Puff Pastry Pumpkin Pop Tarts with Cream Cheese Glaze
These homemade puff pastry pumpkin pop tarts are flaky, perfectly spiced, simple to make and bake up to a golden perfection for breakfast, Halloween or really any occasion.
An Ode to Fall
Pumpkin picking, pumpkin carving, pumpkin spice lattes and pumpkin pies… I can go on forever! Fall means pumpkin everything and although pumpkin pie tastes delicious, I thought about switching things up without comprising in flavor. The results of this experiment were those crispy, buttery puff pastry pumpkin shaped pop tarts. They embody Fall perfectly and they do not require tons of ingredients or mastering your pie crust technique. It is fun activity for the whole family and is guaranteed to put a smile on your face. Bonus point, the creamy pumpkin spice cream cheese glaze and sprinkles will make these pumpkin pop tarts extra drool worthy!
Ingredients for Puff Pastry Pumpkin Pop Tarts
- “The Fillo Factory” Organic Puff Pastry: There is no doubt the dough is the most important component in any pastry recipe. You need a good quality puff pastry dough and I cannot recommend “Fillo Factory” enough. I’ve tried so many different companies and no one tops this one. Not only it’s premium quality but it is also organic and made with just four ingredients. There is the perception that puff pastry is hard to work with. It is true, if you are using the wrong puff pastry brand. The Fillo Factory Puff Pastry Dough is perfectly packaged for your own convenience. That way, you can easily unfold the dough and work with it. Most importantly, it is light, fluffy and puffs up beautifully.
- Pumpkin Puree: Whether you have homemade or canned puree there is no need to strain it before using. Avoid using canned pumpkin pie filling as it is already spiced and sweetened and it will alter the whole recipe.
- Dark Brown Sugar: The brown sugar provides a rich caramel like taste to the pumpkin filling when baked but isn’t overly sweet. If you decide not to glaze the puff pastry pumpkin pop tarts, I recommend adjusting the sugar to your preference as they might feel not sweet enough.
- Pumpkin Cream Cheese Glaze: The pumpkin cream cheese glaze is the perfect topping for these pop tarts. It is rich, silky and adds up to the flavor without being overwhelming. You can use orange food coloring and top with sprinkles to make it extra festive.
How to make Puff Pastry Pumpkin Pop Tarts
This no fuss recipe takes less than an hour to make and it’s easy to follow even if you haven’t baked with puff pastry dough before. To prepare the pumpkin filling, whisk together the pumpkin puree, brown sugar, spices and vanilla extract and set aside. On a clean flat surface unfold the thawed puff pastry sheets and use a cookie cutter to cut out pumpkin shaped pieces. Fill the dough, top with another pumpkin shaped piece making sure the pumpkin filling is sealed. Brush the tops with egg wash and bake until golden brown and puffed. For the cream cheese glaze, mix the cream cheese until smooth, then add the rest of the ingredients. Allow the puff pastry pumpkin pop tarts to cool before topping with the glaze. Serve warm for optimal enjoyment!
These puff pastry pumpkin pop tarts are exactly what you need on chilly Fall days! Whether you have them for breakfast or as dessert they are absolutely delicious and will brighten your day. If you give this recipe a try, take some time to share your feedback and leave a comment below. Happy baking!
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Puff Pastry Pumpkin Pop Tarts with Cream Cheese Glaze
Ingredients
Puff Pastry
- 32 oz "The Fillo Factory" Organic Puff Pastry 4 sheets thawed
Pumpkin Pie Filling
- 1/2 cup Pumpkin Puree
- 1/4 cup Dark Brown Sugar
- 1 tsp Pumpkin Pie Spice
- 1/2 tsp Ground Cinnamon
- 1/8 tsp Salt
- 1 tsp Pure Vanilla Extract
Egg Wash
- 1 Egg
- 1 tbsp Milk
Cream Cheese Glaze
- 4 oz Cream Cheese softened to room temperature
- 1/3 cup Powdered Sugar sifted
- 1/2 tsp Pumpkin Pie Spice
- 1/2 tsp Pure Vanilla Extract
- Orange Food Coloring (Optional)
- Sprinkles (Optional)
Instructions
Puff Pastry
- Defrost puff pastry in refrigerator for 2 hours or one hour at room temperature before use.32 oz "The Fillo Factory" Organic Puff Pastry
Pumpkin Pie Filling
- In a medium bowl whisk together pumpkin puree, brown sugar, pumpkin pie spice, ground cinnamon, salt and vanilla extract. Set aside.1/2 cup Pumpkin Puree, 1/4 cup Dark Brown Sugar, 1 tsp Pumpkin Pie Spice, 1/2 tsp Ground Cinnamon, 1/8 tsp Salt, 1 tsp Pure Vanilla Extract
Assemble
- Preheat oven to 400°F (200C).
- Line 2 large baking sheets with parchment paper and set aside.
- Unfold the puff pastry sheets and lay out on a flat, lightly floured work surface. Use a rolling pin to roll out the dough.
- Cut out pumpkin shaped pieces with a cookie cutter and place on the lined baking sheets.
- Pair the cut out pieces and use a fork to prick the center of the bottom pieces.
- Add a spoonful of pumpkin pie filling in the center. Do not overfill the pop tarts.
- Mix together the egg and milk and brush the pop tarts edges with egg wash.1 Egg, 1 tbsp Milk
- Top with another cut out piece, crimp the edges with a fork, then use the fork to gently poke holes in the top of each pastry.
- Brush the pop tarts tops with egg wash.
- Bake one baking sheet at a time until golden brown and puffed for 18 minutes.
- Remove puff pastry pumpkin pop tarts from the oven. Let them cool on the baking sheet for 10 to 15 minutes.
Cream Cheese Glaze
- In a medium ball with a hand mixer, beat cream cheese on medium-high speed until smooth.4 oz Cream Cheese
- Add powdered sugar, pumpkin pie spice, vanilla extract and food coloring if using. Mix together until combined.1/3 cup Powdered Sugar, 1/2 tsp Pumpkin Pie Spice, 1/2 tsp Pure Vanilla Extract, Orange Food Coloring (Optional)
- Top warm pop tarts with cream cheese glaze and sprinkle with sugar sprinkles.Sprinkles (Optional)
- Enjoy!
Notes
- Puff Pastry: If the dough gets warm quickly making it hard o work with, pop it back in the refrigerator for a few minutes.
- By pricking the cut out pieces with the fork, we allow some of the steam to escape while baking, ensuring the pop tarts puff evenly.
- Please note that ovens bake differently, so yours may take a little less or a little more time to bake.
- Cream Cheese Glaze: If it’s too thick, add a tablespoon of milk. If it’s too thin, add a bit more powdered sugar.
- Make Ahead & Storage Instructions: You can prepare the puff pastry, pumpkin pie filling a night before baking. Arrange the cut out puff pastry pieces in baking sheets as instructed and cover tightly with plastic wrap. Likewise, cover the pumpkin pie filling and cream cheese glaze and refrigerate. Follow the rest of the recipe as shown.
- These puff pastry pumpkin pop tarts are best served warm, the same day they’re made. You may refrigerate leftovers covered, for up to 2 days.
- Leftover Puff Pastry: Puff pastry will keep well covered in the fridge for 1-2 days, but if you don’t intend to use it within that time, the best option is to freeze it for a later date. Ball together any leftover pastry and tightly wrap in cling film before freezing.
- You can cut leftover puff pastry in strips, sprinkle with sugar and cinnamon and bake until golden brown for a quick sweet treat. Alternatively, sprinkle with cheese and herbs for a savory snack.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.