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Boo!
I made us Pop-Tarts!!
Filled with pumpkin pie and Nutella and even a little whole wheat in the dough. You know, for balance and all.
It made sense at the time, but I am thinking that today is not about balance in any way. It’s a day all about candy after all. So yeah, I think balance goes out the door today.
With today being Halloween and all, I really did not know what to show you guys. I went back and forth on what to do. It’s kind of a weird day food wise and to be honest, I really wasn’t sure what you guys would be looking for. Sweet, savory? I don’t know.
Sooo.
I just went ahead and skipped right on up to Thanksgiving, since it’s officially time to start talking holiday eats. YESSS. This is my favorite. I live to talk about holiday eats. They are the best.
I am also feeling like I should keep this post short and sweet today since you guys have trick-or-treaters to be feeding, candy to be eating and possibly parties to attend. But let’s talk about these pop-tarts just a little. I can’t help it, I am crazy excited about them.
I am not saying you have to make these cuties in place of your classic Thanksgiving pumpkin pie or anything. What I am saying is that you should be making these all month-long to get in as much pumpkin action as you can. Plus, there is Nutella involved and if you did not know, pumpkin, cinnamon and Nutella are kind of a dreamy combo.
Have you guys noticed just how many recipes I am posting with cinnamon right now? I really hope not. So many that I can’t even count them up because then I would fill guilty for not showing you guys enough variety this autumn. I just can’t seem to help it, I want cinnamon on everything right now!
I don’t think I can call it a problem though because cinnamon is actually SO good for you. So there, I guess I am subconsciously looking out for your health. You are so welcome.
Last September (meaning September 2013) made these homemade chocolate fudge pop-tarts, which I will not lie are still my very favorite. How could they not be? Go look at them and you will understand.
Anyway, ever since I made those pop-tarts I have been wanting to create another flavor. This time though I wanted the flavor to be a new one. Meaning not one Kellogg’s came up with and I re-created. Here’s the thing, I have had this idea for months. Like months and months. Think last November guys. I know, that’s a long time, but I am so excited to finally be sharing the recipe.
These are so good and if you are a pumpkin lover, then these pumpkin pie pop-tarts are definitely for you.
I used my favorite pie crust for the pastry. Don’t freak because you have to make pie crust, this is an easy crust. And the filling is literally pumpkin + Nutella.
Super simple.
So good.
You know what makes these the best though?
The brown butter maple glaze… sprinkled with cinnamon sugar. Seriously, there are no words.
Oh, and if you want to get all fancy, you can make some sugared cranberries for snacking on the side. Plus, they make things look so pretty and festive!
Cinnamon Sugar Nutella Swirled Pumpkin Pie Pop-Tarts.
Ingredients
Whole Wheat
- 1 1/2 cups very cold butter, cut into small cubes, 3 sticks
- 1 cup all purpose flour
- 2 cups white whole wheat flour or whole wheat pastry flour
- 1 egg, beaten
- 5 tablespoons cold water
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
Pumpkin Pie + Nutella Filling
- 1 cup pumpkin puree
- 1 egg
- 1/4 cup packed brown sugar, use 1/3 cup if you like a sweeter pie
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 tablespoon whole milk or heavy cream
- 1 cup Nutella, melted
Brown Butter + Maple Frosting
- 1/4 cup butter, browned
- 2/3 cup + 2 tablespoons powdered sugar
- 2 tablespoon pure maple syrup
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon milk, if needed
- 1/2 cup cinnamon sugar, for sprinkling
Instructions
Whole Wheat Crust
- In a large bowl, with a pastry cutter, gradually work the butter into the flour + white whole wheat flour until it resembles coarse meal. In a small bowl, beat the egg with a fork and then pour it into the flour and butter mixture. Add 5 tablespoons of cold water, 1 tablespoon of apple cider vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated and the dough forms a ball.
- Separate the dough ball into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag or wrap with plastic wrap. Using a rolling pin or your hands, slightly flatten each ball of dough to make rolling easier later. Seal the bags and place them in the fridge for 30 minutes or until you are ready to roll the dough out.
Filling + Assembly
- Preheat the oven to 350 degrees F.
- In a bowl beat together the pumpkin, egg, brown sugar, cinnamon, ginger, nutmeg, salt and milk until smooth.
