There’s something undeniably special about a homemade pop tart — that buttery, flaky pastry giving way to a warm, spiced filling that tastes like pure autumn comfort. These Gluten-Free Pumpkin Chai Pop Tarts capture all of that nostalgic magic, but with a cozy, elevated twist. Each pastry is wrapped in a tender, buttery gluten-free crust, filled with a smooth pumpkin chai center, and finished with a fragrant chai-spiced glaze that ties the flavors together beautifully.

What I love most about these pop tarts is how they blend simplicity with something a little extra. The pumpkin filling is rich and warmly spiced, the pastry bakes up golden and crisp, and that cinnamon sugar topping adds the perfect hint of crunch. They feel like the kind of treat you’d find in an artisan bakery — yet they come together in your own kitchen with just a handful of staple ingredients.

Whether you’re baking them for a fall weekend breakfast, a cozy afternoon treat, or a festive addition to your holiday table, these Pumpkin Chai Pop Tarts are the kind of bake that makes the whole season feel a little more special.

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Why You’ll Love This Recipe

Cozy Fall Flavor in Every Bite
Warm pumpkin, fragrant chai spices, and a touch of cinnamon sugar come together for the perfect autumn inspired pastry.

Tender, Buttery Gluten-Free Pastry
Using a high-quality gluten-free 1:1 flour blend ensures the crust bakes up soft, flaky, and beautifully golden — never dry or crumbly.

A Bakery-Worthy Treat (Made at Home)
From the crimped edges to the glossy glaze, these pop tarts feel elevated and artisan, yet they’re simple enough for any fall baking day.

Perfectly Balanced Sweetness
The velvety pumpkin filling and chai-spiced glaze add warmth and flavor without overwhelming sweetness.

Ideal for Sharing & Seasonal Entertaining
Serve them for brunch, pack them for gifting, or enjoy them warm on a crisp fall morning.

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Ingredient Notes

Gluten-Free 1:1 Flour:
Choose a gluten-free 1:1 flour blend made with xanthan gum for the best structure and flakiness (I love Bob’s Redmill).

Cold Unsalted Butter:
Very cold butter ensures the pastry becomes tender, flaky, and layered. 

Pumpkin Purée:
Use 100% pure pumpkin, not pumpkin pie filling. The earthy sweetness pairs beautifully with the chai spice blend.

Chai Spice Mixture:
A blend of cinnamon, allspice, cardamom, ginger, nutmeg, and cloves adds warmth and depth. Part goes in the filling and part is saved for the glaze.

Brown Sugar:
Gives the filling its caramel-like sweetness and helps it thicken while baking.

Egg Wash:
Creates a glossy, golden top and helps the cinnamon sugar adhere.  

Spiced Chai Glaze:
Powdered sugar, melted butter, milk, chai spices, and a little salt are mixed together to create a smooth, spreadable glaze that sets with a soft, pretty sheen.

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How to Make Gluten-Free Pumpkin Chai Pop Tarts

See the recipe card below for the full ingredient list, measurements, and instructions.

Step 1: Whisk together the gluten-free 1:1 flour, sugar, and salt in a large mixing bowl and sprinkle the cold, cubed butter on top. Work the butter into the dry ingredients using a pastry blender or your fingers until the butter is pea-sized or smaller.

Step 2: Drizzle the ice cold water over the mixture 1 tbsp at a time until the dough begins to stick together and large clumps form.

Step 3: Pour the dough onto a clean work surface and press the dough together to form a ball  Then divide the dough in half and wrap each half in plastic wrap.  Refrigerate for 2 hours.

Step 4: Prepare the filling by combining the pumpkin puree, brown sugar, melted butter, gluten-free 1:1 flour, 2 ½ tsp of the chai spice mixture, and salt. Stir together until very well combined.

Step 5: Remove one disk of dough from the refrigerator and roll out to ⅛-¼ inch thickness.  Flour the work surface and dough as needed to prevent sticking.  Cut out eight rectangles, rerolling the dough if needed.

Step 6: Place the rectangles on a parchment lined baking sheet and brush with the egg wash mixture.  Place a heaping tablespoon of the filling in the center of each rectangle and spread slightly, leaving a ¼ inch border around the edge.

Step 7:  Repeat the rolling out/cutting out process with the second disk of dough to get another eight rectangles.  Place the rectangles on top of the filled bottom rectangles on the baking sheet and press together to form a seal.  Then crimp the edges with the tines of a fork.  Brush the tops with egg wash and sprinkle with cinnamon sugar.  Use a sharp knife to cut slits in the top of each pop tart to vent and bake for 20-25 minutes at 350°F.

Step 8:  Whisk together the powdered sugar, melted butter, milk, the remaining chai spice mixture, and salt until smooth. 

Step 9: Spoon the glaze over each pop tart and spread with the back of a spoon.

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Recipe Tips

Keep the Butter Extra Cold
Cold butter is essential for a flaky pastry. If your kitchen is warm, pop the diced butter in the freezer for 5–10 minutes before working it into the flour.

Don’t Overwork the Dough
Mix just until the dough comes together. Overmixing warms the butter and can make the pastry tough instead of tender and layered.

Add Water Slowly
Drizzle ice-cold water in 1 tbsp at a time. The dough should form soft clumps when pressed but shouldn’t feel sticky.

Chill the Dough for the Full Two Hours
This rest time allows the flour to hydrate and the butter to firm back up, which helps the pastry roll out smoothly and hold its shape while baking.

Flour the Surface Generously When Rolling
Gluten-free dough tends to be a little stickier. Lightly flour your work surface, rolling pin, and the top of the dough to prevent sticking and tearing.

Aim for Even Thickness
Roll the dough to an even ⅛–¼ inch thickness to ensure all pop tarts bake consistently.

Seal the Edges Well
Press the edges together firmly, then crimp with a fork to prevent the filling from leaking out in the oven.

Use Vent Slits for Steam Release
A couple of small slits on top help steam escape and keep the pastry from puffing unevenly.

Let Them Cool Before Glazing
Allow the pop tarts to cool for at least 10–15 minutes so the glaze sets beautifully.

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Serving Suggestions 

Warm for Breakfast or Brunch
Serve slightly warm with chai tea, coffee, or hot apple cider for the coziest fall morning treat.

Seasonal Snacking
Enjoy them at room temperature as a midday pick-me-up — the pumpkin-chai filling only gets better as it sets.

Holiday Hosting
Perfect for Thanksgiving morning, Friendsgiving brunch, or any seasonal gathering.

Dessert Board Addition
Pair with spiced nuts, fresh fruit, and a dollop of whipped cream for a charming autumn dessert spread.

Giftable Treat
Wrap in parchment and twine for a sweet homemade fall gift.

Warm with Ice Cream
Serve warm with vanilla bean or salted caramel ice cream for a bakery-worthy dessert.

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Storage & Reheating Instructions

Room Temperature:
Store unglazed pop tarts in an airtight container at room temperature for 2 days. If glazed, store at room temperature for up to 24 hours.

Refrigerator:
For longer storage, keep fully assembled and glazed pop tarts in an airtight container in the refrigerator for 3–4 days. Allow them to come to room temperature before reheating.

Freezer:
Pop tarts freeze beautifully before glazing. Place baked, unglazed pop tarts on a baking sheet and freeze until solid. Transfer to a freezer bag or airtight container. Freeze for up to 2 months.

Reheating:

Warm in a 300°F oven or toaster oven for 6–8 minutes until heated through.  If frozen, warm at 325°F for 12–15 minutes.

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Photography by Creating Kaitlin

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