What is spiced glaze made of?

It's a simple powdered sugar icing with pumpkin puree, maple syrup, pumpkin pie spice, and cinnamon. The pumpkin adds color and flavor, and the spices make it taste like the top of a pumpkin pie.

How do I get the glaze bright orange?

Pumpkin puree alone gives a soft, pale orange. For a bold orange, add 1 to 2 drops of a plant-based orange food coloring. Keeping the glaze thick also helps, because thin glaze looks see-through.

Why did my pumpkin pop tarts leak?

Usually it's too much filling, edges that weren't sealed well, or no steam vent. Keep a ½-inch border, press firmly all the way around with a fork, poke a small hole in the top, and use cooked, cooled filling.

Can I use pumpkin pie filling instead of pumpkin puree?

You can, but leave out the maple syrup and spice in the filling, because canned pie filling is already sweetened and seasoned. Keep the arrowroot and cook it the same way.

Do homemade pop tarts need to be refrigerated?

Not right away. They're fine at room temperature for up to 2 days. After that, keep them in the fridge, because the pumpkin filling is perishable.

Can I make these in the air fryer?

Yes. Air fry at 350°F for 7 to 9 minutes in a single layer, until golden. Check them at 6 minutes the first time.

Pumpkin Pop Tarts with Spiced Glaze (Vegan, GF)

Description

Round pumpkin pop tarts with a speckled, spiced gluten-free crust, a thin pumpkin pie filling, and a thick orange spiced glaze. Vegan, dairy-free, egg-free, and freezer-friendly.

Ingredients

Units Scale

Spiced gluten-free crust

2 cups (280 g) gluten-free 1:1 baking flour (with xanthan gum)
3 tablespoons coconut sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon fine sea salt
3/4 cup (170 g) cold vegan butter sticks, cubed
1 teaspoon apple cider vinegar
5-7 tablespoons ice water

Pumpkin filling

1/2 cup (120 g) pumpkin puree
3 tablespoons pure maple syrup
1 1/2 teaspoons pumpkin pie spice
1 tablespoon arrowroot starch (or cornstarch)
1/2 teaspoon vanilla extract
Pinch of salt

For brushing

1 tablespoon dairy-free milk

Spiced glaze

1 cup (120 g) organic powdered sugar
2 tablespoons pumpkin puree
1 tablespoon pure maple syrup
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1-2 teaspoons dairy-free milk, only if needed
1-2 drops natural orange food coloring (optional)
Coarse sugar and extra pumpkin pie spice, for sprinkling

Cook Mode Prevent your screen from going dark

Instructions

Make the dough. Pulse the flour, coconut sugar, pumpkin pie spice, and salt in a food processor. Add the cold vegan butter and pulse until pea-sized. Add the vinegar and ice water 1 tablespoon at a time, pulsing, until the dough holds together when pinched.
Chill. Divide into two disks, wrap, and refrigerate for 30 minutes.
Make the filling. In a small saucepan, whisk the pumpkin, maple syrup, spice, arrowroot, vanilla, and salt. Cook over medium heat, stirring, for 2–3 minutes until thick. Cool completely.
Roll and cut. Roll each disk between parchment to ⅛ inch thick. Cut 24 circles with a 3-inch round cutter, re-rolling scraps once. Place on a parchment-lined baking sheet.
Fill. Spread about 2 teaspoons of filling in a thin disk on the center of 12 circles, leaving a ½-inch border.
Seal. Brush the borders with dairy-free milk, top with the remaining circles, and press out the air. Press a fork all the way around each edge, then poke a small steam hole in the center with a toothpick.
Chill and bake. Freeze the tray for 15 minutes while the oven heats to 375°F. Brush the tops lightly with dairy-free milk. Bake 18–22 minutes until the edges are golden. Cool completely on a wire rack.
Glaze. Whisk the powdered sugar, pumpkin, maple syrup, pumpkin pie spice, and cinnamon until thick and smooth. Add the coloring if using, and milk only if it’s too stiff. Spread onto the center of each tart, stopping ¼ inch from the edge. Dust with pumpkin spice and coarse sugar, then let it set for 30 minutes.

Notes

Glaze texture: It should be as thick as soft frosting. Thin glaze turns see-through and runs.
Storage: Room temperature up to 2 days; refrigerator up to 5 days with parchment between layers.
Freezing: Freeze baked, unglazed tarts for up to 3 months. Thaw, rewarm, then glaze.
Reheating: 350°F oven or toaster oven for 5–7 minutes (unglazed). Avoid a pop-up toaster.
Air fryer: 350°F for 7–9 minutes in a single layer.
Nut-free: Use a nut-free plant butter such as Country Crock Plant Butter sticks.

Prep Time: 40 minutes (1 hour 15 minutes for chill and glaze)
Cook Time: 20 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1
Calories: 267
Sugar: 18 g
Sodium: 210 mg
Fat: 11.5 g
Saturated Fat: 4 g
Carbohydrates: 39 g
Fiber: 1 g
Protein: 1.5 g
Cholesterol: 0 mg