Thursday, August 27, 2015

Fall Flavors From Scratch: Pumpkin "Pop Tarts"

Oh hey guys, long time no blog! I'm sorry i've been away for a while, life got busy!

But not to fear, I come bearing gifts, the gift that keeps on giving! A recipe you'll use for years & years...I promise! You can make this with the kiddos, the grandparents or alone, these are all easy steps for anyone, any age & any ability! 

This recipe has been adapted from this awesome blog.

There are 3 parts to make & in total it takes about 2 hours (only because you have to let things chill in the freezer for a bit). The great part is, you can make all kinds of delicious "pop tarts" with the crust & icing, so if you or someone else in your family is some freak that doesn't love pumpkin, you've got options! ...who doesn't love pumpkin?


2 Cups & 2 Tablespoons All-Purpose Flour
1 teaspoon sugar
1 teaspoon salt
1 Cup unsalted butter  (cut in cubes & keep chilled)
4 Tablespoons water


1 Cup pumpkin puree
1/4 Cup dairy or non dairy cream cheese
2 Tablespoons light brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon vanilla
1/2 teaspoon pumpkin pie spice (only if you have it)
1/4 teaspoon nutmeg
dash of all spice
pinch of salt
1 egg yolk 


1 Cup powdered sugar
2 Tablespoons half & half ( I used Soy Vanilla creamer INSTEAD)
1/4 teaspoons vanilla 
1/2 teaspoon pumpkin spice (only if you have it)

Don't forget the SPRINKLES!

Step ONE: Cut a hole in the box....err.... Mix flour, sugar & salt on low for a few seconds, then slowly add in your cubes of butter. At this point it becomes pretty clumpy, just break up the butter & if you have to don't be afraid to use your hands ( good fun for the kiddos with clean hands!)... Add 4 Tablespoons of water & your mixture should start to form a ball of dough. Divide your dough in half, wrap in plastic wrap or parchment paper & squeeze into fat disks. Place in freezer, chillin'!

Step TWO: In a new bowl mix cream cheese (or non-dairy cream cheese), granulated sugar, brown sugar. Use your spatula & blend smooth. If its the right season & you have a pie pumpkin (click here to learn how to cook it), if you buy a can like I had to just portion out 3/4 of a Cup & mix in with your cream cheese, add your egg yolk & vanilla, cinnamon, ginger, nutmeg, allspice, pumpkin spice, salt & chill in fridge!

Step THREE: In a clean bowl blend powdered sugar, half & half (or soy creamer like me), vanilla & pumpkin spice. blend til smooth, leave out on the counter.

Step FOUR: At this point you should put everything away & wash your dishes, all good cooks deserve a clean work area & again this is something great to do with the kids or grandparents, if I were you I'd also have a sweet dance party (to this song!), you're welcome!

Step FIVE: After the clean up your dough should be chilled enough, I'd say 45 minutes to an hour in the freezer should be perfect. Powder your work area & roll out your dough about 1/4 inch thick, cut into long rectangles that are roughly 4 inches wide & 10 inches long. place filling on one side of the dough & fold, if you have any cracks in your dough wet your finger & smooth the crack away, next pinch the sides with a fork. Once you've formed your "pop-tarts" place them in the fridge for 30 minutes.

Step SIX: Pre-heat at 375ยบ & bake for 25 minutes, at this point again, I recommend more dancing (you know you wanna click it)! remove from baking sheet & cool. Ice with icing, sprinkle on the sprinkles & nom the noms! YUM!

It's just another everyday, holiday with Jillie!