The Fall season is here and that means pumpkin pie! I’m a huge fan of pumpkin pie…and these pumpkin pie pop tarts are basically mini pumpkin pies. Fresh pie dough is filled with sweet and spiced pumpkin pie filling then baked until golden brown. These Pumpkin Pie Pop Tarts only take a handful of ingredients and are fun to make with the kids! Whip up a plate for your Thanksgiving dessert table, or anytime you’re craving pumpkin pie.
Pumpkin Pie Pop Tarts
I’d have to say these pop-tarts fall into the category of “pie crust cookies” because they are a cross between cookies and pie. The golden, flaky crust is made entirely of pie dough. We use a pumpkin cookie cutter to make them undeniably festive and I love that just by looking at them you can guess they will taste like pumpkin pie! You can also make these without a pumpkin cookie cutter simply by cutting the dough into rectangular pop-tart shapes.
Easy to make
Start by rolling out traditional pie dough. You can use homemade or store-bought. My daughter had fun cutting all the pumpkin shapes with a cookie cutter. Next mix all filling ingredients together in a mixer or medium bowl. You can use fresh pumpkin puree or canned, but if you buy store-bought make sure to look for 100% pure pumpkin puree and not pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced so will not work well in this recipe. Add a spoonful of the pumpkin filling to the middle of half the pumpkins. Slightly spread outward but not too close to the edge. Top with another pumpkin cut out and use your fingers to press the edges of the dough together to seal.
Before baking I use a pairing knife to simply draw curved lines down each pumpkin. This gives them a bit of realness, texture and allows the steam to escape. These are delicious as is, but you can also top with the cinnamon glaze (recipe included). It’s also fun to add a bit of plant-based food dye and make the glaze orange : )
These pumpkin pie pop tarts will fill your house with the smell of the holidays, and when they’re ready your tastebuds will thank you. The outside is golden brown with a warm, delicious pumpkin filling inside. Pumpkin pie pop tarts are perfect for Thanksgiving or anytime this holiday season. Enjoy!
Pumpkin Pie Pop Tarts
Equipment
- Pumpkin Cookie Cutter
- Mixer (optional)
Ingredients
- 1/2 cup pure pumpkin puree
- 2 tbsp maple syrup
- 1/2 tsp pumpkin pie spice cinnamon, nutmeg, ginger, and clove
- 1/2 tsp vanilla extract
- 1 double pie crust homemade or store-bought
- Pinch of salt I used Himalayan salt
Cinnamon Glaze
- 3/4 cup powdered sugar or powdered monk fruit sweetener, sifted Use monk fruit for a zero added sugar version!
- 1 tbsp plant milk, more as needed oat or almond milk work best
- 1/2 tsp cinnamon
- 1/4 tsp pure vanilla extract
Instructions
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- In a bowl or mixer, combine pumpkin puree, maple syrup, pumpkin pie spice, and vanilla.
- Roll out the pie dough 1/4-inch thick on a floured surface. Use a pumpkin cookie cutter to cut out approximately 20 pumpkins.
- Place a heaping spoonful of filling in the center of half the pumpkins and lightly spread across, avoiding the edges.
- Top with the remaining pumpkin shapes and lightly press the edges of the dough around each pumpkin to seal.
- Place the cookies on your prepared baking sheet. Bake for 15 minutes, or until golden brown.
- Let the baked pop-tarts cool on the pan for a few minutes, then transfer to a wire rack to cool before glazing.
- Mix cinnamon glaze ingredients and top each pop tart (optional)
- Enjoy!
