27+ Irresistible Gluten-Free Baked Pumpkin Recipes for Every Occasion

Pumpkin is a versatile and nutrient-packed ingredient that shines in both sweet and savory dishes.

If you’re following a gluten-free diet, you don’t have to miss out on the comforting flavors of baked pumpkin treats. From fluffy muffins to hearty casseroles, there are endless ways to enjoy gluten-free baked pumpkin recipes without sacrificing taste or texture.

this blog, we’ll explore delicious, easy-to-make recipes that bring out the best in pumpkin while keeping everything completely gluten-free.

Whether you’re baking for a cozy autumn day or simply craving a healthy treat, these recipes will satisfy your appetite and warm your soul.

27+ Irresistible Gluten-Free Baked Pumpkin Recipes for Every Occasion

Gluten-free baking doesn’t mean compromising on flavor, and these baked pumpkin recipes prove just that. Whether you’re in the mood for a sweet indulgence or a savory dish, pumpkin’s natural sweetness and creamy texture make it the perfect ingredient.

With simple swaps and naturally gluten-free ingredients, you can enjoy these comforting recipes without worry.

So, preheat your oven and embrace the delicious, seasonal goodness of pumpkin—your taste buds (and your health) will thank you!

Gluten-Free Pumpkin Muffins

Soft, fluffy, and packed with warm fall spices, these gluten-free pumpkin muffins are perfect for breakfast or a snack. Made with almond flour and naturally sweetened with maple syrup, they offer a moist texture and rich pumpkin flavor without any gluten. Whether you enjoy them fresh out of the oven or the next day, they’re a delightful treat for pumpkin lovers.

Ingredients:

• 1 cup canned pumpkin puree
• 2 cups almond flour
• ¼ cup coconut flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground ginger
• 2 large eggs
• ⅓ cup maple syrup
• ¼ cup coconut oil, melted
• 1 teaspoon vanilla extract
• ½ cup chocolate chips or chopped nuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, coconut oil, and vanilla extract.
3. In a separate bowl, mix the almond flour, coconut flour, baking soda, salt, cinnamon, nutmeg, and ginger.
4. Gradually add the dry ingredients to the wet ingredients, stirring until well combined. Fold in chocolate chips or nuts if using.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.

These gluten-free pumpkin muffins are a wonderful way to enjoy the flavors of fall in a healthy, satisfying way. With their light texture and cozy spice blend, they are perfect for pairing with a warm cup of tea or coffee. Store them in an airtight container for up to five days or freeze them for a quick grab-and-go snack!

Gluten-Free Pumpkin Bread

This moist and flavorful gluten-free pumpkin bread is a comforting treat that’s easy to make and full of rich, spiced pumpkin goodness. The blend of oat and almond flour creates a hearty texture, while maple syrup adds a natural sweetness. Enjoy a slice for breakfast, dessert, or a cozy afternoon snack.

Ingredients:

• 1 cup canned pumpkin puree
• 2 eggs
• ½ cup maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 ½ cups gluten-free oat flour
• ½ cup almond flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground cloves
• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, coconut oil, and vanilla extract.
3. In another bowl, combine the oat flour, almond flour, baking soda, salt, cinnamon, nutmeg, and cloves.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in chopped nuts if using.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free pumpkin bread is a deliciously warm and aromatic treat that’s great for any time of day. Whether you enjoy it plain, toasted with butter, or paired with a spread of almond butter, it’s a comforting way to celebrate pumpkin season. It stores well for several days and tastes even better the next day as the flavors meld!

Gluten-Free Pumpkin Cookies

These soft and chewy gluten-free pumpkin cookies are a delightful fall-inspired dessert with warm spices and a hint of vanilla. Made with oat flour and sweetened naturally with coconut sugar, they are a healthier alternative to traditional cookies while still delivering incredible flavor.

Ingredients:

• ¾ cup canned pumpkin puree
• 1 egg
• ½ cup coconut sugar
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 ½ cups gluten-free oat flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground ginger
• ½ cup chocolate chips or raisins (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the pumpkin puree, egg, coconut sugar, coconut oil, and vanilla extract until smooth.
3. In another bowl, whisk together the oat flour, baking soda, salt, cinnamon, nutmeg, and ginger.
4. Gradually add the dry ingredients to the wet ingredients, stirring until combined. Fold in chocolate chips or raisins if using.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Flatten each cookie slightly with the back of a spoon.
7. Bake for 12-15 minutes or until the edges are set and the cookies look slightly golden.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

These gluten-free pumpkin cookies are perfect for satisfying your sweet tooth in a wholesome way. They’re soft, packed with flavor, and have just the right amount of sweetness. Whether you enjoy them fresh with a glass of almond milk or store them for later, they make a fantastic treat for fall gatherings or an everyday indulgence.

