Vegan 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
Scale
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
Find it online: https://famdishes.com/vegan-pumpkin-pop-tarts-recipe/
