These Gingersnap Pumpkin S’mores Pop Tarts are made with store-bought 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, chocolatey glaze.
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When fall arrives and you are in the mood for a bakery-style breakfast treat (but without spending all morning in the kitchen), these fun fall pop tarts are your answer.
I’m talking about store-bought puff pastry that saves you time but looks fancy. I fill them with a creamy pumpkin and fluffy marshmallow cream that makes every bite taste like autumn wrapped in flaky pastry.
Once you make these, you’ll be adding them to your breakfast rotation alongside favorites like one-bowl pumpkin Nutella muffins, baked apple cider donuts, and pumpkin cinnamon rolls.
Why You Will Love This Recipe
- Store-bought puff pastry makes this recipe easy: You can use homemade pie dough to make pop tarts, but using puff pastry saves you time, and you still get those delicious flaky layers!
- Prep ahead, and make these in advance: I love recipes that can be made ahead of time! And this breakfast treat is perfect for assembling up to 2 days before baking.
- The simplest chocolate glaze: All you need is a few simple ingredients that you’ll mix in a bowl. Absolutely nothing complicated. Just mix and top your pastries!
Ingredient Notes
- Puff pastry: you’ll need one whole box of puff pastry for this recipe. Put it into the fridge to thaw overnight before using.
- Pumpkin pie spice: you can use store-bought, but I always prefer a DIY pumpkin pie spice blend because it has a fresh flavor with a pleasant aroma!
- Gingersnap crumbs: these crumbs add a nice texture to the filling and a pretty topping sprinkled over the chocolate glaze. Feel free to swap with graham crackers. I like to add crispy gingersnap cookies to a resealable plastic bag and use a rolling pin to crush them into crumbs.
Please see the recipe card for the complete list of ingredients and measurements.
Tips for Working with Puff Pastry
When you’re working with puff pastry, the trick is to keep it nice and cold–that’s what gives you those gorgeous, flaky layers once it bakes. I like to take out just one sheet at a time while the other hangs out in the fridge. If you notice the pastry starting to get a little too soft or sticky, no stress–just pop it back in the fridge for about 10 minutes to chill.
Tips for Success
- Seal the pop tarts - Once the filling is layered inside, don’t forget the egg wash trick. Brushing the edges with a bit of egg wash helps the top sheet stick to the bottom, and then a quick crimp with a fork not only seals everything in but always gives that pretty, rustic finish.
- Trim the edges - Optional, but if you’re going for that neat, bakery-style rectangle, you can run a pastry cutter or sharp knife along the sides before baking. Since crimping can make them look a little uneven, this step just tidies them up (though I love an imperfect look too!)
- Chocolate glaze consistency - This one’s all about personal preference. If you like a thinner, more delicate glaze, add a touch more milk. For a thicker topping, hold back. I’ve found that a honey-like consistency is the perfect balance–it gives you that slow, pretty drip down the sides without flooding the whole pastry.
Make Ahead
I love having a batch of these fall treats prepped and ready for a quick breakfast treat. You can prepare the pastries and refrigerate them unbaked for up to 2 days before baking. You can even freeze them unbaked for up to 2 months. You can bake them frozen (adding a few minutes to the baking time!) or thaw the pop tarts overnight in the fridge first!
Pro Tip: To freeze, I like to place my prepped pastries on a parchment-lined sheet pan and freeze for about 15 minutes to firm up. Then you can transfer them to a freezer-safe bag or container and store them in the freezer.
Storage Instructions
With any leftovers, you can keep these gingersnap pumpkin s’mores pop tarts in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to 5 days. The longer they sit, the more they will lose some of the crispness.
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Gingersnap Pumpkin S'mores Pop Tarts
- Total Time: 1 hour 20 minutes (includes chilling time)
- Yield: 8 pastries 1x
Description
These Gingersnap Pumpkin S’mores Pop Tarts are made with store-bought 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, chocolatey glaze.
Ingredients
Pastry
- 2 sheets puff pastry, thawed
- 120 g (½ cup) pumpkin puree
- ½ teaspoon ground cinnamon
- pinch of ground ginger, nutmeg, and cloves
- 120 g (1 ¼ cups) marshmallow cream
- 40 g (¼ cup) gingersnap crumbs, divided
- 1 large egg
- 1 tablespoon water
Chocolate Glaze
- 120 g (1 cup) powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1-2 tablespoons water or milk
Instructions
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 ¼-inch off the tip. Pipe a thin layer of marshmallow cream onto each rectangle, allowing for a ½-inch border all around.
- Using a small offset 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 filling.
- 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.
Chocolate Glaze
- In a small bowl, whisk together the powdered sugar, cocoa powder, and vanilla. Slowly pour in the water while whisking, adding just enough to achieve the desired consistency.
Notes
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.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Puff Pastry
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