Pumpkin Pie Poptarts are the perfect treat to get you in the Fall spirit! With their sweet pumpkin and spiced sugar flavors, they make for a delicious snack that is sure to put a smile on your face. And with no added preservatives, it's a guilt-free indulgence that can be enjoyed anytime of day. So this season, why not mix things up and try something new? Get busy in the kitchen and make your own Pumpkin Pie Poptarts!
Want a flaky crust on your pop tarts that have a fantastic pumpkin pie-flavored center, yummy pumpkin spice flavor, and a cinnamon glaze on top? Then these tasty treats were made just for you!
Poptarts bring back the nostalgic feelings of childhood, and maybe you've been feeding them to your own kids. But, did you know that those pastries are filled with so much extra garbage that they just don't need?
Feel better about what you're giving them, and enjoy some homemade pumpkin pie pop tarts yourself without all the guilt when you make a batch, or two (or three- we won't tell) of these tasty things.
Are Pumpkin Pie Poptarts discontinued?
You may be able to find some online, however, Pop Tart no longer makes them (at the time this post was written they were not listed as an available flavor).
But don't worry, you can always make them with this easy recipe and enjoy whenever you want!
Plus, by making them yourself, you can control the ingredients that go into them and avoid the preservatives and additives that don't need to be in there.
Are pumpkin pie pop-tarts seasonal?
Typically, when Pop-Tarts made this flavor it was a seasonal flavor. However, you don't need to worry about them being seasonal. You can make your own pumpkin pie pop tarts at home any time of year.
Not only will they taste better than store-bought, you'll also know exactly what is going into them! Plus, if you store the ingredients in your pantry and refrigerator, you can enjoy homemade pumpkin pie pop tarts with minimal fuss.
Bake up a batch whenever you feel like it and share them with friends and family for an extra special treat!
Why You Should Make Your Own PopTarts
- Homemade pop tarts are healthier than the store bought ones
- The kids can help you in the kitchen
- They are cheaper to make at home than buying them at the local grocery store
- You can customize them with any flavor
Ingredients Needed
Get all the info on the following ingredients down at the bottom of the post.
Filling
- canned pumpkin puree
- brown sugar
- large egg
- all purpose flour
- cinnamon
- nutmeg
- ginger
- clove
- allspice
- salt
Toaster Pastry Dough
- all purpose flour
- large egg
- shortening
- salt
- granulated sugar
- white vinegar
Cinnamon Spice Icing
- powdered sugar
- buttermilk
- turmeric for color (optional)
- cinnamon
- ginger
- salt
How to Make Pumpkin Pie Pop-Tarts
- In a medium bowl, whisk together all pumpkin filling ingredients, cover, and set aside.
- Preheat oven to 350 degrees.
- Combine dough ingredients together, either in a standing mixer using the dough hook, or kneading the dough by hand. If kneading by hand, continue the kneading for five minutes.
- Divide the dough into 2 equal parts.
- Carefully flour your work surface and roll half of the dough out into a ⅛" thick rectangular slab, that is 12" long by 22" inches wide.
- Using a ruler or tape measurer, measure out and score the outer border of a large rectangle in the slab that measures 18 inches wide, by 8 inches long. Then, measure, score, and cut 12 rectangles in total within the large rectangle. I suggest using a pastry cutter or a sharp knife to easily cut the dough. These will be two rows of 6 rectangles, each 3 inches wide by 4 inches long. Pull away the excess dough and set aside.
- Using a spatula, transfer rectangles to a large baking sheet lined with parchment paper; these will be the bottoms of the pumpkin pie toaster pastries. Keep an inch or so of room in between each one.
- Fill the centers of each rectangle with one heaping tablespoon of the filling mixture, spreading it longways, and leaving the outer quarter inch of pastry dough dry.
- Repeat the dough rolling, and rectangle cutting process on the other half of the dough. Again, keep the surface and rolling pin generously floured.
- Lay the top rectangles right over the pumpkin pie-flavored filling on the bottom piece of pop tart dough. Use the tines of a fork to press all the way around each pastry to completely seal the two pieces together.
- Use a toothpick to poke several holes into the top layer, being careful not to poke all the way through the dough and into the filling and down into the bottom layer.
- Bake in a 350 degree oven for 14-18 minutes, or until edges are cooked and centers are set. They should be golden brown in color. Check periodically towards the end, and avoid letting the pastry tops crack. Cool on a wire rack.
- Prepare icing. Sift powdered sugar first, if necessary, and whisk with the rest of the icing ingredients. The turmeric is optional, as it is just for color. Spread onto completely cooled toaster pastries. Sprinkle with additional cinnamon, if desired. Icing will set within 15 minutes.
Storage
Store your pumpkin pop tarts at room temperature, covered with plastic wrap or stored in an airtight container for up to four days, or freeze extra batches for up to 3 months.
To heat, toast on the lightest setting, or microwave for 20 seconds. Filling will be hot so be careful when handling!
Can I make other flavors?
Certainly! You can make different flavors easily. Strawberry pop tarts, or brown sugar cinnamon would be the easiest to make. You can use strawberry jam and a cinnamon sugar mixture for the other breakfast pastry flavor.
The options are endless.
Can I use pumpkin pie spice?
Sure! But did you know that the spices we used in this recipe are actually what makes up pumpkin spice?!
Pumpkin pie spice usually contains a blend of ground cinnamon, nutmeg, ginger, and allspice. Many times, cloves or even cardamom are included as well. Depending on the recipe, the amount of each spice may vary slightly.
This easy recipe is perfect for scaling to make a ton of homemade pop tarts with. You can freeze them for later too. Nothing like having kid friendly after-school snacks on hand that you know they'll enjoy. These pumpkin pop tarts also make great travel-ready food and snacks to take on road trips!
Homemade Pumpkin Pie Pop Tarts have great taste and perfect for welcoming in the fall season. They'll the ideal companion to enjoy with a pumpkin spice latte or a glass of ice-cold milk for the kiddos who don't need the caffeine.
If you like pumpkin recipes, I bet you'll like more fall themed recipes like this Bacon Butternut Squash Mac and Cheese Casserole, or this Butternut Squash Ravioli meal. I have all sorts of tasty fall dishes, just search in the search bar for one of your fall flavors and enjoy!
📖 Recipe
Pumpkin Spice Toaster Pastries
Ingredients
Filling
- 1 cups canned pumpkin puree
- ¾ cups brown sugar
- 1 large egg
- 2 tablespoon all purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅛ teaspoon clove
- ⅛ teaspoon allspice
- ½ teaspoon salt
Toaster Pastry Dough
- 2 ¾ cups all purpose flour
- 1 large egg
- 1 cup shortening
- 1 ½ teaspoon salt
- 3 tablespoon granulated sugar
- 2 teaspoon white vinegar
Cinnamon Spice Icing
- ½ cup powdered sugar
- 1 tablespoon buttermilk
- ¼ teaspoon turmeric for color (optional)
- ¼ teaspoon cinnamon
- ⅛ teaspoon ginger
- pinch salt
Instructions
- Whisk together all filling ingredients, cover and set aside.
- Preheat oven to 350 degrees.
- Combine dough ingredients together, either in a standing mixer using the dough hook, or kneading by hand, and continue the kneading for five minutes.
- Divide the dough into equal halves.
- With the surface very floured, roll half of the dough out into a ⅛" thick rectangular slab, that is 12" long by 22" inches wide.
- Using a ruler or tape measurer, measure out and score the outer border of a large rectangle in the slab that measures 18 inches wide, by 8 inches long. Then, measure, score and cut 12 rectangles in total within the large rectangle. These will be two rows of 6 rectangles, each 3 inches wide by 4 inches long. Pull back the excess dough and set aside.
- Using a spatula, transfer rectangles to a parchment lined baking sheet; these will be the bottoms of the toaster pastries. Keep an inch or so of room in between each one.
- Fill the centers of each rectangle with one heaping tablespoon of the filling mixture, spreading it longways, and leaving the outer quarter inch of pastry dough dry.
- Repeat the dough rolling, and rectangle cutting process on the other half of the dough. Again, keep the surface and rolling pin generously floured.
- Lay the top rectangles right over the filling on the bottoms. Use the tines of a fork to press all the way around each pastry to completely seal the two pieces together.
- Use a toothpick to poke several holes into the top layer, being careful not to pass past the filling into the bottom layer.
- Bake in a 350 degree oven for 14-18 minutes, until edges are cooked and centers are set. Check periodically towards the end, and avoid letting the pastry tops crack. Cool on a wire rack.
- Prepare icing. Sift powdered sugar first, if necessary, and whisk with icing ingredients. The turmeric is optional, as it is just for color. Spread onto completely cooled toaster pastries. Sprinkle with additional cinnamon, if desired. Icing will set within 15 minutes.
- Store at room temperature, covered for up to four days, or freeze extra batches.
- To heat, toast on the lightest setting, or microwave for 20 seconds. Filling will be hot!