Pumpkin Pie Pop-Tarts with Nutella Recipe-Learn Like a Pro

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Pumpkin Pie Pop-Tarts with Nutella Recipe-Learn Like a Pro:-In addition to being filled with pumpkin pie and Nutella, the dough also contains a small amount of whole wheat. You know, for the sake of equilibrium and everything.

Pumpkin Pie Pop-Tarts with Nutella Recipe-Learn Like a Pro



When I was younger, it made perfect sense, but now I’m thinking that today is not about balance in any way, shape, or form. After all, today is completely dedicated to sweets. In conclusion, I believe that the concept of balance is no longer applicable in today’s world.



  • 1 1/2 cups very cold butter cut into small cubes, 3 sticks
  • 1 cup all purpose flour
  • 2 cups white whole wheat flour or whole wheat pastry flour
  • 1 egg beaten
    5 tablespoons cold water
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt




  • 1 cup pumpkin puree
  • 1 egg
  • 1/4 cup packed brown sugar use 1/3 cup if you like a sweeter pie
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 tablespoon whole milk or heavy cream
  • 1 cup Nutella melted



  • 1/4 cup butter browned
  • 2/3 cup + 2 tablespoons powdered sugar
  • 2 tablespoon pure maple syrup
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon milk if needed
  • 1/2 cup cinnamon sugar for sprinkling



Also Read:-Gluten Free Gingerbread Cookie Recipe-Step by Step Guide



  • Using a pastry cutter, gradually incorporate the butter into the flour and white whole wheat flour in a large bowl until the mixture resembles coarse meal.
  • A fork should be used to beat the egg in a small bowl, and then the egg should be poured into the mixture of flour and butter.


  • The mixture should be seasoned with one teaspoon of salt, five tablespoons of cold water, and one tablespoon of apple cider vinegar.
  • It is important to give the ingredients a gentle stir until they are completely incorporated and the dough has formed into a ball.


  • Take the ball of dough and divide it into thirds. Take three balls of dough and roll them out into balls of equal size.
  • Place each ball of dough into a large Ziploc bag or wrap it in plastic wrap.


  • If you want to make rolling the dough later on easier, you should slightly flatten each ball of dough using a rolling pin or your hands.
  • The bags should be sealed and placed in the refrigerator for a period of thirty minutes, or until the time comes for you to roll out the dough.


  • Bake at a temperature of 350 degrees Fahrenheit.
  • The pumpkin, egg, brown sugar, cinnamon, ginger, nutmeg, salt, and milk should be mixed together in a bowl and beaten until smooth consistency is achieved.


  • On a surface that has been dusted with flour, roll out the dough to a thickness of 1/8 inch.
  • The dough should be cut into rectangles that are approximately 6 1/2 inches by 4 1/2 inches.


  • A heaping tablespoon of the pumpkin filling should be placed on one of the rectangles, and the pumpkin should be smoothed out until it is just before the edge of the dough.
  • Nutella that has been melted should be drizzled over the pumpkin, and then a toothpick or knife should be used to gently swirl the Nutella into the pumpkin.


  • The second rectangle of dough should be placed on top of the filling, and the edges should be sealed by crimping them with the back of a fork.
  • Repeat until all of the dough has been used, re-rolling the scraps to create additional rectangles and saving the scraps for later use.


  • Bake the pop tarts for twenty to twenty-five minutes. Completion of cooling The frosting should be made while the pop-tarts are cooling.
  • After browning the butter on the stove, whisk in the powdered sugar, maple syrup, and vanilla extract until the mixture is smooth.


  • To thin the mixture, whisk in the milk if necessary.
  • If the frosting appears to be too thin, gradually add one tablespoon of powdered sugar until the frosting is thick enough to pour, but will still be pourable.


  • After the pop-tarts have cooled, drizzle the glaze over them and then sprinkle them with cinnamon sugar in a generous amount.
  • After 5 to 10 minutes, the glaze will become more solid.


  • Keep in the refrigerator for up to four to six days if stored in an airtight container.
  • If you want to warm these up before eating them, you can do so by placing them in an oven preheated to 350 degrees for three to five minutes.
  • However, the glaze will melt slightly on the pop-tart.


  • In order to brown butter, melt the butter in a small sauce pot over medium heat until it is just beginning to begin to brown. Melting, foaming, and frothing will occur with the butter, and then it will start to brown along the bottom.
  • Remove any browned bits from the bottom of the pan by whisking them. Immediately remove the butter from the heat once it has reached the desired colour.


  • Pop-tarts that have not been glazed can be frozen for up to three months. Once it has thawed, heat it in the oven at 350 degrees for five to ten minutes.
  • In the event that you do not possess a pastry blender, you can integrate the butter into the flour by utilising two forks. The use of a food processor is another option; however, I prefer to use a pastry cutter here.


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