Pop tarts, hand pies, wanna-be-toaster-strudels, whatever you choose to call them, these pumpkin butter pop tarts are damn good.
Featured as one of this month’s weekly pumpkin giveaways, it was all I could do not to snag one of these pumpkin pop tarts from the box while on my way to deliver them. Yes, they’re that good. And yes, they make a wonderful on-the-go snack.
For this recipe I make use of my homemade Spiced Maple Pumpkin Butter, but you can also use store bought to cut down on cooking/prep time.
And since the upcoming holidays are inevitably packed with not-so-healthy choices, I opted to give these autumn pop tarts a healthified bend (this is Zestful Kitchen after all). My flaky pastry recipe seamlessly incorporates whole-wheat flour in an effort to increase the fiber and nutrient content of this seasonal treat.
I also opted to skip adding sugar to the pastry. These pumpkin pop tarts rely on the pumpkin butter to bring big flavor and a simple glaze to bring sweetness. I must say, it all balances out beautifully.
I’m curious, what’s your favorite pumpkin spice treat this time of year? Ad if you decide to make these, be sure to share them on social and #zestfulkitchen—I love seeing what you’re cooking up!
Flaky whole-wheat pastry surrounds flavorful pumpkin butter to create a treat reminiscent of childhood. Finished with a maple syrup glaze, these homemade Pumpkin Butter Pop Tarts are the perfect breakfast treat for fall.
- 1 cup whole wheat-pastry flour (3⅝ ounces)
- 1 cup all-purpose flour (4¼ ounces)
- ¼ teaspoon table salt
- ¾ cup cold unsalted butter, diced
- 2–4 tablespoons ice cold water
- ¾ cup Spiced Maple Pumpkin Butter or purchased pumpkin butter
- 1 egg, beaten + 1 tablespoon water for egg wash
- ¾ cup sifted confectioners' sugar
- 2 tablespoon pure maple syrup
- 1 tablespoon milk of choice
- Pinch salt
- Turbinado sugar (optional)
In the bowl of a food processor, pulse together flours and salt. Add butter and pulse until mixture resembles a coarse meal, 10–12 pulses.
Drizzle in ice water, then pulse until just combined. If dough is too dry and not coming together, add in another tablespoon of water.
Divide dough in half and form into 2 disks; wrap tightly with plastic wrap and refrigerate 1 hour or up to 2 days.
Heat oven to 350ºF.
Roll dough out into a 10x13-inch rectangle on a lightly floured surface.
Trim dough to make a 9x12-inch rectangle then cut into nine 3x4-inch pieces.
Arrange dough rectangles on a prepared sheet spaced 1-inch apart; transfer sheet to freezer.
Repeat rolling and cutting with second dough disk.
Remove sheet from freezer and brush edges of dough rectangles on sheet with egg wash.
Spoon a rounded tablespoon of pumpkin butter into centers of dough rectangles on sheet. Slightly spread pumpkin butter, leaving ¼-inch border.
Place remaining dough rectangles over top of rectangles topped with pumpkin butter.
Lightly press edges to seal, then make indentations around edges of each pop tart with tines of a fork.
Brush remaining egg wash over pop tarts. Then cut 4–5 vents in the top of each pop tart. Bake until tops and edges of pop tarts are golden brown, 30–35 minutes; cool completely on sheet.
Meanwhile, whisk together confectioners' sugar, maple syrup, milk, and salt for the maple glaze.
Spoon or drizzle glaze over cooled pop tarts and sprinkle with turbinado sugar, if using. Enjoy!
Make ahead tips:
- Dough can be made up to two days in advance. Simply store the dough, wrapped tightly with plastic wrap, in the refrigerator.
- Pop tarts can be baked up to two days in advance, just wait to glaze them until the day of serving.
Equipment you'll need:
Ingredients you'll need:
- Homemade or purchased pumpkin butter
- Whole-wheat pastry flour
- All-purpose flour
- Confectioners' sugar (powdered sugar)
- Pure maple syrup
Inspired by Broma Bakery.