These Pumpkin Pie Pop Tarts are the ultimate, kid-friendly fall treat! Flaky pie crust, sweet pumpkin spice filling, and adorable pumpkin shapes (with fun faces, if you’re feeling creative!), they’re perfect for baking with kids and getting into the spirit. Whether you’re whipping them up for a Halloween party or a cozy snack, these pop tarts are super easy to make and so much fun to eat.
Table of Contents
Why I Love This Recipe
- Easy to make: These Pumpkin Pie Pop Tarts are super simple to make, don’t require a ton of ingredients and bake up to golden perfection for Halloween. Make your own homemade pie dough or keep it even easier and use store-bought.
- Fall flavors: Perfectly sweet pumpkin spice filling that tastes like fall in every bite. Pumpkin not your favorite? Try these equally delicious Apple Pie Turnovers instead!
- Fun Halloween Design: Fun, festive design with pumpkin shapes (and faces!). I use these pumpkin-shaped cookie cutters to make these!
- Kid-friendly: Not only will kids love to eat these homemade pop tarts, they’re also great for kids to help out in the kitchen. They’d be a great treat to go in a Halloween themed school lunch. Adorable Halloween recipes are always a win with kids!
The Ingredients
This recipe keeps things simple with just a few key ingredients:
- Pumpkin Puree: The heart of the filling! Be sure to use 100% pumpkin puree, not pumpkin pie filling unless you plan to adjust the other ingredients. You can use canned or homemade pumpkin purée!
- Brown Sugar: Adds sweetness and gives that classic caramel-like flavor.
- Pumpkin Pie Spice: Or a blend of cinnamon, nutmeg, ginger, and cloves to bring all the fall vibes.
- Pie Dough: You can use your favorite homemade pie dough or grab a store-bought one for ease!
Substitutions and Variations
- Dough: If you’re gluten-free, swap the pie dough for a gluten-free version. It works just as well!
- Filling: If you have pumpkin butter on hand, you could use that as the filling if you wanted. Or swap out the pumpkin purée for sweet potato purée or apple butter if you’re looking for something different.
- Toppings: Drizzle your homemade pop tarts with a simple powdered sugar glaze, or sprinkle cinnamon sugar over the top before baking for a sweet crunch.
How to Make Pumpkin Pie Pop Tarts
Step 1: Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silpat mat. Then, In a small bowl, combine the pumpkin puree, brown sugar and pumpkin pie spice.
Step 2: On a lightly floured surface, roll out the pie dough to 1/4-inch thick. Use a pumpkin cookie cutter to cut out about 20 pumpkin shapes.
Step 3: Use a paring knife or mini cookie cutters to cut-out pumpkin faces in half of the pumpkin shapes.
Step 4: Place one pumpkin (without any cut-outs) on a floured surface and place a heaping teaspoon of filling in the center. Use a spoon to spread the filling almost to the edges. Lightly dip your finger into water and rub the edge of the pumpkin dough shape with the water. Top with a cut-out pumpkin and lightly press the edges together to seal. Repeat with the remaining shapes and filling.
Step 5: Place the tarts on your prepared baking sheet. Bake for 18 minutes, or until golden brown.
Tips and Tricks
- Preventing leaks: Make sure to press the edges of your pop tarts together well to avoid any filling leaking out during baking.
- Fun shapes: If you don’t have a pumpkin-shaped cookie cutter, don’t worry! You can use any shape you like or just cut rectangles for a more traditional pop tart look.
- Cutting Out Faces: You can use a paring knife to make the jack-‘o-lantern faces, but I’ve found that using mini cookie cutters to cut out the shapes makes it even easier. Plus, little ones can help with that task!
FAQs
You can, but keep in mind that pumpkin pie filling already has sugar and spices added, so you might want to adjust the sugar and spices in the recipe or leave them out entirely.
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To reheat, just pop them in the toaster oven!
Absolutely! Once baked and cooled, store them in an airtight container or freezer-safe bag. They’ll last up to 3 months in the freezer. Just reheat in the oven or toaster when you’re ready to enjoy them.
More Fall Desserts
Whether you’re packing these Pumpkin Pie Pop Tarts in a lunchbox, serving them for a cozy fall breakfast, or enjoying them as a festive snack, they’re as cute as they are delicious. Plus, they’re fun for the whole family to make together! If you try this recipe, I’d love to hear what you think—leave a comment and rating below!
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Pumpkin Pie Pop Tarts
Ingredients
- 1/2 cup pumpkin puree
- 2 tablespoons brown sugar
- 1/4 teaspoon pumpkin pie spice
- 1 recipe pie dough (homemade or store-bought work great)
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silpat mat.
- In a small bowl, combine the pumpkin puree, brown sugar and pumpkin pie spice.
- On a lightly floured surface, roll out the pie dough to 1/4-inch thick. Use a pumpkin cookie cutter to cut out about 20 pumpkin shapes. Use a paring knife to cut-out pumpkin faces in half of the pumpkin shapes.
- Place one pumpkin (without any cut-outs) on a floured surface and place a heaping teaspoon of filling in the center. Use a spoon to spread the filling almost to the edges. Lightly dip your finger into water and rub the edge of the pumpkin dough shape with the water. Top with a cut-out pumpkin and lightly press the edges together to seal. Repeat with the remaining shapes and filling.
- Place the tarts on your prepared baking sheet. Bake for 18 minutes, or until golden brown.
Video
Notes
- Preventing leaks: Make sure to press the edges of your pop tarts together well to avoid any filling leaking out during baking.
- Fun shapes: If you don’t have a pumpkin-shaped cookie cutter, don’t worry! You can use any shape you like or just cut rectangles for a more traditional pop tart look.
- Cutting Out Faces: You can use a paring knife to make the jack-‘o-lantern faces, but I’ve found that using mini cookie cutters to cut out the shapes makes it even easier. Plus, little ones can help with that task!
Do you do an egg wash on these before baking?
Yay so glad you liked them!
WOW – surprisingly DELICIOUS! I made these yesterday with my daughter – we used the Maple Pumpkin Pie recipe for the crust – MM-YUM! – They were a total success! – With that dough, we made 8 pumpkin pie pop tarts – we had a little leftover filling but that’s ok 😉 – THANK YOU SO MUCH!!! <3
Okay, one tiny weelicious fan on my lap super, duper mesmerized. Love watching you juggle it all, and keep that luminous smile through it all!
Greta took one look at this and said “I want that!” Love it.
Do you have a specific recipe for the filling?
Will be making these today with my two adorable distractions 🙂
Yes!
Do you think we could use your pumpkin butter recipe as the filling?
Adorable!
Love this! Can’t wait to try it with my little ones.