Description

These Vegan Pumpkin Pop Tarts are a cozy, autumn-inspired treat filled with spiced pumpkin pie filling and topped with a luscious maple glaze. Buttery, flaky pastry envelopes the warmly spiced pumpkin mixture, creating a melt-in-your-mouth snack or dessert that’s perfect with coffee or tea. Completely dairy-free and egg-free, they’re festive and nostalgic.

Ingredients

2 1/2 cups all-purpose flour (or gluten-free flour blend)

2 tablespoons caster sugar

1 teaspoon pumpkin spice

1 cup dairy-free block butter, cold and cubed

4–6 tablespoons ice water

1 cup pumpkin puree

1 teaspoon pumpkin spice (for filling)

2 tablespoons maple syrup (for filling)

1 tablespoon cornstarch / cornflour

2 tablespoons dairy-free milk (for brushing and filling)

1 cup icing sugar

1 tablespoon maple syrup (for glaze)

1 tablespoon pumpkin puree (for glaze)

1/2 teaspoon pumpkin spice (for glaze)

1–2 tablespoons dairy-free milk (as needed for glaze)

Cook Mode Prevent your screen from going dark

Instructions

In a bowl, sift together flour, caster sugar, and pumpkin spice.
Add cold cubed dairy-free butter and mix until the texture resembles sand.
Add ice water ½ tablespoon at a time until a smooth, slightly sticky dough forms. Wrap and refrigerate for 30 minutes.
Preheat oven to 180°C (fan) / 350°F. Line two baking trays with parchment paper.
Roll out dough thinly between floured parchment sheets. Cut pumpkin shapes or rectangles and place on trays, re-rolling scraps as needed.
For the filling, mix pumpkin puree, pumpkin spice, maple syrup, and cornstarch until smooth.
Spoon about 1 teaspoon filling into the center of half the pastry cutouts. Brush edges with dairy-free milk.
Top with another pastry cutout, press edges to seal, then crimp with a fork. Prick tops with a fork to release steam.
Brush tops with dairy-free milk and bake for 15–20 minutes until golden brown. Cool completely before glazing.
For the glaze, whisk icing sugar, maple syrup, pumpkin puree, and pumpkin spice until thick, adding dairy-free milk if needed.
Spread glaze over cooled pop tarts and sprinkle with pumpkin spice or sugar if desired. Let set before serving.

Notes

Use store-bought vegan pastry to save time.

Try apple-cinnamon, sweet potato, or nut butter variations for different flavors.

Cut pastry into rectangles if you don’t have a pumpkin-shaped cutter.

Make the pumpkin filling a day ahead to save prep time.

Seal edges well to prevent filling from leaking.

Freeze unglazed baked tarts for up to 1 month, reheat, then glaze.

Skip the glaze for a less sweet option.

Use homemade pumpkin spice (cinnamon, nutmeg, ginger, cloves) if needed.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pop tart
Calories: 260
Sugar: 15g
Sodium: 120mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg