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!
Servings 9
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
- 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.
- 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.
- While dough is chilling, line 2 - 9x13 baking pans with parchment paper and preheat oven to 350 degrees F.
- In medium bowl mix pumpkin, cream cheese, brown sugar, egg, pumpkin pie spice and cinnamon together. Place in refrigerator.
- 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.
- 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.
- Bake for about 20 – 25 minutes or until the top is golden brown. Cool on wire rack.
- 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.
- Serve immediately while glaze and pop tarts are still warm.
Notes
This recipe is adapted from Joy the Baker & King Arthur Flour