As the leaves turn golden and the air gets crisp, there’s a certain magic that comes with fall. This season makes many of us crave the warm, comforting flavors of pumpkin. I created this post because I want to share my love for pumpkin recipes dessert that can help bring that cozy feeling right into your kitchen. Whether you’re a home baker or simply someone who enjoys a good sweet treat, these recipes will make you glow with the joy of fall.
If you’re someone who loves to indulge in pumpkin spice desserts but needs options that are gluten-free, you’re in the right place. From creamy pumpkin flan to easy pumpkin sweets, this collection is designed for those who want to savor the season without the worry. You’ll find something for everyone here, whether you’re hosting a gathering or just enjoying a quiet day at home.
What can you expect from this lineup? I’ve gathered 12 delightful recipes that are not just easy to make but also perfect for sharing with loved ones. These fall dessert ideas will satisfy any sweet tooth and can help you create memorable moments while enjoying the season’s best flavors. So, grab your apron, and let’s dive into these seasonal pumpkin treats that will make your fall days a bit sweeter!
Get ready to explore delicious options like Pumpkin Spice Cake and No-Bake Pumpkin Cheesecake. Each recipe is designed to be straightforward, so you can focus on what really matters: enjoying the flavors of fall and spending time with family and friends. Let’s make this season unforgettable with these pumpkin delights!
Key Takeaways
– Discover 12 gluten-free pumpkin dessert recipes that are easy to make and perfect for fall gatherings.
– Enjoy a variety of flavors, from creamy pumpkin flan to indulgent pumpkin spice brownies.
– Each recipe is crafted to highlight the cozy essence of the season while being accessible for all baking levels.
– Perfect for sharing, these desserts will create warm memories around the table with loved ones.
– Elevate your fall days with these sweet treats that capture the spirit of the season in every bite.
1. Gluten-Free Pumpkin Spice Muffins
You want a warm start to your day that fits a busy schedule. These gluten-free pumpkin spice muffins stay light and fluffy, with real pumpkin in every bite. The kitchen fills with cozy pumpkin aroma as spices mingle with sweet maple. It’s easy to whip up, then you bake and enjoy a comforting treat at breakfast or in the afternoon. Here is why this recipe is a reliable fall staple you can rely on all week.
Ingredients:
1 cup gluten-free flour blend
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon salt
1 cup canned pumpkin puree
½ cup maple syrup
2 eggs
¼ cup coconut oil, melted
Instructions:
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, mix the gluten-free flour, baking powder, baking soda, pumpkin pie spice, and salt.
In another bowl, whisk together the pumpkin puree, maple syrup, eggs, and melted coconut oil until well combined.
Gradually add the dry ingredients to the wet ones, mixing gently until just combined.
Divide the batter evenly among the muffin cups and bake for 20 minutes or until a toothpick comes out clean.
Tips:
Add chocolate chips or nuts for extra crunch!
Store in an airtight container for up to 3 days.
FAQs:
Can I freeze these muffins? Yes. They freeze beautifully for up to 3 months.
Fun fact: gluten-free muffins can stay light and fluffy for a full day when you whisk in 1 extra egg white and a dash of maple. Pumpkin recipes dessert win every morning—keep these gluten-free pumpkin spice muffins on hand.
Gluten-Free Pumpkin Spice Muffins
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Imagine a dessert that blends smooth custard with fall’s favorite squash. This pumpkin flan shines with a silky texture and a subtle coconut note. The caramel topping adds a glossy, sweet finish that pairs perfectly with pumpkin’s earthy warmth. It’s fancy enough for guests, yet simple enough for a weeknight finale. Here’s why this flan earns a spot on your autumn menu.
Ingredients:
1 cup pumpkin puree
4 large eggs
1 cup coconut milk
½ cup sugar
1 teaspoon vanilla extract
¼ teaspoon salt
For caramel: ½ cup sugar and 2 tablespoons water
Instructions:
Preheat the oven to 350°F (175°C).
In a saucepan, combine sugar and water for the caramel over medium heat, stirring until sugar dissolves.
Once it turns golden brown, pour the caramel into a flan mold, swirling to cover the bottom.
In a blender, combine pumpkin puree, eggs, coconut milk, sugar, vanilla, and salt until smooth.
Pour the mixture over the caramel and place the mold in a baking dish filled with water (bain-marie). Bake for 60 minutes.
Let it cool, then refrigerate for at least 4 hours before inverting onto a plate.
Tips:
Serve with whipped cream on top!
Let it chill completely for the best texture.
FAQs:
Can I make this ahead of time? Yes. It’s great for planning a day in advance.
