50+ Irresistible Fall Gluten Free Baking Recipes to Try This Season

As the leaves turn vibrant shades of red and gold, and the air becomes crisp and cool, it’s time to embrace the comforting flavors of fall.

For those who follow a gluten-free diet, finding delicious baked goods that capture the essence of this season can be a challenge.

Thankfully, there are countless gluten-free recipes that celebrate the warm spices, rich pumpkin, and seasonal fruits that define autumn.

From pumpkin spice brownies to apple cinnamon muffins, the options are endless!

In this article, we’re excited to share 50+ fall gluten-free baking recipes that will not only satisfy your cravings but also impress your family and friends.

Whether you’re looking for festive treats for a gathering or cozy snacks to enjoy at home, these recipes will make your fall baking experience delightful and stress-free.

Let’s dive into the wonderful world of gluten-free baking and discover the perfect recipes for your autumn celebrations!

50+ Irresistible Fall Gluten Free Baking Recipes to Try This Season

As the fall season unfolds, let your kitchen become a haven of warmth and delicious aromas with these 50+ fall gluten-free baking recipes.

Each recipe is crafted to highlight the rich flavors and textures of autumn, ensuring that everyone can indulge in the joy of seasonal treats, regardless of dietary restrictions.

From decadent desserts to wholesome snacks, the possibilities are endless.

So gather your ingredients, preheat your oven, and get ready to create delightful gluten-free baked goods that will warm hearts and bring smiles to your table.

Pumpkin Spice Gluten-Free Muffins

These moist and flavorful muffins are a perfect way to welcome the fall season. Packed with pumpkin puree and aromatic spices, they make a fantastic breakfast or snack. The addition of gluten-free flour ensures everyone can enjoy them without worry, while the cozy spices create a comforting aroma that fills your kitchen.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup coconut sugar (or brown sugar)
• 1/4 cup maple syrup
• 1/2 cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, combine the pumpkin puree, coconut sugar, maple syrup, vegetable oil, eggs, and vanilla extract. Mix until well combined.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the walnuts and chocolate chips.
5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack.

These pumpkin spice muffins are not only gluten-free but also incredibly versatile. You can customize them by adding different nuts, dried fruits, or even swapping out the pumpkin for sweet potato. Enjoy them warm or at room temperature, and don’t forget to share them with family and friends—they’re sure to be a hit!

Apple Cinnamon Gluten-Free Cake

This apple cinnamon cake is a classic fall dessert that captures the flavor of freshly picked apples and warm spices. The gluten-free flour blend ensures a soft and tender crumb, while the cinnamon and nutmeg elevate the taste to create a comforting treat. Whether served as a dessert or with a cup of tea, this cake is perfect for any autumn occasion.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened (or coconut oil)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk (or non-dairy milk with 1 tablespoon vinegar)
• 2 cups peeled and diced apples (about 2 medium apples)
• Optional: powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, combine the gluten-free flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
5. Fold in the diced apples and pour the batter into the prepared baking dish.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
7. If desired, dust the cooled cake with powdered sugar before serving.

This apple cinnamon cake is a wonderful way to enjoy the flavors of fall. The sweetness of the apples combined with the warmth of cinnamon creates a delicious harmony that’s hard to resist. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!

Maple Pecan Gluten-Free Cookies

These chewy maple pecan cookies are a deliciously sweet way to embrace the flavors of fall. The rich taste of maple syrup paired with crunchy pecans creates a delightful contrast in texture and flavor. These cookies are perfect for sharing during gatherings or simply enjoying with your afternoon tea or coffee.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened (or coconut oil)
• 3/4 cup brown sugar, packed
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 large egg
• 1/2 cup chopped pecans

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the gluten-free flour, baking soda, and salt.
3. In a large bowl, cream together the butter and brown sugar until light and fluffy. Mix in the maple syrup, vanilla extract, and egg until fully combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped pecans.
5. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These maple pecan cookies are sure to become a fall favorite! Their chewy texture and rich flavor make them irresistible. Store any leftovers in an airtight container to keep them fresh, though they may not last long—everyone will want to come back for more!

Each of these gluten-free recipes embodies the warmth and comfort of the fall season, making them perfect for sharing with loved ones. Enjoy the delightful flavors and cozy aromas as you bake and savor these treats!

