Pumpkin Pop Tarts

Pumpkin Pop Tarts are so fun (and unexpected!) for the holidays!

These pastries are a great alternative to pumpkin pie, perfect for a children’s table or to bring for Thanksgiving, Friendsgiving or Christmas!

It starts with the filling. Mix together pumpkin, brown sugar, extract, cinnamon, syrup and chocolate chips in a bowl. Instead of chocolate chips, give caramel or toffee baking bits, cinnamon or butterscotch chips a try.

Then there’s the store-bought pie dough. Endlessly forgiving and easy to shape.

Roll out the cold pie dough and cut 4-6 rectangles from each piece. They don’t have to be perfect. Occasionally, when making these or other Pop Tarts I use a rectangle cookie cutter.

To assemble, drop about 1 tablespoon of pumpkin mixture in the center of half the rectangles. Do not overfill. Place another rectangle on top and crimp neatly with a fork. Trim the edges if necessary.

Bake until golden brown.

Once completely cooled, make the frosting. Stir together the confectionery sugar, salt, syrup and milk to the desired consistency. Carefully apply the frosting to the center of the pop tart and top with sprinkles.

The Pumpkin Pop Tarts are easy to make and do not require any special equipment.

Yield: 8-12 pastries

Author: Stacey Berk

Pumpkin Pop Tarts are a great alternative to pumpkin pie, perfect for a children’s table or to bring for Thanksgiving, Friendsgiving or Christmas!

prep time: 20 Mcook time: 18 Mtotal time: 38 M

ingredients:

Filling

¾ cup of pumpkin puree (Libby’s brand recommended)
2 tablespoons of brown sugar
½ teaspoon of each vanilla and maple extracts
¼ teaspoon of cinnamon
1 ½ tablespoons of maple syrup
½ cup of mini chocolate chips, caramel or toffee baking bits

Crust

1 package of store-bought pie crust (Pillsbury brand recommended)

Frosting

¾ cup of sifted confectioner’s sugar
Pinch of salt
2 tablespoons of maple syrup
1 tablespoon of milk
Fall sprinkles

instructions:

How to cook Pumpkin Pop Tarts

Filling- Combine the pumpkin, brown sugar, extract, cinnamon, and syrup in a bowl. Set aside.
Crust- Prepare a baking sheet lined with parchment paper. Preheat the oven to 375F. Roll out the cold pie dough and cut 4-6 rectangles from each piece. Extra crust, if any, can be re-rolled to shape. Place the rectangles on the prepared baking sheet.
Assembly- Place 1 tablespoon of pumpkin mixture in the center of half the rectangles and sprinkle a few chocolate chips (or other mix ins) over the filling Do not overfill. Flatten the filling slightly. Place another rectangle on top and crimp with a fork. Trim the edges if necessary. Bake for about 18-21 minutes, rotating halfway through the bake, until golden brown. Allow the Pumpkin Pop Tarts to cool completely on a rack.
Frosting- Place a cooling rack on a large piece of parchment paper. Mix the confectionery sugar, salt, syrup and milk to desired consistency. With a teaspoon, apply the frosting to the center of the pop tart and top with sprinkles. Allow Pumpkin Pop Tarts to set up on the prepared cooling rack.

NOTES:

• Make sure the crust is cold and work fast to cut the rectangles. For a more precise look, use a clean ruler for very straight lines. You could also use a larger rectangle or square cookie cutter, too. • Check the expiration date on the crust. If you use a fresh one, it will be easier to shape and taste better. • Don’t place too much filling in the Pumpkin Pop Tarts or it will leak. There’s plenty of flavor from the filling and the frosting. • Decorate with fall sprinkles or simply leave the Pumpkin Pop Tarts plain.

Created using The Recipes Generator

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