powdered sugar, milk or cream, and vanilla extract in a small bowl until the icing is smooth and pourable.
10. Once the pop tarts have cooled for about 10 minutes, drizzle the icing over the tops and sprinkle on a few sprinkles if you like. Let the glaze set before serving.
SERVING SUGGESTIONS FOR PUMPKIN PIE POP TARTS
These pop tarts shine brightest when you pair them thoughtfully with complementary flavors and textures. Whether you’re setting up a fall brunch spread or whipping up a cozy afternoon snack, here are a few fun ideas to make your serving memorable.
- Serve them warm right out of the oven on a rustic wooden board alongside a steaming spiced latte. The contrast of hot pastry and creamy coffee makes every bite taste indulgent.
- Present a dessert platter featuring the pop tarts with a dollop of whipped cream and a dusting of cinnamon sugar. Guests can top their own tarts for a hands-on experience.
- Turn them into a brunch centerpiece by arranging them on a tiered cake stand with small bowls of maple syrup, chocolate sauce, and crunchy pecans for DIY toppings.
- Pack one in a breakfast tote with a fruit cup and a reusable mug of tea or hot cocoa. They travel well, and the flaky crust stays crisp after a quick toast in the office toaster or hotel oven.
HOW TO STORE PUMPKIN PIE POP TARTS
You’ve mastered the bake and enjoyed a few already—what about the leftovers? Proper storage will keep your Pumpkin Pie Pop Tarts tasting fresh and flaky for days to come, so you can relive that fall flavor whenever the mood strikes.
- Room-temperature storage
Place cooled pop tarts in an airtight container layered with parchment paper. They’ll stay crisp and delicious for up to 3 days without refrigeration.
- Refrigeration
Seal the tarts in an airtight container or zip-top bag and pop them in the fridge. They’ll keep for up to 5 days, but be sure to bring them back to room temperature or reheat gently before serving.
- Freezing for longer shelf life
Wrap each tart individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll remain tasty for up to 1 month. Thaw at room temperature or toast directly from frozen.
- Reheating tips
For that just-baked warmth and crispiness, slide your pop tart into a toaster oven or conventional toaster on a low setting. A quick 1–2 minute reheat will revive the flaky layers without over-browning.
CONCLUSION
Bringing together the cozy flavors of pumpkin pie and the playful format of a pop tart, this recipe hits a sweet spot for home cooks who love to infuse a bit of nostalgia into their baking. From the nutmeg-tinged pumpkin filling to the buttery, flaky crust, every detail is a nod to fall’s most comforting treats. And with just ten straightforward steps, you’ll have eight golden pop tarts ready to share or savor solo in under an hour. Whether you’re hosting a holiday brunch, packing an on-the-go breakfast, or simply treating yourself on a crisp afternoon, these tarts deliver that perfect balance of spice, sweetness, and crunch.
Feel free to print this article and tuck it into your favorite recipe binder so it’s always on hand when leaves start to turn. You can also save it digitally and refer back any time you need a quick dessert or festive morning pick-me-up. Below, you’ll find a handy FAQ section to answer any baking questions you might have. If you give these Pumpkin Pie Pop Tarts a try, please leave a comment or question—I’d love to hear how they turned out for you! Whether you need tips on sealing the crust or want to swap in your own twist on the filling, drop your feedback and let’s bake together again soon.
Pumpkin Pie Pop Tarts
Description
Each bite offers a perfect blend of spiced pumpkin filling, encased in a golden, crispy crust. They’re delightful for breakfast or dessert, especially during the fall season!
Ingredients
Instructions
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Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
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In a medium-sized bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, salt, egg yolk, and vanilla extract. Mix until well combined.
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Roll out the pie crusts on a lightly floured surface. Cut each crust into rectangles, approximately 3x4 inches in size. You should get about 8 rectangles from each crust.
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Place a tablespoon of the pumpkin mixture in the center of half of the rectangles, leaving a border around the edges.
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In a small bowl, beat the egg with the milk to create an egg wash. Brush the edges of the rectangles with the egg wash.
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Place the remaining rectangles over the pumpkin-filled ones and press the edges together with a fork to seal.
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Poke a few holes in the top of each pop tart to allow steam to escape, then brush the tops with the remaining egg wash.
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Bake in the preheated oven for 20-25 minutes or until golden brown and crispy.
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While the pop tarts are baking, make the icing. In a small bowl, mix powdered sugar, milk or cream, and vanilla extract until smooth.
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Once the pop tarts have cooled, drizzle the icing over the top and add sprinkles if desired.
Note
- For an extra flaky crust, try using a homemade pie crust or a puff pastry.
- The icing can be colored with a few drops of food coloring for a festive touch.
- Store leftovers in an airtight container for up to 3 days.
- These pop tarts can be reheated in a toaster for a quick treat.
