As the leaves turn vibrant shades of orange and gold, the arrival of fall ushers in a season filled with warmth, comfort, and the irresistible aromas of baked goods.
For those following a gluten-free lifestyle, the transition into fall doesn’t mean sacrificing indulgent treats.
In fact, there’s an abundance of gluten-free dessert recipes that celebrate the flavors of autumn, from pumpkin spice and apple cinnamon to rich chocolate and nutty delights.
Whether you’re hosting a Thanksgiving feast, preparing for a cozy gathering, or simply wanting to enjoy the season’s bounties, this collection of 50+ fall gluten-free dessert recipes offers something for everyone.
From easy no-bake options to scrumptious baked goods, you’ll find everything you need to create delicious and memorable desserts that will delight your family and friends!
50+ Delicious Fall Gluten Free Dessert Recipes for the Season
With these 50+ fall gluten-free dessert recipes at your fingertips, you can embrace the season without worrying about dietary restrictions.
Each recipe is crafted to highlight the delightful flavors of fall while ensuring that they are accessible to everyone, regardless of gluten intolerance.
Whether you’re baking for a special occasion or simply treating yourself to a cozy night in, these desserts promise to satisfy your sweet tooth and fill your home with the warm scents of autumn.
So roll up your sleeves, preheat the oven, and let the festivities begin! Get ready to savor every bite of these delicious gluten-free treats that are perfect for celebrating the beauty of fall.
Pumpkin Spice Muffins
These Pumpkin Spice Muffins capture the essence of fall with their warm spices and rich pumpkin flavor. Perfect for breakfast or an afternoon snack, these gluten-free muffins are moist, flavorful, and easy to make. The combination of pumpkin puree, cinnamon, and nutmeg creates a delightful aroma that fills your kitchen, making them a seasonal favorite.
Ingredients:
- 1 cup gluten-free all-purpose flour blend
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup brown sugar, packed
- 1/4 cup maple syrup
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped walnuts or pecans
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
- In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.
- In another bowl, mix the pumpkin puree, brown sugar, maple syrup, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in the chopped nuts.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
These Pumpkin Spice Muffins are a perfect way to embrace the flavors of fall while adhering to a gluten-free diet. Their soft texture and aromatic spices make them an ideal treat to enjoy with a warm cup of tea or coffee. Whether served at a gathering or enjoyed solo, these muffins are sure to become a beloved addition to your fall dessert repertoire.
Apple Cinnamon Crumble
Indulge in the comforting flavors of fall with this delightful Apple Cinnamon Crumble. This gluten-free dessert features tender baked apples topped with a crunchy oat and almond flour crumble, perfectly complemented by the warm spices of cinnamon and nutmeg. It’s a simple yet elegant dessert that can be served warm, making it perfect for cozy family gatherings or holiday celebrations.
Ingredients:
For the filling:
- 4 medium-sized apples, peeled and sliced (Granny Smith or Honeycrisp work well)
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp lemon juice
For the crumble topping:
- 1 cup gluten-free rolled oats
- 1 cup almond flour
- 1/2 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 cup coconut oil, melted (or unsalted butter)
- Pinch of salt
Instructions:
- Preheat your oven to 350°F (175°C) and grease a baking dish (about 8×8 inches).
- In a large bowl, combine the sliced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Toss until the apples are evenly coated, then transfer them to the prepared baking dish.
- In another bowl, mix together the rolled oats, almond flour, brown sugar, cinnamon, melted coconut oil, and salt until crumbly.
- Spread the crumble topping evenly over the apple mixture in the baking dish.
- Bake for 30-35 minutes or until the apples are tender and the topping is golden brown.
- Allow it to cool slightly before serving.
This Apple Cinnamon Crumble is a heartwarming dessert that encapsulates the essence of fall. The sweet and tart apples combined with the crunchy topping make it a crowd-pleaser. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. It’s a simple yet satisfying way to showcase the bounty of autumn and make lasting memories with family and friends.
