Mini Pumpkin Pie Pop Tarts

It’s been awhile since I’ve made Pop Tarts but with the girls home last weekend for MEA we made a few batches of these bite size, great on the go, Mini Pumpkin Pie Pop Tarts to take on our trip north for the weekend. Plus A has been asking for them for the last few weeks and I had plans to make them for her birthday this week but last minute I’m taking a gamble and doing something else.

While you can make these Mini Pumpkin Pie Pop Tarts in traditional rectangles for a single tart I’m in an everything is cuter bite size and smaller. Maybe it’s all the cute little baby things. A is a big fan of the smaller bite sized pies and my husband well he just pops them in his mouth. While that is one way to eat them the girls and I are a little daintier. Also cute for a party, brunch, or with tea.

As I was sitting eating a couple of these cute Pumpkin Pie Pop Tarts with a cozy Pumpkin Spice Turmeric Latte (still not in a pumpkin mood, or crazy but I enjoy it as it is the season) I got thinking about pumpkin cream cheese coffee cake and pastries. Even pumpkin cheesecake but that seemed a little sweet for what was rolling through my mind. We made a couple batches with a sweetened vanilla cream cheese (dairy free, vegan) with the pumpkin pie filling and they were delightful! The cream cheese sets a little while the pumpkin filling is creamy and just gives it that perfect balance that’s not too sweet. See notes for this option.

Now if you would have left it to me and my cravings I would have just topped these bite sized pies with peanut butter because I’m really only craving pumpkin with peanut butter or peanuts. More of a salty sweet pumpkin than a sweet pumpkin spice. Instead I went with the classic icing, or for a little extra since I had chai concentrate I made it with that for a little sweet and spice and everything nice. If you have chai tea or concentrate in your fridge or are looking for a reason to make a chai latte you’ll have to try it.

I like to make these little Pop Tarts with pancake mix as I think they taste just like Pop Tarts growing up and less like pie crust (not a fan). The mix I use is vegan but not gluten free. If you’d like to make them gluten free or paleo you can use the crust recipe in my Gluten Free S’mores Pop Tarts and just use the Pumpkin Pie Filling in this recipe.

Busy week ahead for us with A’s birthday, she wants me to make a peanut butter cup brownie mountain instead of a cake so I’m a little bummed but I’ll enjoy every bite of the peanut butter and chocolate confection. So happy my mini has so many of the same favorites as me! Then we have S’s confirmation next weekend but meetings, dinners, and family around leading up to it all while still working on the remodel. Which is also stressing me as I can’t help much and am hoping to have it done before Christmas as we host a family dinner.

I have been trying to share more on Instagram and Stories. Since I can just push my posts from their directly to Facebook if you follow me there and don’t have Instagram let me know and maybe I’ll start pushing the content over there to share more quick and daily eats.

Today is Meatless Monday and I look forward to seeing what’s happening in your kitchen and hope you link up with me and my co-host Deborah and share! I also hope you check out and are inspired by the recipes linked up below.

Print Recipe

Mini Pumpkin Pie Pop Tarts

Mini Pumpkin Pie Pop Tarts are delicious bite size pop tarts filled with pumpkin that make a quick and delicious breakfast. Recipe is vegan using pancake mix and there is also a homemade gluten free, paleo, and vegan option.

Course

Breakfast, Snacks

Prep Time

30 minutes

Cook Time

15 minutes

Servings

mini pop tarts

Ingredients

Mini Pumpkin Pie Pop Tarts

• 1 c pancake mix (Birch Benders Original, see notes for a gluten free and paleo option)
• 1/4 c chilled coconut oil
• 3 TBSP ice cold water

Icing (makes enough for 2 batches)

• 1 c powdered sugar
• 1 TBSP non dairy milk, or chai tea concentrate

Pumpkin Pie Filling

• 1/3 c pumpkin puree, not pumpkin pie filling
• 1 TBSP pure maple syrup
• 1 tsp pumpkin pie spice

• Icing makes enough for 2 batches
• 1 c powdered sugar
• 1 TBSP non dairy milk or chai tea concentrate

Course Breakfast, Snacks Prep Time 30 minutes Cook Time 15 minutes Servings mini pop tarts Ingredients Mini Pumpkin Pie Pop Tarts 1 c pancake mix (Birch Benders Original, see notes for a gluten free and paleo option) 1/4 c chilled coconut oil 3 TBSP ice cold water Icing (makes enough for 2 batches) 1 c powdered sugar 1 TBSP non dairy milk, or chai tea concentrate Pumpkin Pie Filling 1/3 c pumpkin puree, not pumpkin pie filling 1 TBSP pure maple syrup 1 tsp pumpkin pie spice Icing makes enough for 2 batches 1 c powdered sugar 1 TBSP non dairy milk or chai tea concentrate

Instructions

1. Mix pumpkin puree, maple syrup, and pumpkin pie spice together. Set aside.
2. Preheat oven to 375F.
3. Cut chilled coconut oil into pancake mix, you can use a food processor if your coconut oil is solid. You can make a single batch in a mini 4 cup food processor and it takes less than 5 minutes.
4. Add in ice water slowly until it just comes together into a ball.
5. Roll onto a non-stick mat or roll between 2 sheets of parchment paper about 1/8" thick. Use a small amount of pancake mix as needed for dusting.
6. Using a 3" biscuit cutter, or ravioli stamper, cut out 24 circles, or as many as possible before re-rolling scrap pastry pieces.
7. After cutting all the circles add a spoonful (about 1-1.5 teaspoons) of filling to the middle of half of the circles.
8. Poke a fork into the middle of the remaining circles, leaving 4 small holes for steam.
9. Brush edges of filled circles with water and top with another pastry circle pressing the edges together.
10. Go around the edges pressing gently with a fork if desired.
11. Bake for 12-15 minutes, or until lightly golden brown.
12. Remove from oven and let cool for a couple minutes before moving to a wire rack.
13. Whisk together icing ingredients and spoon over slightly cooled pop tarts, or dip the tops in and let excess drip off before placing back on the baking rack.
14. Enjoy!

Recipe Notes

To make Pumpkin Cream Cheese Pop Tarts we mix together 1/4c cream cheese (Kite Hill), 1 TBSP sugar, and 1/2 tsp vanilla. Add a small amount of the cream cheese mixture and the pumpkin pie mixture. This will be enough to make a double batch of Pop Tarts.

For my favorite graham cracker like homemade crust that's gluten free, paleo and vegan you can use the crust recipe from my Gluten Free Vegan S'more Pop Tarts.

For a gluten free and paleo version using a paleo pancake mix you can also adapt from my Berry Pancake Pop Tarts.

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