There is something about homemade Pop-Tarts that makes breakfast feel a little more special. The pastry is buttery and tender, the filling is sweet and warmly spiced, and that little layer of glaze on top makes the whole thing hard to resist.

These vegan pumpkin pop tarts are my fall version of that nostalgic favorite.

The pastry is made without butter, eggs, or dairy, but it still bakes up golden and flaky. Inside is a simple pumpkin filling made with pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and a little vanilla.

Once the pop tarts have cooled, I finish them with a simple vanilla glaze and a sprinkle of cinnamon. They are cozy, lightly spiced, and perfect with a cup of coffee on a chilly morning.

And while they look like they took much more effort than they actually did, the dough is straightforward to make and the filling comes together in just a few minutes.

Why You’ll Love These Vegan Pumpkin Pop Tarts

They taste like fall. Pumpkin, cinnamon, ginger, and nutmeg give the filling that warm pumpkin-pie flavor.

The pastry is tender and flaky. Using cold vegan butter helps create little pockets of richness throughout the dough.

They’re completely dairy-free and egg-free. You don’t need eggs or traditional butter anywhere in the recipe.

The pumpkin filling isn’t overly sweet. The brown sugar adds enough sweetness without covering up the pumpkin and spices.

The glaze makes them extra special. A simple vanilla glaze adds sweetness and gives the finished pop tarts that classic bakery-style look.

They’re great for breakfast or dessert. Warm one up for breakfast, or serve one with coffee when you want a little afternoon treat.

Ingredients

For the Pastry

• 2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1/2 cup cold vegan butter, cut into small cubes
• 5 to 6 tablespoons ice-cold water
• 1 teaspoon apple cider vinegar

For the Pumpkin Filling

• 3/4 cup pumpkin puree
• 1/3 cup packed light brown sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Glaze

• 1 cup powdered sugar
• 1 1/2 tablespoons unsweetened plant milk
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

Ingredient Notes

Use Pumpkin Puree, Not Pumpkin Pie Filling

Use plain canned pumpkin puree for this recipe.

Pumpkin pie filling already contains sugar and spices, which would make the filling much sweeter and change the consistency.

Choose a Firm Vegan Butter

A block-style vegan butter works best for pastry because it behaves more like traditional butter when chilled.

Soft tub-style spreads can contain more water and may make the dough harder to work with.

Keep the Butter Cold

Cold vegan butter is one of the most important parts of getting flaky pastry.

If the butter starts becoming soft while you’re making the dough, place the bowl in the refrigerator for a few minutes before continuing.

How to Make Vegan Pumpkin Pop Tarts

Step 1: Make the Pastry Dough

Add the flour, sugar, and salt to a large mixing bowl and whisk to combine.

Add the cold cubed vegan butter.

Use a pastry cutter or your fingertips to work the butter into the flour until you have a mixture with some pea-sized pieces of butter still visible.

Don’t try to make the mixture completely smooth.

Those small pieces of butter are what help create flaky layers.

Step 2: Add the Liquid

Stir together 5 tablespoons of ice water and the apple cider vinegar.

Drizzle the mixture into the flour while gently stirring.

The dough should start coming together but shouldn’t feel wet.

If it still looks very crumbly, add the remaining tablespoon of ice water a little at a time.

Stop adding water as soon as the dough holds together when pressed.

Step 3: Chill the Dough

Turn the dough onto a lightly floured surface.

Gently bring it together into a disk.

Don’t knead it like bread.

Wrap the dough and refrigerate for at least 30 minutes.

This gives the flour time to hydrate and keeps the vegan butter cold.

Step 4: Make the Pumpkin Filling

While the dough chills, add the pumpkin puree, brown sugar, flour, cinnamon, ginger, nutmeg, cloves, vanilla, and salt to a small saucepan.

Stir everything together over medium-low heat.

Cook for about 4 to 5 minutes, stirring frequently, until the mixture thickens slightly.

You want a thick spreadable filling rather than something runny.

Remove from the heat and let it cool completely.

Step 5: Roll Out the Dough

Preheat the oven to 375°F (190°C).

Line a large baking sheet with parchment paper.

Divide the chilled dough into two equal portions.

Roll one portion between two sheets of parchment until it is approximately 1/8 inch thick.

Try to keep the dough as rectangular as possible.

Repeat with the second portion.

Step 6: Cut the Pastry

Cut the dough into rectangles approximately 3 x 4 inches.

Gather and re-roll the scraps as needed.

You should have enough pieces for approximately 8 pop tarts.

Place half of the rectangles onto the prepared baking sheet.

Step 7: Add the Pumpkin Filling

Spoon approximately 1 1/2 tablespoons of cooled pumpkin filling into the center of each pastry rectangle.

Leave about 1/2 inch of space around the edges.

Don’t overfill them.

Too much filling can squeeze out when you seal the pop tarts.

Step 8: Add the Tops

Place another pastry rectangle over each filled piece.

Press gently around the edges with your fingertips.

Then use the tines of a fork to crimp the edges all the way around.

This both seals the filling inside and gives the pop tarts their classic appearance.

Step 9: Vent the Pastry

Use a fork or the tip of a sharp knife to make a few small holes in the top of each pop tart.

