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–+ servings

Vegan Pumpkin Pop Tarts

Delicious homemade vegan pop tarts filled with spiced pumpkin puree and encased in a flaky pastry crust.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Pastry Crust
  • 2 cups all-purpose flour plus more for dusting
  • 1/2 cup coconut oil solid, not melted
  • 1/4 cup cold water add more if needed
  • 1 tbsp sugar optional
Pumpkin Filling
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 1/4 cup brown sugar packed
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp salt
Glaze
  • 1 cup powdered sugar
  • 2 tbsp plant-based milk adjust for consistency
  • 1 tsp vanilla extract

Method
 

Make the Pastry Crust
  1. In a mixing bowl, combine flour and sugar. Add coconut oil and mix until crumbly.
  2. Gradually add cold water, mixing until a dough forms. Divide into two discs, wrap in plastic, and refrigerate for 30 minutes.
Prepare the Filling
  1. In a bowl, mix pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt until well combined.
Assemble the Pop Tarts
  1. Preheat the oven to 375°F (190°C). Roll out one disc of dough on a floured surface to about 1/8 inch thick.
  2. Cut into rectangles (about 3x4 inches). Place a tablespoon of filling on half of the rectangles.
  3. Top with remaining rectangles, sealing edges with a fork. Cut slits on top for steam to escape.
Bake the Pop Tarts
  1. Place on a baking sheet lined with parchment paper. Bake for 20-25 minutes until golden brown.
Glaze and Serve
  1. Mix powdered sugar, plant-based milk, and vanilla to create a glaze. Drizzle over cooled pop tarts and serve.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 10gSaturated Fat: 8gFiber: 2gSugar: 10g

Notes

Store any leftovers in an airtight container for up to 3 days.

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