Vegan Pumpkin Pop-Tarts Recipe
Introduction
These Vegan Pumpkin Pop-Tarts are a delightful seasonal treat that combines flaky pastry with a sweet, spiced pumpkin filling. Perfect for breakfast or a cozy snack, they bring all the flavors of autumn into a handheld pastry.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup pumpkin purée
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 6 tablespoons vegan butter, cold and cubed
- 3-4 tablespoons cold water
- Optional: vegan icing for glazing
Instructions
- Step 1: In a large bowl, combine the flour and salt. Cut in cold vegan butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Step 2: Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Divide the dough in half, wrap in plastic, and chill for at least 30 minutes.
- Step 3: Meanwhile, in a small bowl, mix pumpkin purée, sugar, cinnamon, nutmeg, and cloves until well combined to create the filling.
- Step 4: Preheat your oven to 375°F (190°C). Roll out each half of dough on a floured surface into a rectangle about 1/8-inch thick.
- Step 5: Cut dough into equal-sized rectangles (about 3×4 inches). Spoon pumpkin filling onto half of the rectangles, leaving a small border around edges.
- Step 6: Place a plain rectangle of dough over each filled one. Press edges together firmly and seal edges with a fork. Prick the tops with a fork to vent.
- Step 7: Place pop-tarts on a baking sheet lined with parchment paper. Bake for 20–25 minutes or until golden brown.
- Step 8: Let cool completely before glazing if desired.
Tips & Variations
- Use a mix of warm spices like ginger or allspice to customize the pumpkin filling.
- For extra flaky crust, keep the butter very cold and avoid overworking the dough.
- Try adding chopped nuts or raisins to the filling for added texture.
- Glaze pop-tarts with a simple powdered sugar icing flavored with vanilla or maple syrup for extra sweetness.
Storage
Store the cooled pop-tarts in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 1 month; just reheat in a toaster or oven before serving to restore crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for the filling?
Yes, canned pumpkin purée works perfectly and saves time while providing a smooth, flavorful filling.
Are these pop-tarts gluten-free?
This recipe uses all-purpose wheat flour, so it is not gluten-free. To make a gluten-free version, substitute the flour with a gluten-free blend and adjust liquid if needed.
PrintVegan Pumpkin Pop-Tarts Recipe
These Vegan Pumpkin Pop-Tarts are a delightful fall treat featuring a flaky, tender pastry filled with a spiced pumpkin purée. Perfect for breakfast or a snack, they combine the warm flavors of cinnamon and nutmeg with a naturally sweet pumpkin filling, all baked to golden perfection without any animal products.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 pop-tarts 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Pastry Dough
- 2 1/2 cups all-purpose flour
- 1/2 cup vegan butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 6–8 tablespoons cold water
Pumpkin Filling
- 1 cup pumpkin purée (canned or homemade)
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dough: In a large bowl, combine the flour, sugar, and salt. Cut in the cold vegan butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Pumpkin Filling: In a separate bowl, mix the pumpkin purée, brown sugar, cinnamon, nutmeg, ginger, cloves, and vanilla extract until smooth and well combined. Set aside.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Cut into rectangles, roughly 3×4 inches each, ensuring you have an even number.
- Assemble the Pop-Tarts: Place a spoonful of pumpkin filling in the center of half of the rectangles. Avoid putting filling too close to the edges. Brush edges lightly with water, then top with the remaining dough rectangles. Press edges together firmly with a fork to seal.
- Bake the Pop-Tarts: Preheat the oven to 375°F (190°C). Transfer assembled pop-tarts to a baking sheet lined with parchment paper. Bake for 20–25 minutes or until golden brown and cooked through.
- Cool and Serve: Allow the pop-tarts to cool slightly on a wire rack before serving. Enjoy warm or at room temperature.
Notes
- Ensure the vegan butter is cold to achieve a flaky pastry.
- Do not overfill to prevent leakage during baking.
- For added sweetness, optionally glaze with a simple vegan icing once cooled.
- Store leftover pop-tarts in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: Vegan Pumpkin Pop-Tarts, Pumpkin Pastry, Vegan Breakfast, Fall Recipes, Spiced Pumpkin Treats
