Description
These homemade pumpkin pop tarts bring flaky pastry, cozy pumpkin spice, and sweet vanilla glaze together in one irresistible fall treat. They are perfect for breakfast, dessert, or a festive autumn snack.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 6–8 tablespoons ice water
- 3/4 cup pumpkin puree
- 1/4 cup brown sugar
- 1 tablespoon melted butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Pinch of ground cloves
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Make the pastry dough by combining flour, sugar, salt, and cold butter, then gradually add ice water until the dough comes together. Chill for 30 minutes.
- Mix pumpkin puree, brown sugar, melted butter, cinnamon, ginger, nutmeg, cloves, and vanilla until smooth.
- Roll the chilled dough to about 1/8 inch thick and cut into 3 x 4-inch rectangles.
- Place pumpkin filling on half of the rectangles, leaving a clean border around the edges.
- Brush the edges with water, cover with remaining dough rectangles, and press the edges firmly together.
- Crimp the edges with a fork and cut small vents into the tops.
- Brush the pastries with beaten egg and chill for 10 minutes.
- Bake at 375°F (190°C) for 20–25 minutes, until golden brown.
- Cool the pop tarts, then whisk powdered sugar, milk, and vanilla into a smooth glaze.
- Drizzle or spread the glaze over the cooled pumpkin pop tarts and let it set before serving
- Prep Time: 15
- Category: Breakfast
- Cuisine: American