Skip the store-bought and make these simple, fall inspired Pumpkin Brown Sugar Cinnamon Pop Tarts! Using premade pie crusts, they come together quick and are perfect for any morning!
This is how you end a crazy week.
With a dessert disguised as breakfast. Sugary, delicious breakfast treats. Because let’s be real..we all embrace cinnamon rolls, muffins (bald cupcakes) and pop tarts as breakfast treats rather than what they really are. Sweet Treats.
These are needed today. This week has been rough. Last weekend I was taken down by an awful cold. As if being 34 weeks pregnant wasn’t enough, I felt like I was hit by a train. We all know the feeling. And not saying mine is worse than my neighbors but isn’t feeling like a lethargic whale enough?
Throw me a bone here!
As the days have crawled by, I have managed to get about 50 hours of sleep. You bet I am soaking all my undisturbed evenings of sleep while I can. And you bet I know they will end once the baby comes. Funny how everyone loves telling me that as if I live under a rock and it will come at a surprise?
Oh really? I thought those little bundles of joys slept for 12 hours right out of the gate. Shucks.
But it’s Friday! And that means let’s all celebrate with a
healthy, sugary breakfast!
Did you grow up on Pop Tarts? Oh, they brought such joy. My favorites? S’mores and Brown Sugar Cinnamon! The dreamy filling and the crunchy frosting got me every time. Whether you toasted them to gooey perfection or ate them on the run, they seemed like they could do no wrong.
While we are reminiscing, did you enjoy the pop tarts counterpart, the Toaster Strudel? Equally delicious but all wrapped in a flaky croissant dough, encasing a brown sugar filling draped in a vanilla icing or my other favorite, egg with bacon and lots of cheese!
Oh to have the metabolism of my sixteen-year-old self…
Fast forward to this week. Sick with a cold, preggo and craving some major comfort foods. So you know what I did? Whipped up a batch of these brown sugar cinnamon pop tarts. But not just any brown sugar cinnamon filling. Loaded with pumpkin! Pumpkin Brown Sugar Cinnamon Pop Tarts. Because tis the season, right?
With one bite, the hubs and I both fell in love and were immediately transported back to our high school days! He immediately asked if they were easy to make. Because a second batch was going to be needed. And pronto.
Lucky for you and me, these Pumpkin Brown Sugar Cinnamon Pop Tarts couldn’t be any easier. They start with store-bought pie dough. Shortcut to the rescue! But feel free to use your favorite pie crust if you have one. Just make sure there is enough to have two layers. Simply roll it out, cut off the uneven edges, then cut into 9 rectangles. Whip up the filling and slather it on each rectangle. But make sure to stay within the edges, about 1/4 inch as we will be sealing the top and bottom layers together. Layer with the top dough and use a fork to pierce the edges together.
After a quick egg wash, we are ready to bake! A quick 8 to 9-minute bake and these babies are golden brown. While you can devour right away (I won’t judge…we did!), the frosting sets better on slightly cooled pop tarts! The frosting may seem a bit thick, but it is needed so it does not run off the edges, creating that iconic frosting layer of our store bought favorites!
Now tell me, is there any better way to kick off the weekend?
Items I used for this recipe:
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!
20 minPrep Time
10 minCook Time
30 minTotal Time
- 1 box pie crusts (one with 2 layers)
- Egg Wash:
- 1 egg, beaten
- 2 teaspoons almond milk (or milk of choice)
- 1/3 cup pumpkin puree
- 1/4 cup Truvia Brown Sugar or 1/2 cup coconut sugar
- 1 teaspoon cinnamon
- 1/2 tablespoon flour
- 3/4 cup powdered sugar, sifted
- 2-4 teaspoons milk, plus more as needed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 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, Truvia brown sugar,
- 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.