Homemade Pumpkin Pop Tarts

Why You’ll Love This Recipe

I love this recipe because it’s simple, festive, and full of pumpkin flavor. The flaky pie crust pairs perfectly with the spiced filling, and the icing adds a colorful, sweet finish. I also enjoy how customizable it is I can make them in fun shapes, decorate them with different sprinkles, or even enjoy them plain for a more rustic look.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 Cup Pumpkin Puree
1/2 Cup Brown Sugar
1 Teaspoon Pumpkin Spice
1/4 Teaspoon Cinnamon
1/2 Teaspoon Pure Vanilla Extract
Pie Crust Dough, room temperature (I got it from Trader Joe’s – their pie crust is a little larger than normal pie crusts)
1 Egg

Icing
1 & 1/2 Cup Powdered Sugar
1/2 Teaspoon Pure Vanilla Extract
2–3 Tablespoons Milk
Orange Food Coloring – No Artificial Dye Food Coloring
Orange Sprinkles 1
Orange Sprinkles 2

Directions

1. I preheat the oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, I mix together pumpkin puree, brown sugar, pumpkin spice, cinnamon, and vanilla until smooth.
3. I roll out the pie crust dough on a lightly floured surface and cut it into even rectangles (or desired shapes).
4. I place half of the cut pieces on the baking sheet and spoon a small amount of pumpkin filling onto each, leaving space around the edges.
5. I top each with another piece of dough, pressing the edges with a fork to seal.
6. I whisk the egg and brush it lightly over the tops for a golden finish.
7. I bake for 20–25 minutes, or until the crusts are golden brown.
8. While they cool, I make the icing by whisking together powdered sugar, vanilla, and milk until smooth. I stir in orange food coloring until I get the shade I want.
9. Once the pop tarts are cooled, I spread icing over the tops and decorate with orange sprinkles.

Servings and Timing

This recipe makes about 6–8 pop tarts, depending on the size I cut them. Prep takes about 20 minutes, and baking takes 25 minutes, so they’re ready in around 45 minutes.

Variations

Sometimes I use sweet potato puree instead of pumpkin for a slightly different flavor. I’ve also added cream cheese into the filling for a richer taste. For a spiced glaze, I stir a little cinnamon into the icing. If I want a holiday version, I swap the orange coloring for red or green and use seasonal sprinkles.

Storage/Reheating

I store leftover pop tarts in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I warm them in the oven at 325°F for about 8 minutes to keep the crust crisp. I avoid the microwave because it makes them soggy. These also freeze well I wrap them individually and store them for up to 2 months, then reheat in the oven.

FAQs

Can I use homemade pie crust?

Yes, I sometimes make my own crust, but store-bought works just as well.

Can I make these without the icing?

Yes, they taste delicious plain or just with a light dusting of powdered sugar.

What’s the best way to seal the edges?

I press them with a fork and sometimes brush a little water or egg wash around the edges before sealing.

Can I freeze the unbaked pop tarts?

Yes, I freeze them before baking and cook straight from frozen, adding a few extra minutes to the bake time.

Can I use different fillings?

Definitely, I’ve tried apple butter, Nutella, and jam for fun variations.

How do I keep the filling from leaking out?

I avoid overfilling and make sure to seal the edges tightly with a fork.

Can I make these in different shapes?

Yes, I’ve made them as hearts, circles, or even pumpkin shapes for seasonal fun.

Do I need to refrigerate the pumpkin filling first?

No, I use it as is, but chilling it can make assembly less messy.

Can I toast these like store-bought pop tarts?

I don’t recommend using a toaster, but I reheat them in a toaster oven or conventional oven.

How thick should the icing be?

I like it thick enough to spread without running off the sides adding milk a little at a time helps control the consistency.

Conclusion

Homemade Pumpkin Pop Tarts are one of my favorite seasonal bakes because they’re comforting, festive, and easy to make. I love the warm spiced filling inside a flaky crust and the fun of decorating them with orange icing and sprinkles. Whether I enjoy them warm from the oven or later with coffee, these little treats always taste like fall.

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