Chocolate Pumpkin Brownies
Satisfy your chocolate cravings this fall with these rich and fudgy Chocolate Pumpkin Brownies. Combining the decadent flavors of chocolate with the nutritious goodness of pumpkin, these gluten-free brownies are a delightful twist on the classic dessert. They’re moist, flavorful, and easy to make, making them a perfect option for potlucks or cozy evenings at home.
Ingredients:
- 1 cup gluten-free all-purpose flour blend
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut oil, melted (or unsalted butter)
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 1/2 cup chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish or line it with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt until well combined.
- In a large bowl, mix the melted coconut oil, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla extract, whisking until fully incorporated.
- Stir in the pumpkin puree until well blended.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the chocolate chips.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely before cutting into squares.
These Chocolate Pumpkin Brownies are a delightful fusion of flavors that will please both chocolate lovers and pumpkin enthusiasts alike. They’re rich and fudgy with a subtle hint of pumpkin spice, making them a unique addition to your fall dessert lineup. Whether enjoyed at a family gathering or as a sweet treat during movie night, these brownies are sure to become a favorite in your home.
Maple Pecan Tart
Celebrate the flavors of fall with this indulgent Maple Pecan Tart. This dessert combines a buttery gluten-free crust with a rich, gooey filling made from maple syrup and toasted pecans. The nutty flavors and sweet maple syrup create a delectable treat perfect for any autumn gathering or holiday celebration. It’s an elegant dessert that looks as good as it tastes, making it a showstopper for your dessert table.
Ingredients:
For the crust:
- 1 1/2 cups gluten-free all-purpose flour blend
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/4 tsp salt
- 1 large egg yolk
- 2-3 tbsp cold water
For the filling:
- 1 cup maple syrup
- 1/4 cup brown sugar, packed
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 2 cups pecan halves
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan or pie dish.
- In a bowl, combine the gluten-free flour, softened butter, powdered sugar, and salt. Mix until crumbly.
- Add the egg yolk and cold water, mixing until the dough comes together. Press the dough into the tart pan evenly across the bottom and up the sides.
- Pre-bake the crust for 10 minutes, then remove it from the oven and set it aside.
- In another bowl, whisk together the maple syrup, brown sugar, melted butter, eggs, and vanilla extract until well combined.
- Stir in the pecan halves and pour the filling into the pre-baked crust.
- Bake for an additional 30-35 minutes or until the filling is set and the top is golden brown.
- Allow the tart to cool before slicing and serving.
This Maple Pecan Tart is a perfect embodiment of fall flavors, with its sweet maple syrup and crunchy pecans melding beautifully in every bite. It’s a wonderful dessert to serve at Thanksgiving or any fall gathering, as it provides a warm, comforting taste that brings everyone together. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
Cranberry Orange Cheesecake
Brighten your fall dessert table with this refreshing Cranberry Orange Cheesecake. The creamy cheesecake is balanced with the tartness of fresh cranberries and the zesty flavor of orange, creating a delicious contrast that delights the palate. This gluten-free cheesecake is not only stunning in appearance but also a crowd-pleaser, making it an ideal dessert for holiday celebrations.
Ingredients:
For the crust:
- 1 1/2 cups gluten-free graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 16 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 1 orange
- 1 cup fresh cranberries (or frozen, thawed)
Instructions:
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a bowl, combine the gluten-free graham cracker crumbs, sugar, and melted butter. Mix until well combined, then press the mixture firmly into the bottom of the prepared pan to form the crust.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add the sugar and mix until well blended.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
- Gently fold in the cranberries, then pour the filling over the prepared crust.
- Bake for 50-60 minutes or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven for an additional hour to cool gradually.
- Remove from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.
