Can I use a different cookie cutter?

Absolutely! Any shape works, from classic rectangles to leaves or circles. Just keep in mind that larger cutters will make fewer pop tarts and may need a little more filling and an extra minute or two in the oven.

Why did my filling leak out?

This usually happens when the pop tarts are overfilled or the edges aren't sealed all the way. Stick to about a tablespoon of filling, leave a small border around the edges, press firmly with a fork, and poke a few holes in the top so steam can escape.

Do I have to use food coloring in the glaze?

Not at all! The food coloring is just for that bright pumpkin-orange look. You can leave it out for a classic white glaze, which still looks so pretty with the cinnamon sugar on top.

Can I make the dough ahead of time?

Yes! Wrap the dough tightly and keep it in the fridge until you're ready to roll it out (up to 48 hours). If it's very firm straight out of the fridge, let it sit at room temperature for a few minutes so it's easier to roll without cracking.

Can I substitute the flours?

The tapioca starch can be swapped one-for-one with cornstarch or arrowroot starch. Unfortunately, the almond flour can't be substituted, since it's what gives the dough its structure and tender texture. Other flours won't hold together the same way.

Gluten-Free Pumpkin Pie Pop Tarts (Vegan Option)

Ingredients

Scale

Dough

1 cup (112g) almond flour
1 cup (130g) tapioca starch (or cornstarch or arrowroot)
1/4 cup (65g) Organic SunButter
1/4 cup (40g) coconut sugar
1 egg or flax egg
1/2 tsp salt
3–4 tbsp water
Optional: brush with egg wash or melted vegan butter

Filling

1 cup (240g) pumpkin puree
1/2 cup (~100g) pitted medjool dates
2 tbsps maple syrup
1/4 cup full-fat coconut milk
1 tsp vanilla extract
2 tsp pumpkin pie spice

Glaze

1 cup powdered sugar
1–2 tsps non-dairy milk
Optional: a few drops natural orange food coloring
Cinnamon sugar for sprinkling on top

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Instructions

Make the dough. In a large bowl, combine the almond flour, tapioca starch, SunButter, coconut sugar, egg or flax egg, and salt. Mix with a spatula or hand mixer, adding water 1 tablespoon at a time, until the dough comes together into a soft, smooth ball.
Chill. Wrap the dough in plastic wrap and refrigerate for 1 hour (or overnight).
Make the filling. While the dough chills, add all the filling ingredients to a high-speed blender and blend until very smooth.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Roll and cut. Roll the dough out between two sheets of parchment paper to about ⅛-inch thickness. Cut out shapes with a pumpkin cookie cutter, or any shape you like. Carefully transfer half of the cutouts to the prepared baking sheet (if it gets too soft to transfer at any point, pop it in the freezer for 10 minutes or so).
Re-roll the scraps. Gather the dough scraps, re-roll, and cut out more shapes. You should get at least 12 cutouts (6 pop tarts), or more depending on the size of your cutter.
Fill and seal. Spoon about 1 tablespoon of filling onto the center of each cutout on the baking sheet. Top with a second cutout, press the edges together with a fork to seal, then poke a few small holes in the top so steam can escape.
Brush (optional). For a golden, shiny finish, brush the tops with egg wash or melted vegan butter.
Bake for 14–15 minutes, until golden around the edges.
Cool. Let the pop tarts cool for at least 10 minutes before glazing, so the glaze doesn’t melt.
Make the glaze and decorate. Whisk together the powdered sugar and non-dairy milk until smooth, adding food coloring a bit at a time until you reach the color you want. Spoon the glaze over the pop tarts and sprinkle with cinnamon sugar before serving.

Notes

To reheat: Preheat the air fryer to 400°F, then air fry the unglazed pop tarts for 3 minutes, until warmed through. Glaze after reheating, since the glaze will melt in the air fryer.

Keywords: vegan, gluten free, grain free, almond flour, dairy free, healthy, fall, pumpkin spice, pastry