Pumpkin spice season is officially in full-swing! Pumpkin spice candles, doughnuts, muffins, yogurts, and of course, the ubiquitous pumpkin spice latte from Starbucks. So why not pumpkin spice breakfast pastries, too?
These miniature Pop Tart-inspired breakfast pastries are super easy to make. Each pastry is filled with pumpkin spice filling and baked until golden brown. Then, they’re finished with a drizzle of sweet, creamy brown sugar and cinnamon frosting.
These little pastries would make a delightful addition to a Thanksgiving brunch. They are delicious cold, or they can also be warmed in a toaster oven. Don’t put them in a toaster as you would a store-bought Pop Tart, or you’ll end up with a melted frosting disaster!
Pumpkin pastry tips
The secret to making sure your pastries are uniform in size is to create a paper pattern that you can cut around. I wanted my pastries to be relatively small in size, so I made a pattern that measured 3.5″ long x 2.5″ wide. Feel free to scale up or down depending on your preference; just don’t forget to adjust the baking time accordingly.
I just purchased a few sets of miniature cookie cutters, and have been having fun finding new ways to use them in my baking projects. I love the look of the flower cutouts on the top of each pastry. However, you could also keep things simple and use a solid rectangle instead.
I had some homemade pie dough left over from a previous recipe. However, you could make your own pie dough using your go-to recipe, or any of the basic pie crust recipes available online (this one is a good place to start). Or, for a time-saving shortcut, feel free to substitute a pre-made pie crust–I like the frozen ones available at Trader Joe’s.
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Love the flavors of fall? Check out my instructions for making homemade candy corn!
Miniature Pumpkin Spice Breakfast Pastries
Pop Tart-inspired breakfast pastries, filled with pumpkin spice filling and topped with a drizzle of brown sugar-cinnamon frosting.
To begin, cut a rectangle pattern out of (clean) cardboard or paper. Your pattern should be approximately 3.5" long x 2.5" wide. Set aside.
Next, prepare your pie filling by stirring together canned pumpkin, brown sugar, and pumpkin pie spice in a small bowl. Set aside.
On a lightly floured surface, roll half of the pie dough to 1/8" thickness. Use your pattern to cut eight (8) evenly-sized rectangles of dough. Transfer rectangles to a cookie sheet lined with parchment paper or a silicone baking mat.
Place a spoonful (approx. 1-1.5 Tbsp) pumpkin filling in the center of each rectangle. Using a pastry brush, brush a light coating of egg white around the edge of the filling.
Roll remaining pie dough to 1/8" thickness, and cut eight additional rectangles. If desired, use a cookie cutter to cut decorative elements into each rectangle. You can also keep things simple and use the solid rectangle, or cut into strips for a lattice effect.
Place a dough rectangle on top of each pastry. Lightly push down the edges of the dough, then seal the edges with a fork imprint.
Brush the top of each pastry with a thin coating of egg white mixture.
Cover tray with foil, and transfer pastries to the refrigerator to chill for 20 minutes.
While pastries are chilling, pre-heat oven to 350 degrees Fahrenheit.
After chilling, transfer tray to preheated oven (do not remove the foil). Bake pastries for 20 minutes, then remove foil and bake for an additional 5 minutes, or until golden brown.
Remove tray from oven and transfer pastries to a wire rack, allowing them to cool completely.
While pastries are cooling, prepare your frosting by combining confectioner's sugar, cream, cinnamon, brown sugar, and salt in a small bowl. Transfer frosting to a pastry bag, or use a fork to drizzle the top of each pastry.
As written, this recipe will produce eight (8) pastries, each approximately 3.5" x 2.5" in size. Feel free to double the recipe, or to scale the pastry size up or down according to your preference.
I used a pastry bag to pipe the frosting on top of each pastry. You could also drizzle the frosting with a fork (you might need to add a bit of extra cream to reach proper drizzling consistency) or spread the frosting on top of each pastry with a knife.