Pumpkin Maple Poptarts

pumpkin maple poptarts close up

Homemade Pumpkin Poptarts! This is Halloween, this is Halloween. Halloween Halloween. Halloween Halloween.

Well, this year I tried to prep ahead of time and my bestie from California came in the second weekend of October to celebrate all things fall here in St. Louis: Craftoberfest, apple picking, the trees changing color (which they are late doing this year), and of course we baked some delicious treats. My favorite and probs the cutest thing ever are these pumpkin maple poptarts. We’ve also got: apple cider, pomegranate cranberry cocktail, apple cider donuts, a butternut squash quiche, and a fall fruit platter.

So click away to each and hopefully you can make them for a Halloween brunch or for any autumnal event.

Ingredients for Homemade Pumpkin Poptarts:

  • 2 pie doughs (can be store bought or use my recipe here)
  • 1 can pumpkin puree (15 oz)
  • 1/2 cup brown sugar
  • 2 teaspoons cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp all spice

Ingredients for icing:

  • 2 cups powdered sugar (sifted)
  • 1 tsp maple flavoring
  • 2-4 Tbsp milk (or milk alternative)

How to make poptarts:

  1. Preheat your oven at 400° F. Prepare a jelly roll baking sheet with parchment paper.
  2. In a bowl mix pumpkin puree, sugar, and spices. Mix until combined removing all sugar clumps.
  3. On a large floured surface roll out 1 pie dough about 1/8″ thick. Using a pumpkin cookie cutter cut out 9 pumpkins, place on the baking sheet. Roll out the second pie dough to the same thickness. Cut out 9 more pumpkins. Use a leaf cookie cutter to cut out 9 leaves to top the pumpkins.
  4. Using a tablespoon to scoop pumpkin filling onto 9 of the pumpkins (those on the baking sheet). Fill with puree mixture, but make sure to leave space around the edges for crimping together.
  5. Place second set of pumpkin cutouts on top of each of the ones with filling. Crimp edges with a fork (if a bit of filling falls out, no worries, just clean up with a paper towel). Add a leave to the stem of each pumpkin. Cinch together.
  6. Place in the oven for 20-25 minutes. The pastry should become golden brown. Remove and cool on a rack.
  7. In a medium bowl prepare your icing. Whisk sugar, flavoring and 1 tablespoon of milk. Add more milk to get the right consistency.
  8. Ice the pumpkins and enjoy.

Other Fall Recipes to Try:

pumpkin maple poptarts process shot drizzling icing
pumpkin maple poptarts with spooky decorations
pumpkin maple poptarts with spooky decorations
pumpkin maple poptarts
pumpkin maple poptarts

Pumpkin Maple Poptarts

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Course: Breakfast, Dessert
Cuisine: American
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Servings: 9 servings
Author: Amanda Wilens

Ingredients

Poptart
  • 2 pie dough can be store-bought or use my recipe for homemade
  • 15 ounces pumpkin puree fresh or canned
  • 1/2 cup brown sugar
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp all spice
Icing
  • 2 cups powdered sugar sifted
  • 1 tsp maple flavoring
  • 3 Tbsp milk or milk alternative

Instructions

  • Preheat your oven at 400° F. Prepare a jelly roll baking sheet with parchment paper.
  • In a bowl mix pumpkin puree, sugar, and spices. Mix until combined removing all sugar clumps.
  • On a large floured surface roll out 1 pie dough about 1/8″ thick. Using a pumpkin cookie cutter cut out 9 pumpkins, place on the baking sheet. Roll out the second pie dough to the same thickness. Cut out 9 more pumpkins. Use a leaf cookie cutter to cut out 9 leaves to top the pumpkins.
  • Using a tablespoon to scoop pumpkin filling onto 9 of the pumpkins (those on the baking sheet). Fill with puree mixture, but make sure to leave space around the edges for crimping together.
  • Place second set of pumpkin cutouts on top of each of the ones with filling. Crimp edges with a fork (if a bit of filling falls out, no worries, just clean up with a paper towel). Add a leave to the stem of each pumpkin. Cinch together.
  • Place in the oven for 20-25 minutes. The pastry should become golden brown. Remove and cool on a rack.
  • In a medium bowl prepare your icing. Whisk sugar, flavoring and 1 tablespoon of milk. Add more milk to get the right consistency.
  • Ice the pumpkins and enjoy.

Notes

– Shape: Okay, the shape is iconic and just so stinking cute for fall, but you can make these into squares or circles instead. If you make rectangles, you will get less poptarts and will most likely need to back longer. 

Nutrition

Calories: 345kcal | Carbohydrates: 62g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 163mg | Potassium: 157mg | Fiber: 3g | Sugar: 40g | Vitamin A: 7361IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 2mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes