These Pumpkin Pop Tarts are the perfect cosy treat to enjoy during fall and Halloween season. They take everything nostalgic about the classic American pop tart but give it a seasonal twist with a pumpkin purée filling, oat flour pastry, and a drizzle of white chocolate that feels like pure comfort. Unlike store-bought versions that are packed with refined sugar and artificial flavorings, this Pumpkin Pop Tarts recipe is made with wholesome ingredients you can feel good about. Oat flour provides fiber, vanilla protein powder boosts the nutrition with protein, and pumpkin purée brings natural sweetness and nutrients like vitamin A and potassium, making these Pumpkin Pop Tarts as nourishing as they are delicious.
The best part about these Pumpkin Pop Tarts is how they capture the essence of fall flavors with a fun Halloween twist. Pumpkin is one of the most iconic autumn ingredients, often paired with warm spices like cinnamon, nutmeg, and ginger. This recipe can be easily customised to include those, making it taste like a healthier take on pumpkin pie in pastry form. Whether you’re baking these for a weekend breakfast, as a sweet treat to enjoy with coffee, or as a fun addition to your Thanksgiving dessert table, these Pumpkin Pop Tarts will fit right in.
Nutritionally, these Pumpkin Pop Tarts are more balanced than traditional pastries. Each serving provides a combination of protein, fiber, and healthy carbs, helping to keep you satisfied for longer. Unlike overly processed snacks, these are free from artificial additives, and the ingredients are easy to source. They’re also quick to make, requiring minimal prep and baking time, which makes them ideal for busy fall days when you want something homemade without spending hours in the kitchen.
What makes these Pumpkin Pop Tarts so appealing is their versatility. You can serve them warm straight from the oven, when the pastry is crisp and the filling gooey, or let them cool before drizzling with melted white chocolate for a polished finish. They’re perfect for sharing at autumn gatherings, adding to lunchboxes, or enjoying while curled up under a blanket with a hot drink. This pumpkin pop tarts recipe is not just a healthier alternative to the store-bought version — it’s a way to bring a little seasonal magic into your home, one pastry at a time.
Don’t forget to check my Chocolate Apple Doughnuts.
Why You Will Love This Recipe
There are so many reasons why these Pumpkin Pop Tarts will become one of your favorite fall baking traditions. First and foremost, they’re incredibly easy to make. With just a handful of pantry staples and some pumpkin purée, you can whip up a batch of these homemade pop tarts in under 30 minutes. For anyone who craves nostalgic comfort food but wants a healthier option, this pumpkin pop tarts recipe is the perfect solution.
Another reason to love these Pumpkin Pop Tarts is their flavour profile. The oat flour crust has a rustic, slightly nutty taste that pairs beautifully with the sweet, earthy pumpkin filling. Add in a drizzle of melted white chocolate, and you’ve got a pastry that feels indulgent without being overly heavy. If you want to lean into classic autumn flavours, you can mix in pumpkin spice, cinnamon, or nutmeg to the filling, making these Pumpkin Pop Tarts taste just like a cross between pumpkin pie and a toaster pastry.
These Pumpkin Pop Tarts also make a wonderful alternative to overly processed snacks and desserts. They’re naturally sweetened with pumpkin purée and protein powder rather than heaps of sugar, making them a more nourishing choice for breakfast, a mid-morning snack, or a light dessert. If you’re someone who likes meal prepping, you’ll appreciate that these Pumpkin Pop Tarts can be made ahead and stored for a few days, making them perfect for busy fall mornings.
Finally, these Pumpkin Pop Tarts are endlessly customisable. Swap the filling for apple butter or cranberry sauce for a Thanksgiving twist, add dark chocolate drizzle instead of white for a richer flavour, or make mini versions for a fun, kid-friendly snack. They’re festive, versatile, and guaranteed to put you in the fall spirit. This pumpkin pop tarts recipe is a perfect mix of nostalgia, health, and seasonal charm and once you try them, you’ll want to bake them on repeat all autumn long.
Equipment You Will Need
To make these Pumpkin Pop Tarts, you don’t need any fancy gadgets or professional equipment, just a few kitchen basics that you likely already have. Here’s what you’ll need and why it matters:
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Mixing bowl – For combining your dry and wet ingredients into a workable dough.
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Wooden spoon or spatula – Essential for stirring and folding ingredients smoothly.
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Rolling pin – To roll the dough into a rectangle about ¼ inch thick. If you don’t own one, a clean glass bottle works as a substitute.
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Floured surface or pastry mat – Prevents the dough from sticking as you roll it out.
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Baking sheet – A flat sheet that allows these Pumpkin Pop Tarts to bake evenly in the oven.
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Parchment paper – For lining your baking tray so the pop tarts don’t stick.
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Fork – Used for crimping the edges to seal the filling inside and give these Pumpkin Pop Tarts that classic pop tart look.
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Small spoon or offset spatula – To spread the pumpkin purée filling neatly across the dough.
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Cooling rack – Helps the Pumpkin Pop Tarts cool down evenly before adding the chocolate drizzle.
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Microwave-safe bowl or saucepan – For melting the white chocolate to drizzle over the cooled pastries.
These simple tools will make your baking process smooth, ensuring your Pumpkin Pop Tarts turn out perfectly crisp, golden, and delicious every time.
Ingredients
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4 tbsp oat flour (30 g / 1 oz) – Provides a nutty, fibre-rich base.
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1 tbsp vanilla protein powder (10 g / ⅓ oz) – Adds protein and a subtle sweetness.
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1 tsp baking powder – Gives the dough a light, airy texture.
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1–2 tbsp plant-based milk (15–30 ml) – Binds the dough together.
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3–4 tbsp pumpkin purée (60 g / 2 oz) – Naturally sweet, creamy filling rich in vitamin A.
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15 g white chocolate (½ oz) – Melted for drizzling, adding a sweet finishing touch.
Method
Step 1 – Prepare the Dough
Mix oat flour, protein powder, and baking powder in a bowl. Add plant-based milk a little at a time until a dough forms.
Step 2 – Shape the Dough
Roll the dough out on a floured surface into a rectangle about ¼ inch thick.
Step 3 – Add the Filling
Spread pumpkin purée over one half of the dough, leaving space around the edges.
Step 4 – Fold and Seal
Fold the dough over and press the edges with a fork to seal tightly.
Step 5 – Bake
Place the pop tart on a lined baking sheet and bake at 180°C (350°F) for 15 minutes, until golden and firm.
Step 6 – Cool and Decorate
Cool completely before drizzling with melted white chocolate.
Nutrition
Per pop tart
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Calories: ~160 kcal
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Protein: 7 g
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Fat: 6 g
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Carbohydrates: 19 g
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Sugars: 5 g
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Fibre: 3 g
Note: Values are approximate and may vary depending on the brands you use.
Tips for Making This Recipe
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Add pumpkin spice – A dash of cinnamon, nutmeg, or ginger makes these Pumpkin Pop Tarts taste even more like fall.
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Chill the dough – If it feels sticky, refrigerate it for 15 minutes before rolling.
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Seal tightly – Press the edges firmly with a fork to prevent filling leaks.
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Don’t overbake – Remove as soon as the edges are golden for the best texture.
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Switch the drizzle – Try dark or milk chocolate for a richer finish.
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Double the batch – Make extras and freeze for quick breakfasts.
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Decorate creatively – Add sprinkles, chopped nuts, or extra spice to the chocolate drizzle for festive flair.
How to Best Serve This Recipe
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Warm from the oven – Enjoy these Pumpkin Pop Tarts fresh and gooey.
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With coffee or tea – Perfect as a fall afternoon snack.
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Thanksgiving dessert – A lighter alternative to pumpkin pie.
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Lunchbox treat – Kid-friendly and fun to pack for school.
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Party platter – Make mini versions for autumn gatherings.
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Topped with whipped cream – A decadent serving idea for special occasions.
