Pumpkin Spice Vegan Pop-Tarts




  • 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

cooking Instructions:

  1. Preheat oven to 350.

  2. Add both cups of flour, butter, and salt to a food processor and pulse until well combined.

  3. Add in the water, one tablespoon at a time until a soft dough has formed.

  4. 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.

  5. 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.

  6. 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.

  7. 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)

  8. Place pop tarts on a parchment lined baking sheet, or lightly spray one with cooking oil and bake for 20 - 25 minutes.

  9. 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.

  10. Once pop tarts have cooled a bit, spread the icing and serve.

Yields 8 pop tarts.