Homemade Pumpkin Pop Tarts

These homemade pumpkin pop tarts feature a crispy, flaky pie crust filled with a cozy, spiced pumpkin filling and topped with a sweet pumpkin spice glaze. They’re the ultimate fall treat and a fun twist on the nostalgic store-bought favorite.

Why You’ll Love This Recipe

• Flaky, buttery homemade pie crust
• Rich pumpkin-brown sugar filling full of fall spice
• Customizable shapes for holidays like Halloween
• Freezer-friendly for make-ahead convenience
• Easier than traditional pumpkin pie with all the same flavor
• A fun baking project for all skill levels
• Better texture and flavor than store-bought pop tarts

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pie Dough

• 340 g all-purpose flour
• 1 teaspoon salt
• 230 g unsalted butter, cold and cubed
• 140 g ice cold water

Filling

• 200 g canned pumpkin purée
• 100 g brown sugar
• ½ teaspoon pumpkin pie spice
• ½ teaspoon vanilla extract

Egg Wash

• 1 egg, beaten

Icing

• 100 g powdered sugar
• ½ teaspoon pumpkin pie spice
• 2 ½ teaspoons milk
• 2 teaspoons vanilla extract

Directions

Make the Pie Dough

1. In a large bowl, mix flour and salt. Add cold butter and cut it into the flour until pea-sized.
2. Create a well in the center and pour in the ice cold water. Mix to form a shaggy dough.
3. Transfer the dough to plastic wrap, press together, and fold over itself 2-3 times.
4. Divide into two discs, wrap, and chill in the fridge for at least 2 hours.

Make the Filling

5. In a medium bowl, mix pumpkin purée, brown sugar, pumpkin pie spice, and vanilla extract.

Assemble the Pop Tarts

6. Preheat oven to 350°F. Line a baking sheet with parchment paper.
7. Roll out dough to about ⅛ inch thick. Cut into 2.5″ x 3.5″ rectangles or use cookie cutters.
8. Place half the dough shapes on the baking sheet. Spoon 2 tablespoons of filling onto each.
9. Cover with matching dough pieces and seal edges with a fork.
10. Brush tops with egg wash.

Bake

11. Bake for about 40 minutes, until golden brown. Let cool.

Make the Icing

12. Mix powdered sugar, pumpkin pie spice, milk, and vanilla until thick but pourable.
13. Spoon icing over cooled pop tarts and spread evenly.

Servings and timing

Yield: 12 pop tarts
Prep time: 1 hour 30 minutes
Cook time: 40 minutes
Chill time: 2 hours
Total time: 4 hours 10 minutes
Calories per serving: 319 kcal

Variations

• Use cookie cutters for fun seasonal shapes (ghosts, pumpkins, leaves)
• Add a pinch of cinnamon or nutmeg to the icing for extra spice
• Swap pumpkin purée for sweet potato purée
• Use a maple glaze instead of pumpkin spice icing
• Add chopped pecans or walnuts to the filling for texture

storage/reheating

Store baked pop tarts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, use a toaster oven or bake at 300°F until warmed through.

FAQs

Can I use store-bought pie dough?

Yes, store-bought pie dough works in a pinch, though homemade has a flakier texture and richer flavor.

Can I use pumpkin pie filling instead of purée?

Pumpkin pie filling contains added sugar and spices. You can use it, but skip the added brown sugar and spices in the filling.

Can I make these in advance?

Yes. Assemble and freeze unbaked pop tarts, then thaw in the fridge before baking.

Do I have to use an egg wash?

The egg wash helps achieve a shiny, golden finish. You can omit it, but the appearance will be duller.

Can I freeze the dough?

Yes. Wrap tightly in plastic wrap and freeze for up to 1 month. Thaw in the fridge overnight before using.

Why is my dough tough after baking?

Overworking the dough or rolling it too thick can result in tough pastry. Keep it cold and handle it gently.

How thin should I roll the dough?

About ⅛ inch or slightly thinner. This ensures a crisp, flaky texture after baking.

Can I make these gluten-free?

Yes, substitute the flour with a 1:1 gluten-free baking flour, though texture may vary.

What if the filling leaks out?

A small amount of leakage is okay. Avoid overfilling and seal edges well with a fork.

Can I skip the icing?

Absolutely. They taste great plain or you can dust with powdered sugar instead.

Conclusion

Pumpkin pop tarts are the ultimate homemade fall treat — flaky, flavorful, and filled with warm spices. Whether you make them in classic rectangles or festive shapes, they’re a cozy and satisfying way to enjoy pumpkin season. Make a batch and savor every bite!

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