Pumpkin Pie Pop Tarts
By Lauren Miyashiro
Approved by the Delish Test Kitchen

Delish editors handpick every product we feature. We may earn commission from the links on this page.
Yields:
16
Prep Time:
15 mins
Total Time:
35 mins
Better than the store bought kind.
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Ingredients
For the pop tarts
- 2 refrigerated pie crusts
- Flour, for rolling out pie doughs
- 3/4 cup pumpkin puree
- 1/3 cup brown sugar
- 1 tsp. pumpkin pie spice
- Pinch salt
- Egg wash (1 beaten egg mixed with 2 tsp milk or water)
For the glaze
- 1 cup powdered sugar
- 1 Tbsp. milk
- 1 tsp. pure vanilla extract
- 1/2 cup cinnamon sugar
- Orange sanding sugar
Directions
- Step 1Preheat oven to 350° and line two large baking sheets with parchment paper. In a medium bowl, whisk together pumpkin, brown sugar, pumpkin pie spice and salt until smooth.
- Step 2On a lightly floured surface, roll out pie crust into a large rectangle until it’s about ⅛” thick. Cut the dough in half crosswise, then into quarters lengthwise. Transfer pieces to a baking sheet and refrigerate while you repeat process with remaining dough.
- Step 3Spoon a large dollop of the pumpkin mixture into the centers of half of the dough rectangles. Top with another piece of pie crust and press down around the edges. Crimp the edges with a fork, then use a toothpick to gently poke holes in the tops of each pastry (to allow some steam to escape). Brush the pop tarts with egg wash then bake until golden, about 20 minutes. Let cool for about 10 minutes on pan, then transfer to a wire rack to cool completely.
- Step 4Make glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Spoon onto cooled pop tarts and sprinkle with cinnamon sugar and sanding sugar.
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