Sunday Sweets: Pumpkin Pie Pop-Tarts

A nostalgic childhood favorite, made with better-for-you ingredients that taste like pumpkin spice heaven!!!

For episode two of my recipe series “Sunday Sweets”, I’m sharing these delicious pumpkin pie pop tarts with a fabulous maple glaze. These are so warm and comforting… it’s like a hug in every bite!

These beautiful pop tarts are gluten, dairy (optional), and refined-sugar free: a healthier take on the original, without compromising flavor. I hope you guys love these, they’re definitely a new fall favorite for me! Full recipe below.

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Pumpkin Pie Pop-Tarts with Maple Glaze

For the dough

• 4 cups super fine almond flour

• 4 tsp ground cinammon

• 3 tsp pumpkin pie spice

• 2 eggs

• ¼ cup coconut oil

• ¼ cup maple syrup

Combine all ingredients in a large bowl. Mix until a dough forms, then divide dough into two. Wrap each dough ball in plastic wrap and freeze to chill while you make the filling.

For the pumpkin pie filling

• 1 cup pumpkin puree

• 1 ½ tbsp melted butter (sub coconut butter)

• 1 tbsp coconut oil

• 3 tbsp maple syrup

• ½ tsp salt

• ½ tsp cinammon

• ½ tsp pumpkin pie spice

Combine all ingredients in a bowl. Set aside while you roll out your dough.

To assemble

Preheat oven to 350F. Start by rolling out one of your balls of dough into a rectangular shape. If the edges aren’t even, use a small knife to trim the sides. Cut the dough into even sized rectangles, then repeat with the other ball of dough. If there’s excess dough, repeat with remaining dough until most of it is used up. Discard any leftover trimmings.

To make the pop tarts, first line a baking sheet with parchment paper. Then, place half of the rectangles on the baking sheet. Use a spoon to place about 1 tbsp of filling onto each rectangle (amount will vary based on size), then place another rectangle on top of each pop tart. Using a fork, press down on the edges all the way around each pop tart to seal them.

Make an egg wash by combining one egg with 1 tbsp of milk or water, then brush on the tops of the pop tarts. Place in the preheated oven for 12 minutes or until the edges turn golden brown. Remove from oven and allow to cool completely before glazing them.

For the maple glaze

• ½ cup maple powdered sugar*

• ¼ cup coconut cream (solid part only, discard coconut water)

• ¼ cup maple syrup

Combine all ingredients in a bowl. Alternatively, if you don’t have maple powdered sugar, you can use fine maple sugar. If using fine maple sugar, blend the ingredients on high until completely smooth.

Add a couple spoonfuls of the glaze onto each pop tart, or drizzle the tops, whatever you’d like! Sprinkle with optional cinnamon or flaky salt and dig in.

Enjoy these pop-tarts with a nice cup of coffee, warm them up and dunk them in milk, serve with a scoop of vanilla ice cream for a more indulgent treat, or just devour by itself. Any way you have these, they are absolutely delicious!

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I hope you guys love this episode of Sunday Sweets. It’s a perfect fall breakfast, snack, or dessert! If you love this post, make sure you’re following my Instagram @abigailsapron for more content like this.

I’ll see y’all next Sunday for another delicious sweet treat recipe!!!!

Love you guys, have a wonderful week <3

With love,

Abigail