If you’ve ever wished pumpkin pie could be portable, fun, and a little bit whimsical, then Pumpkin Pie Pop Tarts are going to be your new favorite treat. These delightful hand pies capture all the cozy, fragrant flavors of classic pumpkin pie, tucked inside flaky, buttery crusts that are shaped like playful pumpkins with cut-out faces. Perfectly spiced and beautifully golden, they’re a charming twist on an autumn staple that kids and adults alike will adore. Whether you’re looking to impress at a fall brunch, serve up a festive dessert, or just crave a comforting snack, these Pumpkin Pie Pop Tarts strike that sweet spot between nostalgic and novel with every bite.
Ingredients You’ll Need
The magic of these Pumpkin Pie Pop Tarts lies in their simplicity. Just a handful of pantry staples come together to create that classic pumpkin pie flavor and a crisp, flaky crust that’s utterly irresistible. Each ingredient plays an important role—from the creamy pumpkin puree that brings moisture and richness to the brown sugar’s deep caramel notes, while the pumpkin pie spice wraps everything in warm, fragrant layers.
- 1/2 cup pumpkin puree: Smooth and naturally sweet, this is the heart of the filling and gives that unmistakable autumn vibe.
- 2 tablespoons brown sugar: Adds just the right hint of sweetness with a touch of molasses richness to balance the earthiness of pumpkin.
- 1/4 teaspoon pumpkin pie spice: A cozy blend of cinnamon, nutmeg, and clove that brings the warm flavors we all love during fall.
- 1 recipe pie dough: Whether homemade or store-bought, this flaky base is essential—it’s what makes each pop tart buttery, tender, and perfectly crisp.
How to Make Pumpkin Pie Pop Tarts
Step 1: Prepare Your Ingredients and Oven
First things first: preheat your oven to 400°F to make sure it’s ready for baking those golden pop tarts. Lay out your baking sheet lined with parchment paper or a silpat mat—this keeps your tarts from sticking and helps them brown evenly. Meanwhile, in a small bowl, combine the pumpkin puree, brown sugar, and pumpkin pie spice. This mixture will be your luscious filling bursting with pumpkin goodness.
Step 2: Roll and Cut the Dough
On a lightly floured surface, roll out your pie dough to about a quarter of an inch thick. This thickness ensures a crisp exterior with a tender inside. Take a pumpkin-shaped cookie cutter and press out about 20 pumpkin shapes—these playful forms are what make these pop tarts so festive and fun. For half of the pumpkins, carefully use a paring knife to carve out cute jack-o’-lantern faces; these cut-outs aren’t just for show, they allow the filling to peek through during baking, creating a whimsical look.
Step 3: Fill and Seal the Pop Tarts
Place a solid pumpkin dough shape on your floured surface and spoon a heaping teaspoon of the pumpkin filling right in the center. Spread the filling gently, leaving a small border so it won’t ooze out when baking. Wet your fingertip with a little water and rub it lightly around the edges of the dough—this helps seal the top layer firmly. Then place a pumpkin shape with the cut-out face on top and press the edges together, crimping gently to seal your pop tart completely. Repeat with all remaining shapes and filling. This is when you start feeling the fun of crafting these little pies.
Step 4: Bake to Golden Perfection
Arrange your assembled pop tarts on the prepared baking sheet, giving each enough room to bake evenly. Slide them into the oven and bake for about 18 minutes until they turn a beautiful golden brown and the pumpkin filling is aromatic and set. Watching these bake fills your kitchen with that classic fall scent that instantly makes you want to dig in.
How to Serve Pumpkin Pie Pop Tarts
Garnishes
While these Pumpkin Pie Pop Tarts are delightful as is, a little garnish can elevate the experience. Consider a light dusting of powdered sugar for a touch of sweetness and visual charm, or a drizzle of warm vanilla glaze to add an irresistible glossy finish. A sprinkle of cinnamon or crushed toasted pecans on top can add a hint of crunch and extra warmth.
Side Dishes
Because Pumpkin Pie Pop Tarts are rich and flavorful, pairing them with lighter sides works beautifully. Fresh whipped cream or a scoop of vanilla ice cream brings balance and creaminess. A cup of hot spiced cider or coffee complements the warm spices perfectly and transforms the tarts into a cozy treat any time of day.
Creative Ways to Present
These pop tarts are a showstopper at any gathering. Try serving them arranged on a rustic wooden board surrounded by autumn leaves and mini pumpkins for a festive touch. Wrap individual tarts in pretty parchment paper tied with twine for fall party favors. You can even turn them into handheld treats by inserting a decorative stick before sealing for “pop tart pops”—instant crowd-pleasers!
