Description
These Delicious Vegan Pumpkin Pop Tarts are the perfect autumn treat, combining a flaky dairy-free pastry with a warm, spiced pumpkin filling and a sweet, glossy glaze. Easy to make and bursting with comforting fall flavors, these pop tarts are sure to delight your taste buds and satisfy your seasonal cravings.
Ingredients
Scale
Pastry
- 240 g All-purpose flour
- 2 tablespoons Caster sugar
- 1 teaspoon Pumpkin spice
- 220 g Dairy-free block butter, cold and cubed
- Ice-water, as needed
Filling
- 100 g Pumpkin puree
- 1.5 teaspoons Pumpkin spice
- 50 g Maple syrup
- 2 teaspoons Cornstarch (cornflour)
Glaze
- 100 g Icing sugar
- 1 teaspoon Maple syrup
- 0.5 teaspoon Pumpkin puree
- 0.25 teaspoon Pumpkin spice
- Dairy-free milk, to adjust consistency
Instructions
- Making the Pastry: In a medium-sized mixing bowl, sift together the all-purpose flour, caster sugar, and pumpkin spice to blend the dry ingredients evenly. Add the cold, cubed dairy-free butter to the flour mixture and use your fingertips or a pastry cutter to mix until the texture resembles coarse sand. Gradually add ice water, a little at a time, gently incorporating it until the dough begins to come together. Be careful not to overwork it. Wrap the dough tightly in greaseproof paper and refrigerate for 30 minutes to rest and chill.
- Preheat the Oven and Prepare Baking Trays: Preheat your oven to 180°C (350°F). Line two baking trays with greaseproof paper to prevent sticking.
- Roll and Cut Dough: Remove the chilled dough from the refrigerator and roll it out between two sheets of floured greaseproof paper into a thin, even rectangle. Using a pumpkin-shaped cookie cutter, cut out shapes from the dough and arrange them on the prepared baking trays, spacing them evenly.
- Prepare the Filling: In a small bowl, combine the pumpkin puree, pumpkin spice, maple syrup, and cornstarch. Mix thoroughly until smooth and well combined, ensuring the filling is cohesive enough to hold shape when baked.
- Assemble the Pop Tarts: Spoon a small amount of the pumpkin filling onto half of the pumpkin-shaped dough pieces. Lightly brush the edges of these filled dough pieces with dairy-free milk to help seal them. Place another dough piece on top to cover the filling and gently press down around the edges to seal the pop tarts securely.
- Baking: Place the assembled pop tarts in the preheated oven and bake for 15-20 minutes, or until the pastry edges turn lightly golden brown and firm to the touch.
- Prepare the Glaze: While the pop tarts bake, whisk together the icing sugar, maple syrup, pumpkin puree, and pumpkin spice in a small bowl. Add dairy-free milk a few drops at a time to achieve a smooth, drizzleable consistency for the glaze.
- Glazing and Serving: Once the pop tarts have finished baking and cooled slightly, use a spoon or piping bag to drizzle the glaze over the top in an elegant pattern. Allow the glaze to set for a few minutes before serving. Enjoy your delicious vegan pumpkin pop tarts warm or at room temperature.
Notes
- For best results, keep the butter and water very cold to ensure a flaky pastry.
- You can substitute pumpkin spice with a mix of cinnamon, nutmeg, allspice, and cloves if not available.
- If you don’t have a pumpkin-shaped cookie cutter, use any other fun shape or a knife to cut rectangles.
- The pop tarts are best enjoyed on the day they are made but can be stored in an airtight container for up to 2 days.
- The icing consistency can be adjusted with more or less dairy-free milk depending on desired thickness.
