Using store bought pie dough, you can create these Pumpkin Poptarts anytime of the year! They are simple to make, and better for you than store bought.
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It's the time of the year when all things pumpkin have hit the store shelves, and one of the first pumpkin spiced things that my family searches for are pumpkin pie poptarts. My husband found them one year, and he has bought them every year since.
The sad part about it is, Kelsie can't have them, thanks to the corn syrup.
It's a good thing for her that they are super easy to make, require only a few things, and I can whip them together in no time.
When we evacuated for Hurricane Michael, I had these made up and ready to go! Too bad that she only got to eat one of them because once my family all got a bite, they gobbled them right up.
But, lucky for Kelsie, they are easy to recreate and have on hand. This recipe is a simple one, which are the best kinds right?
Since they are homemade, like most things when compared to store bought, the homemade version tastes far better. These never disappoint!
And the best part is you can enjoy these year round, and not just when the holidays roll around.
Making homemade poptarts is one of those things that you don't really think about how easy it really is, until you actually do it.
Of course you can use your own homemade dough, but like I mentioned in the Apple Pie Galette post, I'm not a pie dough maker. It's just one of those things I haven't quite nailed down yet.
The flavor possibilities are endless here. You can create all sorts of fruit flavored poptarts using pie dough. One that I really want to make is the sugar cookie ones.
Have y'all tried those? The center is like a melted sugar cookie. Similar in flavor to the International Delight Sugar Cookie coffee creamer. YUM!
I hoard that creamer this time of year, and wished it was like peppermint mocha, and available year round.
How do you store pumpkin poptarts?
I just place them in an air tight container in the fridge. They are good for up to two weeks.
To warm them up, I place them in a cold oven, and put the temperature on 350 degrees. Once the oven is heated to that temp, they are ready.
Can I heat these up in the toaster?
Yes, but only if they are not frosted.
Can I fill them with something other than pumpkin?
You could. I have only done fruit preserves. They are thicker and chunkier.
Looking for more pumpkin breakfast ideas?
- Pumpkin Chocolate Chunk Oatmeal Cookies - yes, these cookies can be for breakfast!
- Pumpkin Granola with Dark Chocolate Chips and Cranberries
- Cinnamon Cream Cheese Stuffed Pumpkin French Toast
Pumpkin Poptarts
Using store bought pie dough, you can create these Pumpkin Poptarts anytime of the year! They are simple to make, and better for you than store bought.
Ingredients
- 1 box of pie crusts
- ¾ cup pumpkin puree
- ⅛ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup butter, room temperature
- ¼ to ½ cup brown sugar {start with the 4th and taste, if you want it sweeter, add the rest}
cinnamon glaze
- 3 tablespoons milk, or more as needed to create a brushable consistency
- 1 cup powdered sugar
- 1 teaspoon cinnamon
Instructions
- Unroll dough, and cut out using a 4 inch across round dough cutter. Place the dough slices aside.
- In a medium sized bowl, using a handheld mixer, mix together the butter and pumpkin until nice and creamy. Mix in the spices and the brown sugar.
- Preheat oven to 350 degrees, and line a baking sheet with parchment paper.
- Lay half the dough circles onto the prepared baking sheet, and using a tablespoon, measure out a spoonful and place in the centers of the dough on the baking sheet. Lay the other dough circles on top, and using a fork, crimp the edges.
- Bake for 30 minutes or until golden brown.
- While they cool, prepare the glaze by mixing together the powdered sugar, milk, and cinnamon together. Brush on completely cooled tarts.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 200Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 14mgSodium: 184mgCarbohydrates: 27gFiber: 1gSugar: 16gProtein: 2g
