Description
These Vegan Pumpkin Pop Tarts feature a buttery, flaky pastry filled with spiced pumpkin pie goodness and topped with a sweet maple glaze. They’re a nostalgic yet elevated treat, perfect for autumn brunches, holiday gatherings, or cozy afternoons at home.
Ingredients
For the Vegan Pastry:
240 g all-purpose/plain flour (or gluten-free flour blend)
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, as needed for thinning
Instructions
- Make the pastry: In a large bowl, sift together the flour, sugar, and pumpkin spice. Rub the cold butter into the mixture until it resembles coarse crumbs. Gradually add ice water until the dough comes together.
- Chill: Wrap the dough in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 180°C (fan) / 350°F. Line two baking trays with parchment paper.
- Mix the filling: In a small bowl, whisk together the pumpkin puree, pumpkin spice, maple syrup, cornstarch, and a splash of dairy-free milk until smooth.
- Roll and cut: Roll out the chilled dough between floured parchment sheets into a thin rectangle. Cut into pumpkin shapes or rectangles. Re-roll scraps as needed.
- Assemble: Place 1 teaspoon of filling in the center of each base piece. Brush the edges with dairy-free milk, then top with a matching dough piece. Crimp the edges with a fork and prick the tops to vent.
- Bake: Brush the tops with milk and bake for 15–20 minutes, until lightly golden. Transfer to a wire rack to cool.
- Glaze: In a bowl, mix together the icing sugar, maple syrup, pumpkin puree, pumpkin spice, and a splash of dairy-free milk until thick but spreadable. Spread or drizzle over cooled pop tarts and let set before serving.
Notes
- Replace pumpkin filling with spiced apple butter for a fall twist.
- Add chopped pecans or walnuts to the filling for crunch.
- Stir in mini dairy-free chocolate chips for extra indulgence.
- Swap pumpkin spice for cinnamon in the glaze for a cozy variation.
- Try a savory version with mashed sweet potato or spiced vegetable purée.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
