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Homemade Pumpkin Pie Pop Tarts

By nabylb

Flaky, spiced homemade toaster pastries filled with rich pumpkin butter and topped with a sweet vanilla glaze and sprinkles.

Prep: 45 min · Cook: 40 min · Serves 6 · Cuisine: American

Ingredients

Pumpkin Butter Filling

• 1 cup pumpkin puree
• 1/4 cup brown sugar
• 2 tbsp granulated sugar
• 1 tsp pumpkin pie spice
• 1/4 cup apple cider

Crust

• 2 cups all-purpose flour
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 cup unsalted butter, cold and cubed
• 5 tbsp ice water
• 1 egg, beaten

Icing & Topping

• 1 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract
• 2 tbsp fall-themed sprinkles

Method

Pumpkin Butter Filling

1. In a small saucepan over medium heat, combine 1 cup pumpkin puree, 1/4 cup brown sugar, 2 tbsp granulated sugar, 1 tsp pumpkin pie spice, and 1/4 cup apple cider.
2. Simmer, stirring frequently, until reduced and thickened into a spreadable butter, about 15 minutes. Remove from heat and allow to cool completely.

Crust

1. In a food processor, pulse together 2 cups all-purpose flour, 1 tbsp granulated sugar, 1/2 tsp salt, and 1/2 tsp ground cinnamon.
2. Add 1 cup cold unsalted butter and pulse until pea-sized crumbles form.
3. Drizzle in 5 tbsp ice water one tablespoon at a time, pulsing just until the dough comes together.
4. Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
5. Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
6. Roll the dough out on a lightly floured surface into a large rectangle roughly 1/8-inch thick. Trim and cut into twelve equal rectangles.
7. Dock six of the rectangles with a skewer or fork to make steam vents.
8. Arrange the remaining six undocked rectangles onto the prepared baking sheet. Spread about two tablespoons of cooled pumpkin butter onto the center of each, leaving a border around the edges.
9. Brush the borders with beaten egg, then top each with a docked rectangle.
10. Crimp the edges firmly with a fork to seal.
11. Bake for 20 minutes to 25 minutes, until lightly golden and crisp. Transfer to a wire rack to cool completely.

Icing & Topping

1. Whisk together 1 cup powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla extract until a smooth, thick glaze forms.
2. Spoon the glaze over each cooled pop tart and immediately scatter 2 tbsp fall-themed sprinkles on top before the icing sets.

Original: https://www.instagram.com/reel/DdEcMcaO8j0/?srtk=N3pycGQ1enl3OHcz

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