Breakfast Fruit Hand Pies Pastries Recipes

Miniature Pumpkin Spice Breakfast Pastries

Pumpkin Spice Breakfast Pastries

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?

Pumpkin spice breakfast pastriesThese miniature Pop Tart-inspired breakfast treats are super easy to make. I’ve filled each pastry with pumpkin spice filling and baked until golden brown. 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 spice breakfast pastries

Pumpkin spice breakfast pastries

Pumpkin Pastry Tips

The secret to making sure your pastries are uniform in size is to create a paper pattern to cut around. I wanted my pastries to be relatively small in size, so I made a pattern measuring 3 1/2 inches long x 2 1/2 inches 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. Just prick the top of each pastry with a fork or sharp knife for ventilation.

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 crusts available at Trader Joe’s.

Pumpkin spice breakfast pastries

Pumpkin spice breakfast pastries

Pumpkin spice breakfast pastries

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Pumpkin Spice Breakfast Pastries

Miniature Pumpkin Spice Breakfast Pastries


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  • Author: becky
  • Total Time: 45 minutes
  • Yield: 8 pastries 1x

Description

Pop Tart-inspired breakfast pastries, filled with pumpkin spice filling and topped with a drizzle of brown sugar-cinnamon frosting.


Ingredients

Scale

Pastries:

1 cup 100% pure canned pumpkin (not pumpkin pie filling)
1 tablespoon light brown sugar
1/2 teaspoon pumpkin pie spice
1 3-inch ball pie dough (or 1 pre-made frozen pie crust, thawed according to package directions)
1 egg white, lightly beaten
Flour, for dusting countertop and rolling pin

Frosting:

1/2 cup confectioner’s sugar
1 tablespoon light brown sugar
2 tablespoons whipping cream
1/2 teaspoon ground cinnamon
1/8 teaspoon salt


Instructions

Line a large rimmed baking sheet with parchment or a silicone mat.

Cut a rectangle pattern out of cardboard or paper. Your pattern should be approximately 3 1/2 inches long x 2 1/2 inches wide.

Next, prepare your pie filling. In a small bowl, stir together canned pumpkin, brown sugar, and pumpkin pie spice.

On a lightly floured countertop or silicone rolling mat, roll half of the pie dough to 1/8-inch thickness. Use your pattern to cut eight evenly-sized rectangles of dough. Transfer rectangles to prepared baking sheet.

Spoon a tablespoon of pumpkin filling in the center of each rectangle.

With a pastry brush, brush a light coating of egg white around the edge of the filling.

Roll pie dough scraps to 1/8-inch thickness, and cut eight additional rectangles. If desired, use a miniature cookie cutter to cut decorative elements into each rectangle. You can also keep things simple and use the solid rectangle, or cut into strips to create a lattice pattern.

Place a dough rectangle on top of each pastry. With your fingertips, lightly push down the edges of the dough, then crimp with a fork to seal.

Brush the top of each pastry with a thin layer of egg wash.

Cover tray with foil and transfer pastries to the refrigerator to chill for 20 minutes.

While pastries chill, preheat oven to 350° F / 176° C.

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 5-10 minutes, or until golden brown.

With a metal spatula, transfer pastries to a wire rack to cool.

Meanwhile, prepare the frosting. In a small bowl, whisk confectioner’s sugar, brown sugar, cream, cinnamon, and salt. Transfer to a piping bag.*

Pipe frosting in a zigzag pattern on top of the cooled pastries.

Pumpkin pastries are best enjoyed on the day they are made. Store leftovers in an airtight container in the refrigerator for up to two days.

 

Notes

*I used a piping 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.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: Breakfast

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