It only feels right to kick off Spooky Season with a pumpkin inspired recipe! Poptarts were one of my favorite treats growing up. My mom only bought them on occasion but when she did, I would consider it a real delicacy. I even used to pop them in the toaster till they were golden and warm then added a little sliver of butter to melt on top. Don’t knock it till you try it.
I still love Poptarts but refrain from purchasing them during my weekly grocery store visits due to the highly processed ingredients and excessive sugar. (Foodie tip: One of the easiest ways to make healthy food changes is by picking out items that have five ingredients or less. Of course, this can’t always happen but generally the ingredients are cleaner, and it is a more “whole” food.)
So here is my fall twist on a childhood favorite, Pumpkin Spice Poptarts…yum!!
This is also a great recipe for the kids to join you in the kitchen. It is simple and fun but produces a high-quality breakfast or dessert pastry. I can see you now with a hot cup of coffee and your pumpkin spice Poptart cozied up on the couch on a chilly fall morning!
Pumpkin Spice Poptarts
- 2 pre-made refrigerated pie crusts
- ½ cup pumpkin jam & 2 tablespoons for the icing (I highly recommend purchasing from a local farmer’s market if possible! Many vendors have pumpkin jam available during the holiday season. If not, Trader Joe’s has a delicious pumpkin butter that will work great as well
- 1 tablespoon cornstarch
- 1 egg
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 2 ½ tablespoons pumpkin spice seasoning
- Sprinkles (optional)
Poptarts will keep in an airtight container in the fridge for up to four days. Heat the poptart in the microwave for 15-30 seconds when ready to eat.
- Preheat oven to 375°F and line a baking sheet with parchment paper. Set aside.
- In a small bowl, whisk together ½ cup pumpkin jam or butter, 1½ tablespoons pumpkin spice seasoning, and cornstarch. Set aside.
- Line your kitchen counter or a flat surface with parchment paper. Alternatively, sprinkle to surface with flour.
- Remove both pie crusts from the fridge and unroll them onto the parchment paper. Using a rolling pin, roll crusts into a thin wide rectangle and then cut into 6 even rectangles with each crust. You may need to reroll to the dough to get 6 rectangles.
- Spoon about 2 tablespoon of the pumpkin filling onto 6 of the rectangles leaving a small border around the edges for crimping. Take the remaining rectangles and place on top using a fork to crimp and seal the edges. Place onto lined baking sheet.
- Whisk your egg and brush the tops of each poptart. This ensures the crust will be flaky and golden brown.
- Bake for 12-14 minutes, or until the pop tarts are golden brown.
- While the poptarts are baking, in a medium bowl whisk together powdered sugar, 2 TBSP of pumpkin jam, 1 tablespoon of pumpkin pie spice, and 2 tablespoons of heavy cream. Whisk until the icing is smooth and there are no clumps.
- Let the poptarts cool completely before spooning the icing evenly over the top. Spread the icing with the back of the spoon and add sprinkles.