These Pumpkin Spice Poptarts are so buttery, flaky, and are the perfect fall dessert for all ages. Yes these are gluten-free…no these are not dry (in the slightest).

Gluten-Free Pumpkin Spice Pop Tarts [Vegan]

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Cooking Time



For the Dough:

  • 2 cups gluten-free all-purpose flour
  • 1 tablespoon coconut sugar
  • 1 teaspoon salt
  • 3/4 cup vegan butter
  • 1/3 cup + 1 tablespoon non-dairy milk

For the Pumpkin Spice Filling:

  • 3/4 cup pumpkin puree
  • 1 tablespoon coconut sugar
  • 1 tablespoon maple syrup
  • 1 teaspoon pumpkin pie spice

For the Coconut Milk Icing:

  • 1/2 cup coconut cream
  • 1/4 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon coconut oil


For the Dough:

  1. In a large mixing bowl, whisk together the flour, sugar and salt. Cut butter into small cubes and add to the bowl. Using your fingertips or a pastry cutter, cut the butter into the flour until incorporated and the butter is pea-sized. Slowly drizzle in the cold milk and stir until a soft dough forms. Form into a bowl and tightly wrap in plastic wrap (or parchment paper). Refrigerate for 30 min.

For the Filling:

  1. While the dough is in the fridge, prepare the filling. Whisk together all the ingredients in a small bowl. Set aside.
  2. Preheat oven to 350ºF. Line a baking sheet with parchment paper or silicone baking mat. Take the dough out of the plastic wrap and cut in half. Take two sheets of parchment paper. Place the ball in the center of one sheet and place the other sheet on top. Roll the dough out into a 6×6 inch rectangle.
  3. Trim rough edges if needed. Repeat with other dough ball. Cut each rectangle into 4 smaller rectangles. Take 1 tablespoon of filling and place in the center of half of the rectangles. Brush a small amount of non-dairy milk or butter around the edges. Place another rectangle on top and seal with a fork. Pierce each poptart a few times with a fork to allow steam to escape.
  4. Brush tops with non-dairy milk or butter. (Optional): sprinkle a bit of sugar on top. Transfer carefully to baking sheets (or just assemble everything on a baking sheet while they are still on the parchment paper). Bake for 35 min. until golden brown.

For the Icing:

  1. While the poptarts are baking, make the icing. Combine all ingredients in a small saucepan. Bring to a low simmer, cook for 3-4 min. until slightly thickened. Transfer to a small jar and refrigerate for 30 min.
  1. When poptarts are slightly cool, top with icing and a dash of cinnamon.


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