Irresistible Maple-Glazed Pumpkin Poptarts Recipe
Handcrafted buttery pastries filled with a spiced pumpkin-cream cheese custard and topped with a glossy maple syrup glaze. A cozy, nostalgic treat perfect for autumn.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 poptarts 1x
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, chilled and cubed
- 1 tsp salt
- 1 tbsp sugar
- 4–6 tbsp ice water
- 1 cup pumpkin puree
- 4 oz cream cheese, softened
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 egg, beaten
- 1/2 cup maple syrup
- 1 cup powdered sugar
Instructions
- Pulse flour, salt, sugar, and chilled butter in a food processor until coarse crumbs form. Add ice water one tablespoon at a time until dough just comes together. Wrap and chill for 30 minutes.
- In a saucepan, whisk pumpkin puree, cream cheese, brown sugar, cinnamon, and ginger over medium heat. Cook until thickened and it pulls away from the pan. Cool completely.
- Roll out the chilled dough on a floured surface to 1/4 inch thickness. Cut into 4×3 inch rectangles.
- Place 2 tablespoons of pumpkin filling in the center of each rectangle. Fold the dough over and seal edges firmly with a fork.
- Brush the tops of the poptarts with beaten egg. Bake at 400°F (200°C) for 15-20 minutes until golden brown.
- Whisk maple syrup and powdered sugar together to create a smooth glaze. Drizzle over cooled poptarts and let set for 15 minutes.