Print

Vegan Pumpkin Pop Tarts Recipe

Vegan Pumpkin Pop Tarts Recipe
Print Recipe

★★★★★

5.2 from 5 reviews

These Vegan Pumpkin Pop Tarts are a delightful autumn treat featuring a flaky dairy-free pastry filled with a spiced pumpkin puree, topped with a sweet, creamy pumpkin glaze. Perfect for a cozy breakfast or snack, these homemade pastries combine warm pumpkin spice flavors with a tender crust, all without any animal products.

Ingredients

Scale

Pastry

  • 240g all-purpose/plain flour (can use gluten-free)
  • 2 tablespoons caster sugar
  • 1 teaspoon pumpkin spice
  • 220g dairy-free block butter (cold and cubed)
  • Ice water (1-2 tablespoons, as needed)

Pumpkin Filling

  • 100g pumpkin puree
  • 1 & 1/2 teaspoons pumpkin spice
  • 50g maple syrup
  • 2 teaspoons cornstarch/cornflour

Glaze

  • 100g icing sugar
  • 1 teaspoon maple syrup
  • 1/2 teaspoon pumpkin puree
  • 1/4 teaspoon pumpkin spice
  • Dairy-free milk (small splash, as needed)

Instructions

  1. Prepare the Pastry: In a medium mixing bowl, sift together the flour, caster sugar, and pumpkin spice. Add the cold, cubed dairy-free butter and mix using your hands or a food processor until the mixture resembles coarse sand.
  2. Add Ice Water: Gradually add ice water one half tablespoon at a time, mixing gently until the dough comes together. The dough should be smooth and slightly sticky but not wet or dry. It typically takes 1 to 2 tablespoons.
  3. Chill Dough: Wrap the dough tightly in greaseproof paper and refrigerate for 30 minutes to prevent sticking during rolling.
  4. Preheat Oven and Prepare Trays: Preheat your oven to 180°C (fan). Line two baking trays with greaseproof paper.
  5. Roll Out Dough: Dust a work surface and two sheets of greaseproof paper with flour. Roll dough between the sheets into a thin large rectangle. Use a pumpkin-shaped cookie cutter to cut shapes and place them on the lined trays. Re-roll scraps as needed.
  6. Make the Pumpkin Filling: In another bowl, combine the pumpkin puree, pumpkin spice, maple syrup, and cornstarch. Mix until fully incorporated and smooth.
  7. Fill Pastry Shapes: Spoon about one teaspoon of filling onto the center of half the pumpkin pastry shapes, leaving approximately 1/3 inch border free around edges.
  8. Seal the Pop Tarts: Brush the edges of filled pastry shapes with dairy-free milk. Place a second pumpkin shape on top and press edges together with your finger, then seal with a fork. Prick tops with a fork to vent.
  9. Brush and Bake: Brush the tops of the pop tarts with dairy-free milk. Bake in the preheated oven for 15-20 minutes or until lightly golden brown.
  10. Cool the Pastries: Remove from oven and allow to cool completely on a wire rack before glazing.
  11. Prepare the Glaze: Whisk together the icing sugar, maple syrup, pumpkin puree, and pumpkin spice until thick like toothpaste. Adjust consistency by adding splash of dairy-free milk if too thick, or more icing sugar if too runny.
  12. Glaze the Pop Tarts: Drizzle and spread the glaze over the cooled pop tarts using the back of a spoon. Optionally, sprinkle additional pumpkin spice and sugar over the wet glaze.
  13. Set the Glaze: Let the glaze set at room temperature or chill briefly in the fridge until firm.
  14. Serve: Enjoy your vegan pumpkin pop tarts fresh as a seasonal snack or breakfast treat.

Notes

  • For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
  • Use cold dairy-free butter to achieve the best flaky pastry texture.
  • Be careful not to add too much ice water to avoid a soggy dough.
  • The pumpkin spice can be adjusted to taste or substituted with a mix of cinnamon, nutmeg, ginger, and cloves.
  • Ensure the pop tarts are completely cool before applying the glaze to prevent melting.
  • The sealed edges can be pressed firmly with a fork to avoid filling leakage during baking.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate.

Nutrition

Keywords: vegan pumpkin pop tarts, pumpkin spice pastries, dairy-free breakfast, vegan dessert, autumn recipes, pumpkin puree snacks, homemade pop tarts

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