These Vegan Pumpkin Pop Tarts feature a buttery, flaky pastry wrapped around a spiced pumpkin pie filling, finished with a sweet maple glaze. Perfectly nostalgic yet elevated, they’re ideal for fall brunches, holiday parties, or cozy treats at home.

Vegan Pumpkin Pop Tarts Recipe

Why You’ll Love This Recipe

Nostalgic homemade take on a classic childhood favorite
Flaky, dairy-free pastry with a rich pumpkin filling
Easy to customize with different fillings and glazes
Make-ahead friendly—bake, glaze, and enjoy later
Perfect for autumn gatherings, school snacks, or a sweet breakfast

ingredients

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

For the Vegan Pastry:

240 g all-purpose/plain flour (gluten-free works too)
2 tablespoons caster sugar
1 teaspoon pumpkin spice
220 g dairy-free block butter, cold and cubed
1–2 tablespoons ice water, as needed

For the Pumpkin Pie Filling:

100 g pumpkin puree
1½ teaspoons pumpkin spice
50 g maple syrup
2 teaspoons cornstarch/cornflour
A splash of dairy-free milk

For the Maple Pumpkin Glaze:

100 g icing sugar
1 teaspoon maple syrup
½ teaspoon pumpkin puree
¼ teaspoon pumpkin spice
Dairy-free milk, to thin as needed

directions

Make the pastry: In a large bowl, sift flour, sugar, and pumpkin spice. Rub in cold butter until mixture resembles coarse crumbs. Add ice water gradually until dough comes together.
Chill: Wrap dough and refrigerate for 30 minutes. Preheat oven to 180°C (fan). Line two trays with parchment paper.
Mix filling: Whisk pumpkin puree, pumpkin spice, maple syrup, cornstarch, and a splash of dairy-free milk until smooth.
Roll & cut: Roll chilled dough between floured parchment sheets to a thin rectangle. Cut into pumpkin shapes or rectangles. Re-roll scraps as needed.
Assemble: Place 1 teaspoon filling in center of each base. Brush edges with milk, then top with matching dough piece. Seal edges with a fork and prick tops to vent.
Bake: Brush tops with milk and bake 15–20 minutes until lightly golden. Cool on a wire rack.
Glaze: Mix icing sugar, maple syrup, pumpkin puree, pumpkin spice, and milk until thick but spreadable. Spread or drizzle over cooled pop tarts. Allow to set before serving.

Servings and timing

Yield: 8–10 pop tarts
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes

Variations

Apple butter pop tarts: Replace pumpkin filling with spiced apple butter
Nutty twist: Add chopped pecans or walnuts to the filling
Chocolate chip filling: Mix mini dairy-free chocolate chips into the pumpkin mixture
Cinnamon glaze: Swap pumpkin spice for cinnamon in the glaze for a cozy flavor
Savory option: Use mashed sweet potato or spiced veggie purée as filling

storage/reheating

Room temperature: Store glazed pop tarts in an airtight container up to 3 days
Refrigeration: Lasts up to 1 week in the fridge
Freezing: Freeze unglazed for up to 1 month. Reheat in oven, then glaze before serving
Reheating: Warm in a 350°F (175°C) oven for 5–7 minutes, or in a toaster oven until crisp

FAQs

Can I make the dough ahead of time?

Yes, the pastry dough can be made 1–2 days in advance and chilled until ready to roll.

Do I need a pumpkin-shaped cutter?

No—rectangles or squares work just as well. A pumpkin cutter simply makes them extra festive.

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly. Just make sure it’s plain, not pumpkin pie filling.

Can I make these gluten-free?

Yes, substitute a 1:1 gluten-free flour blend in the pastry.

Why does the pastry need chilling?

Chilling helps keep the butter cold, resulting in flakier layers when baked.

Can I make these oil-free?

Since the pastry relies on vegan butter for texture, this recipe is best with it. You may experiment with coconut oil, but results will differ.

Can I skip the glaze?

Yes, but the maple glaze adds sweetness and a festive finish. Alternatively, dust with icing sugar.

How do I prevent filling from leaking?

Don’t overfill, crimp edges well, and vent the tops with fork holes.

Can I use other sweeteners?

Yes, agave or brown rice syrup can replace maple syrup, though flavor may differ.

Can I eat them cold?

Absolutely! They’re delicious at room temperature or straight from the fridge.

Conclusion

These Vegan Pumpkin Pop Tarts are flaky, spiced, and perfectly sweet, making them the ultimate cozy fall treat. With their nostalgic charm and customizable options, they’re as fun to make as they are to eat. Whether served at brunch, tucked into lunchboxes, or enjoyed with a warm drink, these homemade pop tarts will bring autumn flavor to every bite.