Customise This Recipe
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Swap the filling – Use apple butter, cranberry jam, or sweet potato purée.
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Add more protein – Mix extra protein powder into the filling.
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Flour swaps – Try whole wheat or spelt flour if not gluten-free.
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Make them vegan – Use vegan protein powder and dairy-free chocolate.
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Mini pop tarts – Create smaller versions for snacks.
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Extra toppings – Add crushed pecans, pumpkin seeds, or a sprinkle of cinnamon sugar.
Don’t forget to check my Chocolate Apple Doughnuts.
How to Store This Recipe
These Pumpkin Pop Tarts can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. For longer storage, freeze without the chocolate drizzle for up to 1 month. Reheat in the oven or toaster oven for a crisp texture, then drizzle with chocolate before serving.
Final Thoughts
These Pumpkin Pop Tarts are the ultimate fall baking project. They’re simple, comforting, and packed with the flavours of the season. Whether you enjoy them for breakfast, as a mid-day snack, or as a lighter alternative to pumpkin pie, these homemade pop tarts strike the perfect balance of nostalgia and nourishment. By making your own, you get full control over the ingredients, flavour, and sweetness — all while filling your home with the cosy aroma of fall baking. This pumpkin pop tarts recipe is proof that comfort food can be healthier, seasonal, and fun to make. Once you try them, you’ll want to bake them again and again throughout the autumn months.
You can see this recipe on instagram: 
Pumpkin Pop Tarts
These Pumpkin Pop Tarts are the perfect cosy treat to enjoy during fall and Halloween season. They take everything nostalgic about the classic American pop tart but give it a seasonal twist with a pumpkin purée filling, oat flour pastry, and a drizzle of white chocolate that feels like pure comfort. Unlike store-bought versions that are packed with refined sugar and artificial flavorings, this Pumpkin Pop Tarts recipe is made with wholesome ingredients you can feel good about.
Ingredients
- Add pumpkin spice – A dash of cinnamon, nutmeg, or ginger makes these Pumpkin Pop Tarts taste even more like fall.
- Chill the dough – If it feels sticky, refrigerate it for 15 minutes before rolling.
- Seal tightly – Press the edges firmly with a fork to prevent filling leaks.
- Don’t overbake – Remove as soon as the edges are golden for the best texture.
- Switch the drizzle – Try dark or milk chocolate for a richer finish.
- Double the batch – Make extras and freeze for quick breakfasts.
- Decorate creatively – Add sprinkles, chopped nuts, or extra spice to the chocolate drizzle for festive flair.
Instructions
- Prepare the Dough: Mix oat flour, protein powder, and baking powder in a bowl. Add plant-based milk a little at a time until a dough forms.
- Shape the Dough: Roll the dough out on a floured surface into a rectangle about ¼ inch thick.
- Add the Filling: Spread pumpkin purée over one half of the dough, leaving space around the edges.
- Fold and Seal: Fold the dough over and press the edges with a fork to seal tightly.
- Bake: Place the pop tart on a lined baking sheet and bake at 180°C (350°F) for 15 minutes, until golden and firm.
- Cool and Decorate: Cool completely before drizzling with melted white chocolate.
Notes
- Add pumpkin spice – A dash of cinnamon, nutmeg, or ginger makes these Pumpkin Pop Tarts taste even more like fall.
- Chill the dough – If it feels sticky, refrigerate it for 15 minutes before rolling.
- Seal tightly – Press the edges firmly with a fork to prevent filling leaks.
- Don’t overbake – Remove as soon as the edges are golden for the best texture.
- Switch the drizzle – Try dark or milk chocolate for a richer finish.
- Double the batch – Make extras and freeze for quick breakfasts.
- Decorate creatively – Add sprinkles, chopped nuts, or extra spice to the chocolate drizzle for festive flair.
Nutrition Information:
Yield: 1Amount Per Serving: Calories: 160Total Fat: 6gFiber: 3gSugar: 5gProtein: 7g
