Pumpkin Pie Pop Tarts

These homemade pumpkin pie pop tarts taste like a slice of pumpkin pie you can hold in your hand! The crust is soft and buttery, made with almond flour, tapioca starch, and SunButter. Inside is a cozy spiced pumpkin filling sweetened with medjool dates and maple syrup. A drizzle of glaze finishes them off. They’re gluten-free and dairy-free, and easy to make vegan with a flax egg. Perfect for fall breakfasts, Thanksgiving brunch, or a cozy afternoon treat.

SPONSORED BY SUNBUTTER

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These pumpkin pie pop tarts are everything I love about pumpkin pie, in a cute handheld pumpkin shape. A soft, tender crust wraps around a spiced pumpkin filling, and the whole thing gets a glossy orange glaze and a sprinkle of cinnamon sugar on top. They’re basically fall in pop tart form (and even cozier than brown sugar cinnamon!)

The crust is gluten-free, made with almond flour, tapioca starch, and Organic SunButter. The SunButter makes the dough rich and easy to work with, and it adds a subtle nutty flavor that pairs perfectly with the pumpkin. The filling is blended pumpkin, medjool dates, coconut milk, and pumpkin pie spice, so it’s naturally sweet and super creamy. Use a regular egg or a flax egg in the dough, depending on whether you want them vegan.

Whether you make them for a cozy weekend treat, a Thanksgiving brunch, or just because it’s pumpkin season, these homemade pop tarts are a total crowd-pleaser!

Why You’ll Love These Pumpkin Pie Pop Tarts

• They taste like pumpkin pie inside. The filling is creamy, warmly spiced, and naturally sweetened with dates and maple syrup, so every bite tastes like a slice of pie, just with more buttery crust (the best part, right?).
• They’re allergy-friendly. The crust is gluten-free and dairy-free, and you can make the pop tarts vegan by using a flax egg. They’re a great option to bring to Thanksgiving or a fall get-together when you’re feeding a crowd with different dietary needs.
• The dough is easy to work with. Thanks to the SunButter, this almond flour dough is soft and supple instead of crumbly, so it rolls out smoothly and holds its shape when you cut and crimp it.
• They’re SO cute. The pumpkin shapes with little stems are a fun, festive touch, and the bright orange glaze makes them look straight out of a bakery. Of course, any cookie cutter works if you want a different shape.
• They’re make-ahead friendly. Bake them ahead of time, store them unglazed, then reheat them in the air fryer and glaze them right before serving.

Ingredients for Gluten-Free Pop Tarts

For the dough, you’ll need almond flour, tapioca starch, SunButter, coconut sugar, an egg or flax egg, salt, and water. The almond flour gives the crust a tender, buttery texture, and the tapioca starch (or corn or arrowroot starch) lightens it up and helps everything hold together, so the dough is easy to roll and cut. Use blanched, finely ground almond flour rather than almond meal for the smoothest dough. The real secret ingredient is Organic SunButter Sunflower Seed Butter, which adds richness and moisture and binds the dough so it’s soft and supple instead of crumbly. Coconut sugar adds a little sweetness and a warm, caramel-like flavor that’s perfect with pumpkin. Use a regular egg, or a flax egg (1 tablespoon ground flaxseed with 3 tablespoons water) to keep these vegan. A pinch of salt balances the sweetness, and the water brings it all together. Add the water slowly, since you may not need all of it.

The filling is a blend of pumpkin purée, medjool dates, maple syrup, full-fat coconut milk, vanilla, and pumpkin pie spice. Use plain canned pumpkin, not pumpkin pie filling, which already has added sugar and spices. The dates naturally sweeten the filling and help thicken it, and if they’re a little dry, soak them in warm water for 10 minutes so they blend smoothly. The maple syrup adds a cozy sweetness, and the coconut milk makes the filling rich and creamy, just like a classic pumpkin pie. No pumpkin pie spice? Mix up your own with cinnamon, ginger, nutmeg, and cloves.

For the glaze, all you need is powdered sugar, a splash of non-dairy milk, and food coloring for that bright pumpkin-orange color. Gel or natural food coloring both work, or skip it for a classic white glaze. A sprinkle of cinnamon sugar on top adds a little sparkle and extra spice.

How to Make Pumpkin Pie Pop Tarts

Make the dough. Add the almond flour, tapioca starch, SunButter, coconut sugar, egg or flax egg, and salt to a large bowl, and mix with a spatula or hand mixer. Add the water one tablespoon at a time until the dough comes together into a soft, smooth ball. Wrap it in plastic wrap and chill it for 1 hour, which makes it much easier to roll out.

