Gingersnap Pumpkin S’mores Pop Tarts are baked with puff pastry for a buttery and flaky sweet treat. The center has a combination of pumpkin pie filling, marshmallow cream, and gingersnap crumbs, and the pastry is topped with a simple, chocolaty glaze.
If you love s’mores, then you are going to love this fall-inspired gingersnap pumpkin s’mores pop tarts. This recipe takes homemade pop tarts to the next level. It’s filled with a creamy pumpkin-pie like filling mixed with marshmallow cream and has the added texture and flavor of gingersnap. And for the finishing touch, a simple chocolate glaze.
Why this recipe works
- Made with puff pastry for a light and flaky exterior.
- Has a creamy pumpkin marshmallow filling.
- Delicious for breakfast or a snack.
- It can be made up to 2 days in advance.
Before you begin
Take out the following baking equipment.
Digital kitchen scale
Large baking sheet pan
Pastry or pizza cutter
3 small bowls
Small off-set spatula
Read the recipe through from start to finish.
What is puff pastry?
Puff pastry is a light and flaky pastry. It’s a laminated dough that is made by alternating layers of butter and dough. When baked, the butter melts and creates steam, causing the dough to puff up in the oven. Because of this, no leaving agents are required.
Puff pastry only requires four simple ingredients, flour, water, salt, and butter. However, it’s very time consuming to make so store-bought puff pastry works well.
Pumpkin puree is the key ingredient in creating the delicious fall-inspired filling. You can either use homemade or canned puree. If you choose canned, be sure to select pure pumpkin puree and not pumpkin pie mix.
Gingersnap cookies are a fall favorite that are slightly spicy and sweet. You can use either store-bought or homemade cookies. Make sure that they are crispy and not soft and chewy. To turn them into crumbs, place them into a food processor and pulse. Alternatively, place into a ziplock bag and use a rolling pin to crush.
How to work with puff pastry
When using puff pastry sheets, it’s essential they do not get too warm otherwise, they will not puff up beautifully in the oven. Always work quickly and efficiently. Begin with one sheet of puff pastry at a time while the other chills in the refrigerator. If your puff pastry gets too warm, place it back in the refrigerator for about 10 minutes before resuming.
How to make the perfect pumpkin s’mores pop tarts
The key to creating the perfect pop tart is preparation. Not only do you want to have all your ingredients measured, but you also want all your components prepped. Here are the steps you can take to ensure beautiful and delicious pop tarts.
- Mise en place. This translates to “everything in its place.” You will want to have all your ingredients measured and at the correct temperature before you begin assembling this recipe. For a bonus step, have your puff pastry cut into rectangles and chilling in the refrigerator while you measure your ingredients.
- Prep your filling. Fill your pastry bag with the marshmallow cream and have your mixed pumpkin and spices in a bowl with a small offset spatula ready to go. Also, have your gingersnap crumbs and egg wash with your pastry brush set to the side.
- Work with one pastry at a time. This may sound tedious, but it’s worth the extra time. Because of its consistency, once you pipe the marshmallow creme onto the puff pastry, it will spread very slowly. If working in an assembling line, you run the risk of the filling pouring into the edges and affecting the seal of your pastry. I suggest filling and crimping one pastry at a time.
Can I make my own marshmallow creme?
Certainly! It only requires three simple ingredients.
- 60 g (2 large) egg whites
- 110 g (1/2 cup) granulated sugar
- 2 g (1 teaspoon) pure vanilla extract
Place egg whites and sugar in a heatproof bowl of a stand mixer. Set bowl over a small saucepan filled with an inch of simmering water. Whisk constantly until sugar is dissolved and egg whites are warm to the touch, about 5 minutes. Transfer the mixing bowl to a stand mixer fitted with the whisk attachment. Beat on medium-high speed for 10-12 minutes until stiff, glossy peaks form.
Can I prep these ahead of time?
Yes! Once the pastries are crimped, place them in the refrigerator for up to 2 days before baking. To freeze, place in the freezer for 15 minutes, until firm, and then transfer the frozen pastries to a freezer-safe bag and freeze up to 3 months. Allow them to thaw overnight in the refrigerator before baking.
