Pumpkin Pie Pop Tart Recipe

Name: Pumpkin Pie Pop Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup pure pumpkin puree; 1/4 cup packed light brown sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 2 sheets puff pastry, thawed (one 17.3-ounce package); all-purpose flour, for rolling; 2 ounces cream cheese, at room temperature; 4 teaspoons whole milk; 1 tabelspoon pure maple syrup; 1/8 teaspoon salt

Servings: persons

1
Heat oven to 350 degrees F.
2
Combine the pumpkin puree, sugar, cinnamon and 1/2 teaspoon of the salt in a small bowl.
3
Roll the puff pastry into two 8x8 inch square on floured work surface. Cut into 16 4x4 inch pieces using a pizza cutter or chefs knife. Prick each square with a fork several times.
4
Spread the pumpkin mixture on half of the pieces, dividing evenly, and leaving a 1/2 inch border all around. Crimp the edges with a fork.
5
Transfer to a baking sheet and refrigerate for 30 minutes.
6
Bake, rotating the baking sheets halfway though, until golden brown (35 to 40 minutes). Transfer to a wire rack to cool.
7
Beat the cream cheese, milk, maple syrup, and the 1/8 tsp salt with an electric mixer in a medium bowl until smooth (1 to 2 minutes).
8
Drizzle the pop tarts with the glaze, dividing evenly.

172

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup pure pumpkin puree, 1/4 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, and more.

Yes, Pumpkin Pie Pop Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Pie Pop Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions