Get ready for a spooktacular Halloween treat with these easy Mummy Halloween Pop Tarts! Perfect for kids and parties, they’re a fun twist on a classic favorite. If you love festive snacks, don’t miss our Pumpkin Deviled Eggs and Spooky Mummy Sausages — both are deliciously creepy additions to your Halloween menu!
🛒 Ingredients :
- Refrigerated pie crusts
- Red berry jam (strawberry, cherry, raspberry, or a mix)
- 1 large egg (whisked with a splash of water for egg wash)
- Powdered sugar
- Whole milk (or 2%, heavy cream, or unsweetened nut milk)
- Vanilla extract (optional, about 1/8 tsp)
Easy Steps to Prepare Mummy Halloween Pop Tarts :
Roll out the pie crusts on a lightly floured surface and cut out 40 mummy shapes using a cookie cutter. Roll the scraps and cut 12 more. Place half on a baking sheet, spaced 1 inch apart, and add 1–2 teaspoons of jam in the center of each without spreading.
Lightly brush the edges around the jam with egg wash. Place another mummy cutout on top and press the edges to seal—fork crimping is optional but adds a spooky touch. Brush the tops with egg wash, then poke holes with a fork to vent steam.
Bake the mummies for 13–15 minutes, or until golden. Let them cool completely on a wire rack. Meanwhile, make the frosting by whisking together powdered sugar, milk, and optional vanilla extract until thick but pipable. Transfer it to a piping bag or a zip-top bag with a small corner snipped off, then drizzle over each mummy to create spooky bandage-like stripes.
To make the mummy eyes, add a drop of black food coloring to the remaining frosting and mix well. Transfer it to a piping bag or zip-top bag with a small tip cut off, then pipe two tiny eyes on each mummy. Alternatively, you can use candy eyes, securing them with small dabs of frosting. Let the frosting set for about 20 minutes before serving. Store leftovers in an airtight container in the fridge for up to 2 days, placing parchment paper between layers if stacking.
👻 Pro Tips for Perfect Mummy Pop Tarts
- Don’t Overfill: Keep the jam in a small dollop in the center to prevent it from leaking out during baking.
- Seal Tightly: Press edges firmly to keep the filling inside. Fork crimping adds extra security and spooky detail.
- Let Them Cool: Make sure pop tarts are completely cool before frosting to prevent the icing from melting.
- Easy Frosting Hack: No piping bag? Just use a zip-top bag and snip a tiny corner for drizzling.
- Customize the Flavor: Try different jams like strawberry-rhubarb or blackberry for a fun twist.
- Make Ahead: Prep and assemble the mummies a day in advance, then bake and decorate the next day for less party-day stress.
- Use Candy Eyes: Want a shortcut? Candy eyes add personality and save time—just stick them on with a dab of frosting.
These Mummy Halloween Pop Tarts are a fun, festive, and easy homemade treat perfect for Halloween parties or spooky snacks with the kids. With simple ingredients and creative decorating, they’re sure to be a hit. Add them to your Halloween menu for a treat that’s as cute as it is delicious!
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Mummy Halloween Pop Tarts Recipe
- Total Time: 35 minutes
Description
These spooky Mummy Halloween Pop Tarts are fun, flaky, and filled with sweet jam—perfect for Halloween parties or a festive breakfast!
Ingredients
-
Refrigerated pie crusts
-
Red berry jam (strawberry, raspberry, etc.)
-
1 egg (for egg wash)
-
Powdered sugar
-
Milk
-
Vanilla extract (optional)
-
Black food coloring or candy eyes
Instructions
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Cut out mummy shapes from rolled pie crusts.
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Add a dollop of jam to half, brush edges with egg wash, and top with another cutout.
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Seal edges and poke a steam vent.
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Brush tops with egg wash and bake at 375°F (190°C) for 13–15 minutes.
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Let cool completely.
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Mix powdered sugar, milk, and vanilla for frosting. Pipe zigzags to mimic bandages.
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Add eyes using colored frosting or candy eyes.
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Let set and enjoy!
Equipment
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Ateco 18-Inch high-grip Disposable Decorating Bags
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Buy Now → Notes
Don’t overfill to avoid jam leakage.
Let pop tarts cool fully before decorating.
Use a zip-top bag as a piping alternative.
Store in the fridge for up to 2 days in an airtight container with parchment between layers.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 190 kcal
- Sugar: 13g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