Tips and takeaways
- Prepping the puff pastry. Allow the pastry to thaw in the refrigerator overnight. Carefully unfold and use a pastry cutter or pizza cutter to create 8 equal rectangles per sheet of puff pastry.
- Sealing the pop tarts. Once the marshmallow creme, pumpkin filling, and gingersnap crumbs are layered in the pastry, brush the puff pastry’s edges with the egg wash and adhere the top sheet to the bottom. Crimp the edges with a fork to seal and create a pretty finish.
- Trim the edges. Although not necessary, you can use a pastry cutter to trim the edges of each pop tart so that you have a perfect rectangle. Once you crimp the pastries, it will cause them to become slightly misshaped.
- Chocolate glaze consistency. The consistency of the glaze is a personal preference. You can create a thin, runny glaze or a thicker glaze. I find adding enough water to create a honey-like consistency will allow the chocolate glaze to slowly drip for a beautiful presentation without being so thin that it all drips onto your pan.
If you love pumpkin and s’mores, try these other recipes…
Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make these Gingersnap Pumpkin S’mores Pop Tarts. I’d love to see your creations and read your feedback. And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let’s make every occasion a sweet occasion!Print
Gingersnap Pumpkin S’mores Pop Tarts are baked with puff pastry for a buttery and flaky sweet treat. The center has a combination of pumpkin pie filling, marshmallow creams, and gingersnap crumbs, and it’s all finished with a simple, chocolaty glaze.
For the pastry
- 2 sheets puff pastry, thawed
- 120 g (1/2 cup) pumpkin puree
- 1 g (1/2 teaspoon) ground cinnamon
- pinch of ground ginger, nutmeg, and cloves
- 120 g (1 1/4 cups) marshmallow cream
- 40 g (1/4 cup) gingersnap crumbs, divided
- 50 g (1 large) egg
- 15 g (1 tablespoon) water
For the chocolate glaze
- 120 g (1 cup) powdered sugar
- 20 g (2 tablespoons) unsweetened cocoa powder
- 4 g (1 teaspoon) pure vanilla extract
- 15–30 g (1–2 tablespoons) water
For the pastry
- Preheat the oven to 375°F/190°C. Line a large baking sheet pan with parchment paper.
- Unfold the thawed puff pastry sheets and dust off any excess flour. Slice each sheet in half lengthwise and then in quarters widthwise to create 8 equal rectangles per sheet. Transfer 8 of the rectangles to the parchment-lined sheet pan and place the remaining 8 in the refrigerator to chill.
- In a small bowl, mix the pumpkin and all of the spices until evenly combined.
- Fill a pastry bag with the marshmallow cream and cut 1/4-inch off the tip. Pipe a thin layer of marshmallow cream onto each rectangle, allowing for a 1/2-inch border all around.
- Using a small off-set spatula, divide the pumpkin mixture between each pastry. Carefully spread the mixture over the marshmallow cream.
- Sprinkle half of the gingersnap crumbs over the pumpkin fill.
- Mix the egg and water in a small bowl. Brush the edges of all the pastries with the egg wash. Top each pastry with the remaining puff pastry rectangles and crimp the edges with a fork to seal.
- Place the pastries on the sheet pan and refrigerate for 20 minutes to chill.
- Bake in the preheated oven for 25-30 minutes or until puffed and golden brown.
For the chocolate glaze
- In a small bowl, whisk together the powdered sugar, cocoa powder, vanilla. Slowly pour in the water while whisking, adding just enough to achieve the desired consistency.
Make-Ahead: Once crimped, place pastries in the refrigerator for up to 2 days before baking.
Storing: Store baked pop-tarts in an airtight container at room temperature for up to 3 days.
Freezing: Place unbaked pastries in the freezer for 15 minutes, until firm. Transfer the frozen pastries to a freezer-safe bag and freeze up to 3 months. Allow them to thaw overnight in the refrigerator before baking. Baked and unfrosted pop-tarts also freeze well, up to 3 months. Thaw overnight in the refrigerator. To reheat, bake in a 350°F/177°C oven for 10 minutes.
Keywords: puff pastry, s'mores, pop tarts, fall baking