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Pumpkin Spice Pop Tarts

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Flaky homemade pastries filled with spiced pumpkin and topped with a sweet vanilla glaze, perfect for a cozy fall breakfast or snack.

Ingredients

Scale
  • 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

  1. In a large bowl, whisk together flour, granulated sugar, and salt. Cut in cold butter with a pastry cutter until mixture resembles coarse crumbs.
  2. 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.
  3. In a bowl, stir together pumpkin puree, brown sugar, pumpkin pie spice, cornstarch, and vanilla extract until smooth.
  4. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  5. Roll out chilled dough on a floured surface to about 1/8 inch thick. Cut into equal rectangles, about 3×4 inches.
  6. Spoon a small amount of pumpkin filling onto half the rectangles, leaving a border around the edges.
  7. Brush edges with egg wash, top with remaining rectangles, and press edges firmly with a fork to seal.
  8. Transfer pop tarts to the prepared baking sheet and brush tops with egg wash. Prick a few small holes on top with a fork.
  9. Bake for 20-25 minutes until golden brown. Cool completely on a wire rack.
  10. 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.

Find it online: https://www.rapidrecipes.blog/pumpkin-spice-pop-tarts/