Description
Delightful Pumpkin Pie Pop Tarts with warm flavors of pumpkin spice and a flaky, buttery crust, perfect for fall.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup cold water
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 egg, beaten (for egg wash)
- Powdered sugar (for icing)
Instructions
- Prepare the Dough: In a large bowl, mix the flour, sugar, and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs. Gradually add cold water until the dough comes together. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Make the Filling: In another bowl, combine the pumpkin puree, brown sugar, and pumpkin pie spice. Mix well until smooth.
- Roll Out the Dough: Once the dough is chilled, roll it out on a floured surface to about 1/8 inch thick. Cut the dough into rectangles, about 3×4 inches.
- Assemble the Pop Tarts: Place a spoonful of the pumpkin filling in the center of half of the rectangles. Brush the edges with the beaten egg. Top with the remaining rectangles and press the edges to seal. Use a fork to crimp the edges and cut small slits on top to allow steam to escape.
Notes
- Store in an airtight container at room temperature for up to three days.
- Freeze for longer storage, wrapping tightly in plastic wrap.
- Thaw frozen pop tarts in the fridge overnight and reheat in the oven at 350°F for about 10 minutes.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop tart
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Pumpkin Pie, Pop Tarts, Fall Desserts, Homemade Pastry