Print

Vegan Pumpkin Pop Tarts Recipe

Print Recipe

★★★★★

4.9 from 81 reviews

These Vegan Pumpkin Pop Tarts are a delightful fall treat featuring a tender, flaky pastry filled with a spiced pumpkin filling, topped with a creamy pumpkin glaze. Perfect for breakfast or dessert, they capture the cozy flavors of pumpkin spice in a vegan-friendly, dairy-free recipe.

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, cut into small cubes)
  • Ice water (1-2 tablespoons, see instructions)

Pumpkin Filling

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

Glaze

  • 100g icing sugar
  • 1 teaspoon maple syrup
  • ½ teaspoon pumpkin puree
  • ¼ teaspoon pumpkin spice
  • Dairy-free milk (for brushing and adjusting glaze consistency)

Instructions

  1. Prepare the pastry: In a medium bowl, sift together flour, sugar, and pumpkin spice. Add the cold dairy-free butter cubes, mixing by hand or in a food processor until the mixture resembles coarse sand.
  2. Bring dough together: Add ice water ½ tablespoon at a time, mixing until the dough forms a smooth, slightly sticky ball that is not too dry or wet. Wrap the dough in greaseproof paper and refrigerate for 30 minutes to prevent sticking.
  3. Preheat and prepare trays: Preheat the oven to 180°C fan (350°F). Line two baking trays with greaseproof paper.
  4. Roll out the dough: On a floured surface with a sheet of greaseproof paper underneath, roll the dough between two floured sheets until thin and rectangular. Use a pumpkin-shaped cookie cutter to cut shapes, placing them on the lined trays. Re-roll any excess dough to use it all.
  5. Make the pumpkin filling: In a bowl, combine pumpkin puree, pumpkin spice, maple syrup, and cornstarch until smooth and fully incorporated.
  6. Assemble pop tarts: Place a teaspoon of filling in the center of half the pumpkin shapes, leaving about 1/3 inch border. Brush edges with dairy-free milk. Top with remaining shapes, pressing edges with your finger to seal, then crimp with a fork. Prick tops with a fork to allow steam to escape.
  7. Brush and bake: Brush the tops of the assembled pop tarts with dairy-free milk. Bake in the oven for 15-20 minutes or until lightly golden brown.
  8. Cool: Remove from oven and allow the pop tarts to cool completely before glazing.
  9. Prepare the glaze: Whisk together icing sugar, maple syrup, pumpkin puree, and pumpkin spice until thick like toothpaste. Adjust the consistency with a splash of dairy-free milk or more icing sugar as needed.
  10. Glaze the pop tarts: Drizzle and spread the glaze over the cooled pop tarts using the back of a spoon. Optionally, sprinkle pumpkin spice and sugar over the wet glaze.
  11. Set the glaze: Allow the glaze to set at room temperature or refrigerate until firm.
  12. Serve: Enjoy these cozy vegan pumpkin pop tarts as a festive breakfast or snack.

Notes

  • Use cold butter to achieve a flaky pastry texture.
  • You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
  • Be careful not to add too much ice water, the dough should be slightly sticky but not wet.
  • Pricking the tops of the pop tarts before baking prevents them from puffing too much.
  • The glaze consistency is important: too thick and it won’t spread well, too runny and it won’t set properly.
  • Store baked and glazed pop tarts in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Reheat gently before serving if desired.

Keywords: vegan pumpkin pop tarts, pumpkin spice pastries, vegan fall dessert, dairy-free pumpkin treats, homemade pop tarts

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