Pumpkin Spice Pop Tarts
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
These Pumpkin Spice Pop Tarts are filled with brown sugar, warm spices, and pumpkin. I top them with a sweet glaze and naturally orange sprinkles for your new favorite way to enjoy pumpkin this season!
If you're looking for more pumpkin breakfast recipes, check out some of my other favorites like my Maple Pumpkin Spice Baked Donuts, Eggless Pumpkin Spice Scones, or my Pumpkin Buttermilk Waffles.
Table of Contents
Now, many recipes for homemade pop tarts on the internet will tell you to make pie dough or to buy puff pastry dough. No way, not here. I know that real pop tarts are not made from pie dough or puff pastry dough. And, that is part of what makes pop tarts so magical. They are basically like a cookie-type pastry. So, I am making true organic pop tarts!
This recipe for homemade pop tarts is similar to the brown sugar flavor, but I'm adding pumpkin and spice for a fun fall twist on a classic morning pastry. These
Why You'll Love This Recipe
Homemade Pop Tarts: These organic pop tarts are a true pop tart! They are more like a cookie than a pie. So, I do not make a pie dough here and these are not puffy, or flaky, or pie-like in any way.
Pumpkin Spice: I fill these Pumpkin Spice Pop Tarts with a brown sugar filling that has pumpkin and spices for fall inspired organic pop tarts. I top them with a sweet glaze and naturally colored orange sprinkles. These are the best fall breakfast treat out there!
Perfectly Glazed: Pop tarts are not complete without the glaze, it's the best part, in my opinion! Enjoy these homemade pop tarts as an indulgent breakfast or as dessert!
Ingredients
- Butter: I use Organic Valley Salted Butter, you can use your favorite.
- Cane Sugar: I use organic cane sugar in these homemade pop tarts as it's less processed than granulated white sugar.
- Powdered Sugar: You'll also need organic powdered sugar for both the dough and the glaze.
- Vanilla Extract: Use a high quality vanilla extract, not imitation.
- Whole Wheat Flour: I use organic whole wheat flour as I like the hearty flavor paired with the pumpkin spice and sweet glaze. If you prefer, you can use all purpose flour too.
- Eggs: You'll need one large egg yolk.
- Dark Brown Sugar: I use organic dark brown sugar in the filling of these homemade pop tarts.
- All Purpose Flour: You'll also need a little bit of all purpose flour for the filling.
- Pumpkin: I use organic pumpkin puree for the filling.
- Pumpkin Spice: I use my homemade pumpkin pie spice, but store bought also works.
- Cinnamon: My favorite ground cinnamon is organic Korintje cinnamon, which has a distinct flavor. Check out my post the Best Cinnamon to Bake With for more info on the different kinds of cinnamon.
- Milk: Use whole milk for the best flavor.
- Sprinkles: I use India Tree Nature’s Colors Orange Sprinkles for a little festive topping. But, this part is totally optional.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but if you prefer to use a hand mixer you can also do that.
- Rolling Pin: You'll need a rolling pin to roll out the dough.
- Baking Sheet: You'll need one half sheet pan to bake these organic pop tarts.
- Parchment Paper: I use nontoxic parchment paper as I always think pop tarts bake best with it.
- Mixing Bowl: You'll need a mixing bowl to mix up the glaze.
- Whisk: I use a whisk to mix up the glaze.
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 2
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, powdered sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the flour, egg yolk, and water and mix on low until combined into a stiff dough.
Step 3
To make the filling: In a medium bowl, add the brown sugar, flour, and pumpkin spice. Mix together and then add the pumpkin puree. Mix until a paste like mixture forms and set aside.
Step 4
On a floured surface, knead the dough with extra flour until it is a smooth consistency. Roll out the dough into a long rectangle that is ⅙-inch thick. Trim off the edges, cut in half long ways, then cut into 7 or 8 pieces on each side, so you have 14 or 16 rectangles that are about 3 x 4-inches. And if you struggle with dough, like me, then I rolled out a small portion at a time that was the right thickness, and cut out 2 pieces that were 3 x 4-inches. Then molded the dough back together and did it again, and again, and again…
Step 5
Place half of the rectangles on the parchment paper and spoon about 1 tablespoon of filling onto each one, leaving a small space around the boarder. Dip your finger in your prepared dish of water and go around the border of each rectangle. Then place the matching rectangles on top, pressing down to seal them. Using a fork, push down on all sides to crimp the tarts closed. Using a butter knife, slit the tarts to create 2 vents on each one.
step 6
Bake for 30 minutes or until golden brown. Let cool completely on the baking sheet.
Step 7
To make the glaze: In a medium bowl, add the powdered sugar, cinnamon, and milk and whisk until combined into a smooth glaze. Using a butter knife, frost each pop tart. Top with orange sprinkles.
Baker's Tips
- Make sure your butter is soft. Most “pop tart” recipes out there are really toaster pastries, and you are making pie dough, which calls for cold butter. We are making true authentic pop tarts here!
- If your dough is really sticky, don't be afraid to add a little flour. Eggs can be different sizes, so if you have a larger egg, it could make the dough extra sticky. In this case, just add in a little more flour until you can work with it with your hands. It shouldn't be sticking so badly to your hand or work surface.
- Have a stainless steel spatula ready for when you need to scoop the dough off your work surface and onto the baking sheet. You can find one here.
- The water really helps to seal these shut, so if you have one opening up before you bake them, just add a little more water and crimp it back down.
- The glaze should be runny, but not so runny that it runs off the pop tarts so much. I like a little thickness to the glaze. If you think yours is too runny, just add a little more powdered sugar until you get the right consistency.
FAQ's
Yes, you can swap out for all purpose if you want instead. Note that if you use whole wheat they will have a heartier flavor, where all purpose won't provide as much flavor.
Yes, these are a great recipe to bake ahead of time. You can make them the day before. Just store them in an airtight container or cake dome.
If you open a can of pumpkin for this recipe, you'll have extra! Try some of my other favorite pumpkin recipes to use up that pumpkin! They include Pumpkin Oatmeal Chocolate Chip Cookies, Maple Pumpkin Spice Baked Donuts, and The Best Gluten Free Pumpkin Chocolate Chip Cookies.
Craving More?
Pumpkin Spice Pop Tarts
Ingredients
Dough
- 57 grams salted butter (softened)
- 57 grams cane sugar
- 35 grams powdered sugar (sifted)
- 1 teaspoon vanilla extract
- 255 grams whole wheat flour
- 1 large egg yolk
- ¼ cup water
Filling
- 113 grams dark brown sugar (packed)
- 32 grams all purpose flour
- 1 ½ teaspoons pumpkin spice mix
- 123 grams pumpkin puree
- water
Glaze
- 106 grams powdered sugar (sifted)
- ¼ teaspoon ground cinnamon
- 1 ½ tablespoons milk
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, powdered sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the flour, egg yolk, and water and mix on low until combined into a stiff dough.
- To make the filling: In a medium bowl, add the brown sugar, flour, and pumpkin spice. Mix together and then add the pumpkin puree. Mix until a paste like mixture forms and set aside.
- On a floured surface, knead the dough with extra flour until it is a smooth consistency. Roll out the dough into a long rectangle that is ⅙-inch thick. Trim off the edges, cut in half long ways, then cut into 7 or 8 pieces on each side, so you have 14 or 16 rectangles that are about 3 x 4-inches. And if you struggle with dough, like me, then I rolled out a small portion at a time that was the right thickness, and cut out 2 pieces that were 3 x 4-inches. Then molded the dough back together and did it again, and again, and again…
- Place half of the rectangles on the parchment paper and spoon about 1 tablespoon of filling onto each one, leaving a small space around the boarder. Dip your finger in your prepared dish of water and go around the border of each rectangle. Then place the matching rectangles on top, pressing down to seal them. Using a fork, push down on all sides to crimp the tarts closed. Using a butter knife, slit the tarts to create 2 vents on each one.
- Bake for 30 minutes or until golden brown. Let cool completely on the baking sheet.
- To make the glaze: In a medium bowl, add the powdered sugar, cinnamon, and milk and whisk until combined into a smooth glaze. Using a butter knife, frost each pop tart. Top with orange sprinkles.
- Store in an airtight container for up to 5 days.
Notes
Nutrition
Join Our Organic Community
Love these so much!