clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Homemade pumpkin butter pop tarts set on a black wire rack.

Pumpkin Butter Pop Tarts

  • Author: Lauren Grant of Zestful Kitchen


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
  • 24 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.

Remove dough from refrigerator and let sit at room temperature 10 minutes. Line a baking sheet with parchment paper.

Roll dough out into a 10×13-inch rectangle on a lightly floured surface.

Trim dough to make a 9×12-inch rectangle then cut into nine 3×4-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:

  • Food processor
  • Rolling pin
  • Ruler
  • Pastry brush
  • Baking sheet

Ingredients you’ll need:

  • Homemade or purchased pumpkin butter
  • Whole-wheat pastry flour
  • All-purpose flour
  • Butter
  • Eggs
  • Confectioners’ sugar (powdered sugar)
  • Pure maple syrup

Inspired by Broma Bakery.

Recipe Card powered byTasty Recipes