Gluten-Free Pumpkin Pancakes

Light, fluffy, and full of warm autumn spices, these gluten-free pumpkin pancakes are perfect for a cozy breakfast. Made with oat and almond flour, they offer a nutritious twist while still being deliciously soft and satisfying. Pair them with maple syrup, pecans, or even a dollop of yogurt for a comforting morning meal.

Ingredients:

• 1 cup canned pumpkin puree
• 2 eggs
• ¾ cup unsweetened almond milk
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 ½ cups gluten-free oat flour
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• Coconut oil or butter for cooking

Instructions:

1. In a large bowl, whisk together the pumpkin puree, eggs, almond milk, maple syrup, and vanilla extract.
2. In another bowl, mix the oat flour, baking soda, cinnamon, nutmeg, and salt.
3. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
4. Heat a non-stick pan over medium heat and lightly grease with coconut oil or butter.
5. Pour ¼ cup of batter onto the pan and cook until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden.
6. Repeat with the remaining batter.
7. Serve warm with maple syrup, chopped pecans, or a sprinkle of cinnamon.

These gluten-free pumpkin pancakes are a delightful way to start the day. They are soft, flavorful, and taste just like fall on a plate. Whether you enjoy them on a lazy weekend morning or as a special treat, they’re bound to be a new favorite!

Gluten-Free Pumpkin Cheesecake Bars

These creamy, spiced pumpkin cheesecake bars have a delicious almond flour crust and a silky, rich pumpkin filling. They are the perfect gluten-free dessert for fall gatherings, offering all the flavors of pumpkin pie with a smooth and luscious cheesecake texture.

Ingredients:

For the Crust:

• 1 ½ cups almond flour
• ¼ cup melted coconut oil
• 2 tablespoons maple syrup
• ½ teaspoon cinnamon

For the Filling:

• 8 oz cream cheese, softened
• ¾ cup canned pumpkin puree
• ⅓ cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground ginger
• 1 egg

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
2. In a bowl, mix the almond flour, melted coconut oil, maple syrup, and cinnamon to form the crust. Press it evenly into the bottom of the pan.
3. Bake for 10 minutes, then set aside to cool slightly.
4. In another bowl, beat the cream cheese until smooth, then add the pumpkin puree, maple syrup, vanilla, cinnamon, nutmeg, and ginger. Mix until well combined.
5. Add the egg and mix until just incorporated.
6. Pour the filling over the crust and spread evenly.
7. Bake for 25-30 minutes or until the center is set.
8. Let the bars cool completely before slicing.

These gluten-free pumpkin cheesecake bars are rich, creamy, and packed with pumpkin spice flavor. They’re perfect for any fall celebration or as a delicious weeknight dessert. Store them in the fridge for a refreshing, chilled tr

Gluten-Free Pumpkin Scones

Buttery and perfectly spiced, these gluten-free pumpkin scones are a wonderful treat for fall mornings. They have a light, crumbly texture with a hint of sweetness and pair beautifully with a cup of coffee or tea.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• 6 tablespoons cold butter, cubed
• ½ cup canned pumpkin puree
• ¼ cup maple syrup
• 1 egg
• 1 teaspoon vanilla extract
• ¼ cup milk (dairy or non-dairy)

Instructions:

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
4. In another bowl, mix the pumpkin puree, maple syrup, egg, vanilla extract, and milk.
5. Gradually combine the wet and dry ingredients, stirring until just combined.
6. Turn the dough onto a floured surface and shape into a 1-inch-thick disc. Cut into 8 wedges.
7. Place scones on the baking sheet and bake for 18-20 minutes until golden.

These gluten-free pumpkin scones are lightly crisp on the outside and tender on the inside. They’re the perfect way to embrace pumpkin season and taste amazing with a drizzle of honey or a simple glaze!

