Puff pastry pop tarts filled with caramel cream cheese and butternut pumpkin! They are easy to make, perfectly spiced, flaky, so good! So perfect for chilly fall days and you can enjoy these for breakfast or dessert!
My absolute favorite flavor combo! Caramel cream cheese and spiced butternut pumpkin puree wrapped in a flaky buttery puff pastry then topped with a simple cinnamon glaze. They smell so so good and taste as good as they smell!
Don’t feel intimidated when looking at this recipe, making pop tarts at home turned out to be simpler than I thought it would be, plus these are made with store-bought puff pastry!
WHY YOU’LL LOVE THESE PUMPKIN CARAMEL CREAM CHEESE PUFF PASTRY POP TARTS
- They’re a lot easier to make than you think.
- Filled with caramel cream cheese and spiced butternut pumpkin! You’ll love this flavor combo.
- The perfect fall breakfast or dessert!
INGREDIENTS NEEDED & NOTES
Puff Pastry – This recipe needs 2 sheets of store-bought puff pastry.
Pumpkin Puree – I use homemade butternut pumpkin puree but feel free to use any type of pumpkin puree or canned pumpkin puree. If you use canned pumpkin pure, make sure not to be confused with pumpkin pie filling. Pumpkin puree is just plain pumpkin without spices added.
Cream Cheese – Make sure you use the original cream cheese, not the cream cheese spread.
Heavy Cream – I recommend using full-fat cream, with 35% – 40% milk fat.
Caramel Sauce – You can use homemade or store-bought salted caramel. I definitely make my own salted caramel. Check this post if you want to make your own salted caramel!
Eggs – You’ll need 3 eggs to make these pop tarts.
Sugar – You’ll need brown sugar for the filling. I use light brown sugar, but you can use dark brown sugar too. Also, you’ll need confectioners’ sugar (powdered sugar) to make the glaze. You’ll also need granulated sugar for sprinkling but this is totally optional.
Spices – This recipe uses ground cinnamon, nutmeg, and pumpkin pie spice. Feel free to add more spices like cloves or ginger if you like.
Vanilla Extract – A little bit of pure vanilla extract to enhance the flavor.
EQUIPMENT & TOOLS YOU’LL NEED
- Sheet pans
- Whisk
- Electric mixer
- Rolling pin
- Medium bowls
- Parchment paper
STEP-BY-STEP INSTRUCTIONS TO MAKE THESE PUMPKIN CARAMEL CREAM CHEESE PUFF PASTRY POP TARTS
(Be sure to check the recipe card below for the full ingredients list & instructions)
STEP 1 – Prepare the Pumpkin Filling
Blot out the moisture of your pumpkin puree to avoid too much moisture in the filling. Place 3 paper towels on a plate and add in the pumpkin puree. Let the moisture soak into the paper towels.
In a medium bowl, combine pumpkin puree, egg, brown sugar, pumpkin pie spice, cinnamon, nutmeg, and heavy cream. Whisk until well combined and smooth.
STEP 2 – Prepare the Caramel Cream Cheese Filling
In a medium bowl, beat room temperature cream cheese and brown sugar until smooth. Gradually, add in egg yolk, vanilla extract, and caramel sauce. Beat on low speed until well combined and creamy.
STEP 3 – Assemble and Bake
Preheat the oven to 375F and line baking sheet with parchment paper.
Unfold your thawed puff pastry, roll a little, and cut each sheet into 6 rectangles, so you’ll have 12 rectangles. Evenly divide the caramel cream cheese and pumpkin filling among half of the rectangles, then brush the edges with egg wash.
Lay the remaining 6 rectangles over the filling to make it even, and seal the edges by crimping with the back of a fork. Repeat until you have 6 tarts. Place the tarts on the prepared baking sheet and brush the tops of the tarts with the remaining egg wash and sprinkle with granulated sugar.
Transfer to the oven and bake the tarts for about 20 minutes or until they are puffed and deep golden brown. Then, remove the tarts from the oven and allow to cool slightly for about 15 minutes as you make the icing.
