Pop Tarts – 3 Ways (Vegan)

I’m a fat kid. Shocker! I wanted to make a homemade vegan pop tart and I’m obsessed with the brown sugar cinnamon kind. Buuuuut my fiancé hates that kind. So I told him I would make him strawberry ones. Then I got so excited with the possibilities and had some pumpkin butter in my fridge that I decided to show you guys 3 different varieties! But there are endless ways you can customize them!

Be sure to watch my video for more tips and tricks.

Crust (for all varieties)


  • 1 1/2 cups flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/2 cup cold vegan ‘butter’
  • 1/4 cup cold water (you may actually use either a little less or a little more)

Strawberry Filling/Icing


  • For the filling: Strawberry preserves or jam (I used store bought but you can certainly make your own)
  • 1/4 cup powdered sugar
  • 2 tbsp nondairy milk
  • 1 tsp strawberry preserves or jam

Pumpkin Filling/Icing:


  • For the filling: Pumpkin Butter (it’s similar to an apple butter that we have at a local orchard)
  • 1/4 cup powdered sugar
  • 1/4 tsp pumpkin pie spice
  • 2 tbsp nondairy milk
  • 1 tsp pumpkin butter

Brown Sugar Cinnamon Filling/Icing:


  • For the filling: 1/4 cup brown sugar, 1/2 tsp flour, 1/2 tsp cinnamon
  • 1/4 cup powdered sugar
  • 1/4 tsp cinnamon
  • 2 tbsp nondairy milk


  1. Prepare the crust first because it needs to chill before rolling out. Start by mixing the flour, sugar and salt together in a medium bowl.
  2. Add your cold vegan ‘butter’ to the dry mix in small chunks and mix together. You can use a food processor, the paddle attachment on your stand mixer, a pastry cutter or just a fork or two. You want there to be no bigger than pea size lumps.
  3. Then add your cold water about a tablespoon at a time until the dough just starts to come together. It’s ok if you use more or less than the 1/4 cup worth, it’ll just depend on the humidity and elevation of where you live, but that’s why we start with a small amount and work our way up.
  4. Once it’s together, lightly knead it on a floured surface just a couple of times, this is NOT a bread dough, we just want to make sure it’s come together beautifully. Then form it into a fat disk and cover in cling wrap. Pop that bad boy in the fridge for a couple hours until it has firmed up. I usually just whip up my dough the night before so I don’t have to think about it the next morning.
  5. Once the dough has firmed, preheat your oven to 400 degrees Fahrenheit and roll it out on a floured surface until nice and thin for your pop tarts.
  6. Using a pizza cutter, cut even sized rectangles or squares, or you could even use a cookie cutter and make like heart shaped ones. Again, the possibilities are endless.
  7. Put about a tbsp or so in the middle of half of the shapes you’ve created, this will vary in amount, depending on how big or small you make them, just leave room to seal the tops.
  8. Dip your finger in some water and go around the edges of each dough piece that has filling and place another dough piece on top.
  9. Using a fork (sometimes flouring your fork first helps), press around the edges to seal your pop tarts.
  10. Bake for about 15 minutes, give or take, you want to make sure you don’t have a soggy pie crust.
  11. As your pop tarts are cooling, you can begin preparing your icing. For the strawberry and pumpkin ones, mix the jam/butter into the milk first and for the pumpkin/brown sugar ones, mix the pumpkin spice or cinnamon in the powdered sugar first. Thennnnn you can slowly add your nondairy milk mixtures into the powdered sugar mixtures. Just like with the crust, be sure to start slow until you get the consistency of icing you desire. You don’t want it too thin but not too thick either. If you made it too thin by accident, add more powdered sugar and if it’s too thick, add more nondairy milk.
  12. Once pop tarts have completely cooled, you can icing them as you choose. Then you can eat them right away or wait for the icing to set and dry. Your call boo.
  13. Enjoy!

If you make these or any other fun flavor combos, take a picture and share with me on social media! I love to see what you create!


2 Comments Add yours

  1. Jolynn VanCamp says:

    I made your vegan bourbon balls and they were a huge hit! I was even accused of having bought them! Wondering if you have a separate recipe for rum balls? Thanks again!!


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