Vegan Pumpkin Pop Tarts

 

If you’re looking for a snack that’s cozy, festive, and totally irresistible, these Vegan Pumpkin Pop Tarts are exactly what you need. Imagine flaky, buttery pastry hugging a luscious pumpkin-spiced filling, all topped with a sweet, glossy glaze that’s bursting with seasonal flavor. Whether you’re celebrating fall or simply craving a treat that feels like a warm hug on a plate, these pop tarts deliver pure joy in every bite — and yes, they’re completely vegan-friendly too!

Ingredients You’ll Need

These ingredients are simple kitchen staples, each playing a vital role in building the perfect texture, rich flavor, and that beautiful autumnal color. From the flaky crust to the spiced pumpkin filling and the sweet glaze, every component harmonizes effortlessly.

• 240g all-purpose flour: The foundation of your pastry, providing structure and flakiness; gluten-free flour works wonderfully too.
• 2 tablespoons caster sugar: Adds a gentle sweetness to balance the spices in the dough.
• 1 teaspoon pumpkin spice: Infuses the dough with cozy autumn aroma and flavor.
• 220g dairy-free block butter: Chilled and cubed for flaky layers and that irresistible buttery taste.
• Ice-water: Helps bring the dough together without melting the butter, ensuring flakiness.
• 100g pumpkin puree: The star ingredient creating a silky, spiced filling.
• 1 ½ teaspoons pumpkin spice: Deepens the warm and spicy notes in the filling.
• 50g maple syrup: A natural sweetener that complements the pumpkin perfectly.
• 2 teaspoons cornstarch: Thickens the filling so it stays put inside your pop tarts.
• Dairy-free milk: Used for brushing to achieve a golden, shiny crust and to adjust glaze consistency.
• 100g icing sugar: Essential for the luscious glaze topping.
• 1 teaspoon maple syrup: Adds sweetness and depth to the glaze.
• ½ teaspoon pumpkin puree: A touch of pumpkin flavor in the glaze connects it beautifully to the filling.
• ¼ teaspoon pumpkin spice: A final sprinkle of autumn warmth for the glaze.

How to Make Vegan Pumpkin Pop Tarts

Step 1: Making the Pastry Dough

Start by combining your flour, sugar, and pumpkin spice in a medium bowl. Add those cold, cubed pieces of dairy-free butter and rub or pulse them in until the mixture looks sandy and crumbly. This step is crucial — the cold butter creates those flaky layers we all love in a pop tart crust.

Step 2: Bringing the Dough Together

Slowly add ice water, half a tablespoon at a time, mixing gently after each addition. You want a dough that just comes together, smooth and slightly sticky without being wet or crumbly. Once formed, wrap the dough tightly and chill it in the fridge for 30 minutes to relax the gluten and prevent sticking later on.

Step 3: Preparing to Bake

Preheat your oven to 180°C fan and line two baking trays with greaseproof paper. Flour your surface and roll the dough between two sheets of flour-dusted greaseproof paper into a large, thin rectangle. Use a pumpkin-shaped cookie cutter to create your pop tart shapes, placing half onto the baking trays carefully. Don’t waste any dough — roll out the scraps and keep cutting until you’re done.

Step 4: Crafting the Pumpkin Filling

In a clean bowl, mix pumpkin puree with pumpkin spice, maple syrup, and cornstarch until smooth. This filling should be thick so it won’t ooze out during baking. Add a teaspoon of filling to the center of half your pumpkin-shaped pastry pieces, leaving a border around the edges.

Step 5: Assembling the Pop Tarts

Brush the edges of the filled pastries with dairy-free milk, then carefully place another pumpkin dough shape on top. Press the edges together with your fingers, then seal them firmly using a fork. Prick the tops a few times with a fork for steam to escape during baking, ensuring perfect rising and even cooking.

Step 6: Baking to Golden Perfection

Brush the tops with more dairy-free milk to achieve that gorgeous golden color, then bake the pop tarts for about 15-20 minutes or until lightly golden brown. After baking, cool them completely before adding the glaze — patience here really pays off!

Step 7: The Irresistible Glaze

Whisk together icing sugar, maple syrup, pumpkin puree, and pumpkin spice until you get a thick paste-like consistency. If it’s too stiff, add a splash of dairy-free milk; if too loose, add more powdered sugar. Drizzle the glaze over the cooled pop tarts, smoothing with the back of a spoon. For an extra touch, sprinkle some pumpkin spice and sugar over the glaze while it’s still wet. Let them set at room temperature or pop them in the fridge briefly.

How to Serve Vegan Pumpkin Pop Tarts

Garnishes

Adding toppings like a pinch of cinnamon, a light dusting of powdered sugar, or a few toasted pumpkin seeds really elevates these Vegan Pumpkin Pop Tarts visually and flavor-wise. The crunchy seeds add a delightful contrast to the soft, sweet filling and flaky crust.

Side Dishes

These pop tarts pair wonderfully with a warm chai latte, vegan vanilla yogurt, or a scoop of dairy-free ice cream for a cozy afternoon treat. If you’re serving them for breakfast, a fresh fruit salad or some roasted pecans can complement their richness beautifully.

Creative Ways to Present

For a festive gathering, arrange your Vegan Pumpkin Pop Tarts on a rustic wooden board with autumn leaves and miniature pumpkins as decoration. You could even drizzle some extra maple glaze on the plate and sprinkle edible flowers for an Instagram-worthy presentation that will wow your friends.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, no worries! Store your Vegan Pumpkin Pop Tarts in an airtight container at room temperature for up to two days. For longer freshness, the fridge is a better option, where they can last up to five days without losing their texture or flavor.

Freezing

To keep these treats even longer, freeze unglazed pop tarts in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They’ll keep beautifully for up to two months. When you’re ready to enjoy, just thaw overnight in the fridge before glazing and serving.

Reheating

Reheat your vegan treats gently in a preheated oven at 160°C for 5-7 minutes to revive that fresh-baked warmth and crispiness. Avoid microwaving if possible, as this can soften the pastry too much and affect the delightful texture.

FAQs

Can I use canned pumpkin puree for the filling?

Absolutely! Canned pumpkin puree works perfectly and makes the recipe even easier. Just be sure to use plain pumpkin puree, not pumpkin pie filling, which has added sugars and spices.

Is it necessary to chill the dough before rolling?

Yes, chilling helps the dough relax, making it easier to roll out without shrinking. It also keeps the butter cold, which is key for that flaky texture everyone loves in pop tarts.

Can I substitute the dairy-free block butter with coconut oil?

You could, but the texture might be a bit different. Butter blocks provide the flakiness you want, while coconut oil tends to make the crust more crumbly and less layered. If you swap, use solid coconut oil and chill the dough well.

How long do the Vegan Pumpkin Pop Tarts keep at room temperature?

They’re best enjoyed within two days if left at room temperature. Beyond that, storing them in the fridge helps maintain freshness and prevents spoilage.

What’s the best way to make the glaze without it being too runny?

The key is to add small amounts of dairy-free milk slowly while whisking. If it becomes too watery, simply add more icing sugar to thicken it back up to a spreadable paste consistency.

Final Thoughts

These Vegan Pumpkin Pop Tarts are genuinely one of those recipes you’ll want to make again and again — they’re fun to prepare, bursting with seasonal warmth, and absolutely delicious. Whether you’re cozying up on a crisp fall morning or surprising friends with a comforting treat, these pop tarts bring all the joy of pumpkin flavor in every flaky bite. Don’t wait to try them out; your taste buds will thank you!

 

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