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Pumpkin Spice Pop Tarts Recipe
Ash Tyrrell

Pumpkin Spice Pop Tarts Recipe

I still remember the first time I pulled a tray of homemade pumpkin spice pop tarts out of my oven my whole kitchen smelled like cinnamon, nutmeg, and buttery pastry all at once. I've made plenty of fall desserts over the years, but there's something about a flaky, glazed pop tart stuffed with warm pumpkin filling that feels extra nostalgic to me.
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Prep Time 20 minutes
Cook Time 22 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 refrigerated pie crusts – the base of every pop tart and store-bought saves a ton of time
  • 1/2 cup pumpkin puree – use pure pumpkin not pumpkin pie filling, for the right texture
  • 2 tablespoons brown sugar – packs in sweetness with a hint of molasses flavor
  • 1 teaspoon pumpkin pie spice – the real flavor driver so don't skimp on it
  • 1/2 teaspoon vanilla extract – rounds out the spices with a warm background note
  • 1 large egg whisked – brushed on the dough to seal edges and give a golden finish
  • 1 cup powdered sugar – forms the base of the sweet glaze on top
  • 2-3 tablespoons milk – thins the glaze so it spreads smoothly
  • 1/4 teaspoon pumpkin pie spice for glaze – ties the topping flavor back to the filling
  • Cinnamon sugar or sprinkles optional – adds a festive, crunchy finish

Method
 

  1. I always start by preheating my oven to 375°F and lining a baking sheet with parchment paper. Getting this step done early means I'm not scrambling once my pastry is filled and ready to bake. It also keeps the crust from sitting out too long and getting warm before it hits the oven.
  2. In a small bowl, I stir together the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract until smooth. I make sure there are no streaks of sugar left sitting at the bottom. This filling comes together in under two minutes and can sit on the counter while I prep the crust.
  3. I roll each pie crust out slightly on a floured surface, then use a pizza cutter to cut four rectangles from each one, giving me eight total. I try to keep my cuts even so the tops and bottoms match up nicely later. Any dough scraps get set aside or rerolled if needed.
  4. I spoon about two tablespoons of pumpkin filling onto four of the rectangles, leaving a half-inch border around the edges. Then I brush that border with egg wash before placing the remaining rectangles on top. I press the edges firmly with a fork to seal in the filling and prevent leaks.
  5. Before baking, I brush the tops of each pop tart with the remaining egg wash for that golden, bakery-style shine. I poke a couple of small holes in the top of each one to let steam escape. Then they go into the oven for 20 to 22 minutes, until the crust is golden brown.
  6. Once they're out of the oven, I move the pop tarts to a wire rack and let them cool all the way down. This step matters more than people think, because a warm pastry will melt the glaze right off. I usually give mine at least 20 to 30 minutes before touching the glaze.
  7. While the pop tarts cool, I whisk powdered sugar, milk, and a pinch of pumpkin pie spice together until it's smooth and pourable. I spread a spoonful over each cooled pop tart and add a light dusting of cinnamon sugar on top. Letting the glaze set for a few minutes before serving keeps it from sliding off.

Notes

  • I always chill my filled pop tarts for 10 minutes in the fridge before baking, since it helps the crust hold its shape better in the oven.
  • I use cold pie crust straight from the fridge rather than letting it sit out, because warm dough gets sticky and harder to cut cleanly.
  • I double-crimp the edges with my fork if the filling feels a little wet, just for extra insurance against leaks.
  • I like brushing a thin second layer of egg wash right before baking for an even richer golden color.
  • I never skip the vent holes on top, since steam needs somewhere to escape or the tops can crack unevenly.