Fresh and flakey homemade Pumpkin Butter Pop Tarts with a cinnamon icing and pepitas. Woah.
Forget those sugary pumpkin-flavored pop tarts you can buy from the grocery store. They’re basically cardboard.
These homemade ones are, like, the most classy pop tarts you can eat. Flakey homemade pie dough, deliciously spiced pumpkin butter, and a cinnamon icing. What more could this fall-obsessed girl ask for? Nada.
Well maybe a hot cup of coffee to dip her pumpkin butter pop tarts in, but that’s practically a given.
These ‘tarts are just one in a slew of pumpkin recipes circling around the blog-o-sphere, because today a bunch of (like 100+) bloggers are participating in a virtual pumpkin party!
All pumpkin all the time.
Or at least today.
It’s like Christmas for my tastebuds.
Want to see all the posts? Head to Cake Over Steak for the full list of over 100 pumpkin recipes!
And seriously. Go make (and devour) these pop tarts. They’re just the most perfect pop tarts ever. Print
for the pop tarts
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 1 cup salted butter, cold
- 2 tablespoons heavy cream
- 2–3 tablespoons ice water
- 1 cup pumpkin butter (you can find awesome pumpkin butter at Trader Joes!)
- 2 tablespoons heavy cream, for brushing
for the cinnamon icing
- 1½ cups powdered sugar
- 2 teaspoons cinnamon
- 3–4 tablespoons heavy cream
- pumpkin seeds, for garnish
to make the dough
- In a large bowl, mix together flour, sugar, and salt. Cut butter into small cubes, then work butter into flour mixture using a pastry blender or large forks, until it resembles a corse meal.
- Pour in heavy cream and 2 tablespoons ice water, then mix everything together using your hands. Work quickly as to not melt the butter. If dough is too dry, add in another tablespoon of water. Form dough into 2 equal sized disks and wrap each with plastic wrap. Place in fridge for at least 1 hour, but up to 2 days.
to assemble the pop tarts
- Remove one of the doughs from the fridge. Place a large piece of saran wrap over a work surface, then sprinkle flour over it. Flour a rolling pin. Working quickly, roll the dough out into a 10″x13″ rectangle.
- Using a ruler and a long knife, cut your dough into a perfect 9″x12″ rectangle. Then, cut your rectangle into 9 equal pieces, each 3″x4″.
- Lift a corner of the saran wrap up off of your surface to help gently release the 3″x4″ rectangles from their place. Transfer to a large, parchment-lined baking sheet, leaving at least 1 inch between each rectangle. Once all 9 rectangles are moved onto the baking sheet, place the sheet in the freezer while you repeat the rolling & cutting process with the second half of the dough.
- Once all of your dough is cut, preheat your oven to 350°F.
- Remove the baking sheet from the freezer. Brush the edges of each of your 9 pop tart bases with a heavy cream wash (this will help the dough to stick together).
- Spoon a rounded tablespoon of pumpkin butter into the center of each pop tart base. Spread it slightly, but not too close to the edges.
- Place the remaining dough over the filling of the pop tart. Press down on the edges slightly to seal the dough together. Then, using a fork, create indentations around the entire pop tart.
- Brush the remaining heavy cream wash over the pop tarts, then use your fork to create 4-5 airholes on the top. Bake for 30 minutes, then allow to cool completely.
make the cinnamon icing
- Once the pop tarts are baked, it’s time to frost! Whisk together the powdered sugar, cinnamon, and heavy cream. Heat in the microwave for 15 seconds to get the mixture more liquified. Spread the icing over the pop tarts, then sprinkle with pumpkin seeds!