These pumpkin pop tarts have a crispy golden brown crust, sweet pumpkin filling, and a delicious caramel topping. It’s the perfect festive fall treat to serve for brunch that kids and adults alike will love.
Let the sugar, water, and tlight corn syrup boil over medium heat, without stirring, until the mixture turns light golden brown like honey. This step takes 6-8 minutes depending on how hot my burner is. Keep an eye on the caramel at all times.
When the mixture is lightly golden, turn down the heat to a minimum and add 8 tablespoons (1 stick) cubed butter. Now you can stir, so grab a silicone spatula or whisk and combine.
Add whipping cream a little at a time and stir between additions. When you have added all the cream, allow the caramel to boil for approximately 1 minute. Take the pot off the heat and stir in ½ to ¾ teaspoon of salt, to taste. Transfer to a large bowl and set aside to cool at room temperature.
Preheat oven to 375F and line a large baking sheet with parchment paper. In a medium bowl, mix together pumpkin puree, brown sugar, vanilla, cinnamon, ground ginger, nutmeg and ground cloves. Stir until well combined.
Use a rolling pin to roll the dough out on a lightly floured surface and cut 12 equal sized rectangles. If you are using store bought pastry, you’ll need 2 pie crusts and you’ll want to get 6 rectangles out of each one.
Spoon the filling onto the center of half of the pie rectangles. You want to make sure to leave a ¼” border around the edge of each square. Brush the edges of the pop tarts with egg wash or water and place another pastry square on top.
Use a fork to crimp the edge of the dough with a fork. Brush the top of the pop tarts with the remaining egg wash. Bake pop tarts for 15-20 minutes or until golden brown. Let cool for 15 minutes and drizzle with the caramel before serving.