Description
Delicious vegan pop tarts filled with spiced pumpkin and topped with sweet icing.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup coconut oil, solid
- 1/4 cup powdered sugar
- 1/4 tsp salt
- 2–4 tbsp cold water
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar
- 1 tsp pumpkin spice
- 1 tsp vanilla extract
- 1/2 cup powdered sugar (for icing)
- 2 tbsp maple syrup
- 1 tbsp non-dairy milk
Instructions
- Prepare the Dough: In a mixing bowl, combine the all-purpose flour, solid coconut oil, powdered sugar, and salt. Mix these ingredients together until the mixture is crumbly.
- Add Water: Gradually add cold water, one tablespoon at a time. Mix until a dough forms. If the dough feels too dry, add a bit more water.
- Chill the Dough: Once the dough is formed, wrap it in plastic wrap or cover it with a towel. Chill it in the refrigerator for about 30 minutes. This makes the dough easier to roll out later.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Roll Out the Dough: After chilling, take the dough out of the fridge. On a floured surface, roll out the dough to about 1/8 inch thick. Use a knife or pizza cutter to cut the dough into rectangles, aiming for a size of about 3 inches by 5 inches.
- Make the Filling: In a separate bowl, mix together the pumpkin puree, brown sugar, pumpkin spice, and vanilla extract. Stir until well combined.
- Assemble the Pop Tarts: Take half of the dough rectangles and place them on a baking sheet lined with parchment paper. Spoon a small amount of the pumpkin filling onto the center of each rectangle, leaving a little space around the edges. Then, take the remaining rectangles and place them on top of the filled ones.
- Seal the Edges: Use a fork to press down on the edges of the dough rectangles to seal them. This helps keep the filling from oozing out during baking.
- Bake the Pop Tarts: Place the baking sheet in the preheated oven and bake for 20-25 minutes. The pop tarts should be golden brown when they are done.
- Make the Icing: While the pop tarts cool, prepare the icing. In a bowl, mix the powdered sugar, maple syrup, and non-dairy milk until smooth.
- Drizzle the Icing: Once the pop tarts have cooled down, drizzle the icing over them. You can use a fork or a piping bag for more control over the drizzle.
- Serve and Enjoy: Your Vegan Pumpkin Pop Tarts are ready to enjoy! These can be served warm or at room temperature.
Notes
Store in an airtight container; lasts 2 days at room temperature or 1 week in the refrigerator. They can also be frozen.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop tart
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg