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  • Writer's pictureGutsy Baker

Paleo Pumpkin Pop Tarts (And Vegan!)

These copycat Pop Tarts are LIKE EATING A PUMPKIN PIE WITH FROSTING. I used my favorite gluten free, vegan and paleo Pop Tart crust recipe and added some pumpkin pie spices, with pure pumpkin, coconut sugar and pumpkin spice for the filling. Smothered in a vegan cream cheese frosting. Looking for an easy fall dessert? Let's make them.

This recipe was updated and revised in October 2022


  • Perfect for fall baking

  • Easy version of a pumpkin pie, plus frosting

  • Gluten free, paleo and vegan options

  • Healthier but just as delicious, all eaters love them

  • Gut-friendly!


These Pop Tarts are made friendly for every diet, even regular eaters love them. The best part of recipe developing for others who have restricted diets, autoimmune disorders or just want to eat healthy or paleo, is to create these old favorites and see so much happiness. When you have to cut out most foods out of your diet, it’s hard to find anything that is store bought or pre-made that even comes close. I've realized if I want a delicious paleo dessert, or gluten free dessert, I have to make them on my own. And then share with you all!

If you are looking for a fun weekend bake or a fun dessert for Friendsgiving this year, these little Pop Tart bbs are perfect, cute, and delicious. Trust me on this one. Make these, or Pin for later!


  • Pure Canned Pumpkin

  • Pumpkin Pie Spice

  • Coconut Sugar or Brown Sugar

  • Almond Flour

  • Tapioca Flour

  • Vegan Butter or Real Butter

  • Egg or Flax Egg

  • Sea Salt

  • Dairy Free/Vegan Cream Cheese

  • Unrefined Powdered Sugar or Powdered Confectionary Sugar

  • Vanilla Extract

  • Non Dairy Milk


1. You’ll need pure canned pumpkin for these. Nothing else added! Unlike other recipes with pumpkin, these pop tarts can use any brand of canned pumpkin.

2. If you don't have pumpkin pie spice seasoning, you can also mix together cinnamon, ginger, all spice or cloves, and nutmeg. Just make sure cinnamon has a higher ratio than the other spices. A suggestion would be:

  • 3 tbsp. ground cinnamon

  • 2 tsp. ground ginger

  • 2 tsp. nutmeg

  • 1 1/2 tsp. ground allspice

  • 1 1/2 tsp. ground cloves

3. Coconut sugar is my baking sugar of choice. It’s low glycemic and safe on most low carb diets. It doesn’t taste like coconut! But you can replace this with brown sugar in the recipe.

4. You can use either a real egg or a chia or flax egg in this pie dough. To make a flax egg, combine 1 Tbsp of ground flax (or chia) with 3 Tbsp of warm water.

5. For the cream cheese frosting, I use Miyoko's cream cheese. It has a great texture and mixes well for a vegan cream cheese frosting. Regular cream cheese will work too!

6. For the powdered sugar, I always make my own unrefined powdered sugar by putting any granulated sweetener in a high speed blender for 30 seconds. Any powdered sugar works here. Granulated maple sugar or monkfruit I would suggest!

7. Any non dairy milk will work here, or regular milk!

How to make vegan Pop Tarts in these easy steps:

(see recipe card below for full recipe and steps)

  1. Make the dough by mixing together all ingredients in one bowl. Refrigerate the dough.

  2. Prepare the filling by mixing all ingredients together in a small bowl.

  3. Once dough is chilled, roll out to 1/8" thick and cut into 2"x 4" rectangles.

  4. Fill half the rectangles with filling, and top with the other half. Seal with a fork.

  5. Bake for 15 minutes until golden brown.

  6. Mix the frosting ingredients together and spread onto cooled pop tarts.


Are gluten free Pumpkin Pie Pop Tarts easy to make?

Yes! I’d say these are easy level baking. Don’t be intimidated by the look of them, they are much easier to make than a pie! You mix the dough ingredients together, roll out and cut into rectangles and fill the centers. Place another piece of dough on top, seal the edges and pop into the oven.

What do I need for vegan pumpkin pie pop tarts?

  • A rolling pin

  • Parchment paper for rolling

  • Large baking sheet

  • Fork for crimping edges and poking holes before baking

  • Hand mixer/beater for the frosting

Other recipe notes:

  • You can use a flax egg for the dough. Mix 1 tbsp of ground flax or ground chia with 3 tbsp of water and let sit for 3-5 minutes

  • You can make easier and more traditional icing by mixing 1 cup of powdered sugar with 1 tbsp of milk at a time until icing forms. You can make unrefined powdered sugar by putting any granulated sweetener in a high speed blender for 30 seconds

  • Work with COLD dough. It will be hard to work with once it gets to room temperature. The best way to do this is refrigerate half the of the dough while you are rolling the first half.

  • Make sure the pumpkin is pure pumpkin with no other added sugars or spices.

If you make these delicious and fun Pumpkin Pie Pop Tarts, leave me comments, questions or ratings below! And tag me on Instagram @gutsy_baker of your creations!


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