Cinnamon Sugar Gluten-Free Donuts

These fluffy cinnamon sugar donuts are a delightful treat that captures the essence of fall. Made with a blend of gluten-free flours and baked to perfection, these donuts are coated in cinnamon sugar, making them a warm and inviting snack. They’re perfect for breakfast, brunch, or an afternoon pick-me-up with your favorite hot beverage.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup coconut sugar (or granulated sugar)
• 2 large eggs
• 1/2 cup milk (or non-dairy milk)
• 1/4 cup melted coconut oil (or unsalted butter)
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar (for coating)
• 1 teaspoon ground cinnamon (for coating)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a donut pan.
2. In a mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, salt, and ground cinnamon.
3. In another bowl, beat together the coconut sugar, eggs, milk, melted coconut oil, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Spoon the batter into the prepared donut pan, filling each cavity about two-thirds full.
6. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. Let the donuts cool in the pan for a few minutes before transferring them to a wire rack.
7. In a small bowl, mix together the granulated sugar and cinnamon for the coating. While the donuts are still warm, toss them in the cinnamon sugar until well coated.

These cinnamon sugar donuts are light, fluffy, and bursting with flavor. They’re best enjoyed fresh out of the oven but can also be stored in an airtight container for a few days. For a fun twist, consider glazing them with a simple maple glaze or drizzling melted chocolate on top!

Sweet Potato Pecan Gluten-Free Bread

This sweet potato pecan bread is a heartwarming addition to your fall baking repertoire. The natural sweetness of the sweet potatoes paired with crunchy pecans makes for a rich, moist loaf that’s perfect for breakfast, snacks, or even dessert. This bread is also a great way to use up leftover sweet potatoes!

Ingredients:

• 1 cup mashed sweet potatoes (about 1 large sweet potato)
• 1/2 cup coconut sugar (or brown sugar)
• 1/4 cup maple syrup
• 1/4 cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup chopped pecans

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the mashed sweet potatoes, coconut sugar, maple syrup, oil, eggs, and vanilla extract. Mix until smooth.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped pecans.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This sweet potato pecan bread is not only delicious but also packed with nutrients. The moist texture and warm flavors make it an irresistible treat, whether enjoyed plain or with a smear of butter. You can also slice and freeze it for later enjoyment—just toast it for a quick snack or breakfast!

Chocolate Chip Pumpkin Cookies

These chocolate chip pumpkin cookies are a delightful combination of seasonal pumpkin flavor and rich chocolate goodness. Soft, chewy, and incredibly satisfying, they are the perfect fall treat for cookie lovers. Whether served at a gathering or as an after-school snack, these cookies are sure to please everyone.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened (or coconut oil)
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/2 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Mix in the pumpkin puree and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
5. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These chocolate chip pumpkin cookies are a delightful twist on traditional cookies, offering a perfect balance of sweetness and spice. The addition of chocolate chips makes them even more indulgent, creating a treat that’s hard to resist. Serve them warm with a glass of milk or a cup of tea, and watch them disappear!

Each of these gluten-free recipes brings the flavors of fall to your kitchen, making them perfect for sharing with family and friends. Enjoy the process of baking and savor the delightful results!

Maple Pumpkin Spice Gluten-Free Bars

These maple pumpkin spice bars are a delicious and convenient dessert that captures the essence of fall in every bite. With a buttery, gluten-free crust and a spiced pumpkin filling, they are perfect for gatherings or a cozy evening at home. Drizzled with maple glaze, these bars are a sweet treat that will have everyone coming back for seconds.

Ingredients:

For the crust:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened (or coconut oil)
• 1 large egg

For the pumpkin filling:

• 1 cup pumpkin puree
• 1/2 cup maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the maple glaze (optional):

• 1/2 cup powdered sugar
• 1-2 tablespoons maple syrup

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. In a mixing bowl, combine the gluten-free flour, brown sugar, and salt for the crust. Add the softened butter and egg, mixing until a dough forms.
3. Press the dough evenly into the bottom of the prepared baking dish. Bake for 10-12 minutes, or until lightly golden.
4. In another bowl, whisk together the pumpkin puree, maple syrup, eggs, vanilla extract, cinnamon, nutmeg, ginger, salt, and baking powder until smooth.
5. Pour the pumpkin filling over the baked crust, spreading it evenly.
6. Bake for an additional 25-30 minutes, or until the filling is set. Allow to cool in the pan for at least 15 minutes before slicing into bars.
7. For the glaze, whisk together the powdered sugar and maple syrup until smooth, adding more syrup for desired consistency. Drizzle over the cooled bars before serving.

These maple pumpkin spice bars are a delightful blend of flavors and textures. The buttery crust pairs beautifully with the rich pumpkin filling, making them a wonderful dessert option for any fall gathering. Enjoy them chilled or at room temperature, and don’t forget to share with friends and family!

