Description
| A cozy, fall-inspired toaster pastry with flaky crust, warm pumpkin spice filling, and sweet glaze. Perfect for breakfast or dessert. |
Ingredients
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1 package of refrigerated pie crust (or homemade dough)
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¾ cup pumpkin puree
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3 tbsp brown sugar
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1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, cloves)
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1 tsp maple syrup (optional)
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1 egg (for egg wash)
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Powdered sugar + milk (for glaze)
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Optional: sprinkles or cinnamon for garnish
Instructions
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Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
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Mix filling: In a small bowl, combine pumpkin puree, brown sugar, spice, and maple syrup.
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Roll out dough and cut into rectangles (~3×4 inches).
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Assemble: Add ~1 tablespoon of filling to half the rectangles. Top with remaining dough pieces.
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Seal edges with a fork. Brush tops with beaten egg.
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Bake for 20–25 minutes or until golden brown.
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Cool and glaze: Mix powdered sugar and milk to make icing. Drizzle over cooled Pop-Tarts.
Notes
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For a vegan version, use plant-based pie dough, dairy-free milk, and skip the egg wash.
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Store in an airtight container for up to 3 days or freeze for up to 2 months.
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Glaze once fully cooled to avoid melting.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220 kcal
- Sugar: 13g
- Sodium: 170mg
- Fat: 9g
- Carbohydrates: 28g
- Fiber: 2 g
- Protein: 2g