Blend the filling. While the dough chills, add the pumpkin, dates, maple syrup, coconut milk, vanilla, and pumpkin pie spice to a high-speed blender and blend until completely smooth. Chill while you prepare the pumpkin cutouts, it will thicken up in the fridge. Then preheat the oven to 350°F and line a baking sheet with parchment paper.

Roll and cut. Roll the chilled dough out between two sheets of parchment paper until it’s about ⅛ inch thick. Cut out shapes with a pumpkin cookie cutter, and carefully move half of them to the baking sheet. Re-roll the scraps to cut out more. You should get at least 12 cutouts, enough for 6 pop tarts, depending on the size of your cutter.

Fill and crimp. Spoon about a tablespoon of filling onto the center of each cutout on the baking sheet. Don’t overfill, or the filling may squeeze out when you seal them. Top each one with a second cutout, press around the edges with a fork to seal them, and poke a few small holes in the top so steam can escape while they bake.

Brush and bake. For a golden, shiny crust, brush the tops with egg wash, or melted vegan butter to keep them vegan. Bake for 14 to 15 minutes, until the edges are golden, then let them cool for at least 10 minutes so the glaze doesn’t melt.

Glaze and decorate. Whisk the powdered sugar with 1 to 2 teaspoons of non-dairy milk until thick but spreadable, then add food coloring until you reach the color you like. Spoon the glaze over each pop tart, spread it toward the edges, and finish with a sprinkle of cinnamon sugar.

Tips for Rolling and Sealing the Dough

• Roll between parchment. This dough is soft, so rolling it between two sheets of parchment paper keeps it from sticking to your rolling pin or counter, and you don’t need any extra flour. If it starts to stick or feels too soft, pop it back in the freezer for 10 minutes to firm up.
• Use a thin spatula to transfer. The cutouts are delicate, especially the little pumpkin stems, so slide a thin metal spatula underneath to move them to the baking sheet without tearing or stretching them.
• Patch any cracks. If the dough cracks or tears, just press it back together with your fingers. It’s very forgiving, and once it’s glazed, no one will ever know!
• Don’t overfill. It’s tempting to add extra filling, but about a tablespoon is the sweet spot. Leave a small border around the edges so the top and bottom can seal together without the filling squeezing out.
• Crimp firmly. Press the edges together all the way around with a fork, including around the stem, so the pop tarts stay sealed while they bake.
• Poke a few holes in the top. Use a fork or toothpick to poke a few small holes in the top of each pop tart before baking. This lets steam escape, so the pop tarts don’t puff up or burst at the seams in the oven.

Egg vs. Flax Egg (Vegan Option)

These pop tarts work with either a regular egg or a flax egg, so you can make them however works best for you.

In the dough, a regular egg gives the crust a little extra structure and richness, so the dough is slightly easier to handle. A flax egg works great too and keeps the recipe fully vegan. To make one, stir together 1 tablespoon of ground flaxseed and 3 tablespoons of water, then let it sit for about 5 minutes until it thickens and turns gel-like. The dough may be a touch softer with flax, so if it feels sticky, give it a little extra time in the fridge before rolling. (Flax egg version shown in the video.)

For brushing the tops, egg wash gives the crust a glossy, deep golden finish. For a vegan option, brush the tops with melted vegan butter instead. It won’t be quite as shiny, but it still helps the crust brown nicely. Or you can also skip the brushing entirely, since the glaze covers most of the top anyway.

How to Store and Freeze Pop Tarts

• To store, keep the pop tarts in an airtight container in the fridge for 3-4 days. Because the filling is made with pumpkin and coconut milk, they’re best kept chilled rather than at room temperature. For the best texture, store them unglazed and glaze them right before serving.
• To freeze, let the baked, unglazed pop tarts cool completely, then freeze them in a single layer on a baking sheet until firm. Transfer them to a freezer bag or airtight container and freeze for up to 3 months. Let them thaw in the fridge overnight before reheating.
• To reheat, preheat the air fryer to 400°F, then air fry the unglazed pop tarts for about 3 minutes, until warmed through. Let them cool for a few minutes, then add the glaze and cinnamon sugar.

Pumpkin Pie Pop Tart FAQs

More Cozy Pumpkin Recipes You’ll Love

• Pumpkin Cinnamon Roll Bites
• Pumpkin Magic Bars
• Pumpkin Black Bottom Cupcakes
• Chocolate Pumpkin Pie
• Baked Mini Pumpkin Cheesecakes

If you try these Pumpkin Pie Pop Tarts, let me know what you think by leaving a comment or rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more yummy recipes!

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