Pumpkin Spice Pop Tarts
Tested & Approved
by Sophie Lane
These pumpkin spice pop tarts turn a nostalgic childhood treat into a cozy fall indulgence, with flaky golden pastry hugging a warmly spiced pumpkin filling. One bite of that buttery crust and sweet cinnamon glaze and you'll never reach for the store-bought box again.
Published: August 8, 2026
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy"s kitchen before it reaches yours. Jump to the full recipe card below.
PrintPumpkin Spice Pop Tarts
Flaky homemade pastries filled with spiced pumpkin and topped with a sweet vanilla glaze, perfect for a cozy fall breakfast or snack.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes (includes chilling)
- Yield: 8 1x
- Method: Baking
- Cuisine: American
Ingredients
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1/2 cup ice water
- 2/3 cup pumpkin puree
- 1/3 cup brown sugar, packed
- 1 1/2 teaspoons pumpkin pie spice
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon pumpkin pie spice (for glaze)
- Sprinkles or extra spice for topping, optional
Instructions
- In a large bowl, whisk together flour, granulated sugar, and salt. Cut in cold butter with a pastry cutter until mixture resembles coarse crumbs.
- Add ice water a tablespoon at a time, mixing until dough just comes together. Divide into two discs, wrap, and chill for at least 1 hour.
- In a bowl, stir together pumpkin puree, brown sugar, pumpkin pie spice, cornstarch, and vanilla extract until smooth.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out chilled dough on a floured surface to about 1/8 inch thick. Cut into equal rectangles, about 3×4 inches.
- Spoon a small amount of pumpkin filling onto half the rectangles, leaving a border around the edges.
- Brush edges with egg wash, top with remaining rectangles, and press edges firmly with a fork to seal.
- Transfer pop tarts to the prepared baking sheet and brush tops with egg wash. Prick a few small holes on top with a fork.
- Bake for 20-25 minutes until golden brown. Cool completely on a wire rack.
- Whisk powdered sugar, milk, and pumpkin pie spice together until smooth, then spread glaze over cooled pop tarts. Add sprinkles if desired and let glaze set before serving.
Notes
Keep the butter and dough cold throughout the process for the flakiest layers. Unbaked pop tarts can be frozen and baked straight from the freezer, adding a few extra minutes to the bake time. Store baked pop tarts in an airtight container for up to 3 days, or freeze for up to 2 months.
Frequently Asked Questions
Can I make pumpkin spice pop tarts ahead of time?
Yes, you can assemble the pumpkin spice pop tarts and refrigerate them unbaked for up to a day, or freeze them for up to 2 months and bake straight from frozen, adding a few extra minutes.
What can I use instead of homemade pastry dough?
If you're short on time, store-bought pie crust works well as a shortcut for these pumpkin spice pop tarts while still delivering a flaky, buttery texture.
How do I store leftover pumpkin spice pop tarts?
Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat briefly in a toaster or oven to restore crispness.
Can I freeze baked pumpkin spice pop tarts?
Absolutely, baked and glazed pumpkin spice pop tarts freeze well for up to 2 months. Thaw at room temperature and warm slightly in the oven before serving.
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