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Sourdough Pumpkin Spice Pop Tarts with Easy Homemade Brown Butter Glaze

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These sourdough pumpkin spice pop tarts combine a tangy, flaky crust with a warmly spiced pumpkin filling and a nutty brown butter glaze, perfect for cozy fall breakfasts or snacks.

Ingredients

Scale
  • 1 cup (240 g) active sourdough starter (preferably fed within last 6 hours)
  • 3 cups (360 g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 6 tablespoons (85 g) unsalted butter, cold and cubed
  • 1/4 cup (60 ml) cold water (adjust as needed for dough consistency)
  • 1 cup (240 g) pumpkin puree (canned or homemade)
  • 1/2 cup (100 g) brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of ground cloves (optional)
  • 1 teaspoon vanilla extract
  • Pinch of salt (for filling)
  • 4 tablespoons (57 g) unsalted butter (for glaze)
  • 1 cup (120 g) powdered sugar, sifted
  • 1 tablespoon pure maple syrup (optional)
  • 1/2 teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Prepare the sourdough dough: In a large bowl, combine sourdough starter, flour, sugar, and salt. Add cold cubed butter and work it into the flour until mixture resembles coarse crumbs. Slowly add cold water while mixing until a shaggy dough forms. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
  2. Make the pumpkin spice filling: In a medium bowl, mix pumpkin puree with brown sugar, cinnamon, nutmeg, ginger, cloves (if using), vanilla extract, and a pinch of salt until smooth and well combined. Set aside.
  3. Roll out the dough: On a lightly floured surface, roll chilled dough into a large rectangle about 1/8 inch (3 mm) thick. Cut dough into rectangles roughly 4×3 inches (10×7.5 cm), yielding about 8-10 pop tarts.
  4. Assemble the pop tarts: Place half of the rectangles on a lined baking sheet. Spoon about 1 tablespoon of pumpkin filling onto the center of each, leaving a 1/2-inch border. Lightly brush edges with water or milk. Top with remaining dough rectangles, press edges gently, and crimp with a fork to seal. Poke a few small holes on top to allow steam to escape.
  5. Bake the pop tarts: Preheat oven to 375°F (190°C). Bake for 20-25 minutes until golden brown and puffed. Let cool on baking sheet for 5 minutes, then transfer to wire rack.
  6. Prepare the brown butter glaze: Melt butter in a small saucepan over medium heat, swirling occasionally until golden brown and nutty (about 4-5 minutes). Remove from heat immediately. Let cool slightly, then whisk in powdered sugar, maple syrup (if using), vanilla extract, and a pinch of salt until smooth and pourable.
  7. Glaze and serve: Drizzle brown butter glaze generously over warm pop tarts. Serve warm or at room temperature.

Notes

Chill dough well to keep butter cold for flakiness. Use a light-colored pan to brown butter to avoid burning. Seal edges firmly to prevent filling leakage. Rotate baking sheet halfway for even browning. Dough can be refrigerated overnight for better flavor. Pop tarts can be made ahead and baked fresh. For gluten-free, substitute gluten-free flour blend. For vegan, replace butter with coconut oil and use flax egg.

Nutrition

Keywords: sourdough, pumpkin spice, pop tarts, brown butter glaze, fall breakfast, homemade, cozy, autumn, pumpkin puree, baking

Find it online: https://leilameals.com/sourdough-pumpkin-spice-pop-tarts-recipe-easy-homemade-brown-butter-glaze/