Vegan Pumpkin Pop Tarts: Flaky Hand Pies with Spiced Pumpkin Filling

Vegan Pumpkin Pop Tarts

Nothing beats baking a batch of these flaky, spiced pumpkin pastries on a crisp fall morning, then drizzling them with a sweet maple glaze.

Vegan pumpkin pop tarts start with a homemade buttery and flaky shortcrust pastry, then get a sweet pumpkin filling and a glossy maple glaze. They are vegan, egg free, and dairy free, and they can easily be made gluten free.

Reach for a seasonal pumpkin shaped cookie cutter and you end up with decorative pastries that look lovely on a platter and taste even better while they are still warm from the tray.

Vegan Pumpkin Pop Tarts

This is a plant based version of a classic sweet treat, and it captures the cozy flavors of autumn in every bite. The pastry is made without dairy or eggs, yet it still bakes up soft and buttery with crisp edges.

Inside, the pumpkin pie filling brings the warm spice notes of nutmeg, cinnamon, and ginger, and it is naturally sweetened with maple syrup.

On top, the glaze is a simple mix of powdered sugar, plant based milk, and granulated sugar, with maple and pumpkin stirred through for color and flavor.

Serve them as a dessert, a sweet snack, or a breakfast treat next to a hot cup of coffee. The filling is a classic pie filling, so the flavor is instantly familiar, and the natural orange color comes straight from the pumpkin puree rather than from food coloring.

In my own kitchen, I make a double batch, because the first tray never survives long enough to cool completely. They are also a lovely thing to bring to a fall gathering, since a plate of mini pumpkins makes everyone smile before the first bite.

Why you’ll love these pumpkin pop tarts:

There are plenty of reasons this recipe has become a fall staple for me. Here are the highlights.

• The maple glaze. It is sweet, glossy, and sets to a soft shine that makes every pastry look bakery made.
• An easy gluten free swap. Use gluten free plain or all purpose flour and keep the rest of the recipe exactly the same.
• A soft, buttery pastry with crisp edges. The cold block butter does the work here, and the result is melt in the mouth.
• Kid friendly from start to finish. Little hands can help cut out the pumpkin shapes and drizzle the glaze.
• Natural orange color. The warm orange comes from pumpkin puree, not food dye.
• Party and movie night ready. Shaped into mini pumpkins, they look festive on a shared platter.
• A classic pumpkin pie filling. Nutmeg, cinnamon, and ginger make it taste like the season.
• Easy storage. Keep them in an airtight container and they stay fresh for a day or two.

Ingredients you’ll need:

Every ingredient here has a job, so a quick word about each one helps before you start measuring.

• Plain or all purpose flour. The pastry does not need to rise, so plain flour is the right choice. A gluten free blend works too.
• Granulated or caster sugar. Just enough to sweeten the dough without making it heavy.
• Cold dairy free block butter. Straight from the fridge and cut into small cubes. Cold butter is what gives you those flaky layers.
• Ice water. Added gradually until the dough just comes together.
• Pure pumpkin puree. Use plain pumpkin puree, not ready made pumpkin pie filling, which is already sweetened and spiced.
• Pumpkin spice. A blend of nutmeg, cinnamon, allspice, cloves, and ginger.
• Icing or powdered sugar. Sieve it first to remove lumps before you make the glaze.
• Maple syrup. Use a good quality one, because its flavor carries both the filling and the glaze.
• Cornstarch. Thickens the pumpkin filling so it stays put inside the pastry.
• Dairy free milk. Any kind you have works, such as almond, soy, or oat.

Tools you’ll need:

Nothing complicated here, just a short list of basics that most home bakers already own.

• A pumpkin cookie cutter
• 2 baking trays
• A food grade brush
• A rolling pin
• Measuring spoons
• Kitchen scales
• A food processor, optional if you prefer to mix by hand

That is really it. If you do not own a food processor, your fingertips work just as well for rubbing the cold butter into the flour.

Follow:

If you enjoy cozy vegan bakes, follow along for more seasonal recipes, decorating ideas, and simple plant based desserts.

