Pumpkin Pop Tarts

Pumpkin-shaped pop tarts with pumpkin purée. Now say that 5 times fast.


  • Pie Dough:
  • 1 1/4 cup all purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cubed and frozen
  • 4 tablespoons ice cold water
  • Pumpkin Filling:
  • 1 cup pumpkin puree
  • 1/3 cup brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1 egg
  • Maple Glaze
  • 1/2 cup powdered sugar
  • 2 tablespoons maple syrup
  • 1 tablespoon milk


  1. In a food processor, add AP flour, sugar, and salt. Pulse until combined. Add cubed butter and continue pulsing until butter is crumbly and pea-sized. Add ice cold water and mix until dough turns into a ball.
  2. Wrap dough in plastic wrap and refrigerate for 2 hours to overnight.
  3. When dough is ready, dust working surface with flour. Roll out dough and cut 10 pieces with pumpkin cookie cutter.
  4. Add pumpkin filling*.
  5. Cover with another piece of pie dough and crimp the edges with a fork.
  6. Bake at 375 for 18-20 minutes until golden brown. Once ready, let cool and cover with maple glaze**.
  7. *Pumpkin filling:
  8. In a bowl, add egg and brown sugar and whisk until combined. Add pumpkin puree and pumpkin spice. Mix well and set aside.
  9. **Maple Glaze:
  10. In a bowl, add powdered sugar, maple syrup, and milk. Mix well until glaze thickens.