Pumpkin isn’t just for dessert – here’s a fun way to make it a part of breakfast, too! These pop tarts have a pumpkin cream cheese filling and maple icing with just a sprinkle of sea salt to keep things interesting.
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When we think of sweet pumpkin things, we typically of desserts. No more! If we only get pumpkin things for a couple months out of the year, it’s going in everything, including breakfast.
I made homemade pop tarts (hand pies) for a client last month and it made me want to make all kinds of pop tarts, including this pumpkin variation!
The inside is a simple pumpkin, cream cheese, maple syrup mixture. The actually “tart” is simply puff pastry. For the icing, I actually used Trader Joe’s maple butter (OMG) but I’m gonna tell ya how to make a maple icing, too. And to round it all off, a sprinkle of Maldon Sea Salt Flakes. If ya know, ya know.
How to Make Pumpkin Pop Tarts
Here’s what you’ll need:
- Pureed pumpkin
- Cream cheese
- Maple syrup
- Pumpkin pie spice
- Salt
- Puff pastry sheets
- An egg
- Maple butter (or powdered sugar and maple syrup)
- Flaky sea salt (like Maldon’s)
And here’s how ya do it!
Whip together the pumpkin and cream cheese, then fold in the maple syrup, pumpkin pie spice, and salt.
Roll out the puff pastry sheets, then cut each one into 12 squares. Place a dollop of the pumpkin cream cheese mixture on 12 of the 24 squares.
Get a small bowl of water. Dip your finger in it and run it along the edges of the squares. Place a non-filled square on top of each filled square, then take a small fork, dip it in the water, and crimp the edges closed. Whisk an egg, then brush it over the top of each pop tart.
Bake at 425 F for 14-17 minutes, until golden brown. Drizzle with maple butter and flaked sea salt, and ta da! Pumpkin pop tarts.
Can I freeze the pop tarts?
Yes! Freeze them before the egg wash and baking. You can put the egg wash on and bake from frozen – just increase the cooking time by 8-10 minutes.
Pumpkin Pop Tarts Recipe
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Pumpkin Pop Tarts with Maple Icing
Ingredients
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Whip together the pumpkin and cream cheese until fluffy and light in color. Fold in the maple syrup, pumpkin pie spice, and salt.
- Flour a work surface and a rolling pin. Roll out the puff pastry sheets until about 16 inches long, then cut each one into 12 squares.
- Place a dollop of the pumpkin cream cheese mixture on 12 of the 24 total squares.
- Fill a small bowl with water. Dip your finger in it and run it along the edges of the filled squares. Place a non-filled square on top of each filled square, then take a small fork, dip it in the water, and crimp the edges closed.
- Whisk the egg in a small bowl, then brush it over the top of each pop tart.
- Bake at 425 F for 14-17 minutes, until golden brown.
- If you don't have maple butter and are making maple icing, whisk together powdered sugar, maple syrup, and add milk 1 tbsp at a time until desired consistency is reach. It should be thin enough to drizzle but not too thin.
- Let pop tarts cool for 10 minutes, then drizzle with the maple butter or icing. Sprinkle with a little sea salt and serve.