Pumpkin Pie Pop Tarts

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Pumpkin Pie Pop Tarts are a totally fun sweet treat to make for breakfast in the fall season.

pumpkin pie pop tarts on a tray with pumpkins in background

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!

Weelicious Lunches cookbook cover

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.

Gluten-free adaptable:

Just use your favorite gluten-free pie crust to make these treats gluten-free!

RecipeGirl holding a pumpkin pop tart

Cut out some cute pumpkin faces on half of the pumpkin cut-outs.

making pumpkin pop tarts

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.

pumpkin pop tart ready for the oven

Here’s a jolly jack-o-lantern guy ready for baking!

pumpkin pop tart ready for the oven

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.

pumpkin pie pop tarts on a tray with pumpkin in background

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:

pumpkin pie pop tarts on a tray with pumpkins in background
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Pumpkin Pie Pop Tarts

These are the perfect fall breakfast pastry!
Prep Time 30 minutes
Cook Time 18 minutes
Servings 10 tarts
Calories 91kcal
Course Breakfast
Cuisine American
Keyword pop tarts, pumpkin


  • 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.


Serving: 1serving | Calories: 91kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 71mg | Potassium: 42mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1906IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
More Pumpkin Breakfast Treats...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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  • Heide wrote:

    These are adorable. I made them just like the recipe but the next batch, I added whipped cream cheese on the bottom and topped them with melted butter and raw sugar. There were none left to save.

    • Lori Lange wrote:

      Great addition- thanks for sharing!

  • Sarah wrote:

    These are adorable. Do you store these in the fridge or just leave them in a sealed container on the counter? I’d like to bring them to a potluck but I wanted them to be warmed but I wasn’t sure if I could keep them at room temp. Thanks!

    • Lori Lange wrote:

      They are fine in a covered container on the counter.

  • Lisa Cornely wrote:

    These are such a cut idea. I love that there is only a few ingredients too. The kids enjoyed making them with me as much as they enjoyed eating them.

  • Jamielyn@iheartnaptime wrote:

    Oh my goodness! These are so cute! Look delicious too! Just pinned them! xo

  • Shannon wrote:

    Soooo excited to try these, they look so fun! And perfect for the leftover pumpkin purée from pumpkin pies this weekend – Canadian Thanksgiving.

  • Sommer@ASpicyPerspective wrote:

    Such a cute idea!!

  • Stephanie @ Eat. Drink. Love. wrote:

    Lori, could these be any cuter?! I think not!

  • Maegan @ The BakerMama wrote:

    Sooooo cute! I want to make these for the boys on Halloween morning!

  • Stephanie @ Macaroni and Cheesecake wrote:

    These are just completely adorable!!

  • Nutmeg Nanny wrote:

    Wow these are SO adorable 🙂 and I can only imagine how good they must taste!

  • Paula Hennig wrote:

    These are adorable!! I want one!

  • Mary-Clay @ Cooking with the King wrote:

    How cute! Even though I don’t have kids yet (heck, I’m not even out of high school), I like to think that I’ll be able to get them to eat pumpkin and other delicious, healthy foods of the sort – using ways like this to get ’em hooked, of course! The Weelicious cookbook is adorable – thanks for sharing!

  • Angie | Big Bear’s Wife wrote:

    These are cute as can be!

  • Kate@Diethood wrote:

    SO cute!! And fun! My girls would looove this!

  • Laura (Blogging Over Thyme) wrote:

    Ahhhhh!!! These ARE SO CUTE. That is all.

  • Marnely Rodriguez wrote:

    What a fun idea!

  • Renee @ Awesome on $20 wrote:

    Oh my goodness, how adorable, and how simple. I feel like I could totally accomplish this. Usually I stay away from “cute’ because I’m not a very confident decorator, but this is just too easy. I can’t wait to try them.

  • April wrote:

    These are probably the cutest pumpkin things i have seen all season!!! I am not a huge fan of pumpkin pie (gasp!) but i wonder if i could fill them will some sort of apple pie filling?

  • Stacy | Wicked Good Kitchen wrote:

    Cute pumpkin pop tarts for Fall and Halloween, Lori! Thanks for sharing, girl. Pinning!

  • Meagan @ Scarletta Bakes wrote:

    Could these be any cuter?!? NO! I just love it – what a fun treat to make with and serve to some hungry little ones!