You may also enjoy:

Once you have made these pumpkin pop tarts, here are a few more vegan dessert ideas worth adding to your baking list.

Vegan Stroopwafel S’mores Tacos

Another playful vegan treat to try when you feel like something a little different from a classic bake.

Vegan Jack Skellington Chocolate Tarts

A chocolate tart idea to keep in mind for your next themed dessert table.

Vegan Pumpkin Spice Mousse Cake

A cozy pumpkin dessert for fall gatherings when you want a showpiece instead of hand pies.

Vegan Pecan Pie Sheet Cake

A sheet cake take on a classic pie flavor that works well for holidays and potlucks.

Ingredients

This recipe makes 10 pop tarts and uses three simple component groups.

For the pastry

• 240 g all purpose or plain flour, gluten free works too
• 2 tablespoons caster sugar
• 1 teaspoon pumpkin spice
• 220 g dairy free block butter, cold and cut into small cubes
• Ice water, added gradually

For the pumpkin pie filling

• 100 g pumpkin puree
• 1 and 1/2 teaspoons pumpkin spice
• 50 g maple syrup
• 2 teaspoons cornstarch or cornflour
• Dairy free milk, for brushing

For the glaze

• 100 g icing sugar
• 1 teaspoon maple syrup
• 1/2 teaspoon pumpkin puree
• 1/4 teaspoon pumpkin spice
• Dairy free milk, a splash if the glaze needs thinning

Instructions

Method (pastry)

1. In a medium sized mixing bowl, sift together the flour, sugar, and pumpkin spice. Add the cold cubed butter and mix until the mixture resembles sand. You can mix by hand or in a food processor.
2. Add the ice water 1/2 tablespoon at a time until the dough comes together. It may require 1 to 2 tablespoons of ice water. You want the dough to be smooth and slightly sticky, but not too dry or too wet.
3. Wrap the dough in greaseproof paper and place it in the fridge for 30 minutes. Chilling helps to prevent sticking when you roll it out.
4. Preheat the oven to 180°C fan and line 2 baking trays with greaseproof paper.
5. Lay a sheet of greaseproof paper on your worktop and dust it with some flour.
6. Roll out the dough between 2 sheets of floured greaseproof paper until it is a large rectangle. You want the dough relatively thin. Use the pumpkin shaped cookie cutter to cut out the shapes, then place them on the lined trays. Keep re rolling the excess dough so you use it all up.

Method (pumpkin filling)

1. In a medium sized mixing bowl, add the pumpkin puree, pumpkin spice, maple syrup, and cornstarch. Mix together until fully combined.
2. Add about a teaspoon of the filling to the middle of half of the pastry pumpkin shapes.
3. Make sure there is about 1/3 inch of open space around the edge of each pastry, then brush the edges with some dairy free milk.
4. Place another pumpkin shape over the filling. Using your finger, press down the edges of the pumpkins so they stick together into a parcel, then press together with a fork to seal. You can also prick the tops of the pastries with a fork, which helps heat escape while baking.
5. Brush the tops of the pop tarts with some dairy free milk. Bake in the middle of the oven for 15 to 20 minutes, until the pop tarts are lightly golden brown.
6. Once baked, remove them from the oven and allow them to cool before glazing.

Method (glaze)

1. In a bowl, whisk together the icing sugar, maple syrup, pumpkin puree, and pumpkin spice until thick. You want the consistency of toothpaste. If it is too thick, add a splash of dairy free milk. If it is too runny, add more powdered sugar and mix well to combine.
2. Add a drizzle of the glaze on top of the pop tarts, using the back of a spoon to spread it out.
3. While the icing is still wet, sprinkle over some pumpkin spice and sugar if you like.
4. Allow the glaze to set at room temperature or in the fridge.
5. Serve and enjoy.

Notes

Keep the pop tarts in the fridge and let them come to room temperature before you enjoy them. They are best eaten on the day they are made, or within 2 days of baking.

Let the glaze set fully before you stack or store the pastries, otherwise the tops will stick to each other.

Recipe details

The dough also rests in the fridge for 30 minutes before rolling, so allow a little extra time if you are baking to a schedule.