These vents allow steam to escape while the pumpkin filling heats.

Without vents, the pastry can puff excessively or split around the edges.

Step 10: Bake

Bake for 20 to 24 minutes, or until the pastry is lightly golden around the edges.

The exact baking time can vary depending on the thickness of your dough.

Don’t worry if the tops aren’t deeply browned. You want the pastry cooked through while keeping the texture tender.

Transfer the pop tarts to a wire rack and allow them to cool completely before glazing.

Step 11: Make the Glaze

Add the powdered sugar, plant milk, vanilla, and cinnamon to a small bowl.

Whisk until smooth.

If the glaze is too thick, add a few drops of plant milk.

If it’s too thin, add a little more powdered sugar.

Step 12: Glaze the Pop Tarts

Spread a thin layer of glaze over each cooled pop tart.

Finish with a small sprinkle of cinnamon if you like.

Let the glaze sit for about 15 to 20 minutes before serving so it can set.

Tips for the Best Vegan Pumpkin Pop Tarts

Keep the Pastry Cold

If your kitchen is warm or the dough starts feeling soft, put it back in the refrigerator.

Cold pastry is much easier to handle and generally gives you a better texture after baking.

Don’t Overwork the Dough

The goal is to bring the dough together, not knead it.

Overworking the dough develops more gluten and can make the pastry tough instead of tender.

Cool the Filling Completely

Warm pumpkin filling can soften the pastry and make the pop tarts difficult to seal.

Let it cool before assembling.

Don’t Overfill

It can be tempting to add more pumpkin filling, but too much makes the pop tarts more likely to burst.

Keep the filling in the center and leave a clear border around the edges.

Seal the Edges Well

Press the edges firmly before crimping with a fork.

If you see any gaps, press them closed before baking.

What If My Dough Cracks?

A little cracking is normal, especially around the edges.

If the dough is cracking extensively and won’t hold together, it may need a little more moisture.

Add ice water 1 teaspoon at a time, gently pressing the dough together after each addition.

Don’t add too much water because that can make the pastry sticky.

What If the Filling Leaks Out?

The most common causes are overfilling or not sealing the edges properly.

Keep the filling away from the edges and press firmly around each pop tart before crimping with a fork.

Also make sure the filling is cool before assembling.

Can I Use Homemade Pumpkin Puree?

Yes.

Homemade pumpkin puree can work, but it should be thick and relatively dry.

If your puree is watery, cook it briefly in a saucepan to remove some of the excess moisture before using it.

A watery filling can make the pastry soggy.

Can I Make the Dough Ahead?

Yes.

The pastry dough can be prepared up to 2 days ahead and kept refrigerated.

When you’re ready to use it, let it sit at room temperature for a few minutes if it is too firm to roll.

Can I Make the Pumpkin Filling Ahead?

Absolutely.

The filling can be made up to 3 days ahead and stored in an airtight container in the refrigerator.

Let it cool completely before assembling the pop tarts.

How to Store Vegan Pumpkin Pop Tarts

Store completely cooled and glazed pop tarts in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate them for up to 5 days.

The pastry will soften slightly in the refrigerator, so reheating is recommended.

How to Reheat Them

Place a pop tart in a toaster oven or conventional oven at 350°F (175°C) for several minutes until warmed through.

You can also microwave one for about 10 to 15 seconds, although the pastry won’t be quite as crisp.

If you’re reheating a glazed pop tart, keep the heat moderate so the glaze doesn’t melt excessively.

Can I Freeze Them?

Yes.

For the best results, freeze the baked pop tarts without the glaze.

Let them cool completely, then wrap individually and place them in a freezer-safe bag or container.

Freeze for up to 3 months.

Thaw in the refrigerator or reheat directly from frozen in a toaster oven or oven.

Add fresh glaze after reheating.

Easy Variations

Maple Pumpkin Pop Tarts

Replace half of the plant milk in the glaze with pure maple syrup for a maple-flavored finish.

Pecan Pumpkin Pop Tarts

Add 2 tablespoons of very finely chopped toasted pecans to the cooled pumpkin filling.

Extra-Spiced Pumpkin Pop Tarts

Increase the cinnamon slightly and add a small pinch of allspice for a deeper fall spice flavor.

Maple Cinnamon Glaze

Add 1/2 teaspoon of maple extract to the glaze for an extra cozy flavor.

Frequently Asked Questions

Can I make these vegan pumpkin pop tarts gluten-free?

The pastry recipe as written uses all-purpose flour, so it isn’t gluten-free. A gluten-free baking blend designed for pastry may work, but results can vary significantly between blends.

Can I use pumpkin pie spice instead of the individual spices?

Yes. Replace the cinnamon, ginger, nutmeg, and cloves with approximately 1 1/2 teaspoons pumpkin pie spice.

Why is my pastry tough?

The dough may have been overworked or too much flour may have been added during rolling. Handle the dough gently and use only enough flour to prevent sticking.

Can I eat these warm?

Yes. They are especially good slightly warm, but allow them to cool enough that the pumpkin filling isn’t extremely hot before serving.

How long do vegan pumpkin pop tarts last?

They can be kept in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. For longer storage, freeze them for up to 3 months.