Description
Delicious and flaky gluten-free pumpkin pop tarts filled with a spiced pumpkin filling, perfect for fall.
Ingredients
Scale
- 1 1/2 cups gluten-free all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/4 cup cold water
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1/4 cup powdered sugar (for icing)
- 1 tablespoon milk (for icing)
Instructions
- In a large bowl, mix gluten-free flour, sugar, and salt.
- Add cold butter and mix until crumbly.
- Gradually add cold water until dough forms.
- Chill the dough for 30 minutes.
- Preheat the oven to 375°F (190°C).
- Roll out the dough and cut into rectangles.
- In a separate bowl, mix pumpkin puree, pumpkin pie spice, and cinnamon.
- Place a spoonful of pumpkin filling on half of the rectangles.
- Top with remaining rectangles and seal edges with a fork.
- Bake for 20-25 minutes until golden brown.
- Mix powdered sugar and milk to make icing and drizzle over cooled pop tarts.
Notes
- Ensure all ingredients are gluten-free.
- Store leftovers in an airtight container.
- Can substitute butter with a dairy-free alternative for a vegan option.
Nutrition
- Serving Size: 1 pop tart
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Gluten-Free Pumpkin Pop Tarts, Fall Treat, Pumpkin Dessert