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Maple Pumpkin Pop Tarts

Maple Pumpkin Pop Tarts

Maple Pumpkin Poptart

Well, here it is.  I have been promising a pop tart recipe for nearly a year, and I am finally delivering.  Just so y’all know, it’s not like me to hold off that long.  The problem with making these pop tarts was that I was totally intimidated! I don’t know why, honestly.  I just was.  Maybe because the ridiculously processed store-bought ones are just so perfect in appearance.  They have a completely smooth surface, the icing is a perfect rectangle, and they are basically all identical.  Like zebras. I digress.  I just felt afraid of not being able to get it “right.” But the people spoke.  YOU spoke.  You asked me to come up with a gluten free, clean eating pop tart.  And I love you, so I did.  These maple pumpkin pop tarts are everything I ever dreamed of and more.

So here’s what I think you want to know.  Was it difficult?  Absolutely not.  It was no more difficult than making a muffin or a cookie or a pie.  It just required following the directions and following them carefully.  Did it take a long time?  Nope.  It took about 15 minutes of prep and then they baked for about 27 minutes.  So unless you count the time I spent cleaning up, I really only spent 15 minutes or so hands on.

Was it delicious?  Hell yes. In fact, my husband ate so many that I won’t have another one. (I love you, Daniel, but you’re one of those treat snatching, dream crushing types).

And maybe you don’t want to know this, but I’ll just go ahead and tell you.  It’s totally adaptable.  Don’t like pumpkin?  No problem.  Except, that’s actually a big problem but whatever.  These maple pumpkin pop tarts can be easily altered to fit your unique tastebuds.  Simply replace the pumpkin puree and coconut sugar mixture with whatever filling you prefer.  You can use any jam, chocolate hazelnut spread, apple butter, or whatever the heck you want.  For the icing, simply eliminate the pumpkin puree and add a tiny drop of vanilla.

I do want to emphasize one more time that it’s super important to follow the recipe on this one.  If you are one of those people who starts mixing things together before you read the whole recipe, you might regret that! Just read it all the way through, then get started and trust the process. I did the work for you— you don’t have to recreate the wheel!

Now go make yourself some pop tarts and enjoy!

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Maple Pumpkin Pop Tarts

Created by on November 12, 2017

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Here's what you need:

For The Dough

  • 1 1/4 c Bob's Red Mill 1:1 Gluten Free Flour
  • 1 tbsp. coconut sugar
  • 1/2 tsp. salt
  • 6 tbsp. cold butter, cut into cubes
  • 1 egg yolk
  • 1 tbsp. apple cider vinegar
  • 5 tbsp. ice cold water

For The Filling

  • 1/2 c pumpkin puree (not pumpkin pie filling)
  • 1/4 c coconut sugar

For The Icing

  • 1/2 c organic powdered sugar
  • 1 tbsp. maple syrup
  • 1 tbsp. pumpkin puree (not pumpkin pie filling)

Here's what you do:

  1. Preheat oven to 375F.
  2. In food processor, place flour blend, 1 tablespoon sugar, and 1/2 teaspoon salt. Cover; process until combined. Add butter; pulse 3 to 5 times or until mixture looks like coarse crumbs.
  3. In 1-cup measuring cup, beat 1 egg yolk, vinegar and 5 tablespoons water with fork. With food processor running, quickly pour egg mixture through feed tube, and process a few seconds until dough begins to come together. (Add additional water if necessary.) Remove dough. Transfer to countertop or tabletop surface.
  4. Spread a generous amount of flour on the surface you will be using. This is extremely important if you want a successful outcome. Sprinkle more flour on top of the dough. Begin to roll out, adding more flour to rolling pin or surface of dough if rolling pin begins to stick to dough. Roll out to 1/4" thick.
  5. Use a cookie cutter of desired shape to cut out 16 pieces of dough.
  6. In a small bowl, mix together pumpkin puree and coconut sugar. Use a tablespoon to place mixture on 8 pieces of dough. Do not spread it to the edges.
  7. Take the remaining 8 pieces of dough and place them on top of the 8 you prepared. (This is where you will regret it if you didn't; generously flour your surface, as the pieces of dough will stick and rip apart.
  8. Use a fork (wetting with water if necessary) to press all the way around and seal the edges.
  9. Plan in preheated oven for 22-27 minutes. Check at the 22 minute mark, then bake a few minutes longer if necessary. Pop tarts should begin to turn golden brown.
  10. Remove from oven and transfer to cooling rack to cool entirely before adding icing.
  11. In a small bowl, combine 1tbsp pumpkin puree and 1tbsp maple syrup. Begin adding organic powdered sugar a little bit a time until it reached desired consistency and is well mixed with no clumps.
  12. Use a spoon to drizzle over pop tarts. Let stand for five minutes to "harden" before serving. (You can also sprinkle cinnamon on top if desired).
  13. Enjoy!

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