Description
These Vegan Pumpkin Pop Tarts wrap a flaky, dairy-free pastry around a cozy pumpkin pie filling and finish with a dreamy maple glaze. They’re nostalgic, adorable (pumpkin-shaped if you like), and surprisingly simple—perfect for brunch, lunchboxes, parties, or a make-ahead fall treat.
Ingredients
Scale
For the Vegan Pastry:
- 240g all-purpose/plain flour (gluten-free works too)
- 2 tbsp caster sugar
- 1 tsp pumpkin spice
- 220g dairy-free block butter, cold and cubed
- Ice water (1–2 tbsp as needed)
For the Pumpkin Pie Filling:
- 100g pumpkin puree
- 1 1/2 tsp pumpkin spice
- 50g maple syrup
- 2 tsp cornstarch/cornflour
- A splash of dairy-free milk
For the Maple Pumpkin Glaze:
- 100g icing sugar
- 1 tsp maple syrup
- 1/2 tsp pumpkin puree
- 1/4 tsp pumpkin spice
- Dairy-free milk, to thin as needed
Instructions
- Make the Pastry: Sift flour, caster sugar, and pumpkin spice into a bowl. Rub in cold cubed dairy-free butter until the mixture resembles coarse crumbs. Add ice water 1 tbsp at a time until the dough just comes together.
- Chill: Wrap dough and refrigerate 30 minutes. Heat oven to 180°C (fan). Line 2 baking trays with greaseproof paper.
- Mix Filling: Whisk pumpkin puree, pumpkin spice, maple syrup, cornstarch, and a splash of dairy-free milk until smooth; set aside.
- Roll & Cut: Roll chilled dough between floured sheets of greaseproof paper to a thin, even rectangle. Cut shapes (pumpkin cookie cutter or rectangles). Re-roll scraps as needed.
- Assemble: Place ~1 tsp filling in the center of each base, leaving a border. Brush edges lightly with dairy-free milk. Top with a matching piece; press to seal and crimp with a fork. Prick tops to vent.
- Bake: Brush tops with a little dairy-free milk. Bake 15–20 minutes until lightly golden and crisp. Cool on a rack.
- Glaze: Stir icing sugar, maple syrup, pumpkin puree, pumpkin spice, and a splash of dairy-free milk to a thick, spoonable glaze. Adjust with more milk or sugar as needed. Drizzle/spread over cooled pop tarts; let set.
Notes
- Keep it cold: Use cold dairy-free butter and chill dough for flakier pastry.
- Don’t overfill: Too much filling can leak during baking.
- Seal well: Crimp edges and vent tops to prevent bursts.
- Glaze only when cool: Warm tarts will melt the glaze.
- Storage: Airtight up to 3 days at room temp, 1 week refrigerated, or 1 month frozen (best to freeze unglazed and glaze after reheating).
- Variations: Try apple butter filling, add nuts or chocolate chips, swap in a cinnamon glaze, or go savory with spiced veg purée.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 pop tart