A special thank you to Sprouts Farmers Market for sponsoring today’s recipe.

My favorite part about autumn, besides the leaves changing colors, is how overindulging in pumpkin is totally acceptable. Weather you’re using pumpkin puree to make a bundt cake or simply adding pumpkin spice to a dainty meringue cookie, no one is judging because we all love that anything pumpkin means a bite of warm flavors to comfort us as the temperatures cool.

To celebrate the fall, I partnered with Sprouts Farmers Market to share their collection of pumpkin staples. Stock your pantry with cookies and coffee or do what I did – pair a couple ingredients to make a seasonal pastry. My preference are these pumpkin pop tarts, a delightful breakfast treat. It is made with an easy cream cheese dough and filled with maple pumpkin butter. I topped with with cream cheese frosting infused with dark brown sugar and organic pumpkin pie spice. A quick trip to Sprouts’ bulk bin resulted in a crunchy topping of raw pecans and pumpkin seeds. Obviously, I didn’t skimp on the pumpkin, but why would I? It’s what makes autumn perfect. Scroll down for the complete recipe. You can also find it here, along with many other inspiring eats.