Easy Pumpkin Pie Pop Tart With Cream Cheese Glaze

pumpkin-pie-pop-tart
Photo by Philip Friedman; Styling: Colleen Riley
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  • Serves 8
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Heat oven to 350º F. Combine the pumpkin puree, sugar, cinnamon, and 1/2 teaspoon of the salt in a small bowl.

Roll the puff pastry into two 8 by-8-inch square on floured work surface. Cut into 16 4-by-4 inch pieces using a pizza cutter or chefs knife. Prick each square with a fork.

Spread the pumpkin mixture on half of the pieces, dividing evenly, and leaving a 1/2-inch border all around. Crimp the edges with a fork. Transfer a baking sheet and refrigerate for 30 minutes.

Ingredients

  1. Check 3/4 cup pure pumpkin puree
  2. Check 1/4 cup packed light brown sugar
  3. Check 1 teaspoon ground cinnamon
  4. Check
  5. Check 1/2 teaspoon plus a pinch fine salt
  6. Check 2 sheets puff pastry (one 17.3-ounce package), thawed
  7. Check All-purpose flour, for rolling
  8. Check 2 ounces cream cheese, at room temperature
  9. Check 4 teaspoons whole milk
  10. Check 1 tablespoon pure maple syrup

Directions

  1. Heat oven to 350º F. Combine the pumpkin puree, sugar, cinnamon, and 1/2 teaspoon of the salt in a small bowl.
  2. Roll the puff pastry into two 8 by-8-inch square on floured work surface. Cut into 16 4-by-4 inch pieces using a pizza cutter or chefs knife. Prick each square with a fork.
  3. Spread the pumpkin mixture on half of the pieces, dividing evenly, and leaving a 1/2-inch border all around. Crimp the edges with a fork. Transfer a baking sheet and refrigerate for 30 minutes.
  4. Bake, rotating the baking sheets halfway though, until golden brown, 35 to 40 minutes. Transfer to a wire rack to cool.
  5. Beat the cream cheese, milk, maple syrup, and the remaining pinch of salt with an electric mixer in a medium bowl until smooth, 1 to 2 minutes.
  6. Drizzle the pop tarts with the glaze, dividing evenly.