Pumpkin Spice Pop Tarts
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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
Why You'll Love This Recipe
Homemade Pop Tarts: 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 homemade pop tarts are a true pop tart!
Pumpkin Spice: I fill these Pumpkin Spice Pop Tarts with a brown sugar filling that has pumpkin and spices for fall inspired homemade 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
Florida Crystals Organic Powdered Sugar
Simply Organic Vanilla Extract
King Arthur Organic Whole Wheat Flour
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Homemade Organic Dark Brown Sugar
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
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Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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
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