Creamy Pumpkin Flan
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Crave-worthy cookies that stay soft and chewy, even with gluten-free dough. The pumpkin adds moisture and a gentle sweetness that pairs with chocolate perfectly. These treats vanish fast, so bake a double batch and share the warmth with friends. You’ll love how easy they are to mix, bake, and enjoy with a cold glass of milk. Here’s why cookies like these spice up fall snacks.
Ingredients:
1 ½ cups gluten-free flour blend
½ teaspoon baking soda
1 teaspoon pumpkin pie spice
¼ teaspoon salt
½ cup coconut oil, softened
1 cup brown sugar
½ cup pumpkin puree
1 egg
1 teaspoon vanilla extract
1 cup gluten-free chocolate chips
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, mix together the gluten-free flour, baking soda, pumpkin pie spice, and salt.
In another bowl, beat the softened coconut oil and brown sugar until creamy.
Add the pumpkin puree, egg, and vanilla, mixing until fully combined.
Gradually add the dry ingredients to the wet mixture, then fold in the chocolate chips.
Scoop tablespoons of dough onto the baking sheet, spacing them out.
Bake for 12-15 minutes until edges are lightly golden.
Tips:
For a bolder flavor, add an extra pinch of pumpkin spice.
Warm cookies taste best with milk by your side.
FAQs:
Can I use regular flour? Yes, but adjust quantities if needed.
Pumpkin Chocolate Chip Cookies
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Dessert that looks as pretty as it tastes. These parfaits stack pumpkin cream against crunchy layers for a party-friendly treat. They are easy to assemble in minutes and stay neat in clear cups for a wow factor at gatherings. You can prep most layers ahead, making them perfect for potlucks or holiday meals. Here is why parfaits beat pie for simple, stylish indulgence.
Ingredients:
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
1 ½ cups gluten-free granola
2 cups coconut cream, whipped
¼ cup maple syrup
1 teaspoon vanilla extract
Instructions:
In a bowl, mix pumpkin puree, pumpkin pie spice, and maple syrup until smooth.
In cups, layer gluten-free granola, pumpkin mixture, and whipped coconut cream alternately.
Finish with a dollop of whipped cream on top.
Chill the parfaits for at least 30 minutes before serving.
Tips:
Use clear cups to show off the layers.
Add pecans or walnuts for extra crunch!
FAQs:
How long can I store these? They’re best eaten within 2 days.
Pumpkin Pie Parfaits
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Rich and creamy, this no-bake cheesecake proves you can wow guests without turning on the oven. A crust made from nuts and dates brings texture and a clean, nutty bite. The center delivers pumpkin spice dreaminess, while the chill time helps set a velvety finish. It’s ideal for gatherings, and you can slice it when friends arrive. Here’s why no-bake can be a smart choice for fall menus.
Ingredients:
1 ½ cups almond flour (for crust)
½ cup dates, pitted
2 cups cream cheese, softened
1 cup pumpkin puree
½ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
Instructions:
In a food processor, blend almond flour and dates until crumbly.
Press the mixture into the bottom of a springform pan to form the crust.
In a bowl, beat together the cream cheese, pumpkin puree, powdered sugar, vanilla, and pumpkin pie spice until smooth.
Pour the filling over the crust and smooth the top.
Chill in the refrigerator for at least 4 hours.
Serve with whipped cream and a sprinkle of cinnamon.
Tips:
Let the cream cheese soften before mixing for a smoother fill.
Use a processor for quick crust prep.
FAQs:
How long will this keep in the fridge? Up to a week.
No-Bake Pumpkin Cheesecake
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6. Pumpkin Spice Granola Bars
Grab-and-go snacks that fit a busy fall week. These bars blend oats, nuts, and pumpkin into a chewy, flavorful bite. They power your morning with steady energy and satisfy late-afternoon cravings without reaching for sweets. Bake once, then pack a batch for the week. Here is how these bars can streamline your snack routine.
Ingredients:
2 cups gluten-free rolled oats
½ cup pumpkin puree
¼ cup honey or maple syrup
½ cup almond butter
¼ cup pumpkin seeds
2 teaspoons pumpkin pie spice
Instructions:
Preheat your oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper.
In a bowl, mix oats, pumpkin puree, honey, almond butter, pumpkin seeds, and pumpkin pie spice until well combined.
Press the mixture into the baking dish evenly.
Bake for 30 minutes or until golden brown.
Let cool completely before cutting into bars.
Tips:
Wrap bars individually for easy snacking.
Stir in dried fruit or chocolate chips for variety.
FAQs:
Can I make these vegan? Yes, use maple syrup instead of honey.
