Ingredients
Filling:
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1 cup pumpkin puree (100% pumpkin, not pumpkin pie filling)
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1/4 cup brown sugar
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1 teaspoon pumpkin pie spice (or blend of cinnamon, nutmeg, ginger, and cloves)
Dough:
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1 batch of pie dough (homemade or store-bought)
Optional Toppings:
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Powdered sugar glaze
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Cinnamon sugar
Substitutions / Variations:
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Dough: Use gluten-free pie dough if needed.
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Filling: Swap pumpkin puree with pumpkin butter, sweet potato purée, or apple butter.
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Toppings: Glaze with powdered sugar or sprinkle cinnamon sugar before baking.
Instructions
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Prep:
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silpat mat. -
Make Filling:
In a small bowl, mix pumpkin puree, brown sugar, and pumpkin pie spice until smooth. -
Cut Dough:
Roll out pie dough on a lightly floured surface to 1/4-inch thickness. Use a pumpkin-shaped cookie cutter to cut out ~20 pumpkin shapes. -
Create Faces (Optional):
Cut out pumpkin faces in half of the dough shapes using a paring knife or mini cookie cutters. -
Assemble Pop Tarts:
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Place one solid pumpkin dough shape on a floured surface.
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Spoon 1 heaping teaspoon of pumpkin filling in the center and spread slightly, leaving edges clear.
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Lightly brush edges with water.
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Top with a cut-out pumpkin dough shape and press edges together to seal.
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Repeat with remaining dough and filling.
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Bake:
Place tarts on prepared baking sheet. Bake 18 minutes or until golden brown.
Notes
- Prevent Leaks: Press edges firmly to avoid filling spilling out during baking.
- Fun Shapes: Don’t have a pumpkin cutter? Use rectangles or other fun shapes.
- Kid Helpers: Little ones can cut faces or shape dough—it’s part of the fun!
