Easy Pumpkin Brown Sugar Cinnamon Pop Tarts
Summary
Skip the store-bought and make these simple, fall inspired Pumpkin Brown Sugar Pop Tarts! Using premade pie crusts, they come together quick and are perfect for any morning!
Info
SERVINGS: 9
PREP:
20 min
COOK:
10 min
TOTAL:
30 min
INGREDIENTS
Crust
-
1 box pie crusts (1 with 2 layers)
Egg Wash
-
1 egg, beaten
-
2 teaspoons milk
Filling
-
1/3 C pumpkin puree
-
1/4 C brown sugar
-
1 tsp cinnamon
-
1/2 Tbsp flour
Glaze
-
3/4 cup powdered sugar, sifted
-
2 - 4 tsp milk, more as needed
-
1/2 tsp ground cinnamon
-
1/4 tsp vanilla extract
INSTRUCTIONS
- Preheat the oven to 425 degrees F.
- Line a large cookie sheet with parchment paper.
- Unroll the pie crusts and square the edges. Cut each into 9 rectangles.
- In a small bowl, whisk together the egg and the milk. Brush half of the pie crusts (the bottoms) with the egg wash. (This will help the filling adhere to the crusts.)
- In another small bowl, combine the pumpkin puree, brown sugar, cinnamon and flour.
- Place 1 tablespoon in the center of 9 rectangles. Spread out but keep about 1/4 inch from the edges. Top with another piece of pie crusts. Using a fork, crimp all four edges. Repeat until all of the pie crust is used; you will have 9 pop tarts.
- Brush the top of the pop tarts with the remaining egg wash.
- Bake the pop tarts for about 8-9 minutes or until slightly brown.
- Allow the pop tarts to cool for 10 to 15 minutes.
- Meanwhile, add the powdered sugar, 2 teaspoons of creamer, cinnamon and vanilla to a bowl. Whisk until smooth, adding more creamer until desired consistency is achieved. Pour over pop.
- Serve immediately.
- Store the remaining pop tarts in an airtight container.
- To serve warm, heat in the microwave for 10 seconds.