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Homemade Pumpkin Pop Tarts

Deliciously spiced pop tarts filled with a rich pumpkin filling in a flaky crust, perfect for cozy gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup all-purpose flour Can be substituted with whole wheat flour for a nutty flavor.
  • 1/2 cup unsalted butter, cold and cubed Chilled for best results.
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 1/4 cup cold water
For the Filling
  • 1/2 cup pumpkin puree
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup brown sugar
For the Egg Wash
  • 1 large egg (beaten, for egg wash)
Optional Toppings
  • powdered sugar For icing

Method
 

Preparation
  1. In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the cold, cubed butter and work it into the mixture until it resembles crumbs.
  2. Add cold water and mix until the dough holds together. Form into a disc, wrap in plastic, and refrigerate for about 15 minutes.
Making the Filling
  1. In another bowl, combine the pumpkin puree, cinnamon, nutmeg, and brown sugar. Mix until smooth and set aside.
Assembling
  1. Dust your work surface with flour and roll out the chilled dough to about 1/8 inch thick.
  2. Cut the rolled dough into rectangles, approximately 3x4 inches.
  3. On half of the rectangles, spoon a small amount of the pumpkin filling, leaving space around the edges. Place the remaining rectangles on top and seal the edges by crimping with a fork.
  4. Preheat your oven to 375°F (190°C). Place the assembled pop tarts on a baking sheet lined with parchment paper and brush the tops with beaten egg.
  5. Bake for 20-25 minutes or until golden brown.
Serving
  1. Allow your pop tarts to cool. Dust with powdered sugar or drizzle with icing if desired.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for a week. Freeze individually wrapped for up to 2 months and reheat at 350°F (175°C) for 10 minutes.