treatment for alopecia

Pumpkin Pie Pop Tarts

by Emma on November 23, 2010

in Breakfast

I don't want to toot my own horn here. But. I'm a genius.

This idea came to me in a dream. It's a completely original idea. So you have to give me all the credit.

Oops. You weren't suppose to see that…

Ok, ok, so I ripped this idea off of the good folks at Kellogg's. So sue me.

Actually they probably could…

On second thought I just want everyone to know that this recipe was inspired by Kellogg's Pumpkin Pie Pop Tarts. They came up with the idea, I just made the homemade version.

Whew. That was a close one. Emma narrowly avoids jail time once again. :)

Now that we got all that legal jargon out of the way, let me tell you a secret: These are SO SO yummy. And they are SO SO easy to make. I mean like, too easy.

I feel a little guilty about it.

But don't worry-there is a harder way. If you are a glutton for punishment. I'm only a glutton for homemade pop tarts (turns out). But I'll share the difficult way-but first the easy way out:

Pumpkin Pie Pop Tarts, the easy way. Makes 6 rather large tarts:)

For the crust: buy premade puff pastry. It's in the freezer section. Any brand, I like Pepperridge Farm (they did not give me any money to say that;)

For the filling: 3/4 cup canned pumpkin, 1/4 cup brown sugar, 1 large egg, 1/4 teaspoon cinnamon, 1/8 teaspoon cloves, 1/8 teaspoon all spice.

For the glaze: 1/3 cup softened cream cheese, 2-3 tablespoons cream or milk (I used milk) and 3-4 tablespoons powdered sugar.

The puff pastry I bought came in two sheets. Using a pizza cutter, cut out 12 rectangles from the puff pastry sheets. Place six of the rectangles on a parchment paper lined baking sheet. Combine all the filling ingredients, place a heaping spoonful in the middle of each rectangle.

Now place the other six rectangles on top, and using a fork crimp the edges. Bake at 375 F for 16-18 minutes.

While those are baking, combined (very) softened cream cheese, powdered sugar and milk and whisk to create the glaze.

Once the pop tarts are out of the oven, place them on a cooling rack and drizzle with the glaze.


That's a command.

Easy right? So if you feel that was just too easy, well darling you can always make your own puff pastry first. That's right, you can make your own instead of buying it-and I hear it's pretty labor intensive so you can feel pretty proud while filling your face with these pop tarts.

You can see how Annie of Annie's Eats makes puff pastry-and then apple turnovers!

Or you see how the Brown Eye Baker does it-and then makes her own pop tarts:)

Happy baking! xo. Emma


Malori November 23, 2010 at 3:36 pm

I just wanted to tell you that your blog always makes me smile. I love how personable your writing is and your food generally makes me fatter just by looking at the pictures (suuuch a good thing).
Keep it up :)
Mal November 23, 2010 at 3:51 pm

I love you.
There, I said it.

jenn November 23, 2010 at 4:07 pm

omg… this looks like the most delicious breakfast. Mmmmmm. I’m saving this one for when I get back home and can do some cooking again. thanks :)

Sarah November 23, 2010 at 4:31 pm

These look so good!
I just wanted to let you know, I just made your mini pumpkin cupcakes and they are sooo good! Thank you for sharing your recipes and not being selfish! Love your blog! :)

angel dog designs November 23, 2010 at 4:46 pm

these look delish! i’ll admit i buy a processed pop tart every now and again, but a homemade one?! looks to die for! will for sure give it a try :)

angel dog designs November 23, 2010 at 4:49 pm

wow, these look delicious! i’ll admit i buy a processed pop tart every now and again, but a homemade one?! looks to die for!!! will try for sure :)

Christy November 23, 2010 at 6:24 pm

How different is canned pumpkin to “real mashed pumpkin”. In Australia we don’t have a pumpkin market like in the US. Pumpkin pies are hardly ever made, we barely have Halloween, well its really the wrong time of year – we’re pretty much in summer here.
SOOO getting back to my question, would be too different to used a cooked mashed pumpkin.. my feeling would be a sweet roasted pumpkin, already with the brown sugar and spices, otherwise it would be too watery.
I do think I’m answering my own question, so I stop there…
Thanks for your recipes, I’m loving your blog.

Trina Curran November 23, 2010 at 6:46 pm

Ohhhh mmmmm geeeee….I have to get to target before they close to get the puff pastry. Yummmm…

Bekka November 23, 2010 at 7:26 pm

Oh my! This looks great.
Now, I’d love to hear how this isn’t the first time you’ve avoided jail time…LOL.

