These delightful spiced pumpkin pop-tarts bring all the cozy flavors of autumn into a handheld pastry you can enjoy for breakfast, dessert, or an indulgent snack. Imagine flaky, melt-in-your-mouth pastry enveloping a luscious pumpkin filling scented with warm cinnamon, nutmeg, and ginger, finished with a glossy maple glaze that adds a sweet touch with every bite. The aroma of these baking will fill your kitchen with classic fall notes that make any day feel special. They’re perfect for weekend baking, holiday brunches, or surprising friends with a seasonal treat that tastes as good as it looks. Whether you’re new to vegan baking or a seasoned plant-based foodie, this recipe delivers approachable steps and consistently delicious results. The texture balance of crisp pastry and tender spiced center makes each pop-tart irresistible, and the subtle maple sweetness elevates this treat to unforgettable. Grab your apron and get ready to make a fan-favorite — these pumpkin pop-tarts are sure to become a seasonal staple.
Why You’ll Love This Recipe
• Warm, autumnal spices paired with real pumpkin filling
• Flaky, buttery plant-based crust everyone will adore
• Perfect for breakfast, dessert, or on-the-go snacking
• Maple glaze adds a rich, sweet finish
• Kid-friendly and fun to customize
• Easily made gluten-free with alternative flour
Ingredients
• 2 cups all-purpose flour (or gluten-free flour)
• 2 tbsp granulated sugar
• 1 tsp pumpkin pie spice (cinnamon, ginger, nutmeg blend)
• 1/2 tsp salt
• 3/4 cup chilled vegan butter, cubed
• 4–6 tbsp ice water
• 1 cup pumpkin puree
• 1/3 cup maple syrup
• 2 tsp cornstarch
• 1/4 cup plant-based milk
• 1 cup powdered sugar
• 1–2 tbsp plant-based milk (for glaze adjustment)
• 1 tsp vanilla extract
• Extra sugar for sprinkling
How to Make Vegan Spiced Pumpkin Pop-Tarts with Maple Glaze
• In a large bowl, whisk together flour, sugar, pumpkin spice, and salt until evenly combined.
• Add chilled, cubed vegan butter and use a pastry cutter or fingers to blend until mixture resembles coarse crumbs.
• Drizzle ice water over the dry mix a tablespoon at a time, tossing with a fork until dough clings together in a soft ball.
• Transfer dough to a floured surface and flatten into a disk, wrap and chill for at least 20 minutes.
• Meanwhile, combine pumpkin puree, maple syrup, cornstarch, plant-based milk, and vanilla in a small bowl, stirring until smooth and thickened.
• Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
• Roll chilled dough to about 1/8-inch thickness on a floured surface.
• Cut dough into rectangles (about 3×4 inches) and place half on the prepared sheet.
• Spoon a tablespoon of pumpkin filling onto the center of each bottom rectangle, leaving a border clear.
• Lightly brush edges with plant-based milk and top with remaining dough rectangles.
• Press edges together firmly with a fork to seal, then poke a few holes on top to vent steam.
• Bake until golden and puffed, about 15–20 minutes, watching closely for even color.
• Cool slightly while whisking powdered sugar, extra milk, and vanilla to a smooth glaze.
• Drizzle glaze over warm pop-tarts and sprinkle sugar on top; allow the glaze to set before serving.
Recipe Information
Prep Time: 30 minutes
Cook Time: 15–20 minutes
Total Time: 50 minutes
Servings: 8 pop-tarts
Cuisine: American
Course: Snack, Dessert
Flavor Profile Breakdown
• Sweet warmth from pumpkin and maple syrup
• Aromatic spices with cinnamon and nutmeg notes
• Flaky, buttery-like crust texture
• Smooth, lightly sweet glaze finish
• Balanced sweetness, rich yet not cloying
Pro Tips for Best Results
• Keep vegan butter cold to create flaky layers in the dough.
• Don’t overwork the dough — handle just until it comes together.
• Use ice water to prevent butter from softening prematurely.
• Bake on the middle rack for even browning.
