Looking for an easy fall recipe that uses pumpkin spice? These Pumpkin Spice Pop Tarts with a brown sugar icing are a fun dessert or breakfast recipe that will satisfy you pumpkin craving. I keep these cute little treats simple by using store bought pie crust, but feel free to make your own. This recipe also makes a lot of extra pumpkin spiced puree which can be frozen or added to your favorite muffin recipe.
How do you make Pumpkin Spice Pop Tarts?
Start by rolling out two sheets of pie dough into squares. Next, mix up your pumpkin puree with some cinnamon, ground ginger, allspice, nutmeg and salt. Cut your pie crusts into twelve even rectangles. Spoon roughly one tablespoon of the spiced pumpkin puree onto half of the pie crust rectangles. Cover each of them and crimp the sides using a fork. Bake for 12-15 minutes in a 450 degree oven.
For the icing, beat together some softened butter, brown sugar, vanilla extract, powdered sugar and salt until creamy. Carefully spoon the icing over the pop tarts. Store them in the fridge, but do not reheat them in the toaster! Use the microwave or oven. I like to sprinkle so cinnamon on top for some color.
How do you store these pop tarts?
You can keep them in the refrigerator for 3-4 days. After that they start to get a little dry and crumbly. You could make a big batch and keep them in your freezer as well. To reheat, just pop them in the microwave for a few seconds or place them in a warm oven.
If you like this recipe you can rate it and leave a comment below. If you take a picture tag me on Instagram @hungrywaitress! Here's the recipe:Print
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