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Pumpkin Pie Pop Tarts Recipe

Pumpkin Pie Pop Tarts Recipe
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★★★★★

4.8 from 26 reviews

Delight in these homemade Pumpkin Pie Pop Tarts, a perfect autumn-inspired treat combining a flaky pastry crust with a spiced pumpkin filling. These pop tarts are easy to make from scratch, featuring a cozy blend of cinnamon, nutmeg, ginger, and cloves wrapped in a buttery crust and optionally finished with a sweet glaze or powdered sugar dusting. Ideal for breakfast, snacks, or dessert, these portable pastries bring all the flavors of pumpkin pie in a fun, handheld form.

Ingredients

Scale

Dough

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup unsalted butter, chilled and diced
  • 6–8 tablespoons ice water

Filling

  • 1 cup pumpkin puree
  • ½ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 tablespoon cornstarch

Miscellaneous

  • 1 egg (for egg wash)
  • Optional: powdered sugar for dusting

Instructions

  1. Prepare the Dough: In a mixing bowl, whisk together the flour, salt, and sugar. Add the chilled, diced butter, and blend until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, until the dough just comes together, being careful not to overwork it.
  2. Chill the Dough: Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up the butter and make the dough easier to roll out.
  3. Make the Filling: In a separate bowl, mix pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and cornstarch thoroughly until well combined. Set aside.
  4. Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a ¼-inch thick rectangle. Cut the dough into 3 by 4-inch rectangles for the pop tarts.
  5. Fill the Pastries: Place about one tablespoon of the pumpkin filling on half of the dough rectangles, leaving room around the edges for sealing.
  6. Seal the Pastries: Top each filled rectangle with an unfilled rectangle. Press the edges together firmly, then crimp with a fork to seal and add a decorative edge.
  7. Egg Wash: Preheat the oven to 375°F (190°C). Beat the egg and brush it over the tops of the assembled pop tarts to give them a golden, shiny finish once baked.
  8. Bake: Arrange the pop tarts on a greased or parchment-lined baking sheet and bake for 25-30 minutes, or until golden brown and cooked through.
  9. Cool: Remove from the oven and allow the pop tarts to cool completely on a wire rack before serving.
  10. Add Icing (Optional): If desired, whisk powdered sugar with a small amount of milk and optional flavor extracts like vanilla or almond to a drizzle consistency. Drizzle the glaze on the cooled pop tarts for extra sweetness and decoration.

Notes

  • Use fresh spices for the best flavor impact since old spices lose potency.
  • Do not overfill the pop tarts to avoid leaking during baking.
  • Try adding chopped nuts or mini chocolate chips to the filling for variation.
  • Store leftover pop tarts in an airtight container at room temperature for up to 3 days.
  • Pop tarts freeze well for up to 2 months if wrapped tightly in plastic wrap and sealed in a freezer bag.

Nutrition

Keywords: Pumpkin Pie, Pop Tarts, Fall Recipes, Autumn Dessert, Homemade Pastries, Pumpkin Pie Filling

Find it online: https://kitchenwithkai.com/pumpkin-pie-pop-tarts-recipe/