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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 co*cktail, 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.
![Homemade Pumpkin Poptarts Recipe - Amanda Wilens (1) Homemade Pumpkin Poptarts Recipe - Amanda Wilens (1)](https://i0.wp.com/amandawilens.com/wp-content/uploads/2017/10/pumpkin-maple-poptarts.jpg)
Table of Contents
- Ingredients for Homemade Pumpkin Poptarts
- Ingredients for Icing
- Other Fall Recipes to Try
- Love this Recipe?
![Homemade Pumpkin Poptarts Recipe - Amanda Wilens (2) Homemade Pumpkin Poptarts Recipe - Amanda Wilens (2)](https://i0.wp.com/amandawilens.com/wp-content/uploads/2017/10/pumpkin-maple-poptarts-2.jpg)
Ingredients for Homemade Pumpkin Poptarts
- 2 pie doughs (can be store bought or use my recipe here)
- 1 can pumpkin puree (15 oz)
- ½ cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon all spice
Ingredients for Icing
- 2 cups powdered sugar (sifted)
- 1 teaspoon maple flavoring
- 2-4 tablespoon milk (or milk alternative)
![Homemade Pumpkin Poptarts Recipe - Amanda Wilens (3) Homemade Pumpkin Poptarts Recipe - Amanda Wilens (3)](https://i0.wp.com/amandawilens.com/wp-content/uploads/2017/10/pumpkin-maple-poptarts-3.jpg)
![Homemade Pumpkin Poptarts Recipe - Amanda Wilens (4) Homemade Pumpkin Poptarts Recipe - Amanda Wilens (4)](https://i0.wp.com/amandawilens.com/wp-content/uploads/2017/10/pumpkin-maple-poptarts-3.jpg)
How to make Poptarts
- 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 ⅛" 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.
![Homemade Pumpkin Poptarts Recipe - Amanda Wilens (5) Homemade Pumpkin Poptarts Recipe - Amanda Wilens (5)](https://i0.wp.com/amandawilens.com/wp-content/uploads/2017/10/pumpkin-maple-poptarts-4.jpg)
Other Fall Recipes to Try
- Apple Cider Donuts
- Apple Cider and Spooky co*cktails
Love this Recipe?
Did you make this recipe and just love it? Awesome! If you have a quick minute and could leave a star rating and comment below, I would appreciate the support and knowing your feedback! And if you’re over on Instagram, be sure to tag me in your photos!
Pumpkin Maple Poptarts
5 from 2 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 35 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 1 hour 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
- ½ cup brown sugar
- 2 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon all spice
Icing
- 2 cups powdered sugar sifted
- 1 teaspoon maple flavoring
- 3 tablespoon 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 ⅛" 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.
Tried this recipe?Mention @amanda.wilens