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Vegan Maple Pumpkin Pop Tarts

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Flaky homemade vegan pop tarts filled with warmly spiced maple pumpkin filling and finished with a sweet maple glaze. Precise rolling and shaping measurements make these cozy fall pastries easy to assemble consistently.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1 cup cold vegan butter, cut into approximately 1/2-inch cubes
  • 6 to 8 tablespoons ice-cold water
  • 1 teaspoon apple cider vinegar
  • 3/4 cup pumpkin purée
  • 3 tablespoons pure maple syrup
  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Pinch of ground cloves
  • Pinch of salt
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1 to 2 tablespoons plant-based milk
  • 1/2 teaspoon vanilla extract
  • Pinch of cinnamon, optional
  • 1 tablespoon plant-based milk, for brushing
  • 2 tablespoons finely chopped pecans, optional for finishing
  • 1/4 teaspoon ground cinnamon, optional for finishing
  • 1 tablespoon maple sugar, optional for finishing

Instructions

  1. Whisk the flour, granulated sugar, and salt together in a large bowl. Add the cold vegan butter cut into approximately 1/2-inch cubes. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture is crumbly with pea-sized pieces of butter remaining.
  2. Stir the apple cider vinegar into 6 tablespoons ice-cold water. Gradually mix the liquid into the flour mixture just until the dough begins to hold together when pressed. Add up to 2 additional tablespoons ice water, 1 tablespoon at a time, only if needed.
  3. Divide the dough into 2 equal portions. Shape each portion into a rectangle approximately 5 by 4 inches and 1 inch thick. Wrap tightly and refrigerate for at least 30 minutes.
  4. Combine the pumpkin purée, maple syrup, brown sugar, cornstarch, cinnamon, ginger, nutmeg, cloves, salt, and vanilla in a small saucepan. Cook over medium-low heat for about 5 minutes, stirring frequently, until slightly thickened. Transfer to a bowl and cool completely.
  5. Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
  6. On a lightly floured surface, roll the first chilled dough portion into a rectangle approximately 12 by 10 inches and about 1/8 inch thick. Trim the edges to create a neat rectangle.
  7. Cut the rolled dough into 8 rectangles measuring approximately 3 by 5 inches each. Repeat with the second portion of dough to make 16 rectangles total.
  8. Arrange 8 pastry rectangles on the prepared baking sheet, leaving about 2 inches between them.
  9. Spoon approximately 1 1/2 tablespoons cooled pumpkin filling into the center of each bottom rectangle. Spread the filling into an even layer while leaving a clean 1/2-inch border around all four edges.
  10. Lightly brush the exposed 1/2-inch pastry borders with plant-based milk. Place a second 3-by-5-inch pastry rectangle over each filled rectangle and gently press the edges together.
  11. Use the tines of a fork to crimp all four edges firmly. Trim uneven edges with a sharp knife or pastry wheel if desired. Use a toothpick or the tip of a knife to make 3 small steam vents in the top of each pastry.
  12. Lightly brush the tops with approximately 1 tablespoon plant-based milk total. For the neatest shape, chill the assembled pop tarts for 10 minutes before baking if the pastry has become soft.
  13. Bake for 22 to 27 minutes, or until the pastry is golden around the edges and lightly browned on top.
  14. Transfer the pop tarts to a wire rack and cool completely before glazing.
  15. Whisk the powdered sugar, 2 tablespoons maple syrup, 1/2 teaspoon vanilla, and 1 tablespoon plant-based milk until smooth. Add up to 1 additional tablespoon plant-based milk, 1 teaspoon at a time, until the glaze is thick but spreadable.
  16. Spread or spoon approximately 1 tablespoon glaze over the center of each cooled pop tart, leaving a narrow pastry border visible. Sprinkle with optional chopped pecans, cinnamon, or maple sugar.
  17. Let the glaze set for about 10 minutes before serving.

Notes

  • Keep the vegan butter and dough cold throughout preparation. If the dough becomes soft or greasy while shaping, refrigerate it for 10 to 15 minutes before continuing.
  • Rolling each half of dough to approximately 12 by 10 inches and cutting 3-by-5-inch rectangles produces 16 pastry pieces for 8 finished pop tarts. Minor trimming may be necessary depending on the exact dough shape.
  • Use approximately 1 1/2 tablespoons filling per pop tart and maintain a 1/2-inch clean border to reduce leaking.
  • For a maple pecan variation, add finely chopped toasted pecans to the pumpkin filling and sprinkle additional pecans over the glaze.
  • For chocolate pumpkin pop tarts, sprinkle a small amount of dairy-free chocolate chips over the pumpkin filling before adding the top pastry.
  • Store unglazed pop tarts at room temperature for about 1 day or refrigerate in an airtight container for up to 4 days.
  • Freeze baked, unglazed pop tarts for up to 2 months and reheat at 350°F (175°C) until warmed and crisp before glazing.
  • Do not reheat glazed homemade pop tarts in a traditional slot toaster because the glaze can melt and drip into the appliance.

Nutrition

Find it online: https://thefamilycooking.com/vegan-maple-pumpkin-pop-tarts/