Homemade Pop Tarts with Pumpkin and Brown Sugar anyone?!
These Homemade Pop Tarts will bring out the little kid in you in a major way!
Along with Cream of Wheat, Peanut Putter and Jelly Sandwiches, Little Debbie Oatmeal Cream Pies, and Homemade Chocolate Chip Cookies, Pop Tarts was also, and still is, one of my favorite childhood snacks. I don’t know which flavor is my favorite. I go between Cinnamon and Brown Sugar, to Smores, to Cherry, and Strawberry all the time. I wish to GOD I can eat them the way I use to and have no consequences and repercussions about the food I eat. Am I the only adult that gets upset about the fact that there are more unhealthier food options than there are healthy? Now that I am on gestational diabetes I have to count a number of carbs in every meal and sugars. It is really difficult. You wouldn’t believe how many carbs are in…anything! Yea I hear a lot about how eating more plants, whole grains, fruit, and nuts are great for you. Sure I believe all of that. But sometimes I just want a fat-ass burger with a tall milkshake or soda. I mean is that so bad? But no…I can’t because I have to watch my sugars, I have to eat healthier now that I am getting older, and my body will love me for it in the long run. Uggh! So annoying. Although all of that is true and great, it doesn’t stop my mind from creating awesome recipes like these Homemade Pop Tarts with Pumpkin and Brown Sugar from being made.
Today, I am sharing a new flavor that the makers of Pop Tarts would applaud and that is Homemade Pop Tarts with Pumpkin and Brown Sugar. Oh man, oh man! I’m surprised that you can’t smell the delicious aroma through these photos.
When I was in college, I lived off of Pop Tarts. I lived off Pop Tarts and sometimes, I would eat cake for breakfast. Yes. I ate horribly and didn’t care what I was putting in my body. I had no idea how much sugar was in a single Pop Tart or how many calories were in a full pack for that matter. I just wanted to eat whatever made my mouth happy. These Homemade Pop Tarts with Pumpkin and Brown Sugar will definitely make your mouth, belly, and nose happy! They are quick and easy to make and for holiday mornings or just because! The crust is beautiful, buttery, and flaky; And the filling is filled with an amazing pumpkin filling that will warm your heart! Although most of the foods we use to love as kids are probably not the best for us doesn’t mean we can’t relive our childhoods now and then by eating whatever your vice was. I really hope you enjoy this recipe!
- ½ c. pumpkin puree
- 1 egg
- 1 tsp. Pumpkin pie spice
- ⅛ tsp. Salt
- ⅛ c. sugar
- ½ c. lite brown sugar
- 2 c. flour
- 1 tbsp. Sugar
- ½ tsp. Salt
- 2 sticks butter, chilled and cubed
- 1 egg
- 3 tbsp. Milk
- 1 c. powdered sugar
- ½ tbsp. Maple extract
- ½ tbsp. Vanilla extract
- 1 ½ tbsp. Milk
- Using a food processor, combine the flour, sugar, salt, butter, egg, and milk and pulse until dough comes together. If you don’t have a food processor, you can combine the ingredients in a bowl and use a fork or pastry cutter to bring the ingredients together. Once the dough has come together, wrap in plastic wrap and place in refrigerator for 30 minutes or, if in a hurry, 15 minutes in freezer.
- Separate the dough into two balls. Turn the dough onto a floured surface and roll the dough out into a long rectangle, not too thin. Try to mimic the same size of the rectangle with the other dough ball. Once the dough is rolled out, cut into 6-8 rectangles using a pizza cutter.
- Preheat oven to 350 degrees.
- Take a spoonful of the pumpkin mixture and spread in the middle of the squares. Avoid spreading out to the edges. Sprinkle some of the brown sugar on top of the pumpkin mixture of one of the squares; take another square and carefully place on top of a square; and finally use the edge of a fork and seal the edge. Place on top of a baking sheet that is lined with a silicon mat or parchment paper. Continue until all squares have been made. Use the fork and poke 2 sets of holes in the tops of the tarts.
- Place in the oven for 20-25 minutes, just until slightly golden golden. Remove from oven and allow to cool.
- In a separate small bowl, mix the powdered sugar, maple and vanilla extracts, and milk. Mix until smooth and spoon on top of the tarts and allow to set then serve!