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pumpkin shaped cookie
Britt Williams

Pumpkin Pie Pop Tarts

These Pumpkin Pie Pop Tarts are delicious and only take a handful of ingredients. Whip up a plate anytime you're craving pumpkin pie!
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 10 Pop Tarts
Course: Dessert
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • Pumpkin Cookie Cutter
  • Mixer (optional)

Method
 

  1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
  2. In a bowl or mixer, combine pumpkin puree, maple syrup, pumpkin pie spice, and vanilla.
  3. Roll out the pie dough 1/4-inch thick on a floured surface. Use a pumpkin cookie cutter to cut out approximately 20 pumpkins.
  4. Place a heaping spoonful of filling in the center of half the pumpkins and lightly spread across, avoiding the edges.
  5. Top with the remaining pumpkin shapes and lightly press the edges of the dough around each pumpkin to seal.
  6. Place the cookies on your prepared baking sheet. Bake for 15 minutes, or until golden brown.
  7. Let the baked pop-tarts cool on the pan for a few minutes, then transfer to a wire rack to cool before glazing.
  8. Mix cinnamon glaze ingredients and top each pop tart (optional)
  9. Enjoy!