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Vegan Pumpkin Pop Tarts Recipe

Vegan Pumpkin Pop Tarts Recipe
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★★★★★

5.2 from 27 reviews

These Vegan Pumpkin Pop Tarts are a delightful fall-inspired treat featuring a flaky dairy-free pastry filled with a spiced pumpkin filling and topped with a sweet pumpkin glaze. Perfect for a cozy breakfast or snack, these pop tarts offer all the comforting flavors of pumpkin spice in a fun handheld pastry that’s vegan and can be made gluten-free.

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 and cut into small cubes)
  • Ice water, 1-2 tablespoons

Pumpkin Filling

  • 100g pumpkin puree
  • 1 1/2 teaspoons pumpkin spice
  • 50g maple syrup
  • 2 teaspoons cornstarch / cornflour

Glaze

  • 100g icing sugar
  • 1 teaspoon maple syrup
  • 1/2 teaspoon pumpkin puree
  • 1/4 teaspoon pumpkin spice
  • Dairy-free milk (optional, to adjust consistency)

Instructions

  1. Prepare the Pastry: In a medium bowl, sift together the flour, caster sugar, and pumpkin spice. Add the cold cubed dairy-free butter and mix by hand or food processor until the mixture resembles coarse sand.
  2. Add Ice Water: Slowly add ice water, half a tablespoon at a time, mixing until the dough comes together, is smooth and slightly sticky but not wet. You may need 1-2 tablespoons.
  3. Chill Dough: Wrap dough in greaseproof paper and refrigerate for 30 minutes to prevent sticking during rolling.
  4. Preheat Oven: Preheat your oven to 180°C fan and line two baking trays with greaseproof paper.
  5. Roll Out Dough: Dust work surface with flour and roll dough between two sheets of floured greaseproof paper into a large thin rectangle.
  6. Cut Shapes: Use a pumpkin-shaped cookie cutter to cut out shapes and place them on lined trays. Re-roll excess dough to use it all.
  7. Make Filling: In a bowl, combine pumpkin puree, pumpkin spice, maple syrup, and cornstarch until smooth.
  8. Fill Pastries: Place a teaspoon of the filling onto half of the pumpkin-shaped dough cutouts, leaving about 1/3 inch border.
  9. Seal Edges: Brush edges of each filled pastry with dairy-free milk. Top with another pumpkin shape, press edges with finger to stick, then seal using a fork. Prick tops with fork to vent.
  10. Brush Tops: Lightly brush tops of pop tarts with dairy-free milk.
  11. Bake: Bake in the oven center for 15-20 minutes until lightly golden brown.
  12. Cool: Remove from oven and let cool completely before glazing.
  13. Prepare Glaze: Whisk together icing sugar, maple syrup, pumpkin puree, and pumpkin spice until thick like toothpaste. Adjust with dairy-free milk if needed.
  14. Glaze Pop Tarts: Drizzle glaze over cooled pop tarts and spread with back of spoon.
  15. Add Toppings: Optionally sprinkle extra pumpkin spice and sugar over the wet glaze.
  16. Set Glaze: Allow the glaze to set at room temperature or refrigerate until firm.
  17. Serve: Enjoy your vegan pumpkin pop tarts fresh or store in an airtight container.

Notes

  • You can substitute all-purpose flour with gluten-free flour to make these pop tarts gluten-free.
  • Ensure the butter is cold for a flakier pastry texture.
  • If you don’t have pumpkin spice, mix cinnamon, nutmeg, ginger, and cloves as a substitute.
  • Store pop tarts in an airtight container for up to 3 days or freeze for longer storage.
  • Use dairy-free milk such as almond, soy, or oat milk for brushing and glaze adjustments.
  • Adjust the glaze thickness as needed by adding dairy-free milk or more icing sugar to get the perfect consistency.
  • Pricking the tops with a fork allows steam to escape for better baking results.

Nutrition

Keywords: vegan pumpkin pop tarts, pumpkin spice pastry, dairy-free breakfast, vegan pastry recipes, fall breakfast ideas

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