Vegan Pumpkin Spice Toaster Pastries

Shanika Graham-White


No tricks. Just treats. These plant-based pumpkin toaster pastries are perfect for sweet mornings and midday snack breaks. They’re made with minimally processed, better-for-you seasonal ingredients, including pumpkin, cinnamon, nutmeg, ginger and cloves. Happy fall, y’all!

Homemade Pumpkin Pie Toaster Pastries with Chocolate Sprinkles on Cooling Rack |

Homemade Pumpkin Pie Toaster Pastries with Chocolate Sprinkles on Cooling Rack |
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Vegan Pumpkin Spice Toaster Pastries

Prep Time 10 minutes
Cook Time 25 minutes
Chill Time 1 hour
Total Time 1 hour 35 minutes
Servings 8
Calories 357 kcal



Pumpkin filling



  1. In measuring cup, add combine cold milk and apple cider vinegar. Set aside.
  2. In large bowl, combine all-purpose flour, salt and sugar. Whisking until combined.
  3. Add cubed vegan butter sticks (or regular vegan butter). Use pastry blender to combine butter into dry ingredients until mixture becomes crumbly.
  4. Add apple cider vinegar and milk mixture and stir (work it together with one hand) until dry ingredients are moistened. Note: If the ingredients feels a little too dry, add 1 tablespoon cold milk at a time, until it’s just moistened but not too wet.
  5. Use hands to shape dough into a ball. Wrap it in plastic wrap and flatten it slightly. Chill for at least 1 hour.

Pumpkin filling

  1. In small bowl, combine pumpkin puree and pumpkin spice. Stir until fully combined and smooth. Set aside.


  1. Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
  2. Once chilled, remove dough from refrigerator and transfer to lightly floured surface, rolling it out into a large rectangle (about 3 mm thick). Cut into small-medium rectangles (3-in. wide and 4-in. long), until all dough is used.
  3. On all rectangular cuts, lightly brush on vegan butter to ensure they close together well. On one cut dough, add 1 tablespoon pumpkin filling and carefully cover it with another rectangular piece, gently pressing edges down. Use fork to carefully “crimp” around the edges. Transfer pastries to baking sheet. Repeat with remaining ingredients.
  4. Use fork to gently prick a set of holes on top of each pastry.
  5. Lightly brush pastry tops with melted vegan butter and bake for 20-25 minutes, until tops are golden brown and filling starts to bubble and seep out slightly.
  6. Remove from oven and cool for around 10 minutes.

Pumpkin glaze

  1. In bowl, whisk powdered sugar, pumpkin puree, pumpkin spice and almond milk until smooth. Note: For thicker mixture, add additional powdered sugar, 1 tablespoon at a time. If too thick, add almond milk, 1 tablespoon at a time.
  2. Once pastries have cooled completely, spoon 1-2 tablespoons of the glaze on top of each pastry and sprinkle with vegan chocolate sprinkles. Let pastries sit for another 1-2 minutes to harden frosting.

Recipe Notes

Order the ingredients you need to make this recipe at!

Nutrition Facts
Vegan Pumpkin Spice Toaster Pastries
Amount Per Serving (1 g)
Calories 357 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g10%
Trans Fat 2g
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Sodium 133mg6%
Potassium 103mg3%
Carbohydrates 59g20%
Fiber 2g8%
Sugar 27g30%
Protein 5g10%
Vitamin A 2965IU59%
Vitamin C 1mg1%
Calcium 68mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Shanika Graham-White

Food Blogger + Recipe Developer, Shanika, is part kitchen ‘ninja’ and connoisseur of interior decorating (hence her passion for beautifully staged food photos). She is a self-taught cook | baker, who has also partnered with top brands (Navitas Organics, SunButter, So Delicious Dairy-Free, Organic Valley, + more) to be the source for comfort food and sweets, with a healthy twist. She desires to help others turn the ‘little’ that they have into something magical---great food! On her blog, Orchids + Sweet Tea, you will find dairy-free, gluten-free, and vegan versions of your old + new favorites!