As the leaves turn golden and the air fills with a fragrant chill, there’s nothing like cozying up with a sweet homemade treat. These Vegan Pumpkin Pop Tarts with Maple Glaze are a celebration of autumn flavors, bringing a soft spiced pumpkin filling together with a delightful flaky crust that’s both vegan and guilt-free. Whether you’re looking for a quick bite during a busy day or a charming dessert to show off at gatherings, these pop tarts deliver both comfort and joy. Plus, they can easily be made gluten-free, making them accessible for all! Are you ready to whisk away to a world of warmth and flavor? Let’s dive into this delightful recipe! Why Are These Pop Tarts Irresistible? Cozy Autumn Flavors: Infused with warm pumpkin spice, these pop tarts evoke the essence of fall with every bite. Guilt-Free Treat: Completely vegan and lower in saturated fat, they let you indulge without the worry. Customizable Crust: Easily switch to a gluten-free option, so everyone can enjoy them! Quick to Make: You’ll have these delightful pastries ready in under an hour, perfect for busy schedules. Versatile Enjoyment: Ideal for breakfast, snacks, or dessert, they are a delightful addition to any occasion! For more delicious vegan treats, check out my Coconut Mango Popsicles or try a flavorful side like Chickpea Rice. Vegan Pumpkin Pop Tarts Ingredients • For the Pastry All-Purpose Flour – Provides structure to the pastry; can be replaced with gluten-free flour for a gluten-free version. Caster Sugar – Adds a subtle sweetness to the pastry; granulated sugar can be used, but caster sugar gives a finer texture. Pumpkin Spice – Infuses warm autumn flavors; a mix of cinnamon, nutmeg, and ginger can be used if unavailable. Dairy-Free Butter – Ensures a flaky pastry; coconut oil may work but will alter the texture slightly. • For the Filling Pumpkin Puree – Acts as the base of the filling, offering moisture and flavor; mashed sweet potato can be used as an alternative. Maple Syrup – Naturally sweetens both the filling and glaze; agave syrup can be used for a similar flavor profile. Cornstarch – Helps thicken the filling; arrowroot powder can be used in the same quantity. • For the Glaze Icing Sugar – Creates a sweet glaze; powdered coconut sugar may work but will change the flavor slightly. Step‑by‑Step Instructions for Vegan Pumpkin Pop Tarts Step 1: Prepare the Pastry In a mixing bowl, sift together the all-purpose flour, caster sugar, and pumpkin spice until well combined. Next, cut in the cold dairy-free butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, stirring gently until a dough begins to form. Wrap the dough in parchment paper and chill it in the refrigerator for at least 30 minutes. Step 2: Roll and Cut Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper. Once the dough is chilled, roll it out on a lightly floured surface to about 1/8-inch thickness. Use cookie cutters to cut out pumpkin shapes, making sure to have equal numbers for tops and bottoms. Place the cut-outs on the prepared trays, ensuring there’s enough space between each piece for even baking. Step 3: Make the Filling In a medium bowl, combine the pumpkin puree, maple syrup, pumpkin spice, and cornstarch. Mix well until smooth and fully incorporated, creating a spiced pumpkin filling that’s both flavorful and easy to scoop. Once mixed, set this filling aside while you prepare the next steps of making your Vegan Pumpkin Pop Tarts. Step 4: Assemble Pies Spoon a generous amount of the pumpkin filling onto half of the cut-out pastry shapes, leaving space around the edges. Brush the edges lightly with dairy-free milk to help seal the pastries. Carefully place the remaining cut-outs on top of the filled shapes and press down gently around the edges. Use a fork to crimp the edges for a decorative finish and to ensure the filling stays inside while baking. Step 5: Bake Before baking, brush the tops of the pop tarts with a bit of dairy-free milk for a beautiful golden crust. Bake in the preheated oven for 15-20 minutes or until the pop tarts are golden brown and puffy. Keep an eye on them during the last few minutes of baking to prevent any over-browning. Once they’re done, remove the trays from the oven and allow the pop tarts to cool slightly. Step 6: Prepare the Glaze While the pop tarts cool, prepare the maple glaze by mixing the icing sugar, maple syrup, pumpkin puree, and a pinch of pumpkin spice in a small bowl. Whisk until smooth and thick, ensuring there are no lumps. The glaze should be pourable but thick enough to hold its shape when drizzled over the pop tarts. Step 7: Glaze and Serve Once the Vegan Pumpkin Pop Tarts have cooled completely, drizzle the prepared glaze over the tops of each pastry, allowing it to cascade beautifully. Let the glaze set for a few minutes before serving. Enjoy your delightful Vegan Pumpkin Pop Tarts as a cozy treat with your favorite beverage! Make Ahead Options These Vegan Pumpkin Pop Tarts are