Why You’ll Love This Recipe

If you love pumpkin pie and pastries, this recipe combines the best of both worlds in an easy, hand-held form. Unlike store-bought pop tarts, these are made with wholesome ingredients, customizable to your taste, and free from animal products. The spiced filling and maple glaze make them ideal for fall gatherings, Halloween parties, or a sweet weekend baking project. Plus, the cute pumpkin-shaped pastry makes them irresistible for both kids and adults.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pastry:
all-purpose or plain flour (gluten-free option available)
caster sugar
pumpkin spice
dairy-free block butter, cold and cubed
ice water

For the pumpkin pie filling:
pumpkin puree
pumpkin spice
maple syrup
cornstarch / cornflour
dairy-free milk

For the glaze:
icing sugar
maple syrup
pumpkin puree
pumpkin spice
dairy-free milk

Directions

Make the Pastry:

1. In a bowl, sift together the flour, caster sugar, and pumpkin spice.

2. Add the cold cubed dairy-free butter and mix until the texture resembles sand.

3. Add ice water ½ tablespoon at a time until a smooth, slightly sticky dough forms.

4. Wrap the dough in parchment paper and refrigerate for 30 minutes.

5. Preheat the oven to 180°C (fan). Line two baking trays with parchment paper.

6. Roll out the dough thinly between floured parchment paper sheets. Cut pumpkin shapes with a cookie cutter and place on trays, re-rolling scraps as needed.

Make the Filling:
7. Mix pumpkin puree, pumpkin spice, maple syrup, and cornstarch in a bowl until smooth.
8. Place a teaspoon of filling in the center of half the pastry cutouts.
9. Leave space around the edges, then brush with dairy-free milk.
10. Cover with another pastry cutout, press edges with fingers, then seal with a fork. Prick the tops to let steam escape.
11. Brush tops with dairy-free milk and bake for 15–20 minutes until golden brown.
12. Allow to cool before glazing.

Make the Glaze:
13. Whisk icing sugar, maple syrup, pumpkin puree, and pumpkin spice until thick, adding dairy-free milk if needed.
14. Spread glaze over cooled pop tarts with a spoon. Sprinkle pumpkin spice and sugar if desired.
15. Let the glaze set at room temperature or in the fridge before serving.

Servings and timing

Yield: 10 pop tarts
Prep Time: 5 minutes
Cook Time: 15–20 minutes
Total Time: 40 minutes

Variations

• Apple Cinnamon Filling: Swap pumpkin puree for applesauce and use cinnamon instead of pumpkin spice.

• Chocolate Drizzle: Add melted dairy-free chocolate on top for a richer treat.

• Nutty Twist: Mix a spoonful of almond butter or peanut butter into the pumpkin filling for extra creaminess.

• Gluten-Free Version: Use gluten-free flour for the pastry to make it allergy-friendly.

• Mini Pop Tarts: Cut smaller shapes to create bite-sized pastries for parties.

Storage/Reheating

Store leftover pop tarts in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving, or warm gently in the oven at 300°F (150°C) for 5 minutes. For longer storage, freeze unglazed pop tarts for up to 1 month. Reheat in the oven, then glaze before serving.

FAQs

Can I use store-bought pastry?

Yes, a ready-made vegan pastry can be used to save time, though homemade offers better flavor and texture.

Do I need a pumpkin-shaped cutter?

No, you can cut the pastry into rectangles or circles if you don’t have a themed cutter.

Can I make the filling ahead of time?

Yes, the pumpkin filling can be prepared a day in advance and stored in the fridge until ready to use.

What if I don’t have pumpkin spice?

You can make your own blend using cinnamon, nutmeg, ginger, and cloves.

How do I know when the pop tarts are done baking?

They should be lightly golden brown and slightly firm to the touch.

Can I make these without the glaze?

Yes, the pop tarts are delicious plain, but the glaze adds sweetness and moisture.

Are these freezer-friendly?

Yes, freeze baked but unglazed pop tarts. Reheat, then glaze before serving.

Can I use sweet potato instead of pumpkin?

Definitely, sweet potato puree makes a great substitute with a similar texture.

How do I prevent the filling from leaking out?

Make sure the edges are sealed tightly with a fork and avoid overfilling.

Can I make a larger batch?

Yes, simply double or triple the recipe as needed, but bake in batches to avoid overcrowding.

Conclusion

These Vegan Pumpkin Pop Tarts are the perfect fall-inspired treat that’s as fun to make as it is to eat. With flaky pastry, spiced pumpkin filling, and maple glaze, they’re a delightful homemade alternative to store-bought pastries. Whether you enjoy them warm or chilled, these pop tarts are a festive and delicious way to celebrate pumpkin season.