Pumpkin Pie Pop Tarts and a Virtual Food Drive


Pumpkin Pie Pop Tarts | Cooking Classy


If you are visiting this page, you are probably a lover of delicious recipes and may even be a “foodie.” Life is meant to be enjoyed and isn’t food a large part of that? It is for me and I can’t imagine going without it.

As I mentioned in an earlier post, I am so excited to be hosting an online virtual food drive to benefit the more than 16 million children struggling with hunger in the U.S. As a mother of two beautiful children, this is a cause that gets to me on a personal level. I can’t imagine my children going without, and making delicious meals for them is the highlight of my day. I have often wondered about the children who go without and wish that they could be a part of my table as well.

In that spirit, I have found a way to do just that and so can you! I have partnered with the Unilever’s Project Sunlight and Feeding America in their effort to end child hunger in America. I have set up an official Cooking Classy virtual food drive. I will be personally donating and urge you to do the same.

Please visit the Cooking Classy Virtual Food Drive page and donate. I have set a goal of $1,000 and hope that you will help me reach it! Any amount will help! Let’s help end child hunger in america together!


Now for these delicious Pumpkin Pie Pop Tarts, you guys have got to try these! They are melt-in-your mouth delicious and they’re no doubt one of the best things I’ve made this fall. Something that qualifies for a breakfast pastry or a dessert has got to be good, right? They have a perfectly spiced and creamy pumpkin pie filling which is surrounded by the most amazingly flaky pie-like crust and they’re finished with a simple and sweet vanilla frosting to generously cover. How could you go wrong here? You are basically getting a hand holdable pumpkin pie with the bonus of an icing an sprinkles. And we are talking like 1,000 times better than what you could get in a box, trust me I’ve tried some.

These would be perfect to serve to family or guests for Thanksgiving breakfast. They can be made weeks in advance so you won’t have to worry that day what you are going to make, they’ll just be waiting to be baked in the freezer. I love that these are something that everyone will enjoy, both young and old alike, so no matter whom you are serving them to they are nearly guaranteed to be a hit.

I think I better go have another before they disappear, they’re calling my name and I just can’t resist. Enjoy!

And please don’t forget to donate to such a great cause! Thanks so much for your help, it is so appreciated!

Pumpkin Pie Pop Tarts | Cooking Classy

Pumpkin Pie Pop Tarts | Cooking Classy


Pumpkin Pie Pop Tarts

Yield: 8 tarts



  • 2 cups + 2 Tbsp all-purpose flour , plus more for rolling
  • 1 tsp salt
  • 1 tsp granulated sugar
  • 1 cup unsalted butter , cold and diced into 1/2-inch cubes
  • 4 - 5 Tbsp ice water


  • 1 cup pumpkin puree
  • 1/4 cup (2 oz) cream cheese, softened slightly (just don't melt)
  • 2 Tbsp granulated sugar
  • 2 Tbsp packed light-brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp of nutmeg
  • 1/8 tsp allspice
  • 1 pinch salt
  • 1 large egg yolk
  • 1/2 tsp vanilla extract


  • 1 cup powdered sugar
  • 2 Tbsp half and half , plus more as needed
  • 1/4 tsp vanilla extract


  1. For the crust:
  2. In a food processor pulse together flour, salt and granulated sugar. Add butter and pulse mixture until resembles coarse meal (it won't really come together in pieces much at this point, so don't over-process, just pulse until butter is no longer in large pieces). Add 4 Tbsp water and pulse several times, if it doesn't come together in clumps add remaining 1 Tbsp water. Drop mixture onto a clean surface, gather dough into a ball then divide into two portions. Shape each portion into about a 5-inch disk. Cover each with plastic wrap and chill 1 hour. Meanwhile prepare filling.
  3. For the pumpkin pie filling:
  4. To a mixing bowl, add cream cheese, granulated sugar and brown sugar. Using a rubber spatula, stir mixture to blend, while running spatula against bowl to smooth any lumps. Lay pumpkin puree on several layers of paper towels. Wrap and press to soak some of the excess moisture from pumpkin, until you have 3/4 cup pumpkin puree. Add reduced pumpkin puree to cream cheese mixture along with cinnamon, ginger, nutmeg, allspice and salt and stir. Mix in egg yolk and vanilla extract. Cover bowl and chill until ready to assemble pop tarts.
  5. To assemble pop tarts:
  6. Line two large, rimmed baking sheets with parchment paper or Silpats. Working with 1 chilled disk of dough at a time (keep other in fridge to chill), roll dough out onto a floured surface to about 13 by 11-inch rectangle (when edges start to crack a little when rolling, seal them and continue rolling), then trim edges to get a 12 by 10-inch rectangle (to even the edges). Then cut into eight 5 by 3-inch rectangles (cut in half through the longness then three cuts through the opposite).
  7. Arrange 4 of the rectangles, spaced evenly apart on prepared baking sheet. Spread a slightly heaping 1 1/2 tablespoons of pumpkin pie filling evenly down the center of each rectangle, leaving about a 3/4-inch rim on all sides uncoated. Dampen fingertips with water and run along uncoated edges of pop tarts. Top each with another rectangle, then seal edges with your fingertips, then reseal with a fork (I didn't seal with the fork, I just did a double seal with my fingertips because I wanted them to look more like the real thing). Poke the top center of each tart 3 times with a fork. Cover and transfer to freezer to chill at least 2 hours or up to one week. Repeat process with remaining disk of dough.
  8. After chilling, position one oven rack near top third of the oven and a second oven rack near bottom third of the oven. Preheat oven to 375 degrees. Bake frozen tarts until golden, rotating racks once halfway through baking, about 25 - 30 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely before icing.
  9. For the icing:
  10. In a mixing bowl whisk together all icing ingredients well then add more half and half about 1/2 tsp at a time to reach desired consistency. Spread over tops of cooled pop tarts, leaving a small rim uncoated around all sides. Sprinkle tops with sprinkles if desired and allow glaze to set at room temperature. Store in an airtight container.
  11. Recipe source: crusted adapted from Bon Appetit filling and icing - Cooking Classy

Want to pin this recipe for later? Follow link HERE.

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  • Averie @ Averie Cooks: Can I come over to your house for breakfast because these look amazing! Right down to the fall-colored sprinkles, you don’t miss a beat! Love these! :) November 1, 2014 at 5:33pm Reply

    • Jaclyn: Thanks Averie, and yes please do come over to my house for breakfast :)! November 1, 2014 at 10:01pm Reply

  • Krystle(Baking Beauty): These look absolutely amazing, so much better than store bought! Pinned! November 1, 2014 at 8:12pm Reply

  • Katrina @ Warm Vanilla Sugar: Such a great cause Jaclyn! And the perfect recipe for it :) November 2, 2014 at 2:46am Reply

  • Anna @ Crunchy Creamy Sweet: These pop tarts are perfect! It’s been a while since I made homemade pop tarts for my kids. I think I will have to fix it with these! Pinned! November 2, 2014 at 4:24pm Reply

  • Laura (Tutti Dolci): These pop tarts are too cute, love the pumpkin filling and what a great cause! November 2, 2014 at 6:06pm Reply

  • Kelley @ Chef Savvy: These pop tarts are super cute! What a fun recipe to make with kids. Great cause as well. Thanks! November 3, 2014 at 2:53pm Reply

  • Maija: I love your site! I buy things when I they go on sale. I regularly feel like I have a ton of ingredients, but nothing to eat. When I find recipes like this one (using ingredients I already have) it is truly empowering to say “I can make that!” And also to know my family will be getting food with ingredients I can pronounce instead of strange preservatives… Thanks for another yummy recipe!! November 4, 2014 at 7:56am Reply

