Easy Homemade Pumpkin Pop Tarts Recipe

When we want a cozy fall breakfast or a simple homemade dessert, these pumpkin pop tarts are an easy choice. Flaky pastry surrounds a warmly spiced pumpkin filling, while a sweet pumpkin glaze adds the perfect finishing touch. Each pastry is golden around the edges, tender inside, and filled with the comforting flavors of pumpkin, brown sugar, and pumpkin pie spice.

This easy homemade pumpkin pop tarts recipe uses refrigerated pie crusts, so we can prepare a batch without making pastry dough from scratch. The pumpkin filling comes together in minutes, and the simple glaze transforms the baked pastries into a festive fall treat.

Ingredients for Pumpkin Pop Tarts

For the Pastry and Filling

• 1 package (2 rolls) refrigerated pie crusts, brought to room temperature
• 1/2 cup pumpkin puree, pure canned pumpkin rather than pumpkin pie filling
• 1/4 cup packed brown sugar
• 1 teaspoon pumpkin pie spice
• 1 egg, beaten, for the egg wash

For the Sweet Pumpkin Glaze

• 1 cup powdered sugar
• 1 tablespoon pumpkin puree
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons milk
• Optional: Fall-themed sprinkles or a pinch of cinnamon

How to Make Pumpkin Pop Tarts

Prepare the Pumpkin Filling

• We begin by combining the pumpkin puree, brown sugar, and pumpkin pie spice in a small bowl.
• We stir until the ingredients are evenly incorporated and the mixture becomes smooth. The filling should be thick enough to sit inside the pastry without spreading excessively toward the edges.
• If the pumpkin puree contains noticeable excess moisture, we can allow it to drain briefly before mixing. A thicker filling makes sealing the pop tarts easier and helps prevent leaks during baking.

Prepare the Pie Crusts

• We allow the refrigerated pie crusts to come to room temperature according to the package directions. This makes them easier to unroll without cracking.
• We place the crusts on a lightly floured work surface and gently smooth out any creases.
• We then cut the pastry into evenly sized rectangles. Keeping the rectangles similar in size helps the pop tarts bake evenly and creates neat, uniform pastries.
• The exact number will depend on the size of the rectangles we cut and how much pastry we use for each pop tart.

Add the Pumpkin Filling

• We place one rectangle of pastry on the work surface and spoon a portion of the pumpkin filling into the center.
• It is important not to overfill the pastry. We leave a clear border around all four edges so that the top crust can be sealed securely.
• Too much filling can squeeze out while we press the edges together, making the pastry difficult to seal and increasing the chance of the filling escaping during baking.

Add the Top Pastry

• We place another pastry rectangle over the pumpkin filling.
• Using our fingertips, we gently press around the edges to bring the top and bottom layers together.
• For an extra-secure seal, we use the tines of a fork to crimp around all four sides. This creates the classic homemade pop tart appearance while helping keep the pumpkin filling inside.

Brush With Egg Wash

• We arrange the assembled pop tarts on a parchment-lined baking sheet.
• We lightly brush the tops with the beaten egg. The egg wash gives the pastry a beautiful golden-brown finish as it bakes.
• We can also make a few small openings in the top of each pastry with a fork or the tip of a knife. These openings allow steam to escape during baking.

Bake Until Golden

• We bake the pop tarts according to the baking temperature recommended for the refrigerated pie crust, watching them carefully toward the end of the baking time.
• The pastries are ready when the edges are golden brown and crisp, and the tops have developed a rich baked color.
• Once baked, we remove them from the oven and allow them to cool on the baking sheet for several minutes.
• Cooling is important before glazing because a very hot pastry can cause the glaze to melt excessively and run completely off the surface.

How to Make the Pumpkin Glaze

While the pop tarts cool, we prepare the glaze.

• In a small bowl, we whisk together powdered sugar, pumpkin puree, vanilla extract, and milk.
• We begin with a small amount of milk and gradually add more until the glaze reaches the desired consistency.
• For a thicker topping, we use less milk. For a thinner drizzle, we add slightly more.
• The finished glaze should be smooth and thick enough to spread over the pastry without immediately running off the sides.
• We spoon the glaze over the cooled pumpkin pop tarts, allowing some of it to naturally drip toward the edges.
• For a beautiful autumn presentation, we can add fall-themed sprinkles or a small pinch of cinnamon while the glaze is still wet.

Pumpkin Pop Tart Variations

We can easily customize this recipe while keeping the classic pumpkin flavor.

Halloween Pumpkin Pop Tarts

Turn these homemade pumpkin pop tarts into a fun Halloween treat with a spooky mummy-inspired design. The pumpkin filling stays warm and spiced, while strips of pastry create the look of mummy bandages.

How to:

• Cut the pie crust into rectangular pieces and add the pumpkin filling to the center.
• Instead of completely covering the filling with one pastry piece, cut thin strips of pie crust.
• Arrange the strips diagonally across the pumpkin filling, leaving small gaps between them.
• Crimp the edges with a fork and brush the pastry with beaten egg.
• Bake until golden brown and crisp.
• Once cooled slightly, add candy eyes between the pastry strips to create the mummy look.
• For extra Halloween color, finish with a light drizzle of glaze or cinnamon sugar.