This Cranberry Orange Cheesecake is a stunning dessert that perfectly balances tartness and sweetness, making it a refreshing addition to your fall festivities. Its creamy texture and vibrant flavors are sure to impress your guests, leaving them craving more. Pair it with a drizzle of orange glaze or a sprinkle of fresh cranberries for an eye-catching presentation that captures the spirit of the season.
Sweet Potato Chocolate Chip Cookies
These Sweet Potato Chocolate Chip Cookies offer a delicious twist on traditional cookies, combining the wholesome goodness of sweet potatoes with the indulgent flavor of chocolate. They are naturally gluten-free and packed with flavor, making them a delightful treat for any fall occasion. These cookies are soft, chewy, and full of rich chocolate chips, providing a comforting taste of home that is both satisfying and nourishing.
Ingredients:
- 1 cup cooked and mashed sweet potato (about 1 large sweet potato)
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup coconut oil, melted (or unsalted butter)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup gluten-free all-purpose flour blend
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the mashed sweet potato, coconut sugar, melted coconut oil, egg, and vanilla extract. Mix until smooth and well blended.
- In another bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden. The cookies will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These Sweet Potato Chocolate Chip Cookies are a delightful way to enjoy the flavors of fall in a healthier format. They are not only gluten-free but also incorporate the natural sweetness of sweet potatoes, making them a guilt-free indulgence. Perfect for an afternoon snack or dessert, these cookies are sure to be a hit with family and friends alike. Enjoy them warm, fresh out of the oven, or store them for a tasty treat later!
Pumpkin Spice Muffins
These Pumpkin Spice Muffins are the epitome of fall comfort food. Packed with the warm flavors of pumpkin and spices like cinnamon and nutmeg, they are moist and fluffy, making them a perfect breakfast or snack option. These muffins are gluten-free and easy to make, ensuring everyone can enjoy a taste of autumn. Serve them warm with a pat of butter or a drizzle of maple syrup for an extra special treat.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour blend
- 1 cup canned pumpkin puree
- 1/2 cup coconut sugar (or brown sugar)
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, combine the pumpkin puree, coconut sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in the walnuts and chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
These Pumpkin Spice Muffins are a delicious way to embrace the flavors of fall while adhering to a gluten-free diet. They are moist, flavorful, and versatile enough to be enjoyed any time of the day. Whether paired with a warm cup of coffee in the morning or served as an afternoon snack, these muffins will evoke the cozy feeling of autumn and leave everyone craving more.
Apple Crisp with Oat Topping
This gluten-free Apple Crisp with Oat Topping is a classic fall dessert that showcases the flavors of fresh apples combined with a sweet and crunchy topping. The tartness of the apples pairs beautifully with warm spices, while the oat topping adds a delightful texture. This dish is not only easy to prepare but also a comforting way to celebrate the apple harvest. Serve it warm with a scoop of vanilla ice cream for an unforgettable dessert experience.
Ingredients:
For the filling:
- 4 cups peeled and sliced apples (such as Granny Smith or Honeycrisp)
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1 tbsp lemon juice
For the topping:
- 1 cup gluten-free rolled oats
- 1/2 cup gluten-free all-purpose flour blend
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a large bowl, combine the sliced apples, granulated sugar, cinnamon, nutmeg, and lemon juice. Toss until the apples are well coated and pour them into the prepared baking dish.
- In another bowl, mix together the rolled oats, gluten-free flour, brown sugar, melted butter, cinnamon, and salt until crumbly.
- Sprinkle the oat topping evenly over the apples.
- Bake for 30-35 minutes or until the apples are bubbly and the topping is golden brown.
- Let it cool for a few minutes before serving.
This Apple Crisp with Oat Topping is a wonderful way to enjoy the seasonal bounty of fall. The combination of tender, spiced apples and the crunchy oat topping makes it a comforting dessert that warms the heart. This dish is perfect for gatherings, holiday celebrations, or simply as a treat for yourself. Pair it with a scoop of vanilla ice cream or whipped cream for a delightful contrast of temperatures and textures.