Anne Marie November 23, 2010 at 7:50 pm

I am in love with pop tarts period and crazy for pumpkin. Thank you for this recipe! I am headed to the store ASAP! p.s. your blog is delightful!

emma November 23, 2010 at 9:41 pm

“Pumpkin pies are hardly ever made…” Christy I think you may have broke my heart. :( But yes, you can mash up a sweet roasted pumpkin, it’s the exact same thing;) xo. Emma

Yolanda Valle November 23, 2010 at 9:46 pm

Mmmm, that´s soooo yummy!! I´ll try it someday… Thanks for the recipe!

Sonya November 23, 2010 at 10:13 pm

I have this feeling that if I don’t make these soon, I’m going to die.

mary jo November 23, 2010 at 10:53 pm

I am SO making these! Brilliant!
xo Mary Jo

jooleedoh November 24, 2010 at 12:01 am

whoa whoa whoa! i need to make these asap.

Nikki November 24, 2010 at 1:15 am

A perfect Thanksgiving breakfast, perhaps?

Laura November 24, 2010 at 8:05 am

Wow what a great idea (to both Kellogg and Emma)! They’re so simple to make and sound delicious – the perfect indulgent breakfast this time of year! Thanks for sharing and Happy Thanksgiving!

AlyssaG November 24, 2010 at 9:53 am

ill take the easy way… these look amazing!!

Shelley November 24, 2010 at 9:54 am

Whoa this recipe does look easy! Thanks for sharing and Happy Thanksgiving :)

Erica B. November 24, 2010 at 10:22 am

These look so yummy!!! I can’t wait to make them Thanksgiving morning, if I can find puff pastry in town.

Holly November 24, 2010 at 3:42 pm


Ilze November 24, 2010 at 5:32 pm

Emma, thank you for my breakfast, first thing tomorrow morning:) but I just have to break your hart again: it’s not only Australia where people are not avare of all the glory a pumkin can bring. in Latvia (Europe) it’s even worst — we don’t even have Haloween. the same goes for Thanksgiving.:( but we do have pumpkins.:)

Alexa November 24, 2010 at 7:27 pm

These look so tasty! Good thing I bought an extra can of pumpkin!

Sarah Peracchino November 24, 2010 at 11:53 pm

These look absolutely amazing!!! Waaay better than the store bought ;)

happy owl erin November 25, 2010 at 1:16 am

you are a roll model to all betty crocker rejects like me! ;) yummmmy! congrats on the cute proposal at the shop too xoxo

anna November 25, 2010 at 7:03 am

these look yummy! we don’t have the pumpkin ones here in podunk ohio so I will have to try this recipe.
I am addicted to poptarts. smore flavor is my weakness.

Lacey November 25, 2010 at 12:32 pm

So….how is it that the idea of homemade pop tarts has never even entered my mind? I had no idea I was such a poster child of processed food! Ha! These look amazing!!! My hubby will be so delightfully surprised when I pull these babies from the oven!
LOOOVE your blog!

Jessica November 25, 2010 at 12:57 pm

I really want to make these but I checked all the main supermarkets and they don’t seem to sell canned Pumpkin over here in the UK LOL
I’m thinking of doing it with apple filling instead so it will be more of an apple danish but thanks for the idea!

Frances November 25, 2010 at 4:12 pm

these look amazing!!!!! takes me back to my toasterstroodle days……mmmmmm…
if only i had an oven
if only i could buy canned pumpkin in japan
this recipe is worth remember till i get back to the states. thank you. happy thanksgiving.

Holly November 26, 2010 at 2:11 pm

Hey Emma! Your recipe is on tastespotting!

Redneck Princess November 26, 2010 at 2:44 pm

Oh my god those look amazing…making them soon!! Thanks for the great idea :)

emily November 27, 2010 at 9:18 pm

yum yum yum!!!

Kimberly November 29, 2010 at 5:27 pm

Thank you for the “keeper” recipe! I made these for my family’s Thanksgiving morning breakfast and we are in love. Absolutely easy and delicious. xo

RobbieLee at Chickiedee December 1, 2010 at 4:35 pm

What a cute idea! I love how fat they are!!!

Katie W December 3, 2010 at 8:17 pm

I think I’m going to steal, I mean BORROW, this idea in place of cookies for my annual holiday baked goodie for the office!

Rhi & Lola - SDiB November 10, 2011 at 11:45 am

Thanks for the inspiration :) we made our own versions of these for Rhi’s birthday breakfast in bed this morning, banoffee, strawberry marshmallow and chocolate fudge. TOO good :) xx