Home » Homemade Sourdough Pumpkin Pop Tarts | Easy To Make

Homemade Sourdough Pumpkin Pop Tarts | Easy To Make

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With their flaky crust and perfectly spiced filling, these sourdough pumpkin pop tarts are sure to be a crowd favorite!

I have so many memories of eating these pastries and recently decided it was time to try my hand at homemade sourdough pop tarts.

We are getting our pumpkins in from the summer and making a lot of pumpkin puree. A light bulb went off the other day and I said to myself, “sourdough pumpkin pop tarts!”.

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I am so excited to share this fun and incredibly delicious recipe with you that uses simple ingredients to make a delightfully delicious treat!

sourdough pumpkin pop tart on a plate in half to show filling

Why I love this recipe

Easy to make

This recipe is quite easy to pull together. The pie crust can be made with sourdough discard and you can use canned pumpkin puree.

Delicious

With a tasty filling and flaky crust, these pop tarts are such a treat for a snack or quick breakfast.

What is Active Sourdough Starter?

Active starter is starter that has been fed within the last 24 hours and is bubbly and active looking.

What is Sourdough Discard?

Sourdough Starter Discard is starter that has not been fed recently and may have a liquid on top with an acetone odor.

sourdough pumpkin pop tart on a white plate overhead shot

What you will need to make this recipe for homemade pop tarts

For the Crust

  • 1 cup Flour | You can use all purpose flour, bread flour, or freshly milled flour. I use this grain mill
  • 1 tsp salt
  • 1/2 olive oil
  • 1/2 cup sourdough starter | May use active starter or discard
  • 2-3 tablespoons of ice water (only if your dough is dry. I didn’t need it)
sourdough pie crust on plastic wrap ready for the fridge

For the Filling (Pumpkin Pie Filling)

  • 1 cup Pumpkin Puree | You can use canned pumpkin puree
  • 1/2 cup Sugar | I use raw organic cane sugar. Brown sugar works great, as well.
  • 1 tsp Pumpkin Pie Spice

You will have a small amount of filling left over. It’s great in yogurt!

While you can use canned pumpkin pie filling, for best results I recommend making your own.

pumpkin pie filling for sourdough pumpkin pop tarts

Step By Step Instructions for making Pumpkin Pie Pop Tarts

Making the Crust

In a food processor or large bowl, add the flour olive oil, and salt. Pulse or mix until combined. You should see coarse bits of the olive oil being mixed in the flour.

Add in the starter to the flour mixture and mix until you have a shaggy dough. Drizzle in 1 tablespoon of ice water until the dough comes together and is workable.

sourdough pumpkin pop tart in half to show pumpkin filling

Shape the dough into a ball and wrap in plastic wrap.

Move to fridge for at least 3 hours and up to a week.

If using cold butter to make the crust, mix the butter in with a pastry cutter.

*This dough can also be frozen for up to a month*

Make the Filling

In a large bowl, add the pumpkin puree, sugar, and pumpkin pie spice.

Mix until combined. Set aside.

pumpkin filling on sourdough pie crust

Shaping the Pop Tarts

Preheat the oven to 350 degrees F.

On a lightly floured surface, divide the pie dough into 2 pieces.

*The pie crusts do not need to come to room temperature*

Roll out one of the pie crusts using a rolling pin to a large rectangle that is approximately 1/8 inch thick evenly. You can use a pizza cutter or bench scraper to cut them out.

Cut this rectangle into 3 equal rectangular shapes. Depending on how big you want your pop tarts to be, you can cut out 6 for smaller ones.

Roll out the other pie crust in the same way and divide.

Place 1-2 tablespoons of the pumpkin filling on one end of each rectangle of dough. Do not over fill as the filling will spill out while baking.

Brush the edges with an egg wash and turn the end without filling over the end with filling.

Crimp closed with a fork and brush the top with an egg wash using a pastry brush.

*For egg wash: In a small bowl add an egg and 1 tablespoon of water. Mix well*

sourdough pumpkin pop tarts ready for the oven

Continue this process until all rectangles are filled.

Place all pop tarts on a baking sheet lined with parchment paper. Using the tines of fork, poke holes evenly on the top of each pop tart for steam to escape.

Bake for 30-35 minutes or until golden brown.

Variations

Fill the pie crust with any jam you have on hand.

Fried apples would be absolutely delicious in this little hand pie!

Storage Tips

Store in an airtight container on the counter for up to 3 days.

sourdough pumpkin pop tarts just out of the oven on a baking sheet
sourdough pumpkin pop tarts on a cooling rack

Sourdough Pumpkin Pop Tarts

Mary Rose
With a flaky crust and perfectly spiced filling, these sourdough pumpkin pop tarts will be a family favorite!
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Pie crust fermentation time 3 hours
Course Breakfast
Servings 6 pop tarts

Equipment

  • 1 Large Bowl
  • 1 Baking Sheet

Ingredients
  

For the Crust

  • 1 cup flour
  • 1/2 cup sourdough starter
  • 1 tsp salt
  • 1/2 cup olive oil

For the Pumpkin Pie Filling

  • 1 cup Pumpkin Puree
  • 1/2 cup sugar
  • 1 tsp pumpkin pie spice

Instructions
 

For the Crust

  • In a large bowl or a food processor, add the flour, olive oil, and salt. Pulse or mix until coarse crumbs appear.
  • Add in the sourdough starter and mix until a shaggy.
  • Add 1-2 tablespoons of ice water until dough comes together and is workable.
  • Shape into a round ball and wrap in plastic wrap. Place in fridge for at least 3 hours or up to a week.

To Make the Filling

  • In a large bowl, add the pumpkin puree, sugar, and spice.
  • Mix well until fully combined.

Make the Pop Tarts

  • Preheat the oven to 350 degrees F.
  • On a lightly floured surface, divide the pie dough into 2 equal parts.
  • Roll each part out with a rolling pin into a rectangle that is approximately 1/8 inch thick.
  • Using a pizza cutter or bench scraper, cut out 3 equal rectangles from that larger rectangle.
  • Put 1-2 tablespoons of the filling onto one end of each rectangle. Careful to not over fill.
  • Brush edges of the dough with an egg wash using a pastry brush. To make the egg wash, simply add 1 egg and 1 tablespoon of water to a small bowl and mix well.
  • Fold the unfilled end over the filled end and crimp closed with a fork.
  • Place on parchment paper lined baking sheet.
  • Brush tops with egg wash and poke holes evenly over each top of the pop tarts for steam to escape.
  • Bake for 30-35 minutes or until golden brown.

Notes

Store pop tarts in an airtight container on the counter for up to 3 days.
Keyword Pop Tarts, Sourdough, Sourdough Discard, Sourdough Pop Tarts, Sourdough Recipes, Sourdough Starter

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One Comment

  1. 5 stars
    The recipe for the crust here says 1/2 cup olive oil which seemed too much so I went followed the link to your pie crust which calls for 1/4 cup.
    I used that and fermented it in the fridge overnight. They turned out good. I need to thicken my puree and roll out my dough thinner. For my first time making my own puree and making poptarts not bad. I think when I get my crust to filling ratio right they will be phenomenal.

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