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Vegan Pumpkin Pop Tarts

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Vegan Pumpkin Pop Tarts are a fun, seasonal twist on a classic favorite! These homemade pop tarts are filled with a cozy, spiced pumpkin filling and wrapped in a flaky, buttery crust. Perfect for breakfast, snacks, or even a fall-themed dessert, these pop tarts bring all the flavors of autumn in every bite.

Ingredients

For the Crust:

2 1/2 cups all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

1 cup coconut oil (solidified)

1/4 cup ice water (more if needed)

For the Pumpkin Filling:

1 cup canned pumpkin puree

1/4 cup brown sugar (or maple syrup for a lighter flavor)

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

Pinch of cloves

1 tablespoon cornstarch (optional, for thickening)

For the Glaze (optional):

1/2 cup powdered sugar

1 tablespoon almond milk (or any plant-based milk)

1/2 teaspoon vanilla extract

A pinch of cinnamon (optional)

Instructions

  1. Make the Crust: In a large bowl, whisk together the flour, sugar, and salt. Add the solidified coconut oil to the dry ingredients, cutting it in with a pastry cutter or your fingers until it resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough starts to come together. You may need a bit more water depending on the humidity. Turn the dough out onto a lightly floured surface and knead a few times until it’s smooth. Divide the dough in half, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
  2. Make the Pumpkin Filling: In a medium bowl, combine the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and cloves. If you want a thicker filling, whisk in cornstarch. Stir until smooth. Set aside.
  3. Assemble the Pop Tarts: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Roll out one half of the chilled dough on a lightly floured surface into a rectangle about 1/8-inch thick. Use a sharp knife to cut the dough into rectangles (about 3×4 inches). You should have about 8 rectangles. Spoon 1-2 tablespoons of the pumpkin filling onto half of the rectangles, leaving about 1/4 inch around the edges. Place the remaining dough rectangles on top of the filled ones. Press the edges together with a fork to seal, and poke a few holes in the top of each pop tart to allow steam to escape. Bake for 20-25 minutes, or until the pop tarts are golden brown. Remove from the oven and let them cool completely.
  4. Make the Glaze (optional): In a small bowl, whisk together powdered sugar, almond milk, vanilla extract, and cinnamon (if using) until smooth. Once the pop tarts have cooled, drizzle the glaze over the top or dip them in the glaze for extra sweetness.

Notes

Add a bit of pumpkin spice to the glaze for extra flavor.

Use a mix of maple syrup and brown sugar for a richer taste in the filling.

Swap out the coconut oil for vegan butter if preferred.

Try different fillings, such as apple cinnamon or chocolate hazelnut, for a fun twist.

Nutrition

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