Flying Bat Pumpkin Pie Pop Tarts | Spooky Halloween Dessert

These spooky Halloween pumpkin pie bites are shaped like bats and baked ’til cozy and warm. Similar to little homemade pumpkin pop tarts, they’re easy to create with pie crust cut outs and dabs of spiced pumpkin pie filling.

Mixing Bowls

Measuring Spoons

Sheet pan

Pastry brush

Bat Shape or Pumpkin Shape Cookie Cutters

1/3 cup Mascarpone cheese (softened)

3 tbsp Libby’s Pumpkin Purée

1 tbsp Brown Sugar

2 tbsp White Sugar

1 tbsp All Purpose Flour

1/2 tsp Cinnamon

1/4 tsp Ground Ginger

1/4 tsp Ground Clove

1/8 pinch Salt

1 egg (for the colored egg wash)

Two 11-inch round packaged pie crusts from the refrigerated or frozen section

Red and Green food coloring - to dye the colored egg wash

To make the pumpkin filling for our little Halloween pumpkin tarts, start by combining the mascarpone cheese and pumpkin purée in a medium bowl.

To the same bowl add firmly packed brown sugar, the white sugar, and a bit of all purpose flour. Sprinkle in some autumn spices for warmth! Add cinnamon, ground clove, ground ginger, and a pinch of salt. Alternatively, you can sprinkle one to two little teaspoons of pumpkin pie spice, if desired.

Whisk everything together (or combine in the food processor) until smooth and evenly combined. Set aside.

Once your pie crusts are completely thawed, unroll them to make level and flat. Using a bat shape cookie cutter, cut out your bat shapes.

Use a 1/2 teaspoon measuring spoon as your scoop to grab a little pumpkin pie filling from the bowl and smear it onto the surface of your bat cutouts. Smear evenly leaving a thin border if possible.

Use a second bat cutout shape and place it on top to seal the pumpkin filling and create a small tart. Using a fork, press down all along the border of the pie crust shape. Use only the very tip of the fork to press down along edges. This will seal the pumpkin filling inside the back shapes and press the top and bottom pieces of the pie crust together.

If your pie crusts did not already come atop a piece of parchment paper, then be sure to work on these over a piece of flat parchment paper or a non-stick surface. This will help to easily transfer them to the baking sheet later on.

When finished sealing the pumpkin pie tarts with the fork, cut some slits. Use a sharp paring knife to cut small, thin slits on the left and right wings. In addition to adding interest and texture to our spooky bat shapes, it also functions as a release pocket to help let out any steam that may build up during baking. Once finished, begin transferring your bats to your baking sheet.

As you brush the tops of these pie crust pastries with the egg wash, it gently dies with a dark color that seeps into the slits and edges of the cutouts.

To make the egg wash, add one egg to a small bowl. Whisk together with 2 to 3 tablespoons of water and 8 to 10 drops each of red and green food coloring. This combination should now begin to dye the egg wash a dark brownish color. If it’s not dark enough, add more food coloring. Whisk everything together until completely combined.

Use a pastry brush to gently brush our dark bat wing egg wash onto the pumpkin pastries.

You want to see enough saturation of color in the egg wash in order for it to gently dye the bats as the egg seeps into the cracks and crevices of the shape. This is what will give them nice color and added character as they bake.

Bake in a 370 degrees F pre-heated oven for 20 minutes or until golden brown. Even if some filling seems to seep out or bubble out of the edges, don’t worry!

When bake time is up, remove the mini pumpkin bat tarts from the oven and allow to cool for 10 or 15 minutes. Serve warm, if desired, alongside milk, coffee, tea or other favorite spooky Halloween party treats!

You can recreate this simple and fun Halloween party food idea with any Halloween theme shape cookie cutter: black cats, pumpkins, tombstones, etc. To draw little things like eyes or letters, use an edible food marker. If doing pumpkins, give your egg wash a more orange tint.