These Homemade Pumpkin Pop Tarts are made with pie crust and have a sweet pumpkin filling topped with orange icing and sprinkles, making them perfect for a fall party or Thanksgiving brunch.

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Orange Dress (in video) || Wood Board || Baking Sheets || Glass Bowl || Biscuit Cutter

These Homemade Pumpkin Pop Tarts are not only super cute, but they are so yummy too!

We enjoyed them for several days, and I can’t tell you how many times I heard Roger say, “These are so good!”

These Homemade Pumpkin Pop Tarts are made with pie crust and have a sweet pumpkin filling topped with orange icing and two types of orange sprinkles.

These fall Pop-Tarts are so easy to make and are perfect for a fall party or Thanksgiving brunch!

But since they are so easy to make, they would be so fun to create as a family and enjoy over a cool fall weekend.

What fun occasion will you make them for?

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Homemade Pumpkin Pop Tart

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These Homemade Pumpkin Pop Tarts are made with pie crust and have a sweet pumpkin filling topped with orange icing and sprinkles, making them perfect for a fall party or Thanksgiving brunch.

Author: Giustina Miller

Ingredients

Scale

1 Cup Pumpkin Puree
1/2 Cup Brown Sugar
1 Teaspoon Pumpkin Spice
1/4 Teaspoon Cinnamon
1/2 Teaspoon Pure Vanilla Extract
Pie Crust Dough, room temperature (I got it from Trader Joe’s – their pie crust is a little larger than normal pie crusts)
1 Egg

Icing

1 & 1/2 Cup Powdered Sugar
1/2 Teaspoon Pure Vanilla Extract
2–3 Tablespoons Milk
Orange Food Coloring – No Artificial Dye Food Coloring
Orange Sprinkles 1
Orange Sprinkles 2

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Instructions

First, preheat your oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.
In a bowl, mix 1 cup pumpkin puree, 1/2 cup brown sugar, 1 teaspoon pumpkin spice, 1/4 teaspoon cinnamon, and 1/2 teaspoon pure vanilla extract. Set to the side.
Next, open up (or roll out) the pie crust and use a cookie cutter (or 3 1/4 inch biscuit cutter) to cut out 24-28 circles.
Note: I cut out as many as I could from the two crusts, then rolled out the extra pieces and cut out more circles to get 28 circles, which made 14 pumpkin pop tarts.
Then use the extra dough to create 14 pie crust pumpkin stems.
Divide 14 pie crust circles onto your two baking sheets, then scoop 1/2-1 teaspoon of pumpkin mixture on top of each circle.
Place the remaining 14 pie crust circles on top of the pumpkin-topped pie crust circles.
Use a fork to crimp the edges of each pop tart.
Then add a pie crust stem to each pop tart, using your fingers to press the stem and pop tart dough together.
Brush some egg wash on top of each pumpkin pop tart.
Bake for 15-20 minutes until golden brown, and then let cool.
While the pumpkin pop tarts are cooling, whisk together the 1 & 1/2 cups powdered sugar, 1/2 teaspoon vanilla extract, 2-3 tablespoons milk, and orange food coloring (add a little bit at a time to get the shade of orange you like). For a thinner icing, add more milk; for a thicker icing, add more powdered sugar.
Spread the orange icing on each pop tart and sprinkle both types of orange sprinkles on top.
Enjoy!