Pumpkin Pop Tarts
A cozy pumpkin-spiced filling is tucked into flaky vegan puff pastry to make these homemade pumpkin pop tarts!
Enveloped in flaky vegan puff pastry, these pumpkin pop tarts are perfect for a cozy morning breakfast, afternoon snack, or even as a dessert. Luckily, homemade pop tarts make a big batch, so you really can enjoy them all day long and still have some for tomorrow too!
Why You’ll Love This Pumpkin Pop Tarts Recipe
- So much better than store-bought. While store-bought pop tarts may hold a special place in our hearts, let’s be honest: the idea of them is kind of better than the reality. With fresh ingredients, a flaky exterior, and the ability to tailor them to your liking, these from-scratch pumpkin pop tarts will outshine anything you can find at the supermarket.
- Easy to make. Because this recipe makes one giant vegan pop tart that you cut into pieces, it’s a whole lot easier than fussing with a bunch of individual top and bottom crusts.
- Perfect for fall gatherings. Along with classic pumpkin pie and apple pie, this is the kind of rustic dessert everyone loves for fall—and you can’t beat that nostalgia factor. No one can resist pop tarts!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Filling:
- Pumpkin puree – Here’s how to make your own pumpkin puree.
- Brown sugar – Light or dark brown both work.
- Pumpkin spice – If you don’t have this on hand, you can make your own pumpkin spice mix following my video tutorial!
- Vanilla extract
- Cornstarch – This helps thicken up the filling.
Pop Tart:
- Puff pastry – I love using my homemade vegan puff pastry recipe (it’s gluten-free, too!). Or, pick up some gluten-free puff pastry sheets from Sweet Loren’s.
- Vegan egg wash – For this, you’ll need vegan milk (preferably one with a high protein content), maple or agave syrup, and regular or Dijon mustard.
Frosting:
- Powdered sugar – AKA confectioners’ sugar.
- Plant-based milk
- Pumpkin pie spice
- Salt – Just a bit for balance.
- Vanilla extract
How to Make Pumpkin Pop Tarts
- Make the filling. Stir together all the ingredients until fully incorporated.
- Prep the puff pastry. Roll the sheets out, then place one on a parchment-lined baking sheet.
- Assemble. Spread the pumpkin filling over the puff pastry, leaving a border along all the edges. Brush the egg wash on the border, then set the second piece of puff pastry on top.
- Seal and finish. Use a fork to crimp the edges, then poke holes in the top. Brush with the egg wash.
- Bake. Place the pan in a 400ºF oven and bake for 15 to 20 minutes, or until it’s golden brown and puffy.
- Make the frosting. Whisk together all of the ingredients in a small bowl.
- Frost and cut. Spread the frosting over the slightly cooled pumpkin pop tart, then slice it into 8 portions.
Tips and Variations
- Seal the edges well. Crimping the edges tightly prevents the filling from leaking out. Make sure you have a good seal!
- Watch the oven closely. Ovens can vary, and it’s important to watch your pop tarts during the last few minutes of baking. You want the pastry to be perfectly golden without being too dark.
- Make shaped hand pies. Instead of making one giant pumpkin pop tart, you can use cookie cutters to create hand pies in circles, hearts, and other shapes. Simply cut out the desired shape from the puff pastry, spread the filling in the center, and seal the edges with a fork.
How to Store
- Room temperature: These pop tarts can be stored at room temperature in an airtight container for up to 2 days. Just be sure to let them cool completely before storing so they retain their flakiness.
- Freezer: To freeze these pumpkin pop tarts, assemble them up to the point of baking. Place on a lined baking sheet and freeze until solid, then wrap tightly in plastic, followed by foil. When ready to enjoy, simply unwrap and bake from frozen, adding a few extra minutes to the baking time.
Enjoy friends! If you make this pumpkin pop tart recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Pumpkin Pop Tarts
A cozy pumpkin-spiced filling is tucked into flaky vegan puff pastry to make these easy and delicious homemade pumpkin pop tarts!
Ingredients
Filling:
- 1 ¼ cups pumpkin puree
- 1 cup brown sugar
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
Pop-tart:
- 2 sheets vegan puff pastry, about 9 ½ x 11 ¾ inches each, Use my homemade recipe or frozen gluten-free puff pastry sheets from Sweet Loren's
Vegan egg wash:
- 3 tablespoons vegan milk, 44 mL, preferably one with a high protein content
- 1 teaspoon maple/agave syrup, 6.75 g
- 1 teaspoon regular/Dijon mustard, 5 g
Frosting:
- 1 cup powdered sugar
- 2 tablespoons vegan milk
- ¼ teaspoon pumpkin pie spice
- Pinch of salt and vanilla extract
Instructions
Make and Bake Pop Tart:
- Preheat your oven to 400°F (200°C) and a line a baking sheet with parchment paper.
- In a medium bowl, mix together the pumpkin puree, brown sugar, pumpkin spice, vanilla extract, and cornstarch until fully combined. Set aside.
- Roll out the puff pastry sheets. Mine were 9 1⁄2 x 11 3⁄4 inches, slightly larger is fine.
- Place one sheet of puff pastry on the lined baking sheet.
- Spread the pumpkin filling evenly across the puff pastry, leaving a small border around the edges.
- In a small bowl, whisk together the vegan milk, maple syrup, and mustard to create the vegan egg wash.
- Brush the egg wash around the border.
- Place the second puff pastry sheet on top, covering the filling.
- Use a fork to crimp the edges all the way around to seal the pop tart.
- Poke small holes across the top of the puff pastry with a fork to allow steam to escape.
- Brush the entire top of the pop-tart with the rest of the vegan egg wash.
- Bake in the oven for 15-20 minutes, or until golden brown and puffed up.
- Let the giant pop tart cool slightly after baking.
Make Frosting and Finish Pop Tart:
- In a small bowl, whisk together the powdered sugar, vegan milk, pumpkin pie spice, and salt and vanilla.
- Once the pop tart has cooled slightly (at least 15 minutes), spread the frosting over the top.
- After the frosting has set and the pop tart has cooled fully, cut the giant pop tart into 8 pieces. I cut once down the length in the middle, then 3 times across the width for 8 total pop tarts.
- Enjoy your giant Pumpkin Pop Tart!
Notes
- Room temperature: These pop tarts can be stored at room temperature in an airtight container for up to 2 days. Just be sure to let them cool completely before storing so they retain their flakiness.
- Freezer: To freeze these pumpkin pop tarts, assemble them up to the point of baking. Place on a lined baking sheet and freeze until solid, then wrap tightly in plastic, followed by foil. When ready to enjoy, simply bake from frozen, adding a few extra minutes to the baking time.
Calories: 528kcal, Carbohydrates: 75g, Protein: 5g, Fat: 24g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Sodium: 182mg, Potassium: 159mg, Fiber: 2g, Sugar: 44g, Vitamin A: 5960IU, Vitamin C: 2mg, Calcium: 54mg, Iron: 2mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
