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Vegan Pumpkin Pop Tarts

These homemade vegan pumpkin pop tarts have flaky pastry filled with warmly spiced pumpkin and finished with a simple cinnamon vanilla glaze. They're a cozy fall breakfast or dessert made without eggs or dairy.
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Prep Time 30 minutes
Cook Time 24 minutes
Chilling Time 30 minutes
Total Time 1 hour 24 minutes
Servings: 8 pop tarts
Course: Breakfast, Dessert
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

Pastry
  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold vegan butter cubed
  • 5 to 6 tablespoons ice-cold water
  • 1 teaspoon apple cider vinegar
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
Glaze
  • 1 cup powdered sugar
  • 1 1/2 tablespoons unsweetened plant milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon

Method
 

  1. Whisk flour, sugar, and salt together. Cut in cold vegan butter until pea-sized pieces remain.
  2. Stir together 5 tablespoons ice water and apple cider vinegar. Add gradually to the flour mixture until a dough forms. Add the remaining water only if necessary.
  3. Form dough into a disk, wrap, and refrigerate for 30 minutes.
  4. Meanwhile, combine pumpkin puree, brown sugar, flour, cinnamon, ginger, nutmeg, cloves, vanilla, and salt in a saucepan. Cook over medium-low heat for 4 to 5 minutes, stirring frequently, until slightly thickened. Cool completely.
  5. Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
  6. Divide chilled dough in half. Roll each portion between parchment to approximately 1/8 inch thick.
  7. Cut dough into approximately 3 x 4-inch rectangles.
  8. Place half the rectangles on the prepared baking sheet. Add about 1 1/2 tablespoons pumpkin filling to the center of each, leaving a border around the edges.
  9. Place remaining pastry rectangles over the filling. Press edges together, then crimp with a fork.
  10. Make several small vents in the top of each pop tart.
  11. Bake for 20 to 24 minutes, until lightly golden around the edges.
  12. Cool completely on a wire rack.
  13. Whisk powdered sugar, plant milk, vanilla, and cinnamon together to make the glaze.
  14. Spread glaze over cooled pop tarts and allow to set for 15 to 20 minutes before serving.

Notes

  • Keep the vegan butter cold for the flakiest pastry.
  • Don't overwork the dough.
  • Cool the pumpkin filling completely before assembling.
  • Don't overfill the pastry or the filling may leak during baking.
  • If the dough becomes soft while you're working, refrigerate it for several minutes before continuing.
  • For the best freezer results, freeze the baked pop tarts without glaze and add fresh glaze after reheating