Made with a homemade buttery and flakey shortcrust pastry, filled with a sweet pumpkin filling topped with a sweet maple glaze, these vegan pumpkin pop tarts are must make this Autumn / Fall! Use seasonal pumpkin shaped cookie cutters for pumpkin shaped pastries which are fun, decorative and perfect for wowing guests. Vegan, No-Egg, No-Dairy and easily made gluten-free. Keep reading to learn how to make them.
Vegan Pumpkin Pop Tarts
My Vegan Pumpkin Pop Tarts are a delicious, plant based twist on a classic sweet treat that captures the cozy flavours of Autumn / Fall. These homemade hand pastries feature a ‘melt in the mouth’, buttery short crust pastry made without any dairy or eggs, filled with a spiced pumpkin pie filling that combines notes of nutmeg, cinnamon, and ginger for a cozy, comforting flavour. They are also topped with a sweet maple and pumpkin glaze and sugar sprinkle for crunch. The filling is naturally sweetened with maple syrup, adding depth to the pumpkin’s taste. Topped with a simple glaze made from powdered sugar, a splash of plant-based milk and sprinkle of granulated sugar, they are perfect for dessert, or as a sweet, cozy snack.
Looking for more Pumpkin desserts, check out my Vegan Pumpkin Pie, Vegan Pumpkin Spice Cake, Vegan Pumpkin Pie Cookies , Vegan Pumpkin Spice Cheesecake and Vegan Pumpkin Spice Doughnuts.
Why you’ll love these pumpkin pop tarts:
- Topped with a simple yet utterly delicious maple glaze.
- Easily made gluten-free using gluten-free plain / all purpose flour.
- The pastry melts in your mouth, it’s super soft and buttery with crisp edges.
- Great for kids to make and decorate.
- Natural ‘orange’ colour from the pumpkin puree.
- Fun for parties / as a movie night snack.
- Features all the cozy flavours of fall / autumn.
- Easy to store, simply keep fresh in an air tight container at room temperature for a few days.
- The pumpkin pie filling is easy to make and SO delicious! A classic pie filling.
- Pastry is shaped into mini pumpkins.
- Super soft and buttery in texture.
- Perfect for breakfast, dessert or as a flavoursome snack.
Ingredients you’ll need:
I have listed the ingredients needed below for my vegan pumpkin pop tarts. Find the full written ingredients list and quantities in the recipe card at the bottom of the page.
- All purpose / plain flour – As we don’t need the pastry to rise, plain flour is perfect!
- Sugar – Granulated sugar, golden caster or plain white sugar will be great!
- Dairy-free butter – Cold butter directly from the fridge helps to create the perfect, buttery pastry.
- Ice water – Water in a bowl with some ice-cubes.
- Pumpkin puree – Don’t use ready made pumpkin pie filling, a simple pumpkin puree is perfect.
- Pumpkin spice – A blend of ground nutmeg, cinnamon, all spice, gloves and ginger.
- Icing / powdered sugar – Make sure to sieve before using to remove any lumps.
- Maple syrup – Use a good quality maple syrup for optimal flavour.
- Dairy-free milk – Use any dairy-free milk, including almond, soy or oat.
Tools you’ll need:
Below I have linked some of the key tools you’ll need in order to make this recipe. They contain affiliate links.)
- Pumpkin cookie cutter
- Baking tray
- Food grade brush
- Rolling pin
- Measuring spoons
- Kitchen scales
- Food processor
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
Vegan Pumpkin Pop Tarts
- Total Time: 40 minutes
- Yield: 10 1x
- Diet: Vegan
Description
How to make ‘melt in the mouth’ Vegan Pumpkin Pop Tarts with a spiced pumpkin pie filling and delicious maple icing. Vegan, No-Egg, No-Dairy and easy to make.
Ingredients
Ingredients for the pastry
- 240g of all purpose / plain flour (you can use gluten-free)
- 2 tablespoons of caster sugar
- 1 teaspoon of pumpkin spice
- 220g of dairy-free block butter (cold and cut into small cubes)
- Ice-water (see step 2)
Ingredients for the pumpkin pie filling
- 100g of pumpkin puree
- 1 & 1/2 teaspoons pumpkin spice
- 50g of maple syrup
- 2 teaspoons of cornstarch / cornflour
- Dairy-free milk
Ingredients for the glaze
- 100g of icing sugar
- 1 teaspoon of maple syrup
- 1/2 teaspoon of pumpkin puree
- 1/4 teaspoon of pumpkin spice
- Dairy-free milk (see step)
Instructions
Method (pastry)
- In a medium sized mixing bowl, sift together the flour, sugar and pumpkin spice. Add in the cold / cubed butter and mix until it resembles sand. You can mix by hand or in a food processor.
- Add in the ice water 1/2 tablespoon at a time until the dough comes together. It may require 1-2 tablespoons of ice-water. You want the dough to be smooth and slightly sticky, but not too dry or wet.
- Wrap the dough in some grease proof paper and place into the fridge for 30 minutes. This will help to prevent sticking when you roll it out.
- Preheat oven to 180°C fan and line 2 baking trays with grease proof paper.
- Lay a sheet of grease proof paper on your worktop and dust with some flour.
- Roll out the dough in-between 2 sheets of floured grease proof paper until its a large rectangle. You’ll want the dough relatively thin. Use a pumpkin shaped cookie cutter to cut out the shapes then place on the lined trays. You can keep re-rolling the excess dough to use it all up.
Method (pumpkin filling)
- In a medium sized mixing bowl, add in the pumpkin puree, pumpkin spice, maple syrup and cornstarch. Mix together until fully combined.
- Add a teaspoon amount of the filling to the middle of half of the pastry pumpkin shapes.
- Make sure there’s about 1/3 inch open space around the edge of your pastries, then brush the edges with some dairy-free milk.
- Place another pumpkin shape over the filling. Using your finger, press down the edges of the pumpkins to stick them together to create a parcel, then press together with a fork to seal. You can also prick the tops of the pastries with a fork, this will help allow heat to escape when baking.
- Brush the tops of the pop tarts with some dairy-free milk. Bake in the middle of the oven for 15-20 minutes, or until the pop tarts are lightly golden brown.
- Once baked, remove from the oven and allow to cool before glazing.
Method (glaze)
- In a bowl, whisk together the icing sugar, maple syrup, pumpkin, pumpkin spice until thick. You want the consistency to be that of tooth paste. If it’s too thick, add a splash of dairy-free milk. If it’s too runny, add more powdered sugar and mix well to combine.
- Add a drizzle of the glaze on top of the pop tarts, using the back of a spoon to spread it out.
- While the icing is wet, sprinkle over some pumpkin spice and sugar (optional).
- Allow the glaze to set at room temp or in the fridge.
- Serve and enjoy.
Notes
To store: Keep the pastries stored in the fridge, allow to come to room temperature before enjoying. Best eaten on day of making or within 2 days of making.
- Prep Time: 5 minutes
- Cook Time: 15-20 minuts
- Category: Pastry
- Method: Baking
- Cuisine: American
