Pumpkin Pop Tarts with Spiced Glaze (Vegan, Gluten-Free, Dairy-Free)

These pumpkin pop tarts with spiced glaze are little round hand pies with a buttery, spice-flecked crust, a thin layer of pumpkin pie filling, and a thick orange glaze dusted with pumpkin spice and sparkly sugar. They’re vegan, gluten-free, dairy-free, and egg-free, and they taste like pumpkin pie in cookie form.

I’ve been on a pumpkin kick since the first cool morning in September. After my Paleo Chocolate Chip Pumpkin Bread and a few batches of Pumpkin Protein Muffins, I wanted something that felt more like a treat. Something nostalgic. Pop tarts were the obvious answer, because I ate way too many of the frosted ones growing up.

Instead of the classic rectangles, I went round. Each one is a 3-inch circle of pastry with pumpkin spice baked right into the dough, so you can actually see the little flecks of cinnamon and nutmeg. The edges get pressed all the way around with a fork, and the top gets a generous spoonful of spiced pumpkin glaze that sets up thick and opaque, just like bakery icing.

The crust is made with a gluten-free 1:1 flour and cold plant butter, and the filling is sweetened with pure maple syrup. These pumpkin pop tarts with spiced glaze may take a little time, but none of the steps are hard. If you can make a sugar cookie, you can make these.

Why This Recipe Is So Good

• The crust tastes like fall on its own. Two teaspoons of pumpkin pie spice go right into the dough, so even the crimped edges taste like pumpkin pie.
• The spiced glaze is the star. It’s thick, bright orange, and made with real pumpkin puree, maple syrup, and warm spices.
• The filling doesn’t leak. I cook it for two minutes on the stove so it thickens before it goes into the pastry. This one step fixes the most common pop tart problem.
• Naturally sweetened filling. Pumpkin puree, maple syrup, and spices. That’s it.
• Vegan, gluten-free, dairy-free, and egg-free. They’re also nut-free if you pick a nut-free plant butter.
• They freeze really well. Bake a batch, freeze the unglazed tarts, and glaze them whenever the craving hits.

Ingredients

The tools you’ll need: a food processor or pastry cutter, a large mixing bowl, a rolling pin, a 3-inch round cookie cutter (or a glass with a 3-inch rim), a small saucepan, a fork, and a parchment-lined baking sheet.

For the spiced gluten-free crust:

• 2 cups gluten-free 1:1 baking flour (280 g) – Use a blend that already has xanthan gum in it, like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. The gum is what holds the pastry together.
• 3 tablespoons coconut sugar – Sweetens the crust and adds those little brown flecks.
• 2 teaspoons pumpkin pie spice – This is what gives the pastry its speckled look and warm flavor.
• ½ teaspoon fine sea salt
• ¾ cup cold vegan butter, cubed (170 g) – Use the firm block or stick kind, not the soft tub spread. Country Crock Plant Butter sticks and Violife both work well.
• 1 teaspoon apple cider vinegar – Keeps the crust tender. You won’t taste it.
• 5 to 7 tablespoons ice water

Pumpkin filling:

• ½ cup pumpkin puree (120 g) – Plain canned pumpkin, not pumpkin pie filling, which is already sweetened and spiced.
• 3 tablespoons pure maple syrup
• 1½ teaspoons pumpkin pie spice
• 1 tablespoon arrowroot starch – Thickens the filling so it stays put in the oven. Cornstarch works too.
• ½ teaspoon vanilla extract and a pinch of salt

For brushing:

• 1 tablespoon dairy-free milk – Seals the edges and helps the crust turn golden.

Spiced glaze:

• 1 cup powdered sugar (120 g) – Organic powdered sugar is the strictly vegan choice, since some conventional cane sugar is filtered with bone char.
• 2 tablespoons pumpkin puree – Gives the glaze its orange color and real pumpkin flavor.
• 1 tablespoon pure maple syrup
• ½ teaspoon pumpkin pie spice and ¼ teaspoon cinnamon
• 1 to 2 teaspoons dairy-free milk, only if needed
• 1 to 2 drops natural orange food coloring (optional) – Pumpkin alone gives you a soft orange. For the bold orange in the photos, add a drop of plant-based coloring.
• Coarse sugar and extra pumpkin pie spice, for sprinkling

How To Make Pumpkin Pop Tarts with Spiced Glaze:

Active prep takes about 40 minutes, plus chilling. Here’s the whole process step by step.

Step 1. Make the spiced pastry dough

Pulse the gluten-free flour, coconut sugar, pumpkin pie spice, and salt in a food processor. Add the cold cubed vegan butter and pulse until the pieces are about the size of peas. Then drizzle in the apple cider vinegar and ice water one tablespoon at a time, pulsing in between, just until the dough clumps when you pinch it. At this point, gluten-free dough can look dry, so don’t panic. If it holds together when squeezed, it’s ready.

