Looking for a new way to enjoy pumpkin spice this year? Pumpkin Spice Pop Tarts. And yes, they are as delicious as they sound. I loved pop tarts growing up, but they were not an approved breakfast or snack at my house. We treated them more like a dessert or treat, and I still do today. I will eat a pop tart in place of my daily cookie.
Now, many pop tart recipes will basically tell you to make a pie dough. No way, not here. I know that real pop tarts are not made from a pie dough. And that is part of what makes them so good! They are more like a cookie than a pie. So, I do not make a pie dough here and these are not puffy, or flaky, or pie-like in any way. These are a true pop tart. I used Arrowhead Mills Organic Pastry Flour for these and it has a whole grain taste, which pairs really nicely with the pumpkin and spice.
I will warn you in advance that these can be challenging to make, so if you’re wondering if it’s just you – it’s not! I had a hell of a time getting these to roll out super thin like I wanted, but that is me and every single kind of cookie dough I touch. Pie dough – I can roll out with ease, I’m good at it, I like it. But, I knew it wouldn’t be good for this recipe. So, the dough I made is closer to a cookie dough than a pie dough. And when it comes to rolling out cookie dough – no thank you! Every single time I roll out cookie dough, I struggle. I don’t know what it is or why, but I was just not meant to roll out that kind of dough. And I’m at the point in my life where I’ve just accepted defeat and I’m okay with it.
I used to have a baker that worked for me that was so good at rolling out cookie dough. I would roll out like one cookie, and she’d come over and roll out ten in the same amount of time. There are just some people who have the calling and actually enjoy it – so if that’s you, then you will love this recipe even more! But, the dough should be rolled out super thin so they taste the most authentic. If you’re a pro, you can roll out all the dough and cut them and you’ll have all your pieces easily and quickly. If you are not a pro (like me) you will roll out dough and be lucky if you get two pieces cut at once, haha! A little trick for those who struggle, like myself, use a stainless steel spatula like this here and it will help you get the thin pieces off your work surface and onto the parchment paper. Nonetheless, they are fun to make and even more fun to eat!
Tips for Making the Best Pumpkin Spice Pop Tarts
• Make sure your butter is soft. Most “pop tart” recipes out there are really toaster pastries, and you are making pie dough, which calls for cold butter. We are making true authentic pop tarts here!
• If your dough is really sticky, don’t be afraid to add a little flour. Eggs can be different sizes, so if you have a larger egg, it could make the dough extra sticky. In this case, just add in a little more flour until you can work with it with your hands. It shouldn’t be sticking so badly to your hand or work surface.
• Have a stainless steel spatula ready for when you need to scoop the dough off your work surface and onto the baking sheet. You can find one here.
• The water really helps to seal these shut, so if you have one opening up before you bake them, just add a little more water and crimp it back down.
• The glaze should be runny, but not so runny that it runs off the pop tarts so much. I like a little thickness to the glaze. If you think yours is too runny, just add a little more powdered sugar until you get the right consistency.
Pumpkin Spice Pop Tarts
Makes 7 to 8
1/4 cup (57 grams) salted butter, softened
57 grams (1/4 cup) organic cane sugar
35 grams (1/4 cup) organic powdered sugar, sifted
1 teaspoon organic vanilla extract
255 grams (Heaping 1 3/4 cups) organic pastry flour
1 large organic egg yolk
1/4 cup water
113 grams (1/2 cup) packed dark brown sugar
32 g (1/4 cup) all purpose flour
1 1/2 teaspoons organic pumpkin spice mix (like Frontier Co-Op)
123 grams (1/2 cup) organic pumpkin puree
3/4 cup (106 g) powdered sugar, sifted
1/4 teaspoon cinnamon
1 1/2 tablespoons milk
India Tree Nature’s Colors Orange Sprinkles (optional)
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, powdered sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the flour, egg yolk, and water and mix on low until combined into a stiff dough.
To make the filling: In a medium bowl, add the brown sugar, flour, and pumpkin spice. Mix together and then add the pumpkin puree. Mix until a paste like mixture forms and set aside.
On a floured surface, knead the dough with extra flour until it is a smooth consistency. Roll out the dough into a long rectangle that is 1/8-inch thick. Trim off the edges, cut in half long ways, then cut into 7 or 8 pieces on each side, so you have 14 or 16 rectangles that are about 3 x 4-inches. And if you struggle with dough, like me, then I rolled out a small portion at a time that was the right thickness, and cut out 2 pieces that were 3 x 4-inches. Then molded the dough back together and did it again, and again, and again…
Place half of the rectangles on the parchment paper and spoon about 1 tablespoon of filling onto each one, leaving a small space around the boarder. Dip your finger in your prepared dish of water and go around the border of each rectangle. Then place the matching rectangles on top, pressing down to seal them. Using a fork, push down on all sides to crimp the tarts closed. Using a butter knife, slit the tarts to create 2 vents on each one.
Bake for 30 minutes or until golden brown. Let cool completely on the baking sheet.
To make the glaze: In a medium bowl, add the powdered sugar, cinnamon, and milk and whisk until combined into a smooth glaze. Using a butter knife, frost each pop tart. Top with orange sprinkles.
Store in an airtight container for up to 5 days.
High Altitude – Bake at 350°F for 25 minutes or until golden brown.