Make Ahead and Storage
Storing Leftovers
Once baked, Pumpkin Pie Pop Tarts keep well at room temperature for a day or two stored in an airtight container. For best freshness, place them on a parchment-lined plate and cover tightly with plastic wrap to preserve their flaky texture.
Freezing
If you want to prepare ahead, these pop tarts freeze wonderfully. Freeze them individually on a baking sheet until firm, then transfer to a zip-top freezer bag or airtight container. This trick prevents them from sticking together and keeps them fresh for up to a month. When you’re ready for a treat, just thaw and warm.
Reheating
To bring your Pumpkin Pie Pop Tarts back to life, heat them in the oven at 350°F for 8–10 minutes until warm and crisp again. Avoid the microwave for reheating as it can make the crust soggy instead of flaky, undermining all the delicious effort.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin puree works perfectly and offers great convenience, just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
Can I make the dough from scratch?
Yes! Homemade pie dough provides the most buttery and flaky results. That said, store-bought dough works just fine if you want a faster prep time without compromising too much on texture.
What spice blend should I use if I don’t have pumpkin pie spice?
You can easily make your own pumpkin pie spice by mixing cinnamon, nutmeg, ginger, and cloves. About 1/8 teaspoon each will do the trick to recreate that classic warmth.
How long do these pop tarts stay fresh?
When stored properly at room temperature, they’re best enjoyed within 2 days to keep their texture flaky and filling delicious. Refrigeration can dry them out, so freezing is preferred for longer storage.
Can I make these gluten-free?
Yes! Use a gluten-free pie dough recipe or pre-made gluten-free dough. Just be sure to roll it carefully, as gluten-free dough can be a bit more delicate.
Final Thoughts
There’s something truly special about Pumpkin Pie Pop Tarts—they bring joy, nostalgia, and a dash of whimsy to every bite. They’re a simple yet festive way to celebrate the flavors of fall any day of the year. Whether you’re sharing them with family, gifting neighbors, or indulging in a cozy moment solo, these pop tarts are bound to become a cherished tradition. So grab your rolling pin, dig into that pumpkin filling, and bake a batch that will make your home smell like happiness.
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Pumpkin Pie Pop Tarts Recipe
- Total Time: 38 minutes
- Yield: About 10 pop tarts
- Diet: Vegetarian
Description
These Pumpkin Pie Pop Tarts are a fun and festive twist on the classic fall dessert. Featuring a flaky pie dough crust filled with a spiced pumpkin puree filling, these handheld treats are perfect for Halloween or any autumn gathering. With a cute pumpkin face design on top and a sweet, warmly spiced interior, they’re an easy-to-make delight that combines the nostalgic flavors of pumpkin pie into a portable, pop tart form.
Ingredients
Filling
- 1/2 cup pumpkin puree
- 2 tablespoons brown sugar
- 1/4 teaspoon pumpkin pie spice
Crust
- 1 recipe pie dough (homemade or store-bought, enough for about 20 pumpkin shapes)
Instructions
- Preheat oven and prepare baking sheet: Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or a Silpat mat to prevent sticking and ensure even baking.
- Make the pumpkin filling: In a small bowl, mix the pumpkin puree, brown sugar, and pumpkin pie spice together until well combined, creating a sweet and spiced pumpkin filling.
- Roll out pie dough and cut shapes: Lightly flour a clean surface and roll out the pie dough to about 1/4-inch thickness. Use a pumpkin-shaped cookie cutter to cut out approximately 20 pumpkin shapes from the dough. Take half of these shapes and carefully use a paring knife to carve out cute pumpkin faces, leaving the other half whole to serve as bottoms for the tarts.
- Assemble the pop tarts: Place a whole pumpkin dough shape on a floured surface. Spoon a heaping teaspoon of the pumpkin filling into the center, spreading it almost to the edges. Lightly dip your finger in water and moisten the edges of the dough to help seal. Top with a pumpkin face cut-out and gently press the edges together to seal the tart. Repeat this process with the remaining dough shapes and filling.
- Bake the pop tarts: Arrange the assembled tarts on the prepared baking sheet, spacing them evenly. Bake in the preheated oven for about 18 minutes or until the dough turns golden brown and crisp.
- Cool and serve: Remove the pop tarts from the oven and allow them to cool slightly before enjoying. These tarts taste great warm or at room temperature.
Notes
- You can substitute store-bought pie dough for a shortcut or make your own for extra flakiness.
- Don’t overfill the tarts to prevent the filling from leaking during baking.
- Use a small amount of water when sealing to ensure the edges stick together well.
- If you want a shinier crust, brush the tops with a little beaten egg before baking.
- Store leftover pop tarts in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop tart
- Calories: 180
- Sugar: 7 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 10 mg