Caramel Apple Gluten-Free Crumble

This caramel apple crumble is a warm and comforting dessert that perfectly showcases the flavors of fall. The tartness of fresh apples combined with a sweet caramel drizzle creates an irresistible combination. The gluten-free crumble topping adds a delightful crunch, making this dessert a must-try for any apple lover.

Ingredients:

For the apple filling:

• 4 cups peeled and sliced apples (about 4-5 medium apples)
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1/4 cup caramel sauce (store-bought or homemade)

For the crumble topping:

• 1 cup gluten-free oats
• 1 cup gluten-free all-purpose flour
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted (or coconut oil)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, combine the sliced apples, brown sugar, cinnamon, lemon juice, and caramel sauce. Mix until the apples are well coated and set aside.
3. In another bowl, combine the gluten-free oats, gluten-free flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix until crumbly.
4. Spread the apple mixture evenly in the prepared baking dish. Sprinkle the crumble topping over the apples.
5. Bake for 30-35 minutes or until the apples are tender and the topping is golden brown.
6. Serve warm with a scoop of vanilla ice cream or whipped cream, and drizzle with additional caramel sauce if desired.

This caramel apple crumble is a heartwarming dessert that brings the flavors of fall to your table. The combination of sweet apples, caramel, and crunchy topping makes it an irresistible treat. Whether enjoyed as a family dessert or served at a gathering, this dish is sure to impress!

Chocolate Hazelnut Gluten-Free Brownies

Indulge in these rich and fudgy chocolate hazelnut brownies that celebrate the deliciousness of fall with a twist. The combination of dark chocolate and roasted hazelnuts creates a decadent dessert that’s perfect for chocolate lovers. These brownies are gluten-free, making them a great option for everyone to enjoy!

Ingredients:

• 1/2 cup unsalted butter, melted (or coconut oil)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1/2 cup gluten-free all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup dark chocolate chips
• 1/2 cup chopped roasted hazelnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. In a large mixing bowl, whisk together the melted butter and granulated sugar until combined. Add the eggs and vanilla extract, whisking until smooth.
3. In another bowl, sift together the cocoa powder, gluten-free flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
4. Fold in the dark chocolate chips and chopped hazelnuts.
5. Pour the batter into the prepared baking dish and spread it evenly.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow to cool in the pan for at least 10 minutes before slicing into squares.

These chocolate hazelnut brownies are a delightful combination of flavors and textures. The fudgy center and crunchy hazelnuts make for a decadent treat that’s perfect for any occasion. Serve them warm with a scoop of ice cream for an extra indulgence, and watch as they disappear in no time!

Each of these gluten-free recipes is designed to bring joy and warmth to your fall celebrations. Enjoy the rich flavors and comforting aromas as you bake and share these delightful treats with your loved ones!

Cinnamon Apple Gluten-Free Muffins

These cinnamon apple muffins are moist, fluffy, and packed with the warm flavors of fall. They’re perfect for breakfast, a snack, or even dessert. With chunks of fresh apples and a sprinkle of cinnamon sugar on top, these muffins are a delightful way to enjoy the seasonal bounty of apples.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup unsweetened applesauce
• 1/4 cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups peeled and diced apples (about 1 large apple)
• 1/4 cup brown sugar (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the gluten-free flour, granulated sugar, baking powder, cinnamon, and salt.
3. In a separate bowl, combine the applesauce, vegetable oil, eggs, and vanilla extract. Mix well until combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced apples.
5. Divide the batter evenly among the muffin cups. In a small bowl, mix the brown sugar and a pinch of cinnamon together, then sprinkle the mixture over the tops of the muffins.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

These cinnamon apple muffins are a wonderful addition to any fall breakfast or brunch spread. The combination of soft muffin texture and sweet apple chunks, along with the cinnamon-sugar topping, makes them irresistibly delicious. Enjoy them fresh out of the oven or toasted with a little butter for a cozy treat!

Gluten-Free Sweet Potato Pie

This gluten-free sweet potato pie is a classic fall dessert that brings together the rich, creamy texture of sweet potatoes and warm spices for a delightful finish to any meal. This pie is sure to impress family and friends with its flavorful filling and flaky gluten-free crust.

