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Cozy Sourdough Pumpkin Pop Tarts Recipe with Brown Sugar Cinnamon Filling

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These sourdough pumpkin pop tarts feature a flaky, tangy crust paired with a warm brown sugar cinnamon pumpkin filling, perfect for cozy autumn mornings.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour
  • ½ cup (120g) active sourdough starter, bubbly and fed within 4 hours
  • ½ cup (115g) unsalted butter, cold and cubed
  • 2 tbsp (25g) granulated sugar
  • ½ tsp (3g) salt
  • 3–4 tbsp (45-60ml) cold water
  • ¾ cup (180g) pumpkin puree, canned or fresh
  • ½ cup (100g) brown sugar, packed
  • 1 ½ tsp (4g) ground cinnamon
  • ¼ tsp (0.5g) ground nutmeg (optional)
  • 1 tsp (5ml) vanilla extract
  • Pinch of salt (about ⅛ tsp)
  • 1 large egg, beaten with 1 tbsp water (egg wash)

Instructions

  1. In a large mixing bowl, combine 2 ½ cups all-purpose flour, 2 tbsp sugar, and ½ tsp salt.
  2. Cut in ½ cup cold, cubed unsalted butter using fingers or a pastry cutter until mixture resembles coarse crumbs.
  3. Add ½ cup active sourdough starter and 3 tbsp cold water; mix gently, adding an extra tablespoon if dough feels dry.
  4. Form dough into a ball, flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  5. While dough chills, mix ¾ cup pumpkin puree, ½ cup brown sugar, 1 ½ tsp cinnamon, ¼ tsp nutmeg, 1 tsp vanilla extract, and a pinch of salt until smooth; set aside.
  6. Lightly flour work surface and roll dough into a large rectangle about ⅛ inch thick.
  7. Cut dough into 3×4 inch rectangles, about 8-10 pieces.
  8. Spoon about 1 tablespoon of pumpkin filling onto half the rectangles, leaving a ½ inch border.
  9. Brush edges of filled rectangles lightly with water, place remaining rectangles on top, press edges gently, crimp with a fork, and poke holes on top to vent.
  10. Brush tops with beaten egg wash for a golden sheen.
  11. Preheat oven to 375°F (190°C). Place pop tarts on parchment-lined baking sheet about 1 inch apart.
  12. Bake for 20-25 minutes until golden brown and puffed.
  13. Transfer to a cooling rack for 10 minutes before serving.

Notes

Chill dough for at least 30 minutes to prevent tearing and sticking. Use water to seal edges instead of egg wash for better adhesion. Vent pop tarts well to avoid puffing. For vegan version, substitute butter with vegan butter or coconut oil and egg wash with almond milk and maple syrup. Gluten-free flour blend can be used with water adjustment.

Nutrition

Keywords: sourdough, pumpkin, pop tarts, brown sugar, cinnamon, fall recipe, breakfast, cozy, homemade pastry

Find it online: https://freshforkful.com/cozy-sourdough-pumpkin-pop-tarts-recipe-with-brown-sugar-cinnamon-filling/