perfect for meal prep enthusiasts looking to save time during busy weeks! You can prepare the pastry dough and filling up to 24 hours in advance. Simply follow the initial steps, then wrap the dough in parchment paper and refrigerate it, while storing the filling in an airtight container in the fridge to keep it fresh and flavorful. When you’re ready to bake, roll out the chilled dough and assemble the pop tarts, as instructed. This method ensures they’ll be just as delicious as when freshly made, offering you a delightful treat with minimal effort whenever you need it! Expert Tips for Vegan Pumpkin Pop Tarts Cold Ingredients Matter: Start with cold dairy-free butter and water — it’s essential for achieving that flaky, melt-in-your-mouth pastry. Don’t Overmix the Dough: Mix just until combined; overworking the dough can lead to tough pop tarts instead of the perfect tender texture. Watch Baking Time: Keep an eye on your pop tarts in the oven, as baking times can vary by oven. You want them golden brown, not burnt. Correct Sealing Technique: Make sure to brush the edges with dairy-free milk and crimp with a fork to prevent the filling from leaking out during baking. Customize with Fillings: Feel free to mix things up by adding chocolate chips or nuts to the spiced pumpkin filling for an extra special treat. Storage Tips: Store leftover Vegan Pumpkin Pop Tarts in the fridge for up to 2 days, and let them come to room temperature before enjoying for the best flavor. Vegan Pumpkin Pop Tarts Variations Feel free to let your creativity shine and tailor these pop tarts to your taste buds! Gluten-Free: Use a gluten-free all-purpose flour blend to create a crust everyone can enjoy without the gluten. Fruit-Infused: Swap the pumpkin puree for apple or pear puree for a unique twist that brightens the flavor. Nutty Delight: Fold in some chopped walnuts or pecans into the pumpkin filling for an added crunch and earthy flavor. Choco-Pumpkin: Mix in chocolate chips with the filling for a sweet surprise that complements the pumpkin beautifully. Spicy Kick: Add in some chopped crystallized ginger to the filling for a zesty punch that dances on your palate. Maple Up: Replacement of maple syrup with brown sugar for the filling creates a deeper, caramel-like flavor to the pop tarts. Savory Option: Incorporate some shredded vegan cheese with the filling for a savory and sweet experience you’ll love. Herbal Boost: Infuse the glaze with a hint of fresh rosemary or thyme for an aromatic finish that elevates the winner of your next gathering! If you’re looking for more delightful recipes, don’t miss out on my refreshing Coconut Mango Popsicles or try the wholesome Chickpea Rice as a side to your next meal. Happy cooking! How to Store and Freeze Vegan Pumpkin Pop Tarts Room Temperature: Store in an airtight container at room temperature for up to 1 day. These pop tarts are best enjoyed fresh, but you can keep them for a short while. Fridge: Keep them in the fridge for up to 2 days in an airtight container. Allow them to come to room temperature before serving to enhance their rich flavors. Freezer: Freeze them for up to 2 months by placing them in an airtight container or freezer bag. Thaw in the fridge overnight before serving. Reheating: Reheat in a toaster oven or conventional oven at 180°C (350°F) for about 5-7 minutes until warmed through, preserving that delightful flaky texture of your Vegan Pumpkin Pop Tarts. What to Serve with Vegan Pumpkin Pop Tarts As you prepare to enjoy these delightful pastries, consider enhancing the experience with a few complementary dishes that echo the comforting flavors of autumn. Warm Cinnamon Tea: A cup of warm cinnamon tea perfectly complements the spiced pumpkin filling, making each bite feel like a cozy hug. Creamy Coconut Yogurt: The rich, tangy flavor of coconut yogurt adds a delightful creaminess, balancing the sweetness of the pop tarts beautifully. Fresh Apple Slices: Crunchy, sweet apple slices provide a refreshing contrast to the soft pastry, adding a touch of brightness to your plate. Maple Walnut Salad: A light salad with mixed greens, walnuts, and a maple vinaigrette mirrors the sweetness of the glaze and adds freshness. Chai-Spiced Hot Chocolate: Indulge in a mug of chai-spiced hot chocolate for a festive drink that pairs seamlessly with the flavors of pumpkin and spices. Vanilla Almond Milk: Pour a glass of chilled vanilla almond milk for a cool and creamy pairing that complements the pop tarts’ sweetness. Autumn Fruit Salad: A fruit salad featuring pears, pomegranates, and citrus adds a burst of flavor and seasonal color, creating a beautiful contrast on your table. Ginger Cookies: Treat yourself to ginger cookies as a delightful side, enhancing the warm spice notes that make these Vegan Pumpkin Pop Tarts so irresistible. With these delicious pairings, your homemade treats will shine even brighter, creating a memorable meal that captures the essence of the