Mummy Pumpkin Pop Tarts

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As October rolls in with its crisp air and rustling leaves, the excitement for Halloween starts brewing. Among the many delightful treats synonymous with this spooky season, Spooky Mummy Pumpkin Pop Tarts stand out, offering both a visual treat and a delectable snack.

Spooky Mummy Pumpkin Pop Tarts

Halloween Themed Pumpkin Pop Tarts

These pop tarts aren’t just your regular breakfast pastries; they are a festive spin on a classic favorite. Imagine the familiar taste of pumpkin pastry treats, now dressed up in Halloween finery. The charm of these Halloween themed pumpkin pop tarts lies in their versatility. Whether you’re hosting a ghoulish party or looking for a fun baking project with the kids, these pop tarts are sure to be a hit.

For a truly festive Halloween spread, pair them with pumpkin chocolate chip cookies or a comforting easy apple cobbler, ensuring there’s something for every ghost and goblin at your table.

Ingredients for Mummy Pumpkin Pop Tarts

  1. Pumpkin – I like to use pumpkin from a can for ease and quickness. But feel free to roast your own sugar pumpkin, if you like!
  2. Egg – This thickens the filling up a bit, as well as gives the dough a nice texture.
  3. Spices – We cannot have pumpkin-flavored anything without the proper spices!
  4. Edible eyeballs – One of the only Halloween edible things I actually enjoy. It gives these pop tarts a fun and cute Halloween look.

Please see recipe index card for the rest of the ingredients!

How to Make Mummy Pumpkin Pop Tarts

  1. Start with making the pie dough – You can absolutely use store-bought if you like. But I like to grate the cold butter into the flour mixture and pour in the water. Mix it until it comes together and wrap it in plastic wrap. Store in the fridge to rest for at least 2 hours.
  2. Make the filling – Whisk together the pumpkin puree, sugar, spices, egg yolk and a pinch of salt. This is going to be what we fill the mummy pumpkin pop tarts with.
  3. Roll out the dough – Remove the pie dough from the fridge and roll it out with a rolling pin. Stamp out pie dough circles using a 3-inch cookie cutter.
  4. Add the filling – Spoon a dollop of the filling onto each pie cricle.
  5. Make the mummy tops – Re-roll the scraps and cut a variety of 2-inch strips, 1-inch strips and 1/2-inch strips. This will all be the “mummy bandage” top.
  6. Assemble the pop tarts – Place a variety of strip on top, one skinny, one thicker, overlapping them, so it appears “bandage-like.” Trim the strips so they’re not super long, but they don’t have to be perfect.
  7. Crimp the edges – Using the tines of a fork, stamp the edges with a fork. Transfer to the freezer to chill.
  8. Bake – Time to bake!
  9. Garnish with frosting – Drizzle them with the icing to finish the mummy-look.

Tips & Tricks

  • Get Creative with Icing: Experiment with different colors and designs to bring your mummies to life.
  • Temperature Matters: Ensure your dough is chilled for easier handling when shaping your pop tarts.
  • Spice It Up: Add a pinch of cinnamon or nutmeg to your pumpkin filling for an extra flavor kick.
  • Consistency is Key: Keep your icing thick enough to hold its shape but fluid enough to pipe.
  • Fun with Fillings: Try adding a bit of cream cheese to the pumpkin filling for a creamy twist.

Recipe FAQs

Can I make these pop tarts gluten-free?

Absolutely! Just use your favorite gluten-free pastry dough for a worry-free treat.

What pumpkin filling should I use?

Canned pumpkin puree works great, or you can make your own for a fresher taste.

How long do these pop tarts keep?

Stored in an airtight container, they’ll stay fresh for up to 3 days.

Can I prepare them ahead of time?

Yes, you can bake them a day ahead and add the icing decorations before serving.

Is it possible to make them dairy-free?

Use dairy-free pastry dough and a butter substitute for the icing.

Spooky Mummy Pumpkin Pop Tarts
Spooky Mummy Pumpkin Pop Tarts

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4.80 from 5 votes

Mummy Pumpkin Pop Tarts

Prep: 30 minutes
Cook: 35 minutes
Resting Time for Dough: 1 hour
Total: 2 hours 5 minutes
Servings: 20 pop tarts
Get into the Halloween spirit with spooky Mummy Pumpkin Pop Tarts! They're frightfully tasty and a blast to make!

