Flaky Pumpkin Cream Cheese Pop Tarts
Homemade flaky pop tarts shaped like pumpkins and filled with a pumpkin-cream cheese filling for an easy Thanksgiving dessert… or a simple fall treat that’s great for both breakfast and dessert!
Ingredients you’ll need:
- All Purpose Flour
- Fine Sea Salt
- Granulated Cane Sugar
- Cold Butter cubed
- Cold Water
- Cream Cheese
- Pumpkin Puree
- Light Brown Sugar
- Granulated Cane Sugar
- Pumpkin Pie Spice
- Equipment: Pumpkin Shaped Cookie Cutters
- Ground Cinnamon for topping
How to make homemade pie crust:
One of the most game changing holiday baking hacks I learned a few years back was how to make homemade pie crust IN THE BLENDER!! It comes together in literally minutes and then you can store it in the fridge until ready to use. You can even prep it days in advance!
I remember buying store-bought pie crust to “save time” and it would always bake gooey and not flaky, and it just didn’t taste like the rich and buttery pie crust we all desire from bakeries. So, once I learned how to make my own, I’ve not turned back since!
Cook with me!
Flaky Pumpkin Cream Cheese Pop Tarts
Ingredients
- BUBBL’R Blood Orange Mingl’r for serving
- 2 ½ cups All Purpose Flour
- 1 tsp. Fine Sea Salt
- 1 tbsp. Granulated Cane Sugar
- 1 cup Cold Butter cubed
- 6-8 tbsp. Cold Water
- 4 oz Cream Cheese
- ½ cup Pumpkin Puree
- ½ cup Light Brown Sugar
- 2 tbsp. Granulated Cane Sugar
- 1/2 tsp. Pumpkin Pie Spice
- ½ tbsp. Flour
- Pumpkin Shaped Cookie Cutters
- 1/3 cup Granulated Cane Sugar for topping
- 1 tsp. Ground Cinnamon for topping
Instructions
- In a food processor, combine the flour, salt, sugar, and cubed butter. Pulse until crumb-like texture.
- Add 4 tablespoons of cold water and pulse 3 times. Add more water, one tablespoon at a time, until the dough comes together.
- Press into an 8” disc and wrap tightly in plastic wrap. Chill in the fridge at least 30 minutes to 2 hours.
- Preheat oven to 400F. Line a large baking pan with parchment paper.
- In a saucepan over medium heat, add the cream cheese, sugars, pumpkin pie spice, and pumpkin puree. Mix until smooth, then whisk in the flour.
- Simmer for 6-8 minutes, until thickened. Remove from heat to cool to room temperature.
- Roll out the chilled pie crust to 1/8” thick.
- Use a circular or pumpkin-shaped cookie cutter to make an even number of individual cut-outs. Lightly knead and re-roll out scrap pieces as needed to make the most amount of pop tarts.
- On half of the cut-outs, add a generous spoonful of the pumpkin filling in the centers. Cover with the remaining half of the cut-outs, then pinch the edges together using a fork.
- Brush with an egg wash, then create 2-3 small slits in each pop tart.
- In a small bowl, mix the remaining sugar and ground cinnamon to sprinkle on top of the pop tarts.
- Bake for 12-15 minutes, until golden on top.
- Enjoy with BUBBL’R Blood Orange Ming’r for a complementary drink!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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