Chocolate Pumpkin Pie
Indulge in the rich flavors of this Chocolate Pumpkin Pie, a decadent twist on the traditional pumpkin pie. This gluten-free dessert features a velvety chocolate filling infused with pumpkin puree and warm spices, creating a delightful combination that is sure to impress. The crust is made with gluten-free ingredients, ensuring everyone can enjoy this seasonal favorite. It’s a show-stopping dessert that will make a memorable addition to your fall celebrations.
Ingredients:
For the crust:
- 1 1/2 cups gluten-free graham cracker crumbs
- 1/4 cup coconut sugar (or brown sugar)
- 1/2 cup unsalted butter, melted
For the filling:
- 1 cup canned pumpkin puree
- 1 cup chocolate chips (dairy-free if needed)
- 1/2 cup coconut sugar (or granulated sugar)
- 1/2 cup heavy cream (or coconut cream)
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch pie pan.
- In a bowl, combine the gluten-free graham cracker crumbs, coconut sugar, and melted butter. Mix until well combined, then press the mixture into the bottom and up the sides of the pie pan to form the crust.
- In a microwave-safe bowl, melt the chocolate chips until smooth, stirring frequently. Let cool slightly.
- In a large bowl, whisk together the pumpkin puree, coconut sugar, heavy cream, eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt until smooth.
- Stir in the melted chocolate until fully combined, then pour the filling into the prepared crust.
- Bake for 45-50 minutes or until the filling is set and the edges are firm.
- Allow the pie to cool before refrigerating for at least 2 hours before serving.
This Chocolate Pumpkin Pie is a delightful way to enjoy the flavors of fall with a delicious twist. The combination of chocolate and pumpkin creates a rich, indulgent dessert that will have everyone coming back for seconds. It’s perfect for holiday gatherings or as a special treat for loved ones. Serve it chilled or at room temperature, and don’t forget to top it with whipped cream for an extra layer of decadence!
Maple Pecan Pie Bars
These Maple Pecan Pie Bars bring the classic flavors of pecan pie to a convenient and shareable format. The combination of sweet maple syrup and crunchy pecans creates a rich, nutty filling nestled in a buttery gluten-free crust. These bars are not only easy to make but also pack a delightful flavor punch, making them an excellent addition to your fall dessert table. Serve them at gatherings or enjoy them as a sweet treat with your favorite hot beverage.
Ingredients:
For the crust:
- 1 1/2 cups gluten-free all-purpose flour blend
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/4 tsp salt
- 1 egg yolk
- 1-2 tbsp cold water (as needed)
For the filling:
- 1 cup pecans, roughly chopped
- 1/2 cup maple syrup
- 1/4 cup brown sugar
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- In a medium bowl, mix together the gluten-free flour, softened butter, powdered sugar, and salt until crumbly. Add the egg yolk and mix until combined. If the mixture is too dry, add cold water, one tablespoon at a time, until it forms a dough.
- Press the dough evenly into the bottom of the prepared baking dish to form the crust. Prick the surface with a fork and bake for 15 minutes.
- In a separate bowl, whisk together the pecans, maple syrup, brown sugar, eggs, melted butter, vanilla extract, cinnamon, and salt until smooth.
- Pour the filling over the pre-baked crust and spread it evenly. Bake for an additional 25-30 minutes, or until the filling is set and the edges are golden brown.
- Let the bars cool completely in the pan before cutting into squares.
These Maple Pecan Pie Bars are a delightful way to enjoy the beloved flavors of pecan pie in a more accessible form. The sweet maple syrup combined with the crunchy pecans creates a delicious balance of flavors and textures. Perfect for fall gatherings, these bars will impress your guests and leave them asking for the recipe. Enjoy them warm or at room temperature, and don’t forget a scoop of vanilla ice cream on the side!
