There’s something magical about pumpkin season, and these Pumpkin Pie Pop Tarts are the perfect way to bring all those cozy fall flavors into your kitchen. Filled with a sweet and creamy pumpkin pie filling and wrapped in a flaky pastry crust, these homemade treats are perfect for breakfast, brunch, or an afternoon snack with a cup of coffee.
Unlike store-bought pastries, these homemade pop tarts are made with simple ingredients and are packed with warm spices that make every bite taste like fall. Finish them with a sweet vanilla glaze and a sprinkle of cinnamon for a bakery-style treat everyone will love.
For more of the best pumpkin recipes, check out my list. You can find everything from savory to sweet and the in between.
Why You'll Love These Pumpkin Pie Pop Tarts
- Better than anything you'll find in a box.
- Filled with creamy pumpkin pie filling.
- Great for breakfast or dessert.
- Perfect for fall gatherings and holiday brunches.
- Can be made ahead and frozen.
For this recipe, I used my 20 Minute Pumpkin Butter as the filling. You can either make the pie crust homemade or you can use storebought. Whatever works best for you.
How to Make Pumpkin Pie Pop-Tarts
Start by taking your store-bought pie crusts out of the box. You should have two. Cut 4 rectangles from each pie crust and then place them on parchment paper.
Place about two tablespoons of the pumpkin butter onto 4 of the rectangles. Leave about 1/2″ space around the edges (this is for crimping).
Top with one of the rectangles and crimp the edges with a fork to seal them together. Make sure to really press together well otherwise, it will open up.
Bake in a 375-degree oven for about 15-20 minutes until the edges are brown.
Once the pop-tarts are done baking, remove from the oven and allow them to cool. While they are cooling, make your glaze.
How to Make the Glaze for Pumpkin Pie Pop Tarts
Mix together in a small bowl, the powdered sugar, maple syrup, and milk. Stir to combine until all the clumps are gone and then drizzle over your pop-tarts.
Top with fun sprinkles. I got these Harvest Fall sprinkles from Amazon. They make all kinds of fun sprinkles!
After adding the sprinkles, let the Pop-tarts set up for about 5 minutes and then, you can enjoy them for breakfast, snacks, or more!
Storage Tips
Store Pumpkin Pie Pop Tarts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the toaster oven or air fryer for a freshly baked taste.
You can also freeze them (unglazed) for up to 2 months. Simply thaw and warm before adding the glaze.
Frequently Asked Questions
Can I use canned pumpkin pie filling?
It's best to use plain pumpkin puree so you can control the sweetness and spices.
Can I make these ahead of time?
Yes! Assemble them up to a day ahead and refrigerate until ready to bake.
Can I freeze Pumpkin Pie Pop Tarts?
Absolutely. Freeze before glazing and simply thaw and warm before serving.
Tips for Success
- Don't overfill the pastries or the filling may leak out.
- Chill the assembled pop tarts for 15 minutes before baking for flakier pastry.
- Be sure to seal the edges well with a fork.
- Let them cool slightly before glazing to prevent the icing from melting away.
Whether you're enjoying them with your morning coffee or serving them as a special fall dessert, these Pumpkin Pie Pop Tarts deliver all the flavors of pumpkin pie in a fun, handheld pastry everyone will love.
Check out these other pumpkin recipes
- Pumpkin Butterbeer
- Pumpkin Spice Pretzels
- Pumpkin Pie Pop-Tarts
- Pumpkin Pie Dip
- Pumpkin Creme Brulee
- Pumpkin Cinnamon Rolls
- 20 Minute Pumpkin Butter
- Roasted Pumpkin Seeds
- Pumpkin Flavored Coffee Syrup
- Super Moist Pumpkin Bread
- Dark Chocolate Pumpkin Cheesecake Brownies
- Pumpkin Spice Truffles
- Pumpkin Gnocchi in Brown Butter Sage Sauce
- Pumpkin Spice Scones
- Crockpot Pumpkin Spiced Latte
- Delicious Pumpkin Soup
- How to Make Pumpkin Gnocchi
Pumpkin Pie Pop-Tarts
These pumpkin pie pop tarts are the perfect breakfast or dessert! The pumpkin butter filling is delicious and then topped with a maple glaze and some fun sprinkles.
Ingredients
- 8-10 tablespoons of pumpkin butter
- 2 round pre-made pie crusts
- 1/2 cup of powdered sugar
- 2 teaspoons of maple syrup
- 1 tablespoon of milk
Instructions
- Preheat the oven to 375 degrees.
- Cut 4 rectangles from each pie crust. Don't worry about the extra edges. You can just throw those away.
- PLace 4 of the rectangles on a parchment paper lined baking sheet.
- Place about 2-3 tablespoons of pumpkin butter in the middle of each rectangle. Leave about 1/2" around the edges.
- Top with another rectangle of pie crust and then use a fork to crimp the edges and seal.
- Bake in the oven for 15-20 minutes or until the edges are golden brown.
- Remove the pop-tarts from the oven and let them cool.
- While they cool, mix together the powdered sugar, maple syrup and milk and whisk until well combined.
- Pour glaze over the pop-tarts and then top with fun fall harvest sprinkles.
- Let pop-tarts set for about 5 minutes to let the glaze set up. Enjoy!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 311Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 184mgCarbohydrates: 51gFiber: 2gSugar: 28gProtein: 3g