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Pumpkin Pie Pop Tarts (With Vegan Option)

A fun and nostalgic treat with a fall twist. Flaky crust, a pumpkin pie filling and sweet glaze.
Prep Time45 minutes
Cook Time30 minutes
Resting time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: fall baking, fall recipe, pop tarts, pumpkin pie, vegan dessert, vegan recipe
Servings: 8 pop tarts

Ingredients

  • 3 cups all purpose flour
  • 8 oz cold butter vegan or regular, cubed
  • 1/2 tsp salt
  • 1/2 tsp coconut sugar
  • 1 tsp pumpkin pie spice
  • 1/2 cup cold almond milk plus more for brushing
  • For the filling:
  • 1/2 cup pumpkin puree
  • 2 tbsp coconut sugar
  • 1 tsp pumpkin pie spice
  • For the icing:
  • 3/4 cup powdered sugar
  • 1 tbsp maple syrup
  • 1 tbsp almond milk
  • 1 tsp vanilla

Instructions

  • In a large mixing bowl, combine the flour, salt, coconut sugar and pumpkin pie spice and stir with a fork. Add cubed butter to the flour mixture and using a fork or pastry blender, cut the butter into the flour until you have pea sized pieces of butter. Pour in the cold milk and mix just until combined. Turn out the dough onto a floured surface. Gather the dough together and knead just until the dough has become one cohesive ball. Wrap with plastic wrap and refrigerate for at least 30 minutes, or up to overnight.
  • While your dough is chilling, make the filling and icing. In one small mixing bowl, mix together the pumpkin puree, coconut sugar and pumpkin pie spice. In a second small mixing bowl, combine the powdered sugar, maple syrup, almond milk and vanilla. Set aside.
  • Once your dough has chilled, preheat the oven to 350 degrees. Generously flour your work surface and rolling pin. Cut the dough in half and work with one half at a time. Roll out the dough into a large rectangle. Cut out 4 inch by 5 1/2 inch rectangles. Place rectangles on a parchment lined baking sheet. Refrigerate rectangles while rolling out the remainder of the dough. You should get 16 rectangles to make 8 pop tarts. Refer to tips section of blog post for help with cutting out the rectangles.
  • Remove rectangles from the fridge. Add 2 tbsp of pumpkin pie filling to the center of 8 of the rectangles. Cover each pumpkin pie filled rectangle with remaining rectangles. Pinch down all four sides of the pop tarts with a fork to seal. Poke 3 holes on each pop tart with a fork and brush pop tarts with milk.
  • Bake pop tarts at 350 degrees for 25-30 minutes, or until lightly golden. Allow pop tarts to cool 15-20 minutes before adding the icing. Place in the refrigerator to allow icing to harden.