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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)
  • ½ cup pumpkin puree
  • ¼ cup light brown sugar
  • ½ teaspoon pumpkin pie spice
  • 1 tablespoon maple syrup
  • 1 egg + 1 tablespoon water (egg wash)
  • ½ cup powdered sugar
  • ¼ 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!!