Pumpkin Cream Cheese Pop Tarts With Pumpkin-Cream Cheese Filling

For a richer and creamier version, combine the spiced pumpkin filling with sweet cream cheese. The creamy center pairs beautifully with the flaky pastry and makes these pop tarts especially indulgent.

How to:

• Beat softened cream cheese with powdered sugar until smooth.
• Mix in pumpkin puree and a little pumpkin pie spice.
• Place a small amount of the pumpkin-cream cheese filling in the center of each pastry rectangle.
• Leave a border around the filling so the pastry can be sealed properly.
• Cover with another pastry rectangle and crimp the edges with a fork.
• Brush with beaten egg and bake until golden.
• Cool before adding a simple powdered sugar glaze.

Pumpkin Pop Tarts With Maple Glaze

Add a cozy maple twist by replacing the classic pumpkin glaze with a sweet maple glaze. The maple flavor complements the brown sugar and pumpkin pie spice wonderfully.

How to:

• Prepare and bake the pumpkin pop tarts according to the basic recipe.
• Whisk powdered sugar with a small amount of pure maple syrup.
• Add a little milk if needed to create a smooth, pourable glaze.
• Let the baked pop tarts cool before drizzling the maple glaze over the tops.
• Sprinkle with a little cinnamon or pumpkin pie spice while the glaze is still wet.
• Allow the glaze to set before serving.

Mummy Pumpkin Pop Tarts With Candy Eyes

These are perfect for a Halloween party or spooky fall breakfast. The irregular pastry strips give each pop tart a cute homemade mummy appearance.

How to:

• Fill pastry rectangles with pumpkin filling.
• Cut the remaining pastry into thin, uneven strips.
• Lay the strips across the filling in different directions.
• Seal and crimp the outer edges.
• Brush the pastry strips with egg wash.
• Bake until deeply golden.
• Add two candy eyes after baking, using a small amount of glaze to help them stick.

Cinnamon Sugar Pumpkin Pop Tarts

For a simple variation, add a little extra cinnamon sweetness to the pastry. The crunchy cinnamon-sugar topping gives the pop tarts a bakery-style finish.

How to:

• Prepare the pumpkin filling with pumpkin pie spice.
• Assemble and seal the pop tarts.
• Brush the tops with beaten egg.
• Sprinkle lightly with cinnamon sugar before baking.
• Bake until golden and crisp.
• Finish with a thin pumpkin glaze if desired.

For more pumpkin recipes try our Pumpkin Spice Latte Cookies, Pumpkin Caramel Sticky Buns Recipe, or Moist Pumpkin Spice Bar .

Easy Homemade Pumpkin Pop Tarts

Meriem Tablit

Flaky homemade pop tarts filled with sweet, spiced pumpkin and finished with a creamy pumpkin glaze. An easy fall breakfast or dessert made with refrigerated pie crusts.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Rest Time 10 minutes mins

Total Time 50 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 8 pop tarts

Calories 330 kcal

Equipment

• Mixing Bowl
• Small bowl
• Rolling Pin
• Knife or pizza cutter
• Baking sheet
• Parchment paper
• Fork
• Pastry brush
• Whisk
• Spoon

Ingredients

  

• 1 package 2 rolls refrigerated pie crusts room temperature
• 1/2 cup pumpkin puree
• 1/4 cup brown sugar packed
• 1 teaspoon pumpkin pie spice
• 1 egg beaten

Pumpkin Glaze

• 1 cup powdered sugar
• 1 tablespoon pumpkin puree
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk
• Fall-themed sprinkles optional
• Cinnamon optional

Instructions

 

• Preheat the oven according to the refrigerated pie crust package directions and line a baking sheet with parchment paper.
• In a small bowl, combine the pumpkin puree, brown sugar, and pumpkin pie spice until smooth.
• Unroll the refrigerated pie crusts on a lightly floured surface and gently smooth out any creases.
• Cut the pie crusts into evenly sized rectangles.
• Place a spoonful of pumpkin filling in the center of half of the pastry rectangles, leaving a border around the edges.
• Place the remaining pastry rectangles over the filling.
• Press the edges firmly with your fingers to seal the pastries.
• Crimp all four edges with a fork.
• Transfer the pop tarts to the prepared baking sheet and make a few small holes in the tops with a fork.
• Brush the tops lightly with the beaten egg.
• Bake until the pastries are golden brown and crisp, about 15–20 minutes, depending on your oven and pastry thickness.
• Remove from the oven and let the pop tarts cool for about 10 minutes.
• Whisk the powdered sugar, pumpkin puree, vanilla extract, and 1 tablespoon of milk together in a bowl.
• Add the remaining milk a little at a time until the glaze reaches a smooth, spreadable consistency.
• Spoon the pumpkin glaze over the cooled pop tarts.
• Add fall-themed sprinkles or a light pinch of cinnamon if desired. Let the glaze set before serving.

Notes

Nutritional Information per serving:

• Calories: 330 kcal
• Carbohydrates: 43 g
• Protein: 4 g
• Fat: 16 g
• Saturated Fat: 6 g
• Sugar: 20 g
• Fiber: 2 g
• Cholesterol: 30 mg
• Sodium: 300 mg

Keyword homemade pop tarts, pop tarts, pumpkin pop tarts

FAQs

These easy homemade pumpkin pop tarts combine everything we want from a fall-inspired pastry: flaky golden crust, creamy spiced pumpkin filling, and a sweet pumpkin glaze.