Ingredients:

For the gluten-free pie crust:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed (or coconut oil)
• 1/4 teaspoon salt
• 4-5 tablespoons cold water

For the sweet potato filling:

• 2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
• 3/4 cup brown sugar
• 1/2 cup heavy cream (or coconut cream)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. For the crust, in a mixing bowl, combine the gluten-free flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, until the dough comes together.
3. Press the dough into a 9-inch pie pan evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling. Pre-bake the crust for 10-12 minutes or until lightly golden. Set aside to cool.
4. In a large bowl, combine the mashed sweet potatoes, brown sugar, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and well combined.
5. Pour the sweet potato filling into the pre-baked crust, smoothing the top with a spatula.
6. Bake for 40-45 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. Allow to cool completely before serving.

This gluten-free sweet potato pie is a deliciously creamy dessert that brings warmth and comfort to your fall gatherings. The spices enhance the natural sweetness of the sweet potatoes, creating a pie that is both traditional and satisfying. Serve it with whipped cream or a scoop of vanilla ice cream for a decadent treat!

Pumpkin Chocolate Chip Gluten-Free Cookies

These pumpkin chocolate chip cookies are soft, chewy, and packed with the flavors of fall. The combination of pumpkin puree and chocolate chips creates a delightful treat that is perfect for satisfying your sweet tooth. These cookies are not only gluten-free but also incredibly easy to make!

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened (or coconut oil)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, vanilla extract, and pumpkin puree, mixing until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips.
5. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them a few inches apart.
6. Bake for 12-15 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These pumpkin chocolate chip cookies are a delightful treat that perfectly blends the flavors of pumpkin and chocolate. They are soft, chewy, and bursting with fall flavors, making them ideal for a cozy afternoon snack or dessert. Serve them with a warm cup of tea or coffee for a comforting experience that will have everyone asking for the recipe!

Each of these gluten-free recipes brings a unique twist to traditional fall flavors, perfect for sharing with friends and family. Enjoy the warmth and comfort of baking this season, and indulge in these delicious treats!

Maple Pecan Gluten-Free Cookies

These maple pecan cookies are a delightful treat that combines the rich flavors of maple syrup and crunchy pecans, making them a perfect companion for cozy fall afternoons. Their chewy texture and nutty flavor make them a great snack or dessert, and they are incredibly easy to whip up.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened (or coconut oil)
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/4 cup pure maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the maple syrup, egg, and vanilla extract, mixing until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chopped pecans.
5. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These maple pecan cookies are a wonderful way to bring the flavors of fall into your kitchen. The combination of sweet maple syrup and crunchy pecans creates a delightful texture that is perfect for any occasion. Enjoy them fresh out of the oven or as a sweet treat with your morning coffee!

Gluten-Free Cranberry Orange Bread

This gluten-free cranberry orange bread is a fragrant and flavorful loaf that captures the essence of fall with its zesty orange flavor and tart cranberries. It’s perfect for breakfast, snacks, or even as a festive addition to your holiday table.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup granulated sugar
• 1/2 cup unsweetened applesauce
• 1/2 cup orange juice
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries (if frozen, do not thaw)
• Zest of 1 orange

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and granulated sugar.
3. In a separate bowl, combine the applesauce, orange juice, eggs, and vanilla extract. Mix well until fully combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the cranberries and orange zest.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

This cranberry orange bread is a delightful way to embrace the flavors of fall. The tartness of the cranberries paired with the bright citrus notes from the orange makes each slice a refreshing treat. Serve it plain or with a bit of butter for an extra indulgent experience!

Gluten-Free Pumpkin Spice Brownies

These gluten-free pumpkin spice brownies are a decadent dessert that marries the rich chocolate flavor of brownies with the warm spices of pumpkin pie. They’re fudgy, flavorful, and perfect for satisfying your sweet tooth while embracing the essence of fall.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, salt, cocoa powder, and spices (cinnamon, nutmeg, ginger, and cloves). Set aside.
3. In a large mixing bowl, combine the melted butter and granulated sugar. Mix until well combined, then add the eggs and vanilla extract, stirring until smooth.
4. Add the pumpkin puree to the wet ingredients and mix until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in the chocolate chips.
6. Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow to cool in the pan before cutting into squares.

These pumpkin spice brownies are a deliciously indulgent treat that will satisfy any chocolate lover’s cravings while celebrating the flavors of fall. The pumpkin adds moisture and depth to the brownies, making them fudgy and rich. Enjoy them on their own or with a scoop of vanilla ice cream for a delightful dessert!

Each of these recipes brings a unique and comforting flavor profile to your fall baking endeavors. Whether you’re sharing them with friends and family or enjoying them yourself, these gluten-free treats are sure to please!

Note: More recipes are coming soon!