STEP 4 – Make the Glaze and Serve
In a medium bowl, combine all the glaze ingredients and whisk until thick but spreadable. I suggest starting with 4 tablespoons of heavy cream, then you can add more heavy cream if the mixture is too thick.
Drizzle the glaze over the pop tarts and allow to set at room temperature. Enjoy!
TIPS FOR MAKING THE BEST PUMPKIN CARAMEL CREAM CHEESE PUFF PASTRY POP TARTS
- When you roll the puff pastry, make sure it’s still cold. Keep the puff pastry cold in every step.
- Blot the moisture out of the pumpkin puree. Fold 1 paper towel in half, then place it on a plate. Add in the pumpkin pure and let the moisture soak into the paper towels.
- You need to make sure to leave about 1/4-inch border from the filling to the edge of the pie crust. Otherwise, it might leak out!
- Don’t add too much filling and seal the puff pastry really well.
HOW TO SERVE AND STORE
I highly recommend enjoying these Pumpkin Caramel Cream Cheese Puff Pastry Pop Tarts fresh from the oven, or at least on the same day you bake them. It has the best texture and flavor on the first day.
If you want to keep them for later, place the tarts in an airtight container and refrigerate for up to 5 days.
You can also freeze these tarts. Wrap the tarts in a layer of plastic wrap and then place them in a freezer-safe container or a zip-top bag. They will last for up to 2 months in the freezer.
Pumpkin Caramel Cream Cheese Puff Pastry Pop Tarts
Puff pastry pop tart filled with caramel cream cheese and butternut pumpkin! They are easy to make, perfectly spiced, flaky, so good! So perfect for chilly fall days and you can enjoy these for breakfast or dessert!
Ingredients
Puff Pastry:
- 2 sheet store-bought puff pastry
Pumpkin Filling:
- 180g (3/4 cup) pumpkin puree
- 1 large egg
- 3 tablespoons light brown sugar
- 1 tablespoon heavy cream
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- a pinch of nutmeg
Caramel Cream Cheese Filling:
- 227g (8oz) original cream cheese
- 3 tablespoons light brown sugar
- 1/4 cup caramel sauce
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Egg Wash:
- 1 large egg
- 1 tablespoon heavy cream
Glaze:
- 250g (2 cups) confectioners' sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 4-5 tablespoons heavy cream
Instructions
Prepare the Pumpkin Filling:
Blot out the moisture of your pumpkin puree to avoid too much moisture in the filling. Place 3 paper towels on a plate and add in the pumpkin puree. Let the moisture soak into the paper towels.
In a medium bowl, combine pumpkin puree, egg, brown sugar, pumpkin pie spice, cinnamon, nutmeg, and heavy cream. Whisk until well combined and smooth.
Prepare the Caramel Cream Cheese Filling:
In a medium bowl, beat room temperature cream cheese and brown sugar until smooth. Gradually, add in egg yolk, vanilla extract, and caramel sauce. Beat on low speed until well combined and creamy.
Assemble and Bake:
Preheat the oven to 375F and line baking sheet with parchment paper. Unfold your thawed puff pastry, roll a little, and cut each sheet into 6 rectangles, so you'll have 12 rectangles. Evenly divide the caramel cream cheese and pumpkin filling among half of the rectangles, then brush the edges with egg wash.
Lay the remaining 6 rectangles over the filling to make it even, and seal the edges by crimping with the back of a fork. Repeat until you have 6 tarts. Place the tarts on the prepared baking sheet and brush the tops of the tarts with the remaining egg wash and sprinkle with granulated sugar.
Transfer to the oven and bake the tarts for about 20 minutes or until they are puffed and deep golden brown. Then, remove the tarts from the oven and allow to cool slightly for about 15 minutes as you make the icing.
Make the Glaze and Serve:
In a medium bowl, combine all the glaze ingredients and whisk until thick but spreadable. I suggest starting with 4 tablespoons of heavy cream, then you can add more heavy cream if the mixture is too thick.
Drizzle the glaze over the pop tarts and allow to set at room temperature. Enjoy!
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If you try this recipe, I’d love to hear what you think! Send me a message or write a comment below.
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Happy Baking!
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