Homemade Pumpkin Pop-Tarts

Makes 6 large pop tarts

For the Dough

  • 2 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 cup unsalted butter, cut into pieces and chilled
  • 3 tablespoons ice water
  • 1 egg, lightly beaten, for the egg wash

 For the Filling

  • ½ cup Pumpkin Puree
  • ¼ cup Maple Syrup
  • ½ tsp Cinnamon
  • SkinnyDipped Sea Salt Baking Bits (to layer on bottom)

Chocolate Drizzle

  • ½ cup SkinnyDipped Sea Salt Baking Bits
  • ½ tsp Coconut Oil


  1. Make the filling: In a small bowl whisk the pumpkin puree, maple syrup, and cinnamon. Place in the refrigerator while you make the dough.
  2. In a large bowl whisk together the flour and salt. Add the chilled butter and cut with a fork or pastry cutter until the butter is pea-sized. Pour in the water 1 tablespoon at a time and continue to work the dough with a fork until sandy. Form into a ball and gently knead just a few times. Wrap in plastic and refrigerate for at least 30 minutes.
  3. Preheat oven to 350F. Divide the dough into two pieces and roll out on a piece of parchment into a large rectangle. Slice into 3x2 rectangles and place on a parchment lined baking sheet. Repeat with the second portion of dough and any remaining scraps until you have 12 poptart pieces.
  4. Arrange six dough rectangles on the baking sheet and add a few chocolate bits to each. Then top with the pumpkin mixture and brush the edges of the pastry rectangles with the beaten egg. Top with a piece of dough and use a fork to press the pieces together around all four edges. Repeat with the remaining poptarts.
  5. Brush the tops of each poptart with the beaten egg and poke a few holes in the top of each pastry to prevent cracking.
  6. Bake for 12-15 minutes or until golden.
  7. In a small bowl melt the SkinnyDipped baking bits and coconut oil in the microwave at 30 second increments until smooth, stirring frequently. Drizzle each pastry with melted chocolate.