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–+ servings
Mini seasonal tarts showing rich orange centers framed by flaky crusts.

Pumpkin Pop Tarts

These Pumpkin Pop Tarts are vegan pastries filled with spiced pumpkin puree and finished with a smooth maple pumpkin glaze. They are dairy-free, egg-free, and easy to prepare.
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Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Pumpkin Pop Tarts
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 10

Ingredients

For the Pastry

  • 240 g all-purpose flour or plain flour
  • 2 tbsp caster sugar
  • 1 tsp pumpkin spice
  • 220 g dairy-free block butter cold and cut into small cubes
  • 1 to 2 tbsp ice water added as needed

For the Pumpkin Pie Filling

  • 100 g pumpkin puree
  • 1 1/2 tsp pumpkin spice
  • 50 g maple syrup
  • 2 tsp cornstarch or cornflour
  • Dairy-free milk for brushing the pastry edges

For the Maple Pumpkin Glaze

  • 100 g icing sugar
  • 1 tsp maple syrup
  • 1/2 tsp pumpkin puree
  • 1/4 tsp pumpkin spice
  • Dairy-free milk added as needed

Optional Topping

  • Pumpkin spice and sugar for sprinkling

Instructions

Prepare the Pastry

  • In a medium mixing bowl, sift together the flour, caster sugar, and pumpkin spice.
  • Add the cold, cubed dairy-free block butter to the flour mixture.
  • Rub the butter into the dry ingredients by hand, or pulse in a food processor, until the mixture resembles fine sand.
  • Add the ice water 1/2 tbsp at a time, mixing gently after each addition.
  • Continue adding ice water only until the dough comes together. The dough should be smooth and slightly sticky, but not overly wet or dry.
  • Wrap the dough in greaseproof paper.
  • Refrigerate the dough for 30 minutes to firm it before rolling.
  • Preheat the oven to 180°C fan.
  • Line 2 baking trays with greaseproof paper.
  • Place a sheet of greaseproof paper on a work surface and dust it lightly with flour.
  • Place the chilled dough on the prepared surface.
  • Dust the top of the dough lightly with flour, then cover with a second sheet of greaseproof paper.
  • Roll the dough between the sheets of greaseproof paper until it forms a large, thin rectangle.
  • Use a pumpkin-shaped cookie cutter to cut out pastry shapes.
  • Transfer the pastry shapes to the prepared baking trays.
  • Re-roll the excess dough and continue cutting shapes until the dough has been used.

Prepare the Pumpkin Filling

  • In a medium mixing bowl, combine the pumpkin puree, pumpkin spice, maple syrup, and cornstarch.
  • Mix until the filling is smooth and fully combined.
  • Spoon approximately 1 tsp of pumpkin filling into the center of half of the pastry shapes.
  • Leave approximately 1/3 inch of open space around the edge of each filled pastry shape.
  • Brush the edges of the filled pastry shapes with dairy-free milk.
  • Place a second pastry shape over each filled piece.
  • Press the edges gently with your fingers to seal.
  • Crimp the edges with a fork to secure the pastry parcels.
  • Prick the tops of the pastries with a fork to allow steam to escape during baking.
  • Brush the tops of the pastries with dairy-free milk.
  • Bake in the center of the oven for 15 to 20 minutes, or until the pop tarts are lightly golden brown.
  • Remove the pop tarts from the oven.
  • Allow them to cool completely before glazing.

Prepare the Maple Pumpkin Glaze

  • In a mixing bowl, whisk together the icing sugar, maple syrup, pumpkin puree, and pumpkin spice.
  • Mix until a thick glaze forms. The consistency should be similar to toothpaste.
  • If the glaze is too thick, add a very small splash of dairy-free milk and mix again.
  • If the glaze is too thin, add more icing sugar and mix until thickened.
  • Drizzle the glaze over the cooled Pumpkin Pop Tarts.
  • Use the back of a spoon to gently spread the glaze over the tops.
  • While the glaze is still wet, sprinkle with pumpkin spice and sugar, if desired.
  • Allow the glaze to set at room temperature or in the refrigerator.
  • Serve once the glaze has set.

Notes

To make these Pumpkin Pop Tarts gluten free, replace the all-purpose flour with a high-quality 1:1 gluten-free all-purpose baking flour blend.
Choose a gluten-free flour blend that is suitable for pastry and contains xanthan gum, or add xanthan gum according to the flour brand’s instructions.
Roll the gluten-free dough between sheets of greaseproof paper, as it may be more delicate than regular pastry dough.
Confirm that the pumpkin spice, icing sugar, cornstarch, maple syrup, pumpkin puree, dairy-free butter, and dairy-free milk are labeled gluten free.
Use clean utensils, trays, bowls, and work surfaces to avoid cross-contamination.