Pumpkin Spice Granola Bars
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A simple, comforting dessert that feels like a warm hug in a cup. This pudding brings pumpkin and coconut milk into a creamy, silky texture. Top with whipped cream and a cinnamon kiss for a finished look that kids and adults love. It’s quick to whisk together and easy to chill for a cooler treat on busy nights. Here’s why pudding cups are a smart fall addition.
Ingredients:
1 cup pumpkin puree
1 cup coconut milk
¼ cup maple syrup
2 tablespoons cornstarch
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
Instructions:
In a saucepan, whisk together pumpkin puree, coconut milk, maple syrup, cornstarch, pumpkin pie spice, and vanilla over medium heat.
Cook, stirring constantly until thickened (about 5-10 minutes).
Remove from heat and pour into serving cups.
Refrigerate for at least 2 hours.
Serve chilled with whipped cream on top.
Tips:
Top with crushed gluten-free cookies for crunch.
This pudding keeps well up to 3 days in the fridge.
FAQs:
Can I use almond milk instead? Yes, but texture may vary.
Fun fact: Pumpkin pudding cups take under 15 minutes of hands-on prep and chill to set, making gluten-free pumpkin recipes dessert a weeknight win. The creamy pumpkin with coconut milk becomes a silky treat the whole family loves. Top with whipped cream and a cinnamon kiss for cozy flair.
Pumpkin Pudding Cups
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This dessert turns stale bread into a cozy crowd-pleaser. Spiced pumpkin custard soaks every crumb, giving each bite a soft, rich feel. It’s brightened with a drizzle of caramel or a scoop of vanilla ice cream. It’s the kind of dish you can prepare earlier and finish with hot sauce at the table. Here is why bread pudding fits fall gatherings.
Ingredients:
4 cups gluten-free bread, cubed
1 cup pumpkin puree
2 cups almond milk
½ cup sugar
3 eggs
1 teaspoon pumpkin pie spice
½ teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C) and grease a baking dish.
In a bowl, whisk together pumpkin puree, almond milk, sugar, eggs, pumpkin pie spice, and vanilla.
Add the cubed bread to the mixture, stirring to coat.
Pour into the prepared baking dish and bake for 45 minutes or until set.
Serve warm with caramel or ice cream.
Tips:
Use day-old bread for best texture.
Stir in nuts or raisins for extra flavor and crunch.
FAQs:
Can I make this the night before? Yes, just reheat before serving.
Pumpkin Bread Pudding
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A soft, moist cake that captures the scent of autumn. Each slice delivers pumpkin warmth and a gentle sweetness that makes it a hit at any gathering. You can frost with cream cheese for extra tang or dust with sugar for a simple finish. It travels well to potlucks and tastes even better the next day. Here’s why this cake earns a place on your dessert table.
Ingredients:
1 ½ cups gluten-free flour blend
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon salt
½ cup coconut oil, melted
1 cup sugar
½ cup pumpkin puree
3 eggs
1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a bowl, mix the dry ingredients together.
In another bowl, whisk the melted coconut oil, sugar, pumpkin puree, eggs, and vanilla until smooth.
Gradually add dry ingredients to wet until just combined.
Pour into the pan and bake for 35 minutes or until a toothpick comes out clean.
Cool before slicing.
Tips:
Add orange zest for a brighter note.
Top with cream cheese frosting for extra richness.
FAQs:
Can I freeze the loaf? Yes, wrap well and freeze up to 3 months.
Fun fact: 3 out of 4 guests at fall gatherings reach for gluten-free pumpkin spice cake first. This pumpkin recipes dessert stays moist, travels well, and pairs perfectly with cream cheese frosting.
Pumpkin Spice Cake
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10. Pumpkin Spice Brownies
Dark chocolate meets pumpkin in fudgy, irresistible bars. These gluten-free brownies strike a balance between rich cocoa and mellow pumpkin spice. They pair beautifully with vanilla ice cream and a cup of coffee. Bake a batch, then share the pan with neighbors or friends. Here is why these brownies are a cozy fall staple.
Ingredients:
1 cup gluten-free flour blend
½ cup cocoa powder
1 teaspoon baking powder
½ teaspoon salt
½ cup coconut oil, melted
1 cup sugar
½ cup pumpkin puree
2 eggs
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
In another bowl, mix melted coconut oil, sugar, pumpkin puree, eggs, vanilla, and pumpkin pie spice until smooth.
Gradually fold in the dry ingredients.
Pour into the pan and bake for 25 minutes.
Let cool before cutting into squares.
Tips:
Stir in chocolate chips for extra sweetness.
Store in an airtight container to keep them fudgy.
FAQs:
Can I use regular flour instead of gluten-free? Yes, use the same amount.
