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Maple-Glazed Pumpkin Poptarts Recipe

Maple-Glazed Pumpkin Poptarts Recipe
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★★★★★

4.8 from 6 reviews

These Maple-Glazed Pumpkin Poptarts are a delightful homemade treat perfect for fall mornings or anytime you crave a sweet pumpkin-flavored pastry. Featuring a flaky pie crust filled with a spiced pumpkin and brown sugar mixture and topped with a luscious maple glaze, these poptarts offer a comforting combination of autumn flavors in a convenient handheld form.

Ingredients

Scale

For the Pumpkin Filling

  • 1/2 cup canned pumpkin
  • 1/3 cup brown sugar (packed)
  • 1/2 teaspoon maple flavoring
  • 1/4 teaspoon pumpkin pie spice
  • Dash of salt

For the Poptart Dough

  • 1 refrigerated pie crust roll (found near refrigerated biscuits)

For the Maple Glaze

  • 1/2 cup powdered sugar
  • 1/4 teaspoon maple flavoring
  • 1 tablespoon milk

Instructions

  1. Preheat Oven: Preheat your oven to 375ºF (190ºC) to ensure it’s at the right temperature for baking the poptarts perfectly.
  2. Prepare Pumpkin Filling: In a medium bowl, thoroughly combine the canned pumpkin, brown sugar, maple flavoring, pumpkin pie spice, and a dash of salt until well mixed. Set this mixture aside.
  3. Roll Out Pie Crust: On a floured surface, unroll your refrigerated pie crust and use a rolling pin to roll it out into a thin rectangle approximately 6 by 22 inches. This provides enough area to cut into 8 even-sized rectangles for the poptarts.
  4. Cut and Fill: Cut the rolled-out dough into 8 even rectangles. Place one rectangle onto a baking sheet lined with parchment or a silicone mat, then spoon a generous dollop of the pumpkin filling into the center, leaving enough border around the edges for sealing.
  5. Seal Poptarts: Top the filled rectangle with another dough rectangle. Press down firmly around the edges to seal the two pieces together.
  6. Crimp Edges: Using a fork, crimp around the edges about 1/2 inch from the border to secure the seal and give a decorative finish. This prevents filling from leaking out during baking.
  7. Repeat: Repeat the filling and sealing process for the remaining dough rectangles until all 8 poptarts are assembled.
  8. Bake: Bake the poptarts in the preheated oven for 9 to 11 minutes, or until the edges are lightly golden brown. Remove from the oven and let cool.
  9. Prepare Glaze: While the poptarts cool, mix together the powdered sugar, maple flavoring, and milk in a small bowl until smooth to create the glaze.
  10. Glaze and Serve: Once the poptarts are fully cooled, spoon or drizzle the maple glaze over the tops. Allow the glaze to set and harden before serving. Enjoy your homemade pumpkin poptarts!

Notes

  • Make sure the pie crust is rolled out evenly to ensure uniform baking.
  • You can substitute pure maple syrup for the maple flavoring in both filling and glaze for a more natural taste.
  • Allow poptarts to cool completely before glazing to prevent the glaze from melting.
  • Store leftover poptarts in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
  • To reheat, warm in a toaster oven for a few minutes until warmed through and the crust re-crisps.

Nutrition

Keywords: pumpkin poptarts, maple glazed poptarts, pumpkin pastry, fall breakfast, homemade poptarts, pumpkin pie spice

Find it online: https://nayabaker.com/maple-glazed-pumpkin-poptarts-recipe/