Homemade pumpkin Pop Tarts are the perfect treat to welcome the cozy fall season. Each pastry is filled with warm, spiced flavors and topped with a glaze made from our French Vanilla Amazing Creamer. The secret to an incredibly flaky crust is using frozen grated butter. Simply place the sticks in the freezer for at least an hour—no need to unwrap them!
Prep time: 30 minutes
Cook time: 25 minutes
Yield: 6-8 pastries
Ingredients
Dough
2 1/4 cups all-purpose flour
1 cup frozen salted butter, grated
2 tablespoons French Vanilla Amazing Creamer
1 teaspoon salt
1/2 cup very cold water
1 large egg, whisked for egg wash
Filling
1 cup pumpkin puree
1/4 cup brown sugar
1 teaspoon pumpkin pie spice
1 tablespoon cornstarch or flour*
Glaze
1 cup powdered sugar
1 tablespoon French Vanilla Amazing Creamer
1/2 teaspoon pumpkin pie spice
2-3 tablespoons milk, more as needed for desired consistency
Directions
- Preheat the oven to 375°F. Line a sheet pan with parchment paper and set aside.
- To prepare the dough: Mix the flour, butter, creamer, and salt until well combined. Slowly add the water while mixing until a shaggy dough forms. If needed, add additional water in 1 teaspoon increments until the dough comes together but is not tacky.
- Turn out the dough onto a lightly floured surface. Fold the dough over a few times until the dough forms into a ball. Shape into a disc and cover tightly with plastic wrap. Refrigerate for at least 20 minutes. It can be made up to 24 hours ahead as well.
- Filling option 1–cooked filling: In a medium bowl, mix the pumpkin puree, sugar, spices, and cornstarch. Stir until well combined. Place into a small saucepan over medium heat and cook for 5-7 minutes until fragrant and deep in color. Place back into the mixing bowl and let cool completely.
- Filling option 2–no-cook filling: In a medium bowl, mix the pumpkin puree, sugar, spices, and flour. Stir until well combined.
- Rolling and cutting the dough: Dust your work surface and rolling pin with flour. Unwrap the dough and place it onto the work surface. Roll out to around 1/4-inch thick.
- Cut your desired shapes out of the dough with a cookie cutter or slice into 3×5-inch rectangles.
- Place half of the cut-out dough pieces on your prepared baking sheet. Set aside the remaining dough pieces, as these will be used to cover the filled PopTarts.
- Spoon 1-2 tablespoons of filling onto the center of each piece, leaving a border around the edges. Brush the edges with water and close the PopTarts with the remaining dough cut-outs. Use a fork to press the edges closed. Gently brush each pastry with egg wash.
- Bake for 20-25 minutes until golden brown then place on a cooling rack for at least 20 minutes.
- To make the glaze: Whisk together the powdered sugar, pumpkin pie spice, milk, and Amazing Creamer until smooth. Spoon your desired amount on top of each pastry and serve. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes:
Cooked filling vs uncooked: Cooking the filling will produce a deep, sweet flavor similar to pumpkin pie filling. Uncooked filling will still taste great, just have a less developed flavor and may be slightly runnier.
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