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 spice breakfast recipes, check out some of my other favorites like my Pumpkin Spice Cinnamon Rolls, Eggless Pumpkin Spice Scones, or my Pumpkin Spice Pancakes.
Why You'll Love This Recipe
Now, many pop tart recipes will basically tell you to make a pie dough. No way, not here. I know that real pop tarts are not made from a pie dough. And that is part of what makes them so good! 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. These are a true pop tart. I used Arrowhead Mills Organic Pastry Flour for these and it has a whole grain taste, which pairs really nicely with the pumpkin and spice. But, you could also use an organic whole wheat flour as well.
I fill these Pumpkin Spice Pop Tarts with a brown sugar filling that has pumpkin and spices. I top them with a sweet glaze and naturally colored orange sprinkles. These are the best fall breakfast treat out there!
I will warn you in advance that these can be challenging to make if you don't like rolling out cookie dough, like myself. This dough needs to be very thin and some people just excel at rolling out cookie dough, and others don't and it has nothing to do with your clout as a baker! And I'm okay with just admitting that I completely suck at rolling out cookie dough. But, it's completely necessary to make this amazing recipe!
A little trick for those who struggle, like myself, use a stainless steel spatula like this here and it will help you get the thin pieces off your work surface and onto the parchment paper. Nonetheless, they are fun to make and even more fun to eat!
Tips for Pumpkin Spice Pop Tarts
• 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.
Ingredients for Pumpkin Spice Pop Tarts
Florida Crystals Organic Powdered Sugar
Simply Organic Vanilla Extract
Organic Whole Wheat Pastry Flour or Whole Wheat Flour
Homemade Organic Dark Brown Sugar
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Frontier Co-Op Organic Pumpkin Spice
Farmer's Market Organic Pumpkin Puree
Frontier Co-Op Organic Korintje Cinnamon
India Tree Nature’s Colors Orange Sprinkles
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
There is nothing better than homemade pop tarts, and these Pumpkin Spice Pop Tarts are just what your fall brunch needs!
Ingredients
- Dough
1/4 cup (57 grams) salted butter, softened
57 grams (1/4 cup) organic cane sugar
35 grams (1/4 cup) organic powdered sugar, sifted
1 teaspoon organic vanilla extract
255 grams (Heaping 1 3/4 cups) organic pastry flour (or whole wheat)
1 large organic egg yolk
1/4 cup water
- Filling
113 grams (1/2 cup) packed organic dark brown sugar
32 g (1/4 cup) organic all purpose flour
1 1/2 teaspoons organic pumpkin spice mix
123 grams (1/2 cup) organic pumpkin puree
water
- Glaze
3/4 cup (106 g) powdered sugar, sifted
1/4 teaspoon cinnamon
1 1/2 tablespoons milk
- Topping
India Tree Nature’s Colors Orange Sprinkles (optional)
Directions
- 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 1/8-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
- High Altitude – Bake at 350°F for 25 minutes or until golden brown.
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