These vegan maple pumpkin pop tarts are made with an irresistible maple icing and the flakiest, tastiest pastry crust made from coconut oil! Could be the sugar rush, but we are bouncing off the walls over these treats that combine the most fantastic fall flavors with one of our all-time favorite childhood goodies. Now you can make the nostalgic pastry from scratch without any of those weird artificial ingredients and preservatives.

Maple Pumpkin Pop Tarts [Vegan]





Cooking Time



For the Filling:

  • 1/2 cup pumpkin purée
  • 1/2 mashed banana
  • 3 tablespoons brown sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves

For the Dough:

  • 2 1/4 cups all-purpose flour
  • 1/2 cup solid coconut oil
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/3 cup ice water plus more if necessary
  • 2 tablespoons almond milk
  • 1 teaspoon agave syrup

For the Icing:

  • 1 cup powdered sugar
  • 1-2 tablespoons almond milk
  • 1/8 teaspoon maple extract
  • Maple sugar for topping (optional)


  1. In a medium-sized bowl, whisk together pumpkin purée, mashed banana, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and cloves until well combined. Chill in the refrigerator while dough is being prepared.
  2. Place flour, salt, and sugar in a food processor and pulse to combine. Add coconut oil and pulse until a crumbly texture forms. Gradually add 1/3 cup water and continue to pulse until dough just begins to come together. Add more water if necessary.
  3. Turn dough onto a clean, dry surface that has been dusted with flour and knead into a flat disc.
  4. Cut disc in half and place one half onto a lightly floured work surface. Roll into a rectangle about 1/8-inch thick and 9x12 inches in size. Cut dough into eight rectangles each measuring 3×4 inches. Use a ruler to help make this process easier and more accurate. Repeat with remaining disc for a total of sixteen rectangles.
  5. Arrange eight of the rectangles spaced evenly apart on a baking sheet lined with parchment paper.
  6. Spoon 1 heaping tablespoon of chilled pumpkin filling into the center of each rectangle, spreading evenly but leaving empty space on each side so that the filling does not spill outside the edges when baking. Dampen fingertips with water and dab along uncoated edges of pop tarts. Top each with another rectangle, then press to seal edges with fingertips or the tines of a fork.
  7. Cut a few slits in the top of each pop tart to allow steam to vent. Cover and chill for at least 1 hour before baking.
  8. Preheat oven to 375°F. Whisk together almond milk and agave syrup and lightly brush over the top of each pop tart. Bake tarts until golden, rotating racks once halfway through baking, about 25-30 minutes. Remove from oven and transfer to a wire rack to cool completely.
  9. Make the maple icing by whisking together powdered sugar, almond milk, and maple extract until a thick but spreadable consistency is reached. If glaze is too runny, gradually add more powdered sugar. If too thick, whisk in more almond milk 1 teaspoon at a time. Pour a small amount of icing over pop tarts and allow to set for about 5 minutes. Sprinkle with maple sugar (optional).

Nutritional Information

Per Serving: Calories: 228 | Carbs: 34 g | Fat: 9 g | Protein: 2 g | Sodium: 182 mg | Sugar: 16 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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