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!
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!