Enveloped in flaky vegan puff pastry, these pumpkin pop tarts are perfect for a cozy morning breakfast, afternoon snack, or even as a dessert. Luckily, homemade pop tarts make a big batch, so you really can enjoy them all day long and still have some for tomorrow too! Enjoy friends! If you make this pumpkin pop tart recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much! Filling:

Pumpkin puree – Here’s how to make your own pumpkin puree. Brown sugar – Light or dark brown both work. Pumpkin spice – If you don’t have this on hand, you can make your own pumpkin spice mix following my video tutorial! Vanilla extract Cornstarch – This helps thicken up the filling.

Pop Tart:

Puff pastry – I love using my homemade vegan puff pastry recipe (it’s gluten-free, too!). Or, pick up some gluten-free puff pastry sheets from Sweet Loren’s. Vegan egg wash – For this, you’ll need vegan milk (preferably one with a high protein content), maple or agave syrup, and regular or Dijon mustard.

Frosting:

Powdered sugar – AKA confectioners’ sugar. Plant-based milk  Pumpkin pie spice Salt – Just a bit for balance. Vanilla extract Pumpkin Pop Tarts Jessica in the Kitchen - 52Pumpkin Pop Tarts Jessica in the Kitchen - 83Pumpkin Pop Tarts Jessica in the Kitchen - 35Pumpkin Pop Tarts Jessica in the Kitchen - 39Pumpkin Pop Tarts Jessica in the Kitchen - 17Pumpkin Pop Tarts Jessica in the Kitchen - 66Pumpkin Pop Tarts Jessica in the Kitchen - 53Pumpkin Pop Tarts Jessica in the Kitchen - 73Pumpkin Pop Tarts Jessica in the Kitchen - 28Pumpkin Pop Tarts Jessica in the Kitchen - 67Pumpkin Pop Tarts Jessica in the Kitchen - 60Pumpkin Pop Tarts Jessica in the Kitchen - 30Pumpkin Pop Tarts Jessica in the Kitchen - 12Pumpkin Pop Tarts Jessica in the Kitchen - 64