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Vegan Pumpkin Pop Tarts Nothing beats baking a batch of these flaky, spiced pumpkin pastries on a crisp fall morning, then drizzling them with a sweet maple glaze. Vegan pumpkin pop tarts start with a homemade buttery and flaky shortcrust pastry, then get a sweet pumpkin filling and a glossy maple glaze.

• Total Time: 40 min
• Yield: 10 1x

Ingredients

Scale 1x2x3x

Ingredients for the pastry
240 g all purpose / plain flour
2 tablespoons caster sugar
1 teaspoon pumpkin spice
220 g dairy-free block butter, cold and cut into small cubes
ice-water, see step 2

Ingredients for the pumpkin pie filling
100 g pumpkin puree
1 & 1/2 teaspoons pumpkin spice
50 g maple syrup
2 teaspoons cornstarch / cornflour
dairy-free milk

Ingredients for the glaze
100 g icing sugar
1 teaspoon maple syrup
1/2 teaspoon pumpkin puree
1/4 teaspoon pumpkin spice
dairy-free milk, see step

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Instructions

Method (pastry)
1-In a medium sized mixing bowl, sift: In a medium sized mixing bowl, sift together the flour, sugar and pumpkin spice. Add in the cold / cubed butter and mix until it resembles sand. You can mix by hand or in a food processor.
2-Add in the ice water 1/2 tablespoon: Add in the ice water 1/2 tablespoon at a time until the dough comes together. It may require 1-2 tablespoons of ice-water. You want the dough to be smooth and slightly sticky, but not too dry or wet.
3-Wrap the dough in some grease proof: Wrap the dough in some grease proof paper and place into the fridge for 30 minutes. This will help to prevent sticking when you roll it out.
4-Preheat oven to 180°C fan and line: Preheat oven to 180°C fan and line 2 baking trays with grease proof paper.
5-Lay a sheet of grease proof paper: Lay a sheet of grease proof paper on your worktop and dust with some flour.
6-Roll out the dough in-between 2 sheets: Roll out the dough in-between 2 sheets of floured grease proof paper until its a large rectangle. You’ll want the dough relatively thin. Use a pumpkin shaped cookie cutter to cut out the shapes then place on the lined trays. You can keep re-rolling the excess dough to use it all up.

Method (pumpkin filling)
7-In a medium sized mixing bowl, add: In a medium sized mixing bowl, add in the pumpkin puree, pumpkin spice, maple syrup and cornstarch. Mix together until fully combined.
8-Add a teaspoon amount of the filling: Add a teaspoon amount of the filling to the middle of half of the pastry pumpkin shapes.
9-Make sure there’s about 1/3 inch open: Make sure there’s about 1/3 inch open space around the edge of your pastries, then brush the edges with some dairy-free milk.
10-Place another pumpkin shape over the filling: Place another pumpkin shape over the filling. Using your finger, press down the edges of the pumpkins to stick them together to create a parcel, then press together with a fork to seal. You can also prick the tops of the pastries with a fork, this will help allow heat to escape when baking.
11-Brush the tops of the pop tarts: Brush the tops of the pop tarts with some dairy-free milk. Bake in the middle of the oven for 15-20 minutes, or until the pop tarts are lightly golden brown.
12-Once baked, remove from the oven and: Once baked, remove from the oven and allow to cool before glazing.

Method (glaze)
13-In a bowl, whisk together the icing: In a bowl, whisk together the icing sugar, maple syrup, pumpkin, pumpkin spice until thick. You want the consistency to be that of tooth paste. If it’s too thick, add a splash of dairy-free milk. If it’s too runny, add more powdered sugar and mix well to combine.
14-Add a drizzle of the glaze on: Add a drizzle of the glaze on top of the pop tarts, using the back of a spoon to spread it out.
15-While the icing is wet, sprinkle over: While the icing is wet, sprinkle over some pumpkin spice and sugar (optional).
16-Allow the glaze to set at room: Allow the glaze to set at room temp or in the fridge.
17-Serve and enjoy: Serve and enjoy.

Last Step:

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• Prep Time: 5 min
• Cook Time: 0 min
• Method: Bake