Cinnamon Apple Donuts
These Cinnamon Apple Donuts are fluffy, sweet, and perfect for fall! Made with gluten-free flour and fresh apples, these baked donuts are coated in a cinnamon-sugar mixture for an irresistible finish. They’re a great option for breakfast, dessert, or an afternoon snack. These treats are not only gluten-free but also incredibly easy to make, ensuring you can whip up a batch whenever the craving strikes.
Ingredients:
- 1 cup gluten-free all-purpose flour blend
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup grated apple (about 1 medium apple)
- 1/4 cup unsalted butter, melted
For the coating:
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
Instructions:
- Preheat your oven to 350°F (175°C) and grease a donut pan.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix the sugar, applesauce, eggs, vanilla extract, grated apple, and melted butter until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Spoon the batter into the prepared donut pan, filling each cavity about two-thirds full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Allow the donuts to cool for a few minutes before transferring them to a wire rack.
- In a small bowl, mix together the sugar and cinnamon for the coating. Dip each warm donut in the melted butter, then roll in the cinnamon-sugar mixture until fully coated.
These Cinnamon Apple Donuts are a wonderful way to enjoy the flavors of fall in a fun and delightful form. The combination of warm spices and fresh apple makes each bite a little piece of autumn heaven. Baked instead of fried, these donuts are a lighter treat that still feels indulgent. Whether enjoyed with a cup of coffee in the morning or as a sweet snack throughout the day, they are sure to become a favorite in your fall dessert repertoire.
Sweet Potato Chocolate Brownies
Indulge in these rich and fudgy Sweet Potato Chocolate Brownies that are both gluten-free and packed with nutrition. The sweetness of the roasted sweet potatoes enhances the chocolate flavor, making these brownies a healthier alternative to traditional recipes. They’re perfect for satisfying your chocolate cravings while incorporating seasonal produce. These brownies are easy to prepare and will impress both chocolate lovers and those looking for a guilt-free dessert.
Ingredients:
- 1 cup roasted sweet potatoes (about 1 large sweet potato)
- 1/2 cup almond butter (or any nut butter of your choice)
- 1/2 cup maple syrup (or honey)
- 1/2 cup unsweetened cocoa powder
- 1/4 cup gluten-free all-purpose flour blend
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips (dairy-free if needed)
Instructions:
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a mixing bowl, mash the roasted sweet potatoes until smooth.
- Add the almond butter, maple syrup, cocoa powder, gluten-free flour, vanilla extract, baking powder, and salt to the sweet potatoes. Mix until well combined and smooth.
- Fold in the chocolate chips until evenly distributed.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay).
- Allow the brownies to cool in the pan for at least 10 minutes before lifting them out and slicing into squares.
These Sweet Potato Chocolate Brownies are a deliciously unique way to incorporate seasonal ingredients into your dessert offerings. The sweetness of the sweet potatoes blends perfectly with the rich chocolate, creating a fudgy texture that satisfies any chocolate lover’s craving. Plus, they’re gluten-free and packed with nutrients, making them a guilt-free indulgence. Serve them warm or at room temperature, and enjoy a healthy treat that feels indulgent!
Pumpkin Spice Cheesecake Bars
These Pumpkin Spice Cheesecake Bars are a delightful twist on traditional cheesecake, bringing together the creamy richness of cheesecake and the warm, comforting flavors of pumpkin spice. Perfect for any autumn gathering, these bars are easy to make and even easier to enjoy. With a gluten-free crust and a luscious filling, they’re an impressive dessert that will have everyone coming back for seconds.
Ingredients:
For the crust:
- 1 1/2 cups gluten-free graham cracker crumbs
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the filling:
- 16 oz cream cheese, softened
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, combine the gluten-free graham cracker crumbs, sugar, and melted butter until well mixed. Press the mixture firmly into the bottom of the prepared pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until well combined and smooth.
- Pour the filling over the prepared crust and spread it evenly.
