Happy Friday! Ready for this week’s pumpkin-based breakfast recipe? Pumpkin Pie Pop Tarts! 
I loved Pop Tarts when I was a kid – I liked having a strawberry pop tart in the morning for breakfast while watching The Brady Bunch or Little House on the Prairie before school. I hated the thick crusts, so I usually tore those off or ate them first so I could save the best part for last. And I never got the ones with the frosting on them and I don’t understand how the frosting didn’t melt off in the toaster? Magic? 
Anyhow, to celebrate Halloween and October, I thought I would try making some Pumpkin Pie Pop Tarts for breakfast. You should definitely try making these yourself for this weekend’s treat! Super simple to make with frozen puff pastry sheets! Believe me, I’ve made puff pastry dough once before and all the math and folding involved made me never want to make it again! So I consider these to be semi-homemade. 
- 2 sheets of puff pastry
- Pumpkin Pie Inside:
- ¾ cup pumpkin puree
- ¼ cup packed brown sugar
- 1 tsp pumpkin pie spice
- ¼ tsp cinnamon
- ½ tsp salt
- ¼ cup cream cheese
- 1 egg
- Maple Syrup Glaze:
- ½ cup powdered sugar, sifted
- 3 Tbsp half and half
- 4 oz cream cheese
- 2-3 Tbsp maple syrup (depending on how maple-y you like it. Add, taste, then add more if you want more.)
- Pinch of salt
- Start by defrosting your pastry dough.
- Next, combine your pumpkin pie ingredients in your mixer. Start with the brown sugar and the cream cheese, then add the spices, then add the pumpkin puree. And finally add the egg.
- Next, preheat your oven to 350 F.
- Then roll out your pastry dough, trim off the jagged edges, and cut your desired pop tart size using a pizza cutter.
- Then spoon some pumpkin pie mix into the center of a rectangle, cover it with another rectangle, crimp the edges with a fork and poke holes on the top.
- Repeat with the other rectangles.
- Bake the pop-tarts for 30 minutes, rotating the pan halfway through.
- While the pop-tarts are baking, mix together your maple syrup glaze - just combine everything together in your stand mixer and whisk together. Add more maple syrup if you want a stronger maple flavor.
- Once the pop-tarts have cooled slightly, drizzle them with the maple syrup glaze.
- Serve warm, enjoy!
My one piece of advice: Roll out that puff pastry dough thin. Like, THIN. Or else you will get double-decker Pop-Tarts like these: 
Yeah, don’t do what I did. Your rolling pin is your friend! 
Did you miss my other pumpkin based recipes this month? If so, check them out: Pumpkin Cream Cheese Stuffed Pumpkin French Toast and Chocolate Chip Pumpkin Pancakes!
I was just wondering if the maple glaze actually has maple in it because it’s not listed in the recipe?? Thank you!
OMG, yes! I can’t believe I missed the most important ingredient! I just fixed the recipe – about 2-3 Tbsp maple syrup depending on how mapley (new word!) you like it. Let me know how you like the pop tarts!
What are the liitle balls?
Hi Lisa, They’re just sprinkles! Did you make the pop tarts? What did you think? Andrea