Homemade pumpkin pie pop tarts are a breeze to make with pre-made pie dough. Imagine buttery flaky pastry, packed with pumpkin pie filling, baked until golden brown. A wonderful vanilla glaze and cinnamon sugar are the perfect finishing touches.
½teaspoonpure vanilla extract or imitation vanilla flavor
For the cinnamon sugar topping:
¼cupgranulated sugar
1teaspoonof ground cinnamon
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Instructions
Preheat the oven to 350ºF and line a large baking pan with parchment paper.
Roll out the dough on a countertop and cut 6-7 even rectangles from the dough using a pizza cutter (about 3 ¼ by 4 ½ inches each).
Mix the pumpkin, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, and salt in a medium bowl until combined.
Lay one of the pieces of dough on a counter or plate then add 2-3 tablespoons of the pumpkin mixture to the middle of a piece of the dough. Brush the edges with the beaten egg.
Place another sheet of the dough on top and press the edges together using a fork to seal. Optional: trim off the edges to get crisp lines.
Brush the top with the egg and place it on a prepared baking pan. Repeat the process with the remaining dough and filling.
Bake for 12-15 minutes or until they turn a light, golden color.
In the meantime, mix the powdered sugar, 1 tablespoon of the milk and vanilla in a small bowl until combined. Add more milk (a tiny bit at a time!) if you want it thinner. (You don’t want it to be too thin or the icing won’t harden.)
To make the sugar topping, whisk the sugar and cinnamon together in a separate small bowl and set aside.
Once the pop tarts are cooled completely, pour 2-3 teaspoons of the icing on top of them and sprinkle on the cinnamon sugar.
Let the icing set up for at least 10 minutes before serving or storing.
Notes
Pop tarts can be stored in an airtight container for up to 3 days.