Ingredients 

Pop Tart Dough:

  • 3 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 4 tablespoons unsalted butter, cold
  • 1/2 cup milk, plus 1 to 2 tablespoons more
  • 1 large egg yolk

Pumpkin Filling:

  • 1 cup pumpkin puree
  • 2 tablespoons sugar
  • 1 large egg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • Pinch kosher salt
  • Edible eyeballs

Toaster Streudel-Inspired Glaze:

  • 1 cup powdered sugar, sifted
  • Pinch kosher salt
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions 

To Make the Pop Tart Dough:

  • In a large stainless steel bowl, combine the all-purpose flour, sugar, and salt; stir to mix well. I am a firm follower of the grating butter method. Using a cheese grater, grate the butter into the dry ingredient mixture. Transfer to the freezer to chill for about 5 minutes. Mix the butter into the flour mixture, until throughly combined, breaking up the butter bits until they resemble the size of peas.
  • In a measuring cup, measure out the milk and then add the egg yolk. Whisk the two together. Pour the liquid into the dry ingredients and mix until it roughly comes together.
  • Remove the dough from the bowl, place it on a lightly-floured counter, and knead it until it comes together; if it’s super dry, add a tablespoon of milk or water until it comes together (I needed about 2 tablespoons extra of milk). Form it into one disc and using a bench scraper or knife, divide into two equal pieces. Gently pat each into a 1-inch thick square, working quickly to seal any broken edges before wrapping them tightly in a double layer of plastic wrap. Refrigerate the dough for at least 2 hours, or, ideally, overnight.
  • You can keep the dough in the fridge for a few days or in the freezer for up to 1 year. If frozen, remove the dough and place tin the refrigerator to thaw one full day before you intend to use it.

To Make the Pumpkin Filling:

  • In a medium bowl, whisk together the pumpkin, sugar, egg yolk, spices and salt.
  • Remove the first disc of dough from the fridge. Lightly flour your work surface and roll the dough out to a 1/2-inch thick round. Using a 3-inch or 4-inch round cookie cutter, stamp out rounds of pop tart dough and transfer them to a baking sheet or tray. You should end up with about 20 rounds.
  • I stuck them in the freezer for about 10 minutes just to firm up a bit. We’re going to use the scraps for the top; if it’s too warm, transfer the scraps to the fridge to cool down before rolling out. Re-roll the scraps and cut a variety of 2-inch strips, 1-inch strips and 1/2-inch strips. This will all be the “mummy bandage” top.
  • Brush each round entirely with beaten egg. Add a scant teaspoon of pumpkin filling to the center of each round. Place a variety of strip on top, one skinny, one thicker, overlapping them, so it appears “bandage-like.” Trim the strips so they’re not super long, but they don’t have to be perfect.
  • Using the tines of a fork (dipped in flour), press the edges together and do this around the edge of the entire round, making a decorative edge. Take the 3-inch or 4-inch cutter (whichever one you used) and cut the hand pie once more to clean and define the edges. Transfer to a baking sheet and place it in the fridge. Repeat with the remaining hand pies.
  • Transfer them to the freezer to chill for about 10 minutes. Meanwhile preheat the oven to 400 degrees F.
  • I baked these in batches, about 8 to a baking sheet. Brush the tops with egg wash and transfer to the oven to bake for about 15 to 20 minutes, until golden brown. Repeat with the remaining pop tarts. Add the edible eye balls to each pop tart. I used tweezers to make it easy on myself.

To Make the Toaster Streudel-Inspired Glaze:

  • Meanwhile, whisk together powdered sugar, salt, milk and vanilla, until smooth. I added the glaze to a piping bag (no tip required), snipped off the end and drizzled it on. You can use a spoon too!
  • Add the glaze on top!
  • To store, place in an airtight container. Store at room temperature.

Notes

Tips and Tricks: 
  • Get Creative with Icing: Experiment with different colors and designs to bring your mummies to life.
  • Temperature Matters: Ensure your dough is chilled for easier handling when shaping your pop tarts.
  • Spice It Up: Add a pinch of cinnamon or nutmeg to your pumpkin filling for an extra flavor kick.
  • Consistency is Key: Keep your icing thick enough to hold its shape but fluid enough to pipe.
  • Fun with Fillings: Try adding a bit of cream cheese to the pumpkin filling for a creamy twist.
 

Nutrition

Calories: 134kcal | Carbohydrates: 24g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 128mg | Potassium: 63mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2014IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Dessert, Snack
Cuisine: American
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14 Comments

  1. could you swap the dough for pre made dough? Like pie crust or pastry dough or something? Going to make these for my work party so trying to make them as easy as possible lol