Pumpkin Pie Pop Tarts

I did it. I made freaking pop tarts. And they are pumpkin pie pop tarts because DUH FALL 🍂

Want to know a fun fact? I’ve had a recipe super similar to this one on the blog for years!! The recipe is Pumpkin Bites.Those were round, smaller, and had a slightly different icing.

These pumpkin pie pop tarts are such a fun twist on traditional pumpkin pie and are portable!! Who doesn’t want to be able to walk around with a delicious little pouch of flakey, buttery, pumpkin spiced goodness?!

These pop tarts would be a great addition to your Thanksgiving or Friendsgiving parties this year! Every time I bring these to an event, I don’t have to worry about leftovers. These treats are GONE within the hour 🤣

And although they may look complicated to make, it’s actually very easy! The pop tarts use Pillsbury Pie Crusts, so it couldn’t be easier!

All you need to do is mix the pumpkin pie filling, roll and cut the dough, and then form the pop tarts. The recipe below makes 10 pop tarts, but can easily be doubled!

I know I’ll make these several times this Fall and I hope you try them out!! PS – your home will smell AMAZING when these are baked 😍

Pumpkin Pie Pop Tarts

Prep Time20 mins
Cook Time25 mins
Resting Time15 mins
Total Time1 hr
Course: Dessert
Servings: 10 pop tarts
Cost: $8


  • 1 package Pillsbury Pie Crust Dough (comes with 2 sheets of dough)
  • 1/2 cup pumpkin puree
  • 1/4 cup light brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1 tablespoon maple syrup
  • 1 egg + 1 tablespoon water (egg wash)
  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 2 to 3 teaspoons milk


  • Preheat oven to 350
  • Roll out pie crust dough and slice each crust into 8 square(ish) pieces. You will have scraps. Combine them and then cut 4 more squares to have 20 square pieces total. This will make 10 pop tarts.
  • Mix together the pumpkin puree, brown sugar, pumpkin pie spice, and syrup.
  • Lay out 10 of your dough squares and add roughly a tablespoon and a half of the filling to the center of each square. It may not seem like a lot, but don’t overfill!
  • Top with the remaining 10 dough squares and use a fork to seal the edges.
  • Lightly score an “x” on each of the pop tarts.
  • Whisk together the egg and water to make an egg wash. Brush on the pop tarts, making sure you cover the sealed edges.
  • Add pop tarts to a baking sheet, but do not overcrowd the pan. I bake these in 2 batches.
  • Bake for 22-25 minutes.
  • Let rest on the baking sheet for 3-5 minutes and then transfer to a cooling rack. Let cool for at least 10 minutes.
  • Whisk together the icing ingredients – powdered sugar, vanilla, and milk.
  • Add icing to a ziplock back (or piping bag if you have one), cut a small opening for the icing and then drizzle over the cooled pop tarts.
  • Let the icing harden for about 15 minutes and then pack them up to go to your party or dig right in!!

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