Homemade pumpkin caramel poptarts

Ready for fall

Image by: Kiera Liblik

With fall just around the corner, it’s hard to let go of those summer beach days and embrace the chilly Kingston wind. We all love the thought of pumpkin pie, fall leaves and cozy sweaters but most of us don’t feel quite ready to accept that winter is coming. To help you get in the mood for the inevitable season change, we took a year-round treat and added everyone’s favourite fall flavours: pumpkin, caramel and cinnamon. And let’s be real, you can’t go wrong with poptarts.

Ingredients (Crust):

–          2 ½ cups flour

–          ¼ cup sugar

–          1 cup softened butter (unsalted)

–          1 tbsp cinnamon

** Feel free to use store-bought pie crust.

Ingredients (Filling):

–          ¼ cup pumpkin puree

–          1 cup powdered sugar

–          1 tbsp cinnamon

–          1 tsp nutmeg

–          ¼ cup chopped hazelnuts


  1. Mix all pie crust ingredients until combined
  2. Add 2 tbsp cold water until malleable dough is formed
  3. Wrap in saran wrap and let cool in fridge for 30 minutes
  4. Mix all ingredients for filling and place in freezer for 20 minutes
  5. Preheat oven to 375 degrees
  6. Roll out ½ of dough to ½ inch thick sheet on floured surface
  7. I added some cinnamon to my flour as well
  8. Cut out 4 inch by 3 inch rectangles of dough and place on cooking sheet lined with parchment paper
  9. Place heaping tablespoon of filling in middle of rectangle
  10. Roll out rest of dough and cut out slightly larger rectangles
  11. Layer them on top of filling and seal by pressing a fork along the edges
  12. Use water + dough to smooth out any cracks
  13. Use fork to poke 3 holes in top of pastries
  14. Bake for 25-30 minutes or until golden brown
  15. Add ¼ cup brown sugar to remaining filling
  16. Heat in medium saucepan on stovetop until thick
  17. Use as topping for your poptarts with powdered sugar


This time when you’re preparing for the fall time, skip the Starbucks line and enjoy the pumpkin spice season with these homemade poptarts instead.




QJ cooking, recipe

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