Pie dough just makes me happy. It’s such fun to work with whether you make it homemade or buy your favorite prepackaged brand. You can use cookie cutters to turn it into fun shapes and fill it with an unlimited variety of fillings from savory to sweet.

Even better than the final product, though, is making them with your kids. These Pumpkin Pie Pop Tarts are simple to make, don’t use a ton of ingredients and bake up to a golden perfection for Halloween or really any time. They’re so simple to whip up I got the gang at The Chew to make them with me!

You can find this recipe and tons more like it in Weelicious Lunches!

If you want all the ingredients​ for these sent straight to your door, you can add them to your One Potato box along with your meals for the week!

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Pumpkin Pie Pop Tarts

These Pumpkin Pie Pop Tarts are simple to make, don't use a ton of ingredients and bake up to a golden perfection for Halloween or really any time.
5 from 2 votes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 10
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes


  • 1/2 cup pumpkin puree
  • 2 tablespoons brown sugar
  • 1/4 teaspoon pumpkin pie spice
  • 1 recipe pie dough (store bought works too)


  • Preheat the oven to 400 degrees 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.



Calories: 93kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 72mg | Potassium: 46mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1.907IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. I can’t seem to find the recipe for the pie dough. I don’t see a recipe linked anywhere. Help! These look great and I’d really like to try to make them.

  2. 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

  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!

  4. […] creative and healthy treats like these little ghost cookies (made with a tulip cookie cutter), pumpkin pie pop tarts, owl sandwiches and spider pizza! This Halloween menu is guaranteed to make your party the talk of […]

5 from 2 votes (2 ratings without comment)

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