season. Vegan Pumpkin Pop Tarts Recipe FAQs How do I select the best pumpkin puree for my pop tarts? Absolutely! When choosing pumpkin puree, look for cans labeled “100% pure pumpkin” without any added ingredients. If you’re using fresh pumpkin, select ones that feel heavy and have a firm skin. Ideally, they should be deep orange in color, indicating ripeness and sweetness. What’s the best way to store leftover Vegan Pumpkin Pop Tarts? You can store them in an airtight container in the fridge for up to 2 days. Just let them come to room temperature before enjoying to truly appreciate their delightful flavors! If you want a quick treat, popping them in the microwave for 10-15 seconds can also revive their just-baked taste. Can I freeze Vegan Pumpkin Pop Tarts, and how should I do so? Yes, you can freeze these delicious pastries for up to 2 months! First, allow them to cool completely. Then, wrap each pop tart individually in plastic wrap, followed by aluminum foil to prevent freezer burn. Place them in a freezer-safe bag or container and label them with the date. When you’re ready to indulge, thaw them in the fridge overnight and reheat as instructed. What should I do if my pastry dough is too sticky or too dry? If your dough is too sticky, sprinkle in a little extra flour, about a tablespoon at a time, until it reaches the right consistency for rolling out. Conversely, if it’s too dry, add a teaspoon of ice water at a time while mixing until it holds together. Remember, the key is to handle the dough gently to keep it flaky! Are there any dietary considerations I should be aware of with these pop tarts? Very! Since these Vegan Pumpkin Pop Tarts are made without eggs or dairy, they are suitable for those following a vegan diet. If allergies are a concern, ensure your flour and any sweeteners used don’t contain cross-contaminants. They can also be made gluten-free by using a gluten-free flour blend — perfect for those with gluten intolerance! What’s the reason for using cold ingredients in the pastry? Using cold dairy-free butter and water is crucial for achieving that flaky, melt-in-your-mouth texture we’re aiming for. Cold ingredients help maintain the fat’s structure, preventing it from melting too quickly before you’ve had a chance to bake the dough, resulting in a beautifully crisp crust! Vegan Pumpkin Pop Tarts with a Maple Glaze Delight Enjoy these Vegan Pumpkin Pop Tarts, a delightful autumn treat filled with spiced pumpkin and topped with a maple glaze. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 20 minutes minsChilling Time 30 minutes minsTotal Time 1 hour hr 20 minutes mins Servings: 8 pop tartsCourse: DessertCuisine: VeganCalories: 220 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Pastry2 cups All-Purpose Flour Can be replaced with gluten-free flour.1/4 cup Caster Sugar Granulated sugar can be used.1 tbsp Pumpkin Spice A mix of cinnamon, nutmeg, and ginger can be used.1/2 cup Dairy-Free Butter Coconut oil may also work.For the Filling1 cup Pumpkin Puree Mashed sweet potato can be used as an alternative.1/4 cup Maple Syrup Agave syrup can be a substitute.2 tbsp Cornstarch Arrowroot powder can be used.For the Glaze1 cup Icing Sugar Powdered coconut sugar may change the flavor. Equipment Mixing bowlPastry Cuttercookie cuttersBaking traysParchment paperwhisk Method Step-by-Step InstructionsPrepare the Pastry: In a mixing bowl, sift together the all-purpose flour, caster sugar, and pumpkin spice until well combined. Cut in the dairy-free butter until it resembles coarse crumbs. Gradually add ice water until a dough forms. Chill in the refrigerator for at least 30 minutes.Roll and Cut: Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper. Roll out the dough to about 1/8-inch thickness. Use cookie cutters to cut out shapes, ensuring equal numbers for tops and bottoms.Make the Filling: Combine the pumpkin puree, maple syrup, pumpkin spice, and cornstarch in a bowl. Mix well until smooth, then set aside.Assemble Pies: Spoon the pumpkin filling onto half of the pastry shapes. Brush the edges with dairy-free milk, place the remaining shapes on top, and press down the edges. Crimp with a fork.Bake: Brush the tops with dairy-free milk. Bake for 15-20 minutes until golden brown. Allow to cool slightly.Prepare the Glaze: Mix the icing sugar, maple syrup, pumpkin puree, and pumpkin spice in a bowl until smooth.Glaze and Serve: Drizzle the glaze over the cooled pastries and let it set before serving. Nutrition Serving: 1pop tartCalories: 220kcalCarbohydrates: 34gProtein: 2gFat: 10gSaturated Fat: 4gMonounsaturated Fat: 6gSodium: 180mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 2000IUCalcium: 20mgIron: 1mg NotesFor best results, use cold ingredients, avoid overmixing, and adjust baking times as needed. Customize filling with chocolate chips or nuts if desired. Store pop tarts in the fridge for up to 2 days or freeze for longer storage. Tried this recipe?Let us know how it was!
