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Crispy Sourdough Pumpkin Spice Pop Tarts Recipe with Easy Brown Butter Glaze

Crispy Sourdough Pumpkin Spice Pop Tarts - featured image
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A nostalgic and cozy fall treat featuring a tangy sourdough crust filled with warm pumpkin spice and topped with a silky brown butter glaze. Perfect for busy mornings or a comforting snack.

Ingredients

Scale
  • 1 cup (240 ml) sourdough starter, active and bubbly (unfed discard works great)
  • 1 ½ cups (190 g) all-purpose flour
  • ¼ teaspoon salt
  • ¼ cup (57 g) unsalted butter, cold and cubed
  • 2 tablespoons (30 ml) cold water (add more if dough feels dry)
  • ½ cup (120 g) pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons brown sugar (light or dark)
  • 1 teaspoon pumpkin pie spice (or mix cinnamon, nutmeg, ginger, and cloves)
  • ¼ teaspoon vanilla extract
  • Pinch of salt
  • 3 tablespoons unsalted butter (for glaze)
  • 1 cup (120 g) powdered sugar, sifted
  • 1–2 tablespoons milk (dairy or almond milk)
  • ¼ teaspoon vanilla extract (for glaze)

Instructions

  1. In a large bowl, combine the all-purpose flour and salt. Using a pastry cutter or fork, work the cold cubed butter into the flour until the mixture resembles coarse crumbs.
  2. Add the sourdough starter and cold water, stirring gently until the dough just comes together. Add more water if dough feels too dry.
  3. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. In a small bowl, mix pumpkin puree, brown sugar, pumpkin pie spice, vanilla extract, and a pinch of salt until smooth. Set aside.
  5. On a lightly floured surface, roll the dough out to about ¼ inch thickness. Cut rectangles roughly 3×4 inches. You should get about 6-8 pop tarts.
  6. Place half the rectangles on a prepared baking sheet. Spoon about 1 tablespoon of pumpkin filling onto each, leaving a ¼ inch border.
  7. Brush edges with water, top with remaining dough rectangles, press edges firmly with a fork to seal, and poke holes in the top for steam to escape.
  8. Bake at 375°F (190°C) for 20-25 minutes until golden and crisp.
  9. While baking, melt butter in a saucepan over medium heat until golden brown and nutty, about 3-4 minutes.
  10. Remove from heat and whisk in powdered sugar, vanilla, and milk until smooth. Adjust milk for desired glaze consistency.
  11. When pop tarts are warm but cool enough to handle, drizzle brown butter glaze generously over the top.
  12. Let glaze set for about 10 minutes before serving.

Notes

Use cold butter for flaky crust. Don’t overfill with pumpkin filling to prevent leaking. Poke holes in top crust to avoid sogginess. Brown butter can burn quickly, watch carefully. Dough can be made ahead and refrigerated up to 24 hours. For gluten-free option, substitute flour with gluten-free blend. Variations include dairy-free butter substitute, adding nuts, or chocolate drizzle.

Nutrition

Keywords: pumpkin spice, sourdough, pop tarts, brown butter glaze, fall recipe, autumn dessert, pumpkin puree, homemade pop tarts

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