Print

Vegan Pumpkin Pop Tarts

Vegan Pumpkin Pop Tarts
Print Recipe

★★★★★

4.9 from 18 reviews

These Vegan Pumpkin Pop Tarts are a deliciously flaky and spiced pastry filled with a sweet pumpkin filling, topped with a creamy pumpkin glaze. Perfect for fall or any cozy occasion, this recipe combines warm pumpkin spice flavors with a dairy-free, vegan-friendly twist.

Ingredients

Scale

Pastry

  • 240g all purpose / plain flour (can use gluten-free)
  • 2 tablespoons caster sugar
  • 1 teaspoon pumpkin spice
  • 220g dairy-free block butter, cold and cut into small cubes
  • Ice-water (1-2 tablespoons)

Pumpkin Filling

  • 100g pumpkin puree
  • 1 1/2 teaspoons pumpkin spice
  • 50g maple syrup
  • 2 teaspoons cornstarch / cornflour

Glaze

  • 100g icing sugar
  • 1 teaspoon maple syrup
  • 1/2 teaspoon pumpkin puree
  • 1/4 teaspoon pumpkin spice
  • Dairy-free milk (for brushing and adjusting glaze consistency)

Instructions

  1. Prepare the Pastry: In a medium mixing bowl, sift together the flour, caster sugar, and pumpkin spice. Add the cold, cubed dairy-free butter and mix by hand or with a food processor until the mixture resembles coarse sand.
  2. Add Ice Water: Gradually add ice-water, about 1/2 tablespoon at a time, mixing until the dough comes together. You should aim for a smooth and slightly sticky dough, but not too wet or dry. Usually, 1-2 tablespoons is sufficient.
  3. Chill the Dough: Wrap the dough in greaseproof paper and refrigerate for 30 minutes to prevent sticking during rolling.
  4. Preheat Oven & Prepare Trays: Preheat your oven to 180°C (fan). Line two baking trays with greaseproof paper.
  5. Roll Out the Dough: On a floured surface or between two sheets of floured greaseproof paper, roll out the dough into a thin large rectangle. Use a pumpkin-shaped cookie cutter to cut out shapes and place them on the lined trays. Re-roll any scraps to use all the dough.
  6. Make the Pumpkin Filling: In a bowl, combine pumpkin puree, pumpkin spice, maple syrup, and cornstarch. Mix well until fully incorporated.
  7. Assemble the Pop Tarts: Place a teaspoon of pumpkin filling in the center of half the pumpkin-shaped dough pieces, leaving about 1/3 inch border around edges. Brush the edges with dairy-free milk.
  8. Seal the Pastries: Top each filled piece with another pumpkin shape. Press the edges with fingers to seal, then press with a fork to crimp and seal securely. Prick the tops with a fork to allow steam to escape.
  9. Brush & Bake: Brush the tops with dairy-free milk. Bake in the oven for 15-20 minutes or until lightly golden brown.
  10. Cool Before Glazing: Remove from oven and let cool completely on a wire rack before applying the glaze.
  11. Prepare the Glaze: In a bowl, whisk together icing sugar, maple syrup, pumpkin puree, and pumpkin spice until thick like toothpaste. Adjust with dairy-free milk if too thick or more powdered sugar if too runny.
  12. Glaze the Pop Tarts: Drizzle and spread the glaze over the cooled pop tarts. Optionally, sprinkle pumpkin spice and sugar on top while icing is wet.
  13. Set and Serve: Allow glaze to set at room temperature or in the fridge. Serve and enjoy the festive vegan pumpkin pop tarts.

Notes

  • Ensure the butter is very cold to achieve a flaky pastry texture.
  • Adjust pumpkin spice according to your preference for warmth and flavor.
  • Use gluten-free flour if you need a gluten-free version.
  • Pricking the tops of the pop tarts helps prevent bursting during baking.
  • The glaze consistency should be thick but spreadable; add dairy-free milk sparingly.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheat gently in an oven or toaster oven for best texture before serving.

Nutrition

Keywords: pumpkin pop tarts, vegan pop tarts, pumpkin spice, dairy-free, vegan dessert, fall recipe, vegan breakfast

Find it online: https://cookedbycleo.com/vegan-pumpkin-pop-tarts/