Pumpkin Pie Pop Tarts are a totally fun sweet treat to make for breakfast in the fall season.
These Pumpkin Pie Pop Tarts are so darn cute and delicious. You can make them pumpkin-shaped, like you see in the photos. Or you can cut them into rectangular-shapes to make more traditional-looking pop tarts. They’re super easy to make. It’s like having a taste of pumpkin pie for breakfast!
The recipe comes from my friend Catherine McCord’s cookbook- Weelicious Lunches. The book has you “thinking outside the lunchbox” with more than 160 ideas for happier meals. Catherine is a total expert at coming up with healthy recipe ideas that kids want to eat. Her book is a must-have for parents of young children.
I’m pretty sure most kids would like recipes in the book such as Chicken Soup with Rice, Cinnamon Roll Sushi, Pancake Sandwiches, Pizza Muffins, Beany Cheese Burritos and Avocado Hummus. It’s an awesome book for parents of young kids to have on their bookshelf.
How to make Pumpkin Pie Pop Tarts:
These delicious little treats are made with a short list of ingredients: pie crust (store bought or homemade), pumpkin puree, brown sugar and pumpkin pie spice. That’s it! Grab a pumpkin cookie cutter and cut out shapes. Pumpkin filling is spooned in the middle.
Just use your favorite gluten-free pie crust to make these treats gluten-free!
Cut out some cute pumpkin faces on half of the pumpkin cut-outs.
Rub the edge of the filled pumpkin shape with a little bit of water, then place the cut-out pumpkin on top and press to seal the edges together.
Here’s a jolly jack-o-lantern guy ready for baking!
And here’s a pumpkin tart that’s just a pumpkin… with the wrinkled ridges cut out.
Make-ahead (freezing) tip:
To freeze, place filled, uncooked tarts on a baking sheet and freeze for 1 hour. Then place the tarts in a zip bag and freeze for up to 3 months. To bake, place them (frozen) on a baking sheet, and bake for 20 minutes.
The tarts are baked until they’re golden brown. After letting them cool for a while, they’re ready for munching. We’ve made them at my house for breakfast and for snacks, but you can tuck them into lunch boxes too. They’d be a cute treat to serve at a Halloween party! Everyone in my family enjoys these little pumpkin pie pop tarts, and they are super simple to make.
Here are a few more fall breakfast recipes you might like to try:
- No Yeast Apple Cinnamon Rolls with Maple Icing
- Eggnog Cranberry Muffins
- Apple Butter Muffins
- Whole Wheat Cranberry Scones
- Pumpkin French Toast
- Pumpkin Apple Streusel Muffins
- Apple Fritters
- Pumpkin Waffles
Pumpkin Pie Pop Tarts
- 1/2 cup unsweetened pumpkin puree
- 2 tablespoons packed brown sugar
- 1/4 teaspoon pumpkin pie spice
- flour, for rolling out the dough
- 1 pie crust (purchased or homemade)
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat mat.
- In a small bowl, combine the pumpkin puree, sugar and spice.
- On a lightly floured surface, roll out the pie dough to 1/4-inch. Use a pumpkin cookie cutter to cut out about 20 pumpkin shapes. Alternately, you can make rectangular-shaped tarts. Use a paring knife to cut-out pumpkin faces (or pumpkin wrinkles) in half of the pumpkin shapes. The number of tarts you can make is dependent upon how big your cutters are.
- Place one pumpkin (without any cut-outs) on your floured surface and place a heaping teaspoon of filling in the center. Use a spoon to spread the filling almost to the edges. Lightly dip your finger into water and rub the edge of the pumpkin dough shape with the water. Top with a cut-out pumpkin and lightly press the edges together to seal. Repeat with the remaining shapes and filling.
- Place the tarts on your prepared baking sheet. Bake for 18 minutes, or until golden brown. Set the tarts aside to cool.
- *Make these healthier by using a whole wheat pie crust.
- *Make your own pumpkin pie spice!
- *Make these gluten-free by using your favorite gluten-free pie crust.
- *To freeze, place filled, uncooked tarts on a baking sheet and freeze for 1 hour. Then place the tarts in a zip bag and freeze for up to 3 months. To bake, place them (frozen) on a baking sheet, and bake for 20 minutes.