Pumpkin Spice Pop Tarts

Homemade Pumpkin Spice Pop Tarts are everything you love about fall, wrapped in a flaky, buttery crust. They're perfect for a cozy breakfast or a fun dessert and way better than anything you'll find in a box.

Jump to:

• Pumpkin Pop Tarts
• Why You'll Love This Recipe
• Main Ingredients
• How To Make Pumpkin Spice Pop Tarts
• Storage Recommendations
• Tips and Tricks
• FAQs
• More Pumpkin Breakfast Treats
• Recipe

Pumpkin Pop Tarts

I have great memories of having pop tarts for breakfast growing up. There weren't as many flavors back then, so we usually had classics like strawberry, blueberry, or brown sugar.

These days, there are so many delicious flavors to choose from. Our kids enjoy s'mores, hot fudge sundae, and chocolate chip cookie dough. A few years ago, I made Nutella pop tarts. Our kids were amazed that you could make homemade chocolate tarts with simple ingredients.

You can always find unique breakfast pastries in stores during the holidays. I spotted pumpkin pie Pop-Tarts the other day and almost bought a box. But then I remembered I had some pie crust in the fridge that needed to be used.

These flaky little pastries are stuffed with pie filling and a pumpkin spice glaze. Perfect for breakfast, dessert, or just a snack when you're feeling those fall vibes!

Why You'll Love This Recipe

• Homemade pop tarts have all the cozy, warm flavors of fall packed into a flaky pie crust.
• They taste better and fresher than store-bought pastries.
• Making them at home is fun. You can also get creative with cookie cutters to create different shapes.
• Your kitchen will have that fantastic Fall smell while they bake.

Main Ingredients

A few spices added to the pumpkin filling made these pastries taste like a slice of pumpkin pie. Pie for breakfast? Oh, yeah! That's how I roll.

• Pie Crust: This easy recipe can be made with store-bought or a homemade pie crust recipe.
• Pure Pumpkin: Buy a can of pumpkin puree from the store. Pumpkin pie mix has added sugars and spices that can affect your dough. I prefer Libby's canned pumpkin.
• Granulated Sugar: Sweetens the filling.
• Egg: Holds the ingredients together as it bakes.
• Pumpkin Pie Spice: Use your favorite store brand or try our homemade pumpkin pie spice.
• Sweet Icing: Powdered sugar, cold milk, and spices create a glaze that will harden into a smooth finish.

How To Make Pumpkin Spice Pop Tarts

These homemade pumpkin spice Pop-Tarts are the perfect way to celebrate fall—cozy, sweet, and totally delicious!

1. Use a pizza cutter or sharp knife to cut each pie dough into eight 3x4-inch rectangles. Keep the edges, then roll them out on a floured surface with a rolling pin to make 16.
2. Whisk the filling ingredients until smooth, then spoon a generous amount of the pumpkin pie filling onto eight rectangles. Do not go all the way to the edges.
3. Gently place the other eight rectangles on top of the filling. Use a fork to crimp the edges of the flaky crust all the way around so the filling does not leak out.
4. Use a large spatula to transfer the tarts to a cookie sheet fitted with a baking mat. Bake until the edges are golden brown, then let cool completely.

BruCrew Tip: Spread the spiced glaze on the cooled pastries, then immediately add festive sprinkles.

Storage Recommendations

They're best eaten the day they're made but can be stored in an airtight container at room temperature for 2-3 days.

Tips and Tricks

• If you have time, use homemade pie crust. If you don't like buying the pre-made dough, make your own and enjoy completely homemade sweet treats.
• Seal the edges well. Use a fork to crimp the edges so the filling doesn't leak out while baking.
• Don't overfill the dough. As tempting as it is, stick to one large spoonful of the pumpkin mixture to avoid messy blowouts in the oven.
• Let the pastries cool before icing. The glaze will melt if they're too hot, so be patient!

FAQs

More Pumpkin Breakfast Treats

• Pumpkin Spice Scones
• Pumpkin Nutella Danish
• Cinnamon Roll Pumpkin Pie Cups
• Mini Pumpkin Chocolate Chip Muffins
• Pumpkin Puff Pastry

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This post was first published in November 2016. It was updated and then republished in October 2024.