Salted Caramel Pumpkin Pop Tarts

Recipe by Arin Senor

It’s pumpkin season! These pop tarts perfectly blend fall flavors like caramel and pumpkin spice. This sophisticated pop tart recipe is perfect for all ages.


For the dough
  • flour 1 3/4 cups
  • sugar 1 tablespoon
  • salt 1 teaspoon
  • unsalted butter, cold 2 sticks
  • egg yolks 2
  • milk, cold 3 tablespoons
  • For the filling
  • pumpkin puree 3/4 cup
  • brown sugar 1/3 cup
  • pumpkin pie spice 1 teaspoon
  • salt a pinch
  • For the caramel topping
  • caramel candies 1/2 bag
  • milk 1 tablespoon
  • Directions

    1. In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, mix together the flour, sugar, and salt until combined.
    2. Place the butter on top, mix on low speed for about 1 minute. Stop as soon as the mixture holds together when you clump it, and the pieces of butter are about the size of pebbles.
    3. In a separate small bowl, whisk the milk and egg yolks until combined. Add to the flour mixture and beat on a low speed until the dough barely starts to come together, about 30 seconds. It should look very shaggy and not very dough-like.
    4. Place the mixture on an unfloured surface and clump it together into a tight ball. Use the palm of your hand to slowly press down on the ball of dough until most of the clumps of butter are smeared into the dough and the dough holds together. You might have to repeat this process once more, stop when the mixture is a cohesive dough with chunks of butter spread throughout.
    5. Wrap the dough in plastic wrap and flatten it into a 1-inch thick disc. Refrigerate for at least 4 hours, but ideally overnight.
    6. To prepare the filling, combine the pumpkin puree, brown sugar, pumpkin pie spice, and salt. Set aside.
    7. After the dough has chilled, heat the oven to 350 degrees.
    8. Take the dough out of the refrigerator and divide it in half.
    9. Press both halves into a rectangle, then roll each into a 14 x 11 inch rectangle on a lightly floured surface.
    10. Lightly score 1 of the rolled pieces of dough into eight 3 ½ x 5 ½ inch rectangles.
    11. Brush the top of the same piece of dough with egg.
    12. Place about 1 ½ tablespoons of the filling in the middle of each scored rectangle.
    13. Carefully place the second rolled out piece of dough on top of the first.
    14. Gently press down around each mound to make the pieces of dough stick together around the filling.
    15. Using a knife, cut the layered dough into eight rectangles using the scored lines from before.
    16. Place the 8 pop tarts spaced out on a baking sheet.
    17. Bake for 40-45 minutes, or until the pastries are golden brown. Let them cool on the baking sheet for about half an hour.
    18. While the pastries cool, combine the caramel candies and milk in a bowl. Microwave in 30 second increments until the caramel is completely melted. Stir until combined. The caramel will firm up quickly, if it gets too hard to work with, microwave in 5-10 second intervals until it gets to a workable consistency again.
    19. Once the pop tarts have cooled, pour about 1 ½ tablespoons of the caramel in the center of each pop tart and gently spread it across the top, leaving a thin border. Work quickly because the caramel will firm up. 
    20. (Optional) Sprinkle sea salt on top of the caramel while it’s still soft.