- On a floured surface, roll the dough out into an 1/8-inch thickness. Cut the dough into rectangles, roughly about 6 1/2 x 4 1/2 inches. Place a heaping tablespoon of the pumpkin filling on one of the rectangles, smoothing the pumpkin out to just before the edge of the dough. Drizzle the melted Nutella over the pumpkin and use a toothpick or knife to lightly swirl the Nutella into the pumpkin. Lay the another rectangle of dough over the filling and seal the edges by crimping with the back of a fork. Repeat until all the dough has been used, saving the scraps and re-rolling to make more rectangles. Bake the pop tarts for 20 to 25 minutes. Cool completely
- While the pop-tarts cool make the frosting. Brown the butter on the stove and then whisk in the powdered sugar, maple syrup and vanilla. If needed, whisk in the milk to thin. If the frosting seems too thin, add 1 tablespoon powdered sugar at a time until the frosting is thick, but pourable.
- Drizzle the glaze over the cooled pop-tarts and sprinkle generously with cinnamon sugar. The glaze will harden after 5-10 minutes.
- Store in an airtight container for up to 4-6 days in the fridge. If desired these can be heated in a 350 degree oven for 3-5 minutes to warm them before eating, BUT the glaze will melt slightly on the pop-tart.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Happy Halloween…. and on to Thanksgiving!! Bring on the stretchy pants!
Oh my, this sounds so good. Love nutella. Thanks for sharing this.
Simon
I made these and your Chocolate Bourbon Pecan Pie cupcakes for Thanksgiving desserts. Holy moly….both were absolutely phenomenal. I am not the strongest pastry home cook but the pop tarts turned out so beautifully flaky and tender. I cannot wait to make them again. Such great recipes!
YEAH!! I am so happy you loved both recipes, THANK YOU! 🙂
This was a great idea; thank you for posting it! I made a batch last night using pre-made pie crusts that I rolled out and sprinkled some of the cinnamon sugar into so it would have a little more flavor. I did find that using my fingers to pinch down the sides before my fork helped (I had a few miss-fires just going with the fork first). Mine certainly aren’t as gorgeous as yours but they are SO YUMMY. I’m going to have to try this recipe with a bunch of different fillings now! Thanks again 🙂
SO happy you love these!! Thanks Abby!!
The recipe and photos look great.
Thank you!
Gorgeous photography. If only I had the time to make these *weeps*
Thank you so much! Hope you get a chance to make them! 🙂
HI Tieghan,
I have just finished filling my pop tarts and am ready to pop them in the oven, but I don’t see a cooking temp. There is a re-heating temp, but I don;t see a cook temp. Help! 🙂
Maureen
OH NO! I am so sorry, you want to cook these at 350 degrees F. SO Sorry and I hope they turned out awesome! 🙂
No worries, these things happen. I baked them at 400º. I did some detective work and found another recipe on your site for chocolate pop-tarts and the baking temp for them was 400º, so I went with that. They were freaking AH-MAZEBALLS!!!!! I wish I could post a pic. I will tag you on instagram when I post.
YEAH!! I am SO exited you loved them, THANK YOU! And yes, please tag me. I cannot wait to see! 🙂
Happy Belated Halloween! I WISH I was eating these on Halloween – all of those flavors sound so amazing. And your photos, Tieghan – they’re GORGEOUS, as always. You make me wish I could print these out on my printer and eat them.
THANK YOU! You are so sweet, Sarah and happy belated Halloween to you too! 🙂
I wouldn’t eat a pop tart but l would eat one of these.
Oh they look good.
HAPPY HALLOWEEN.
Haha! Same here. I have not had a store bought pop-tart since probably first grade. Ha!
Thanks Nancy!
Sadly, I am not a fan of pumpkin…Any chance of one of your delicious recipes being a little less pumpkin-y? They all look sooooo good…it’s just the pumpkin that I unfortunately don’t like, which i get really sad about, because otherwise I would make, like, every single thing you have posted recently.
Oh no! Well, for these you can just skip the pumpkin all together and make these nutella pop-tarts. Still amazing! And don’t worry, I have a lot of non-pumpkin sweets coming up! 🙂
Thanks for the kind words!
Girl love this genius filling idea!!
Thanks much! Hope you had a great Halloween!
I have had pumpkin pop tarts on my to do list for forever, and these pictures definitely make me wish that I have gotten to them! I love the nutella and the glaze, though, now I won’t be able to make them without that!
Thank you, Stacey!! You have to get to them soon, so good!
Hope you had a great weekend!
I don’t even like pop tarts, but I will definitely be giving these a try. The pumpkin filling and that crust won me over. 🙂
Thanks Chineka! Hope you had a great weekend!
My mind is blown by the pumpkin-Nutella filling and brown butter maple glaze. These are incredible!
THANK YOU!
You did NOT put Nutella into poptarts. YUMMMMMM! Perfect for breakfast 🙂 Or really any meal.
I did, I did! 🙂
Nutella!!! Yum!
Agreed! Thanks! 🙂