Introduction

These Vegan Pumpkin Pop Tarts are a delightful seasonal treat that combine flaky pastry with a rich, spiced pumpkin filling. Perfect for autumn mornings or festive gatherings, they’re easy to make and utterly delicious.

The image shows several round, rustic cookies with edges pressed down in a pattern, topped with a thick layer of smooth orange icing sprinkled with coarse sugar and brown spice specks. The cookies have a light brown, slightly crumbly texture, and the orange icing glistens softly with a matte finish. They are arranged closely together on paper with faded red text, sitting on a white marbled surface. A small spoon with some orange icing rests nearby, with a small pool of icing beneath it, adding a glossy, wet contrast to the dry texture of the cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

240g all purpose / plain flour (or gluten-free)
2 tablespoons caster sugar
1 teaspoon pumpkin spice
220g dairy-free block butter (cold and cut into small cubes)
Ice-water (around 1-2 tablespoons)
100g pumpkin puree
1 & 1/2 teaspoons pumpkin spice
50g maple syrup
2 teaspoons cornstarch / cornflour
Dairy-free milk (for brushing)
100g icing sugar
1 teaspoon maple syrup
1/2 teaspoon pumpkin puree
1/4 teaspoon pumpkin spice

Instructions

Step 1: In a medium mixing bowl, sift together the flour, caster sugar, and 1 teaspoon pumpkin spice. Add the cold, cubed dairy-free butter and mix by hand or in a food processor until the mixture resembles sand.
Step 2: Add ice water 1/2 tablespoon at a time, mixing in between, until the dough comes together. It should be smooth and slightly sticky, not too dry or wet.
Step 3: Wrap the dough in greaseproof paper and chill in the fridge for 30 minutes to prevent sticking during rolling.
Step 4: Preheat your oven to 180°C fan and line two baking trays with greaseproof paper.
Step 5: On a floured surface with a sheet of greaseproof paper underneath, roll out the dough between two sheets of floured greaseproof paper into a large thin rectangle.
Step 6: Use a pumpkin-shaped cookie cutter to cut out shapes, then place them on the lined baking trays. Re-roll any excess dough to use it all.
Step 7: In a bowl, combine pumpkin puree, 1 & 1/2 teaspoons pumpkin spice, maple syrup, and cornstarch until smooth.
Step 8: Spoon about a teaspoon of filling onto the center of half the pumpkin shapes, leaving a 1/3 inch border.
Step 9: Brush the edges of the filled shapes with dairy-free milk, then place a blank pumpkin shape on top.
Step 10: Press edges together with your finger to seal, then use a fork to crimp and completely seal the parcels. Prick the tops with a fork to allow steam to escape during baking.
Step 11: Brush the tops with dairy-free milk and bake in the center of the oven for 15-20 minutes, until lightly golden brown.
Step 12: Remove from oven and let cool before adding the glaze.
Step 13: To make the glaze, whisk together icing sugar, maple syrup, pumpkin puree, and pumpkin spice until thick like toothpaste. Adjust consistency with a splash of dairy-free milk if needed.
Step 14: Drizzle the glaze over the cooled pop tarts and spread with the back of a spoon. Optionally sprinkle with pumpkin spice and sugar while the glaze is still wet.
Step 15: Allow the glaze to set at room temperature or in the fridge before serving.

Tips & Variations

Use a gluten-free flour blend for a gluten-free version of the pastry.
For an extra festive touch, add a pinch of ground cloves or nutmeg to the pumpkin filling.
Try drizzling with vegan chocolate instead of glaze for a different flavor.
Make sure the butter is cold to ensure a flaky pastry texture.

Storage

Store the pop tarts in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Reheat gently in a low oven to maintain flakiness. Glazed pop tarts can be frozen without glaze for up to 1 month; thaw and add glaze before serving.

How to Serve

A close-up view of five small round pastries with golden brown tops sprinkled with black and white sesame seeds. Each pastry has a slightly shiny surface and crimped edges, showing a layered dough texture around the sides. They are all placed on a piece of newspaper lying on a white marbled surface, with a wooden spoon partially visible in the top right corner. The pastries look crunchy and nicely baked, with uneven but rounded shapes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and saves time. Just ensure it’s plain pumpkin puree, not pumpkin pie filling with added spices.

What if I don’t have a pumpkin-shaped cookie cutter?

You can use any other small cookie cutter shape or simply cut the dough into rectangles for classic pop tarts.