Vegan Pumpkin Pie Poptarts

These vegan pumpkin pie poptarts are such a fun breakfast treat for fall! Made with just 5 ingredients, gluten free, and fruit sweetened.

Here we are in the middle of October (um I’m sorry, where did you go, September?!), well into the season of all things pumpkin. I’m giving you fair warning now, there is SO much more pumpkin coming your way. Like, if you aren’t a fan…sorry not sorry. I feel like pumpkin season is so short, and it FLIES by every year in a flurry of holiday fun. So, I have no shame about shoving approximately 30 pumpkin recipes in your face for you to shove into your mouth.

Today, I’ve got something a little more weekend-worthy. A super fun breakfast treat that’ll fuel you through a day of doing ALL the fall things (apple picking, pumpkin patch-ing, you know the drill). Guys, today we’re making VEGAN PUMPKIN PIE POPTARTS.

I remember eating the occasional poptart growing up and wondering how people ever ate two at once. Don’t get me wrong, I’ve always had a sweet tooth and it was delicious, but I remember feeling horrible after. Also, how those things are marketed as breakfast is forever beyond me. They’re pure sugar and full of loads of other totally unrecognizable ingredients. I can’t think of a better way to set myself up for a day of feeling like crap!

I have much higher breakfast standards these days, which leads me to these vegan pumpkin pie poptarts. All the fun of a traditional poptart, but on a whole other level with taste, flavor, and health. They’re made with just 5 wholesome ingredients and totally fruit sweetened. Also, they’re like, 5 times the size of a store bought poptart. HUGE. So, not only do you get to eat more, but you also won’t feel like a chunky lil poptart after.

Ingredients for vegan pumpkin pie poptarts

• Rolled oats: you’ll blend the oats to flour consistency, which will hold the poptart dough together and gives great chewy texture.
• Pumpkin pie spice: the warming spices bring out all the fall pumpkin flavor.
• Pumpkin puree: pumpkin puree in the dough and filling helps to give a soft texture.
• Medjool dates: you’ll blend the dates with hot water to make a paste, which sweetens the poptart dough and filling.
• Vanilla extract: a bit of vanilla helps round out all the spice flavor going on.

Tips for making vegan pumpkin pie poptarts

• The dough is pretty dry. The dough should be pretty thick and almost dry – you don’t want it too wet, or else it won’t be able to hold up for the filling. If it seems too dry and crumbly, though, just add a bit more pumpkin puree. If it seems too wet, add some more oat flour. The measurements I included in the recipe worked perfectly, but sometimes dates and pumpkin puree may be more/less moist, so just adjust a bit if you need to.
• Be careful when adding the filling. When the bottoms of the poptarts have baked, you’ll set the pan on the counter and carefully spoon the filling onto each poptart bottom. Remember that the pan is really hot, so be careful.
• Do not overfill. It’s tempting to add a lot of filling to the centers of the poptarts, but if you fill them too much, it’ll all ooze out the sides when you seal them up.
• Make them even more fun with some toppings. a bit of unsweetened vegan yogurt on these is great, but nut butter or some date syrup would be wonderful too!

Oh, and possibly the best part of these vegan pumpkin pie poptarts? No unhealthy, gross, unrecognizable ingredients. Plus, these are HUGE. They’re pure fun to make, the outside totally reminds me of pie crust and that gooey, sweet, spiced filling will make you question whether it’s a random fall morning or Thanksgiving day.

So, so, SO good. I hope I’ve convinced you that you NEED these in your life

Xo,

Sara