Gluten Free Paleo Pumpkin Pop Tarts
New obsession, healthy grain free pumpkin pop tarts with maple glaze. Cozy up to winter evenings with these naturally sweetened paleo pop tarts, filled with a scrumptious, thick, and smooth spread of pumpkin butter, topped off with a creamy maple glaze. Gluten free, dairy free, and easy to make!
Can you believe it? Paleo pumpkin pop tarts with maple frosting!! That uber thick, gooey, sweet pumpkin butter filling enclosed in a grain free pastry and glazed with maple cashew frosting, and a sprinkle of nutmeg. I’m obsessed. I didn’t know how well these would go over when I thought about the idea in my head, but everything turned out and I’m loving these!
Little packages of autumn all wrapped up in this beautiful little pocket of pastry and glaze. For the filling, I made up a quick 20 minute pumpkin butter. You can totally make this up ahead of time, store in the fridge, and then use it when you’re ready. I also love spreading it on a piece of toast or serving it with pancakes. So, you can’t really mess it up by making this pumpkin butter up a couple days before you plan on making the pop tarts. And let me tell you, that thick smooth spread of pumpkin butter is dreeeeams.
Pop tarts… healthy or no?
I feel like pop tarts aren’t supposed to be healthy, but somehow these ended up being a really low sugar treat, and I’m pretty sure you can get away with eating these for breakfast Gilmore style!
Ingredients
Pumpkin Butter Filling
- 1 cup pumpkin puree
- 1/4 cup apple sauce
- 2 tablespoons coconut sugar
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- dash of sea salt
Pastry Dough
- 1 cup almond flour
- 1 cup arrowroot flour
- 1 large egg
- 1/4 cup palm oil shortening
- 2 tablespoons maple syrup
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350F.
- For the pumpkin butter filling, stir all ingredients together in a small sauce pan and bring to a boil. Boil for 1 minute, then turn down to low, and simmer for 20 minutes until thick. Set aside.
- For the pastry dough, combine all ingredients together in a bowl and blend until combined. Form the dough into a 1" tall rectangle and roll out in-between two pieces of parchment paper until the dough is 1/4" thick.
- Spoon 2 tablespoons pumpkin butter filling 1" apart width wise on the pastry dough- leaving half of the rolled out dough empty of filling (this side will be used to fold over as the top the pop tarts).
- Fold over the empty side of pastry dough onto the side with pumpkin filling and cut into four equal pop tarts. Crimp edges before baking. Transfer the parchment paper with pop tarts onto a baking tray and bake on 350°F for 25 minutes until golden. Then top with glaze (see recipe notes for the glaze recipe).
Notes
Nutrition
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Hi Kaylie! Love to have stumbled across your site! I live in Chile and do not have access to palm oil shortening or arrowroot flour. Is there anything that I can substitute these with? I have coconut flour, almond flour, yucca (cassava) flours. There are so many recipes of yours that I would love to make! Xx
Hi Emily, you can probably use coconut oil or butter in place of palm. 🙂
These look great but the nutrition facts look horrifying! Is all that correct?
Hi Mimi, this recipe makes 4 large pop tarts, so the calories are high- also due to using almond flour.
I cannot find the creamy maple glaze recipe. It says in the recipe notes, but I am not locating that.
Hi Britt, it’s in the pumpkin cake recipe! 🙂 Hope that helps- it’s linked.