pumpkin pop tarts.png

Pumpkin Spice Pop Tarts

PSL season is here, so enjoy it with a flaky frosted pie crust with smooth white chocolate pumpkin spice filling!


  • Pie dough:
  • 2 ½ cups all-purpose flour
  • 1 tsp pumpkin pie spice
  • 1 tsp salt
  • 1 tsp sugar
  • 1 cup cold unsalted butter, cut into cubes
  • ¼ – ½ cup cold water
  • Filling:
  • 1/3 cup roughly crushed graham crackers
  • ¼ cup canned pumpkin
  • 1-2 tsp pumpkin pie spice
  • ½ cup white chocolate chips, melted
  • 1 ounce cream cheese, room temperature
  • 1 tbsp confectioner’s sugar
  • 1 egg, beaten
  • Glaze
  • 3 tablespoons whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/2 cup confectioner's sugar
  • pinch cinnamon
  • Leaf sprinkles


  1. Make the dough: Mix together the flour, pumpkin pie spice, salt and sugar in a food processor. Add butter and pulse until it turns into a crumbly meal-like texture. Drizzle over the ice water, and pulse until the dough sticks together when squished together. Shape the dough into a ball and wrap in plastic wrap. Place in the refrigerator for 1 hour, until firm.
  2. Make the filling: Place the graham crackers, pumpkin, melted white chocolate chips, pumpkin spice, cream cheese and confectioner’s sugar in a blender and pulse until smooth. Transfer the filling to a piping bag and chill in the freezer for 15 minutes, or until stiffened slightly. This will make it easier to pipe!
  3. Assembly: Roll out the pie dough onto a floured surface, to an 18” x 14” rectangle. Trim the edges with a sharp knife. Slice into 9 rectangles. Pipe the filling onto half of each rectangle. Fold the rectangles in half, then seal all four sides with a fork. Brush the surface with the beaten egg. Bake at 400F for 20 minutes, until golden. Then transfer to a wire rack and cool completely. To make the glaze, combine the whipping cream, vanilla extract, confectioner’s sugar and cinnamon in a bowl. Spoon on top of the pop tarts and decorate with leaf sprinkles. Enjoy!