Vegan & Gluten-Free Pumpkin Pie Pop Tart Squares

These pumpkin pie pop tart squares are the perfect fall twist on my pop tart square recipe! They are simple to make and have the best pumpkin pie filling. These pop tart squares are vegan, gluten-free, dairy-free, and so so delicious!

Ingredients

Here are the ingredients you'll need:

• gluten-free flour
• coconut oil
• powdered sugar
• pumpkin puree
• brown sugar
• cinnamon
• pumpkin pie spice

See recipe card for quantities.

Storage

Store in the fridge or freezer!

Vegan & Gluten-Free Pumpkin Pie Pop Tart Squares

These pumpkin pie pop tart squares are vegan, gluten-free, dairy-free, easy to make, and absolutely delicious!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Servings: 12 squares

Course: Dessert, Snack

Cuisine: American

Ingredients Method

Ingredients

  

For the shortbread:

• ¾ cup +1 ½ tablespoon coconut oil softened
• ½ cup sugar
• ¾ cup powdered sugar
• 2 teaspoon vanilla extract
• 2 cup gluten-free flour
• 5-10 teaspoon water depending on your flour and how dry your dough is!
• 1 teaspoon cinnamon

For the filling:

• ⅔ cup pumpkin puree
• ⅔ cup brown sugar
• ½ teaspoon cinnamon
• ½ teaspoon pumpkin pie spice

For the icing:

• 1 cup powdered sugar
• 1 ½ teaspoon cinnamon
• 1 ½ teaspoon maple syrup
• water to thin

Method

 

1. Preheat oven to 325℉ and line an 8x8 pan with parchment paper.
2. In a stand mixer, cream together the coconut oil and sugar until creamy. Add in the powdered sugar and vanilla until well combined.
3. Mix in the flour and cinnamon. Add your water 1 teaspoon at a time until you have a shortbread dough that sticks together and can be pressed into the pan.
4. Press half the dough into the prepared pan.
5. In a small bowl, mix together the filling ingredients until well combined. Spread this evenly over the dough that is pressed into the pan.
6. On a piece of parchment paper, press the remaining ½ of the dough mixture into a flat square the size of your pan. Flip this large piece of dough over top of the filling and peel the parchment paper away. It's okay if the dough breaks a bit, just use your fingers to mend the dough together so that it completely covers the filling.
7. Bake for about 34-37 minutes, or until golden brown. Time may vary depending on your oven. Let cool completely.
8. In a bowl, mix together the icing ingredients, adding water slowly until you have a consistency that you like. Spread this over top of the cooled pop tart squares and allow to harden before slicing and enjoying!