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
