Homemade Pumpkin Butter Pop-Tarts with a tender crust and spice-filled pumpkin butter filling! Topped with a delicious maple icing, these little pastries are perfect for Fall!
Pumpkin Butter Pop-Tarts
What is Pumpkin Butter?
Pumpkin butter actually isn’t butter at all (why do we call it that?). It’s a sweet & spicy (think “spice-filled”), thick spread made from simmering pumpkin purée with loads of warm spices, apple cider, and your favorite sweeteners – I chose coconut sugar and agave, which are both low glycemic, for my Pumpkin Butter.
I recently gave my Pumpkin Butter it’s own blog post, so you’ll need to head over there to find the ingredients and instructions on how to make your own for these Pop-Tarts. You’ll even have some leftover, so get your bagels and biscuits toasted, because I promise you’re in for a treat! And, in all honesty, if you’re here for the Pop-Tarts and you’re looking for an easier, less homemade recipe, some stores do carry their own pumpkin butter. And their own ready-to-roll pie crust. Nothing beats homemade, but time is a luxury. I don’t judge 😉
Vegan Pumpkin Butter Pop-Tarts
Tender homemade pop tarts filled with a simple and spicy homemade pumpkin butter! Topped with an easy maple frosting, these pop tarts are perfect for Fall!
- 3 cups unbleached all-purpose flour
- 3 Tbsp raw cane sugar (or coconut sugar)
- 1 tsp fine sea salt
- 3/4 cup cold plant-based butter, cubed
- 6-10 Tbsp ice cold water
- 3/4 cup powdered sugar
- 1 1/2 Tbsp maple syrup
- 1/2 Tbsp almond milk
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 Tbsp melted coconut oil (to seal the pop tarts)
Make the Pop-Tarts
- Add the flour, sugar, and salt to a blender or food processor and give the ingredients a quick blend. Add the cold butter and pulse until combined, scraping down the sides as necessary. Add 4 Tbsp of ice cold water and pulse. Keep adding water by the Tbsp until your dough comes together - you'll know it's ready when you can pinch the dough between two fingers without any of it crumbling.
- Turn the dough out onto a piece of plastic wrap, knead a few times, and then divide it into two equal pieces. Wrap each piece in plastic and flatten to a round disc shape. Refrigerate the dough until firm enough to roll out, around 30 minutes.
- Roll one of the dough discs between two pieces of parchment paper (or on a lightly floured surface) to ~1/8" thick. It's helpful to try to roll it out into a rectangular shape. Using a ruler and a sharp knife, begin cutting out your pop tarts by trimming one long side of your rolled dough. Continue cutting rectangles 3"x4". Re-roll the dough and keep cutting. Then, repeat with the second dough disc, using more parchment parchment paper each time you roll.
- Stack the rectangles, along with the parchment paper, on a baking sheet and refrigerate for 10 minutes. Make sure there is parchment paper between each stack of rectangles.
- Remove the rectangles from the refrigerator and spoon about 1 Tbsp of pumpkin butter on half of them, leaving 1/4" border around each one. Brush melted coconut oil around the edges of all the bottom rectangles. Place the top rectangles on the bottom ones and use your fingers to gently press the dough pieces together. Then, use a fork to seal the sides together. Refrigerate assembled pop tarts for another 20 minutes + preheat your oven to 375°F.
- Use a chopstick or fork to prick holes/vents in the top of each chilled pop tart. Bake at 375°F for 15-20 minutes, checking halfway through to make sure the vents haven't closed; if necessary, re-prick the holes. Allow your pop tarts to cool completely before making the icing.
Make the Icing
- In a small bowl, stir together the powdered sugar, maple syrup, almond milk, vanilla, and cinnamon until totally combined. The glaze may seem too thick, but you want it to be thick so it doesn't run off of the pop tarts. Add more powdered sugar if it's too thin and a little almond milk if it's too thick.
- Spoon and spread the glaze over each pop tart and sprinkle with sugar or dust with ground cinnamon (or sprinkles!).
- Store any leftovers in an airtight container at room temperature.
- You can find the recipe for my Pumpkin Butter here.
- Coconut oil will work for the crust as well, but the crust won't be as tender
Did you make this recipe?
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