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four pop tarts with cream cheese drizzle

Pumpkin Cream Cheese Pop Tarts with Maple Cream Cheese Frosting

Incredible homemade pumpkin cream cheese pop tarts with a perfectly sweet cream cheese frosting. A delicious, fall-inspired twist on your favorite treat growing up!
Course Dessert
Cuisine pop tarts
Keyword homemade pop tarts, pumpkin pop tarts
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 9
Author Monique of Ambitious Kitchen

Ingredients

  • For the Crust:
  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold, cut into cubes
  • 1 large egg
  • 2 tablespoons milk
  • 1 large egg, beaten (for brushing the dough)
  • For the Pumpkin-Cream Cheese filling:
  • 3/4 cup pureed pumpkin
  • 1/3 cup whipped cream cheese
  • 1 large egg
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/3 cup dark brown sugar
  • Maple Cream Cheese Glaze:
  • 1/2 cup whipped cream cheese
  • 1 tablespoon maple syrup
  • Dash of cinnamon

Instructions

  1. In a medium bowl, whisk flour, cinnamon, sugar and salt together. Put in a food processor and add the cubed cold butter. Pulse until it resembles small peas.
  2. In a separate small bowl, beat the egg with the milk. Add the egg mixture to the food processor with the dough. Pulse until just mixed. Spread some flour on a surface and knead the dough until it comes together well. Divide into two balls, wrap in plastic, and place in refrigerator for about 30 minutes.

  3. While dough is chilling, line 2 - 9x13 baking pans with parchment paper and preheat oven to 350 degrees F.

  4. In medium bowl mix pumpkin, cream cheese, brown sugar, egg, pumpkin pie spice and cinnamon together. Place in refrigerator.

  5. Get out your dough and on a well floured surface, roll out to about 1/8 thickness. Trim dough with a pastry cutter, or a pizza cutter will work. You can cut your dough in 3x5 inch rectangles. You should be able to roll out about 9 rectangles. Then place on parchment paper.

  6. Next you can roll out the second piece of dough and cut the same way. Brush one side of 9 rectangles with either melted butter or beaten egg- this will help hold together the top layer of dough. Take out your pumpkin-cream cheese mix from the refrigerator and place 1 tablespoon of mix onto each brushed dough rectangle. Top with another piece of dough and use a fork to seal the edges and poke three holes on top to vent. Brush with melted butter.

  7. Bake for about 20 – 25 minutes or until the top is golden brown. Cool on wire rack.

  8. Once pop tarts are fairly cool, mix together cream cheese, maple syrup and cinnamon in a small microwavable bowl. Microwave on high for 20 seconds. Stir until creamy and drizzle on top of pop tarts.

  9. Serve immediately while glaze and pop tarts are still warm.

Recipe Notes

This recipe is adapted from Joy the Baker & King Arthur Flour