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Close up of homemade pop tart with pumpkin and marshmallow filling with a chocolate glass and gingersnap crumbs.

Gingersnap Pumpkin S’mores Pop Tarts

  • Author: Maria
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 20 minutes (includes chilling time)
  • Yield: 8 pastries 1x
  • Category: Puff Pastry

Description

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.


Scale

Ingredients

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
  • 1530 g (12 tablespoons) water

Instructions

For the pastry

  1. Preheat the oven to 375°F/190°C. Line a large baking sheet pan with parchment paper.
  2. 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.
  3. In a small bowl, mix the pumpkin and all of the spices until evenly combined.
  4. 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.
  5. Using a small off-set spatula, divide the pumpkin mixture between each pastry.  Carefully spread the mixture over the marshmallow cream.
  6. Sprinkle half of the gingersnap crumbs over the pumpkin fill.
  7. 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.
  8. Place the pastries on the sheet pan and refrigerate for 20 minutes to chill.
  9. Bake in the preheated oven for 25-30 minutes or until puffed and golden brown.

For the chocolate glaze

  1. 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.

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.

Keywords: puff pastry, s'mores, pop tarts, fall baking