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Homemade pumpkin pie Pop Tarts with cinnamon glaze and flaky golden pastry filled with spiced pumpkin.

Homemade Pumpkin Pie Pop Tarts with Cinnamon Glaze

Flaky homemade Pop Tarts filled with a thick brown sugar pumpkin pie filling and topped with an easy cinnamon glaze for a cozy fall breakfast or dessert.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 8 Pop Tarts
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Pumpkin Pop Tarts
  • - 2 refrigerated 9-inch pie crusts or equivalent homemade pie dough
  • - ¾ cup 180g pure pumpkin puree
  • - ⅓ cup 70g packed light brown sugar
  • - 1 tablespoon cornstarch
  • - 1 teaspoon ground cinnamon
  • - ¼ teaspoon ground ginger
  • - ⅛ teaspoon ground nutmeg
  • - Pinch of salt
  • - ½ teaspoon vanilla extract
  • - 1 large egg beaten with 1 teaspoon water for egg wash
  • Cinnamon Glaze
  • - 1 cup 120g powdered sugar
  • - ½ teaspoon ground cinnamon
  • - ½ teaspoon vanilla extract
  • - 1½–2 tablespoons milk as needed
  • - 1 teaspoon pure maple syrup optional

Method
 

  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Combine pumpkin puree, brown sugar, cornstarch, cinnamon, ginger, nutmeg, salt, and vanilla in a bowl.
  3. Stir until smooth and thick.
  4. Roll cold pie dough on a lightly floured work surface to approximately ⅛-inch thickness.
  5. Cut approximately sixteen 3 × 4½-inch rectangles, rerolling scraps gently when necessary.
  6. Arrange eight rectangles on the prepared baking sheet.
  7. Spoon approximately 1½ tablespoons pumpkin filling into the center of each, leaving about a ½-inch border.
  8. Brush the exposed borders lightly with egg wash.
  9. Place the remaining pastry rectangles over the filling.
  10. Press the edges together gently.
  11. Crimp all four edges with a fork.
  12. Cut 3–4 small steam vents into each pastry.
  13. Refrigerate the assembled pastries for 10–15 minutes.
  14. Brush the tops lightly with egg wash.
  15. Bake for approximately 18–22 minutes, until puffed and golden.
  16. Transfer to a wire rack and cool for at least 15–20 minutes.
  17. Whisk powdered sugar, cinnamon, vanilla, and 1½ tablespoons milk together.
  18. Add optional maple syrup and additional milk in very small amounts if needed.
  19. Spoon the thick cinnamon glaze over the cooled Pop Tarts.
  20. Let the glaze set for 10–15 minutes before serving.

Notes

  • Use pure pumpkin puree, not prepared pumpkin pie filling.
  • Keep the pastry cold throughout preparation.
  • Don't overfill the pastries.
  • Seal and crimp the edges thoroughly to minimize leaking.
  • Small filling leaks are normal with homemade pastries.
  • Cool before glazing so the icing doesn't melt.
  • Store refrigerated for up to approximately 4 days.
  • Freeze unglazed baked Pop Tarts for up to approximately 2 months for best quality.
  • Do not reheat homemade glazed Pop Tarts in a traditional pop-up toaster.