Description
Homemade Pumpkin Spice Pop Tarts with flaky pastry, creamy pumpkin filling, warm spices, and a sweet glaze. Perfect for fall mornings, snacks, or dessert.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1/2 teaspoon salt
- 6–8 tablespoons ice water
- 1 cup pumpkin puree
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 2 tablespoons cream cheese (optional)
- 1 egg (for egg wash)
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon cinnamon (for glaze)
- 1/2 teaspoon vanilla extract
Instructions
- Prepare pastry dough by mixing flour, butter, and salt until crumbly. Add ice water gradually until dough forms. Chill 30 minutes.
- In a bowl, mix pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and cream cheese. Cook briefly to thicken, then cool.
- Roll out dough on floured surface to 1/8-inch thick. Cut into 3×4-inch rectangles.
- Place one rectangle on baking sheet, spoon filling in center, leaving edges clear.
- Brush edges with egg wash, top with another rectangle, and press with fork to seal. Poke holes on top with fork.
- Repeat until all pop tarts are assembled.
- Bake at 375°F (190°C) for 20–25 minutes until golden brown. Cool slightly.
- Whisk powdered sugar, milk, cinnamon, and vanilla for glaze. Spread or drizzle over cooled pop tarts.
Notes
Store in an airtight container at room temperature for 2 days or refrigerate for 5 days. Freeze unglazed pop tarts for up to 2 months and glaze before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baked
- Cuisine: American