I LOVE pop tarts! Love them. Over the years I have tried several variations of dough and filling.
I settled on this dough because the little bit of extra butter gives them a nice flakey crust, somewhere between a pop tart, and a toaster strudel.
I make all kinds of pop-tarts, but around September I am all in for all things pumpkin spice. I know, I know, she’s so “basic” or whatever the kids are saying these days. But y’all, I love pumpkin everything. Pumpkin pie being my all time fave, and these are a close second and an acceptable breakfast pie, if you will.
If you are in the “I hate all things pumpkin camp” I am baffled BUT accept your personal taste and can offer you other vegan pop- tart flavors on the site. I have chocolate, strawberry, and even lemon lavender. Something for maybe everyone?!
Just know that however you deiced to make them, they are surprising easy to make, and so good that you will probably want to just go ahead and make a double batch!
We have a family of 6 so these do not last!!! They keep well and will reheat nicely, too.
So if you have never made a homemade vegan pop-tart before, nows the time!
INGREDIENTS:
1 cup whole wheat flour
1 cup all purpose flour
3/4 cup vegan butter
a pinch of salt
3 - 4 tablespoons ice water
3 tablespoons Pumpkin Butter
1/4 cup powdered sugar
a drizzle of maple syrup
1/4 teaspoon pumpkin pie spice
INSTRUCTIONS:
Preheat oven to 350.
Add both cups of flour, butter, and salt to a food processor and pulse until well combined.
Add in the water, one tablespoon at a time until a soft dough has formed.
Roll the dough out on a flour dusted, smooth surface to a 1/8 of an inch thick rectangle. You can trim up the edges with a sharp knife and save the scrap dough.
Once the dough is trimmed and even, cut 3 inch by 5 inch rectangles from the dough, give or take. Be sure when you are calculating how many you can cut, to have a even number. Each pop tart needs 2 rectangles. Roll out any scrap dough and repeat the process.
Scoop a teaspoon of pumpkin butter onto a rectangle, and smear it around a bit in the middle, carefully to not get too close to the edges.
Top the pumpkin butter covered piece of dough with another rectangle of dough, and use a fork to press, and seal the edges. (for step by step pictures of the process, check out our Strawberry Pop-Tart recipe)
Place pop tarts on a parchment lined baking sheet, or lightly spray one with cooking oil and bake for 20 - 25 minutes.
While pop tarts are baking, mix together the powdered sugar with just a few drops of maple syrup, just enough to thin it out. Add the pumpkin pie spice and stir. If it is too thin, you can add a little more powdered sugar to thicken it back up. You want a spreadable consistency.
Once pop tarts have cooled a bit, spread the icing and serve.
Yields 8 pop tarts.