    • Jaclyn: I hope you family loves these Maija! November 4, 2014 at 10:36am Reply

  • Lisa W: Hi Jaclyn, I’m keen to try making these but at what point do you freeze them? I’m guessing it’s before baking them but I’m not familiar with pop tarts so just looking for your opinion! Thanks! November 5, 2014 at 11:05am Reply

    • Jaclyn: Yes it’s before baking. December 8, 2014 at 9:52pm Reply

  • Katerina @Diethood: So beautiful and so festive!! November 6, 2014 at 7:26am Reply

    • Jaclyn: Thanks Katerina! November 6, 2014 at 9:49pm Reply

  • Laura Dembowski: So nice of you to support such a great cause! Great recipe too. I tried the pumpkin pie pop tarts from the store and they tasted like nothing. I know these pack a flavor punch! November 8, 2014 at 6:44am Reply

  • alana: I was wondering, if I am short on time (plus I hate making crust! Lol) can I use store bought pie crust? Is that the same consistency of your from scratch version? November 9, 2014 at 10:06am Reply

    • Jaclyn: You could use a store-bought pie dough, it won’t be quite as good but still better than the boxed kind for sure. November 9, 2014 at 11:54am Reply

  • Nicole: I’m loving the flavor and that they’re not store bought! My kids are always begging for them at the store and I’m always saying no. Glad to have a recipe for homemade, thank you!! I have a question….My dough was super soft, not the clumpy mixture you talk about in the directions. I even added a bit more flour because I knew it would be hard to roll out. It ended up rolling out fine after being chilled, but when transporting the tops they fell apart trying to lift them up, even though I floured my rolling mat. Any suggestions or would my go-to pie crust recipe work in this type of pastry? November 13, 2014 at 7:19pm Reply

    • Jaclyn: Any pie crust should work. Sorry they fell apart on you! December 8, 2014 at 10:38pm Reply

  • Elizabeth: Do these have to be refrigerated? I am planning a holiday care package to send overseas and these sound amazing! It takes a package about 6-7 days to be delivered. November 14, 2014 at 6:54am Reply

    • Jaclyn: Yes I would say these need to be chilled if keeping longer than on day but I do think they are best the day they are prepared for that nice flaky crust. December 12, 2014 at 4:58pm Reply

  • Candace: These are delightful! I was originally going to wait to make these until it was fall, but I just couldn’t wait! Although they were time consuming, it was so worth it! They taste just like a little pumpkin pie.
    I also saw the jam pop tarts too, I’ll be trying those out too.
    Thank you for the recipe! :) August 17, 2015 at 12:53pm Reply

    • Jaclyn: I’m so glad you liked them Candace thanks for your comment! August 29, 2015 at 1:08pm Reply

  • Rena: Do these have to be frozen before baking, they look so delicious as I’m making them, I’d rather not wait for a taste unless it’s completely necessary. September 5, 2015 at 6:10pm Reply

    • Jaclyn: I’d recommend it as it will help hold their shape better. Hope you love them! September 6, 2015 at 12:23am Reply

  • Marina: How long do these take to cook because I am in a baking club at school and we only have about 30 minutes to make our baked goods. September 30, 2015 at 4:58pm Reply

  • shania: This dough is super hard to work with. Would literally melt while rolling. Even after freezing. I would suggest using a frozen puff pastry. the filling was good though. October 12, 2015 at 4:12pm Reply

  • Georgiana: Hey! How long do these keep refrigerated, and can they be frozen? October 24, 2015 at 11:18am Reply

  • Jenny: These were awesome! The crust was so delicate and flaky! May 10, 2016 at 8:35am Reply

    • Jaclyn: So happy to hear you loved them Jenny! May 10, 2016 at 9:21am Reply

  • Heather Ballard: Is there a pre-made dough we could buy? I’m out of town and staying at an airbnb that doesn’t have a lot of kitchen appliances. If so, what would be suitable? November 22, 2016 at 8:44am Reply

    • Jaclyn: I’d just go with pie dough (which is basically what this is). I’d roll it out a little thinner though. November 22, 2016 at 7:45pm Reply

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