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.
Doesn’t that make you want to get in the kitchen to make your own homemade pumpkin poptarts? Let’s get to it!
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
- 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.
- 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.
- 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.
- Whisk in the egg, sugar, and salt until combined. Place in the fridge while you prepare the dough.
- Remove dough from freezer, unwrap, and place on a floured surface. Roll the dough out to a 1/8-inch thickness.
- 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.
- 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.
- 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.
- Bake in a 350 degree oven for 25 minutes, or until dough begins to turn golden brown. Place on a cooling rack to cool.
- 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.
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