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Pumpkin Pop Tarts

Pumpkin pop tarts or pumpkin hand pies, a surprisingly good pumpkin pastry.
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Desserts
Cuisine: American
Servings: 12
Author: Angela Roberts


Pumpkin Pop Tarts Filling

  • 28 ounces pumpkin puree
  • 1 cup brown sugar
  • 3/4 cups white sugar
  • 8 ounces cream cheese softened to room temperature
  • 2 teaspoon pumpkin pie spice more if you want
  • milk to brush on pop tarts
  • raw sugar for garnish


  • Make pie dough for a two-crust pie. See Notes
  • Refrigerate at least 30 minutes before using, preferably longer.
  • Mix cream cheese in food processor until very smooth. Add in pumpkin puree, brown sugar, pumpkin pie spice. Adjust sugar and spice to your own liking.
  • Roll out pie dough into a long rectangle and cut out desired shapes of pop tarts. The idea size is about 2 x 4 inches, but you can make them the size you prefer. I actually varied my sizes.
  • Cut out each rectangle. Put just enough pumpkin filling, (about a tablespoon) in middle. Brush milk on inside edges and press together.
  • Brush milk on top. Cut a few slits on top.
  • Sprinkle with raw sugar.
  • Bake at 425 for 15-20 minutes.


Make Pie Dough using this recipe.
Note: You may have pumpkin puree left over.