Chocolate Dipped Homemade Pumpkin Poptarts

Homemade Poptarts | Pumpkin | HappyFoodHealthyLife

Any of you have kiddos out there who are picky about some of the weirdest foods? For the most part, my seven year old will eat anything. Spinach. Green Beans. Mangoes (which I don’t even like). Oatmeal. Steak. Salad. Really, food is not really an issue with him.

But then I get shocked with the random foods he doesn’t seem to like. Tomatoes… what’s wrong with tomatoes?! Anything with a hint of heat (spice, not temperature). And the weirdest one… pumpkin. Really? Whose kid is he because if he doesn’t like pumpkin, well, I’m just not sure anymore. (I kid, of course)

Unfortunately for my little guy, October through November will leave him wishing I could just bake up a batch of NORMAL chocolate chip cookies, cupcakes, or other basic treats without the addition of pumpkin in everything I bake.

On the other side of the spectrum, my wife LOVES pumpkin and is thrilled that I have given into her tastebuds’ seasonal needs. Pumpkin anything, and she is just delighted.

I had seen pumpkin pop-tarts around the internet here and there, but I knew I wanted to be able to customize and tweak them a bit. How could I make these better?

Whole wheat crust? Check! Dipped in chocolate? You’ve got it!

And that was when my version of a Pumpkin PopTart was born. As for the kiddo – well, he’s left with equally delicious Apple Cinnamon Muffins (coming to the blog soon!), and the wife and I are eating our weight in canned pumpkin.

Pumpkin Poptart | Homemade Poptart | HappyFoodHealthyLife

Doesn’t that make you want to get in the kitchen to make your own homemade pumpkin poptarts? Let’s get to it!

Chocolate Dipped Homemade Pumpkin Poptarts
For the Crust:
  • 1 1/2 cup whole wheat flour
  • 1 cup old fashioned oats , finely ground
  • 4 teaspoons granulated sugar
  • 1 teaspoon salt
  • 2/3 cup cold butter (pop it in the freezer for half an hour for best results)
  • 4-6 Tablespoons very cold water
  • 1 egg , slightly beaten (for brushing on the dough)
For the filling:
  • 3/4 cup pureed pumpkin
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1 large egg
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar
For the chocolate:
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  1. Combine flour, ground oats, sugar, and salt in a medium bowl. Using a cheese grater, grate the cold butter directly into the flour mixture. Using a pastry cutter, cut in the butter until you have small and flaky pieces of dough. Sprinkle with water, tablespoon at a time. Using your hands, start to combine and shape together until just barely combined. Do not knead or work together thoroughly. You are looking for a shaggy dough.
  2. Once dough is mostly sticking together, turn it onto a floured surface and shape into a flat disc shape. Cover with plastic wrap and place in the freezer for about 15 minutes while you make up the pumpkin filling.
  3. For the filling, place the pumpkin, cloves, ginger, and cinnamon in a small saucepan on medium heat. Heat through until mixture becomes fragrant. Remove from heat and transfer to a medium-sized bowl.
  4. Whisk in the egg, sugar, and salt until combined. Place in the fridge while you prepare the dough.
  5. Remove dough from freezer, unwrap, and place on a floured surface. Roll the dough out to a 1/8-inch thickness.
  6. With a pizza cutter, trim dough into equal-sized rectangles. I was able to get a total of 16 rectangles (8 pastries) out of this dough. Place the rectangles on a baking sheet.
  7. On the bottom halves of the rectangles, brush dough with a small amount of beaten egg. This will act as your glue for the top of the rectangle. Place 1-2 Tablespoons of pumpkin mixture onto the center of the egg-brushed rectangles, and top with another rectangle.
  8. Using the back of a fork, push down the edges of the pastries so they will stick together and seal the pumpkin in. Brush tops with a thin layer of remaining brushed egg.
  9. Bake in a 350 degree oven for 25 minutes, or until dough begins to turn golden brown. Place on a cooling rack to cool.
  10. Once completely cool, prepare the chocolate for dipping. In a medium sized bowl, microwave chocolate chips, stirring every 30 seconds, until completely melted. Stir in heavy whipping cream and mix until combined. Dip half of each pastry into the chocolate, placing onto wax paper to set for about 30 minutes.


Recipe adapted from Joy the Baker and Very Best Baking

Chocolate Dipped Homemade Pumpkin PopTarts // Happy Food Healthy Life

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  1. says

    Oh my good heck! You’re killin’ me here! I’m going to gain 100 pounds just from looking at your blog!! These will also be going on my “to make” list.

    • Holly Waterfall says

      All in moderation, my friend 🙂 Remember, just because I post it doesn’t mean I’m eating it every day. Lots of veggies + a little indulgences. But in all seriousness, you must try these!!!

  2. Anita says

    Can I just come over and have one of yours? And one of anything else you have with pumpkin? Please? sigh, ok, fine. I’ll put them on my must try this board on pinterest. 😀

  3. says

    Oh my word these pop-tarts look divine! The chocolate coating must pair with pumpkin filling so well! And I too, am in agreement with the dislike of tomatoes, but pumpkin!? I hope these converted him! Visiting from the Time to Sparkle Link Party 🙂

    • Holly Waterfall says

      Unfortunately, as a 7 year old stuck in his ways, he had no desire to try Mama’s Pumpkin Poptarts… more for me! Thanks for stopping by!

    • Holly Waterfall says

      I hadn’t had one in forever either. Homemade is definitely the way to be reunited, that’s for sure!

  4. Allyn says

    I really want to make these and I was just wondering if when you go to prepare the filling, do you put the dough in the freezer or fridge because in the beginning it says the freezer and later in the recipe it says the fridge. I am so excited to make these by the way! I bought the ones from trader joes and after trying them I knew I needed to find a homemade version that I don’t have to feel so guilty eating 🙂

    • Holly Waterfall says

      Allyn, I hope you do try them out! They’re definitely better than store-bought!
      As for the fridge/freezer confusion. I can see why that would be confusing! That was an unfortunate typo on my part. Freezer. You should put it in the freezer for just about 15 minutes to firm up while you’re mixing up the filling.

    • Holly Waterfall says

      I bet they would! I couldn’t believe my kiddo wouldn’t even try it because of the pumpkin filling! Missing out, for sure!


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