Step 2. Chill, then roll and cut

To start, divide the dough in half, flatten each half into a disk, and wrap it. Then chill both disks for 30 minutes. Once it’s chilled, roll one disk between two sheets of parchment to about ⅛ inch thick. Next, cut out 3-inch circles and move them to a lined baking sheet. Afterward, repeat with the second disk and re-roll the scraps once, so none of the dough goes to waste. In the end, you should have 24 circles.

Step 3. Cook the pumpkin filling

While the dough chills, whisk the pumpkin puree, maple syrup, pumpkin pie spice, arrowroot, vanilla, and salt in a small saucepan. Cook over medium heat for 2 to 3 minutes, stirring the whole time, until it’s thick enough that your spoon leaves a trail. Let it cool completely. Warm filling melts the butter in the crust, and that’s how you lose your flaky layers.

Step 4. Fill the pop tarts

Spoon about 2 teaspoons of the cooled filling into the center of 12 of the circles and spread it into a flat disk. Leave a ½-inch border all the way around. You want a thin, even layer, so the tarts bake up flat instead of puffy.

Step 5. Seal and crimp with a fork

Brush the bare border with a little dairy-free milk. Lay a second circle on top and gently press around the filling to push out any air. Then press a fork all the way around the edge to seal it. Those fork lines are what give these their signature look. Poke a tiny hole in the center of each one with a toothpick so steam can escape.

Step 6. Chill and bake

Pop the tray into the freezer for 15 minutes while your oven heats to 375°F. Brush the tops lightly with dairy-free milk and bake for 18 to 22 minutes, until the edges are golden. Gluten-free crust won’t brown as deeply as regular pastry, so look at the edges rather than the tops. Cool completely on a wire rack.

Step 7. Make the spiced glaze and decorate

Whisk the powdered sugar, pumpkin puree, maple syrup, pumpkin pie spice, and cinnamon until smooth. It should be thick, like soft frosting. Add the orange coloring now if you’re using it, and a teaspoon of milk only if it’s too stiff to spread. Spoon a dollop onto the center of each cooled tart and nudge it out with the back of the spoon, stopping about ¼ inch from the fork-crimped edge. While the glaze is wet, dust it with pumpkin spice and sprinkle on coarse sugar. Let it set for 30 minutes.

Tips for Success

• Keep the glaze thick. A thin glaze turns translucent and runs off the edges. You want it to hold a soft, rounded shape on top of each tart.
• Keep everything cold. Cold butter makes flaky pastry. If the dough gets soft or sticky, slide it back in the fridge for 10 minutes.
• Roll between parchment. Gluten-free dough is more delicate than regular dough, and parchment keeps it from cracking or sticking.
• Spread the filling flat. A thin, even layer of pumpkin keeps the tarts flat, which gives the glaze a nice level surface to sit on.
• Cool before glazing. If the tarts are even a little warm, the glaze melts and slides off.

Storage Instructions

• Room temperature: Glazed pop tarts keep in an airtight container for up to 2 days.
• Refrigerator: Store for up to 5 days. Put parchment between the layers so the glaze doesn’t stick.
• Freezer: Freeze baked, unglazed pop tarts for up to 3 months. Thaw on the counter, warm them up, then glaze.
• Reheating: Warm unglazed tarts in a 350°F oven or toaster oven for 5 to 7 minutes. Skip the pop-up toaster, because the filling can leak and the glaze will melt.

Variations

• Make them pumpkin-shaped. A pumpkin cookie cutter makes these perfect for a fall party or Halloween.
• Make them rectangular. Cut 3×4-inch rectangles for the classic pop tart shape.
• Maple glaze. Leave out the spices and coloring for a simple maple pumpkin glaze.
• Apple pie pop tarts. Swap the filling for finely diced apples cooked with cinnamon, maple syrup, and a little arrowroot.
• Lower-sugar version. Skip the glaze and brush the warm tarts with maple syrup, then sprinkle with cinnamon sugar.
• Use store-bought crust. A refrigerated gluten-free vegan pie crust saves about 20 minutes. Knead 1 teaspoon of pumpkin spice into it for the speckled look, and check the label, since many contain butter or eggs.
• Make them paleo. You can use a grain-free almond flour and tapioca crust, but it’s more fragile and needs extra chilling. I’d start with this version first.

FAQ

Final Thoughts

These pumpkin pop tarts with spiced glaze are my favorite fall bake right now. The speckled crust, the thick orange glaze, the little crunch of sugar on top… they disappear fast. Make a double batch and freeze half (you’ll thank yourself in November). If you want a no-bake pumpkin treat instead, my No-Bake Pumpkin Energy Bites are ready in 10 minutes.

More Pumpkin Recipes You’ll Love

• Paleo Chocolate Chip Pumpkin Bread
• Paleo Pumpkin Protein Muffins (Gluten Free, Dairy Free)
• Paleo Pumpkin Protein Balls
• No-Bake Pumpkin Energy Bites
• Gooey Brownie in a Mug (Paleo, Vegan, Gluten-Free)

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