Maple Glaze Pumpkin Poptarts

These maple glaze pumpkin poptarts will level up your brunch game. Filled with all the autumn flavors fit for a pumpkin spice enthusiast. These easy to make poptarts come together in a matter of minutes and are perfect for a sweet treat or a holiday spread.

Do you love poptarts? Are you a pumpkin spice lover? I remember my first pop tart ever. Believe it or not, I didn’t have my first taste of one until I was 20 years old. I spit up the courage to go against what my parents had taught me about processed foods and got a pack.

I remember taking my first bite, hmmm these are pretty tasty. But I think I could make them better. So I started making homemade poptarts. Let me tell you homemade poptarts are even more delicious then store-bought!

In remembrance of my favorite little sweet treats. I wanted to create a pumpkin spice queens dream into a cute little poptart. That had all the classic tastes of pumpkin spice and maple.

Where Does Pumpkin Spice Come From?

Have you ever wondered how the pumpkin spice came to be? For many years I wondered where this phenomenon came from. Being the history junkie that I am. I decided to dig into the history of pumpkin spice.

Pumpkin spice flavor has been around for thousands of years. People have been using it in their cooking and baking for centuries, which may come as a surprise to some.

Pumpkin spice was first documented in Ancient Greece around 1000BC. In the present, we see an abundance amount of pumpkin spice everything during Autumn. Just like us, the Ancient Greek citizens enjoyed the flavor as well. They used the flavor in baking, soups and drinks alike. One of the common uses of pumpkin spice was to add it into a drink known as”pumpkin soup.” This soup consisted of spices such as cinnamon, ginger, nutmeg and allspice. Word spread from chef to chef, citizen to people. Eventually made its way out of Greece. Eventually it made it to the Americas.

Print Recipe

Maple Glaze Pumpkin Poptarts

Author: Marta Flinn Courses: Breakfast

Difficulty: Easy Prep Time 15 min Cook Time 10 min Total Time 25 mins Servings: 4 Best Season: Fall

Ingredients

Servings

Filling

• 1 frozen pie crust roll
• ¹⁄₂ cups canned pumpkin
• ¹⁄₃ cups brown sugar
• 2 tablespoons maple syrup
• salt

Glaze

• ¹⁄₂ cups powdered sugar
• 2 tablespoons maple syrup
• 1 tablespoon milk

Instructions

1. Preheat over to 375F degrees. In a medium bowl combine canned pumpkin, brown sugar, maple syrup, pumpkin pie spice, and salt. Mix until smooth, then set aside.
   

2. Place pie crust onto a floured surface. With a rolling pin, roll crust into a thin rectangle.

   
3. Then cut into 8 even rectangles.
   
4. Place pie crusts on a baking sheet with parchment paper. Spoon a large dollop of pumpkin mixture into the center of it. Leave enough room to crimp the edges.
   
5. Top with another pie crust and press down the edges. Using a fork, crimp the edges by placing the tip of the fork about 1/2 inch over the edge of the poptart. Repeat these steps for the remaining pie crust pieces.
   

6. Bake in the oven for about 9-11 minutes or until the edges are lightly golden brown.

Glaze

1. In a small bowl, mix together the powdered sugar, maple syrup and milk. Mix until smooth. Then drizzle over the tops of the poptarts.

   
2. Wait until everything has set and harden. Then you are ready to enjoy these easy to make autumn poptarts. They are prefect for brunch spreads, get togethers and as a sweet treat to yourself. Enjoy!
   

Note

If using frozen crust take out of the freeze the night before and let thaw overnight. Or take out on the same day as baking, about 30 minutes prior before using to thaw throughly.