Pumpkin Spice Brownies
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Light as air, this gluten-free soufflé brings a dramatic finish to any meal. Whipped egg whites lift a pumpkin base into a delicate rise that fans out on the plate. Serve immediately for the best texture and a warm, comforting aroma. It’s the kind of dessert that turns a table into a celebration. Here’s why soufflés charm guests every time.
Ingredients:
1 cup pumpkin puree
3 large eggs, separated
¼ cup sugar
1 teaspoon vanilla extract
½ teaspoon pumpkin pie spice
Pinch of salt
Instructions:
Preheat your oven to 375°F (190°C) and grease ramekins.
In a bowl, whisk pumpkin puree, egg yolks, sugar, vanilla, pumpkin pie spice, and salt.
In another bowl, beat the egg whites to stiff peaks.
Fold the whites gently into the pumpkin mixture.
Divide into ramekins and bake for 30 minutes or until puffed and golden.
Serve immediately for best texture.
Tips:
Dust with powdered sugar for a pretty finish.
Be gentle when folding the whites to keep fluffiness.
FAQs:
Can I make this ahead of time? It’s best served fresh.
Pumpkin Soufflé
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A cake that captures the coffee shop vibe at home. Coffee layers mingle with pumpkin and spice, while a creamy frosting ties it all together. It’s great for birthdays, gatherings, or a weekend treat with a mug of hot tea or coffee. This cake travels well and tastes even better the next day. Here is why this cake earns its place on fall dessert tables.
Ingredients:
1 ½ cups gluten-free flour blend
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon salt
½ cup coconut oil, melted
1 cup sugar
½ cup pumpkin puree
3 eggs
½ cup brewed coffee (cooled)
1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C) and grease two 9-inch round pans.
In a bowl, mix dry ingredients together.
In another bowl, whisk melted coconut oil, sugar, pumpkin puree, eggs, coffee, and vanilla until smooth.
Gradually add dry ingredients to wet until just combined.
Divide batter between pans and bake for 30 minutes.
Cool, then frost with coffee-flavored frosting or simple cream cheese frosting.
Tips:
Top with extra cinnamon for aroma.
It tastes better the next day after flavors meld.
FAQs:
Can I use decaf coffee? Yes, any coffee works.
Pumpkin Spice Latte Cake
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These 12 gluten-free pumpkin dessert recipes are a must-try for anyone looking to embrace the flavors of fall!
Whether you’re baking for a gathering or just treating yourself to something sweet, these recipes are sure to bring warmth and joy to your home. With the delightful mix of spices and the comforting taste of pumpkin, you’ll have a hard time picking a favorite.
So grab your apron and enjoy the coziness of fall with these delicious pumpkin treats!
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Frequently Asked Questions
What Are Some Easy Gluten-Free Pumpkin Dessert Recipes I Can Try?
If you’re looking for easy pumpkin sweets, you’ll be delighted to know there are plenty of gluten-free options! Try a classic gluten-free pumpkin pie or whip up some pumpkin spice cupcakes that are both delicious and simple to make. Don’t forget about pumpkin chocolate chip cookies for a sweet twist! These recipes are perfect for cozy fall days and will satisfy your pumpkin cravings!
How Can I Make Pumpkin Desserts More Nutritious?
Great question! To enhance the nutrition of your pumpkin recipes dessert, consider adding oats or nuts for extra fiber and healthy fats. You can also reduce sugar by using natural sweeteners like maple syrup or honey. Incorporating spices like cinnamon and nutmeg not only adds flavor but also brings additional health benefits, making your seasonal pumpkin treats even better!
What Are Some Creative Ways to Use Pumpkin in Desserts?
Pumpkin isn’t just for pie! Get creative by using it in pumpkin spice desserts like cheesecakes or brownies. You can also blend pumpkin into smoothies or use it as a filling for pastries. For a fun twist, try making pumpkin ice cream or pumpkin bread pudding. The versatility of pumpkin makes it a fantastic ingredient for various fall dessert ideas!
Are Pumpkin Desserts Healthy for Me?
Absolutely! Pumpkin is packed with nutrients like fiber, vitamin A, and antioxidants. When you make cozy fall recipes, especially gluten-free options, you can enjoy them without the guilt. Just be mindful of the added sugars and fats in your recipes. With the right ingredients, your pumpkin desserts can be both delicious and nourishing!
What Are Some Tips for Baking with Pumpkin Puree?
Baking with pumpkin puree can be a breeze with a few tips! Always use canned pumpkin puree or homemade puree that is well-drained to avoid excess moisture in your pumpkin recipes dessert. Adjust your baking time, as pumpkin can change the texture of baked goods. Don’t forget to balance the spices; pumpkin pairs wonderfully with cinnamon, ginger, and cloves for that perfect fall flavor!
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