• Glaze while warm for best adhesion and shine.
Variations & Substitutions
• Swap brown sugar for maple syrup in filling for deeper caramel notes.
• Use gluten-free all-purpose flour to make recipe gluten-free.
• Add a pinch of ground cloves for extra spice depth.
• Try icing with cinnamon-infused glaze for added warmth.
• Cut shapes with cookie cutters for festive presentations.
Common Mistakes to Avoid
• Dough getting too warm — chill if sticky.
• Filling too thin — cornstarch ensures it stays intact.
• Sealing edges poorly — leads to leaks during baking.
• Baking too long — can dry out pastry.
• Glaze too runny — add sugar to thicken.
Serving Suggestions
• Serve warm with dairy-free latte or chai tea.
• Pair with vegan vanilla ice cream for dessert.
• Great for fall brunch boards and holiday gatherings.
• Garnish with toasted pecans or pumpkin seeds.
Storage & Reheating Tips
• Store leftovers in an airtight container at room temperature up to 2 days.
• Refrigerate for longer freshness up to 4 days.
• Reheat in toaster oven on low until crisp again.
• Avoid microwaving — crust can become soggy.
Nutrition Information (Approximate)
Calories: 280 kcal
Protein: 4 g
Carbohydrates: 38 g
Fat: 12 g
Fiber: 3 g
Sugar: 15 g
Sodium: 150 mg
Vegan Spiced Pumpkin Pop-Tarts with Maple Glaze
Ingredients
Method
- In a large bowl, whisk together flour, sugar, pumpkin spice, and salt until evenly combined.
- Add chilled, cubed vegan butter and use a pastry cutter or fingers to blend until mixture resembles coarse crumbs.
- Drizzle ice water over the dry mix a tablespoon at a time, tossing with a fork until dough clings together in a soft ball.
- Transfer dough to a floured surface and flatten into a disk, wrap and chill for at least 20 minutes.
- Meanwhile, combine pumpkin puree, maple syrup, cornstarch, plant-based milk, and vanilla in a small bowl, stirring until smooth and thickened.
- Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Roll chilled dough to about 1/8-inch thickness on a floured surface.
- Cut dough into rectangles (about 3×4 inches) and place half on the prepared sheet.
- Spoon a tablespoon of pumpkin filling onto the center of each bottom rectangle, leaving a border clear.
- Lightly brush edges with plant-based milk and top with remaining dough rectangles.
- Press edges together firmly with a fork to seal, then poke a few holes on top to vent steam.
- Bake until golden and puffed, about 15–20 minutes, watching closely for even color.
- Cool slightly while whisking powdered sugar, extra milk, and vanilla to a smooth glaze.
- Drizzle glaze over warm pop-tarts and sprinkle sugar on top; allow the glaze to set before serving.
Notes
Carbohydrates: 38 g
Fat: 12 g
Fiber: 3 g
Sugar: 15 g
Sodium: 150 mg
Final Thoughts
These vegan spiced pumpkin pop-tarts are the perfect fusion of cozy fall flavors and approachable baking. With a tender, flaky crust and richly spiced pumpkin center, they transform classic pastry into a plant-based delight anyone can enjoy. Whether shared with loved ones or savored one at a time, this recipe brings comfort and warmth to the table. Try them once, and you’ll reach for this seasonal treat year after year.
FAQs
What makes these pop-tarts vegan?
This recipe uses plant-based butter and milk instead of dairy, and avoids any eggs, making it entirely vegan friendly.
Can I make the dough ahead of time?
Yes, you can prepare the dough a day ahead and keep it chilled, wrapped in the fridge until you’re ready to bake.
How can I prevent soggy bottoms?
Ensure your oven is fully preheated and your baking sheet is lined to promote even heat and crisp pastry.
Is it possible to freeze these pop-tarts?
Absolutely — freeze after baking, wrapped individually, then reheat in a toaster oven for best texture.
Can I adjust the sweetness level?
Yes, you can reduce maple syrup or powdered sugar in the glaze to suit your taste preferences.