- Bake for 30-35 minutes, or until the center is set and the edges are slightly puffed. Let cool in the pan for at least 1 hour, then refrigerate for at least 2 hours before cutting into bars.
These Pumpkin Spice Cheesecake Bars are a wonderful combination of creamy, spiced goodness and the convenience of a bar dessert. The gluten-free graham cracker crust complements the smooth filling, making each bite a perfect blend of flavors. They are not only an ideal treat for Thanksgiving or fall gatherings but also a fantastic way to enjoy the seasonal taste of pumpkin. Serve these bars chilled or at room temperature, and watch them disappear!
Caramel Apple Crisp
This Caramel Apple Crisp is a cozy, warm dessert that perfectly captures the essence of fall. Featuring tender, cinnamon-spiced apples topped with a buttery, gluten-free crumble and drizzled with rich caramel sauce, this dish is sure to become a family favorite. It’s an easy-to-make dessert that can be prepared ahead of time and baked just before serving, making it a convenient option for gatherings.
Ingredients:
For the filling:
- 4 cups peeled and sliced apples (about 4-5 medium apples)
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- 1/4 cup caramel sauce (store-bought or homemade)
For the topping:
- 1 cup gluten-free rolled oats
- 1/2 cup gluten-free all-purpose flour blend
- 1/3 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1 tsp ground cinnamon
- 1/4 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a large bowl, toss the sliced apples with granulated sugar, cinnamon, and lemon juice. Spread the apple mixture evenly in the prepared baking dish, then drizzle with caramel sauce.
- In another bowl, mix together the gluten-free oats, flour, brown sugar, melted butter, cinnamon, and salt until crumbly.
- Sprinkle the topping evenly over the apple filling.
- Bake for 30-35 minutes, or until the apples are tender and the topping is golden brown. Allow to cool for a few minutes before serving.
This Caramel Apple Crisp is the epitome of fall comfort food. The combination of warm, spiced apples with a crunchy topping and decadent caramel creates a delightful experience with every bite. It’s perfect for sharing with friends and family during gatherings or enjoyed alone with a scoop of vanilla ice cream. This dessert is not only delicious but also easy to prepare, making it a staple in any gluten-free kitchen during the autumn months.
Chocolate Hazelnut Pudding Cups
These Chocolate Hazelnut Pudding Cups are a decadent treat that’s both gluten-free and incredibly indulgent. The rich chocolate pudding, enhanced with hazelnut flavor, is served in charming cups and topped with whipped cream and crushed hazelnuts for a delightful finish. This dessert is perfect for impressing guests at dinner parties or for a cozy night in with a touch of elegance.
Ingredients:
- 1/4 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/2 cup granulated sugar
- 2 3/4 cups almond milk (or any milk of choice)
- 1/2 cup chocolate hazelnut spread (gluten-free)
- 1 tsp vanilla extract
- 1/4 tsp salt
- Whipped cream (for serving)
- Chopped hazelnuts (for garnish)
Instructions:
- In a medium saucepan, whisk together the cocoa powder, cornstarch, sugar, and salt until well combined.
- Gradually whisk in the almond milk, ensuring there are no lumps.
- Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble.
- Remove from heat and stir in the chocolate hazelnut spread and vanilla extract until smooth and creamy.
- Pour the pudding into individual cups and refrigerate for at least 2 hours until set.
- Before serving, top each cup with whipped cream and sprinkle with chopped hazelnuts.
These Chocolate Hazelnut Pudding Cups are a luxurious dessert that combines rich chocolate flavors with the nutty goodness of hazelnuts. They are simple to make yet elegant enough for any occasion, ensuring you can treat yourself or your guests to something special. The silky texture of the pudding paired with the lightness of whipped cream creates a delightful contrast that makes this dessert unforgettable. Perfect for a fall celebration or an everyday treat, these pudding cups are sure to satisfy any sweet tooth.
Note: More recipes are coming soon!