Gluten-Free Pumpkin Brownies

These fudgy pumpkin brownies are a dream for chocolate lovers. Combining the richness of cocoa with the warmth of pumpkin spice, they’re a decadent yet wholesome gluten-free treat.

Ingredients:

• ½ cup canned pumpkin puree
• ½ cup almond butter
• ⅓ cup maple syrup
• 1 teaspoon vanilla extract
• ¼ cup cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ½ cup chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. In a bowl, mix together pumpkin puree, almond butter, maple syrup, and vanilla extract.
3. Add cocoa powder, baking soda, cinnamon, and salt, stirring until smooth.
4. Fold in chocolate chips.
5. Pour the batter into the pan and spread evenly.
6. Bake for 20-25 minutes until set.
7. Let cool completely before slicing.

These gluten-free pumpkin brownies are rich, moist, and packed with chocolatey goodness. They make for a satisfying dessert that’s both indulgent and nutritious!

Gluten-Free Pumpkin Granola

This homemade pumpkin granola is crunchy, lightly sweet, and full of warm spices. It’s great as a topping for yogurt, eaten with milk, or enjoyed as a snack on its own.

Ingredients:

• 2 cups gluten-free rolled oats
• ½ cup pumpkin seeds
• ½ cup chopped pecans
• ½ cup canned pumpkin puree
• ⅓ cup maple syrup
• 2 tablespoons melted coconut oil
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt

Instructions:

1. Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix oats, pumpkin seeds, and pecans.
3. In another bowl, whisk together pumpkin puree, maple syrup, coconut oil, cinnamon, nutmeg, and salt.
4. Pour the wet ingredients over the oat mixture and stir until well coated.
5. Spread onto the baking sheet in an even layer.
6. Bake for 25-30 minutes, stirring halfway through.
7. Let cool completely before storing.

This gluten-free pumpkin granola is a crunchy, flavorful treat that’s perfect for fall. It’s packed with nutritious ingredients and has just the right amount of sweetness. Store in an airtight container and enjoy for weeks!

Would you like me to adjust or modify any of these? 😊

Gluten-Free Pumpkin Pie

This classic gluten-free pumpkin pie has a smooth, spiced filling and a crisp, buttery almond flour crust. It’s the perfect dessert for fall gatherings, bringing all the flavors of traditional pumpkin pie without the gluten.

Ingredients:

For the Crust:

• 1 ½ cups almond flour
• ¼ cup melted butter or coconut oil
• 1 tablespoon maple syrup
• ¼ teaspoon salt

For the Filling:

• 1 ¾ cups canned pumpkin puree
• ¾ cup coconut sugar or brown sugar
• 2 eggs
• ½ cup coconut milk or heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.
2. In a bowl, mix almond flour, melted butter, maple syrup, and salt until a dough forms.
3. Press the dough evenly into the pie dish and bake for 10 minutes. Let cool slightly.
4. In a large bowl, whisk together pumpkin puree, sugar, eggs, coconut milk, vanilla, and spices.
5. Pour the filling into the crust and bake for 45-50 minutes, until the center is set.
6. Let the pie cool completely before slicing.

This gluten-free pumpkin pie is creamy, rich, and packed with warm spices. Serve it with a dollop of whipped cream for the ultimate holiday treat!

Gluten-Free Pumpkin Waffles

Crispy on the outside, fluffy on the inside, and bursting with fall flavors, these gluten-free pumpkin waffles are a must-try for breakfast lovers. They’re easy to make and perfect for a cozy weekend brunch.

Ingredients:

• 1 cup canned pumpkin puree
• 2 eggs
• 1 ¼ cups almond milk
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 ½ cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• 2 tablespoons melted butter or coconut oil

Instructions:

1. Preheat your waffle iron and grease if necessary.
2. In a bowl, whisk together pumpkin puree, eggs, almond milk, maple syrup, and vanilla extract.
3. In another bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually combine the wet and dry ingredients, stirring until smooth.
5. Stir in melted butter or coconut oil.
6. Pour batter into the waffle iron and cook according to manufacturer instructions.
7. Serve warm with maple syrup and pecans.

These gluten-free pumpkin waffles are crisp, flavorful, and make the perfect fall breakfast. Top them with butter, syrup, or even whipped cream for extra indulgence!

Gluten-Free Pumpkin Donuts

These soft, spiced gluten-free pumpkin donuts are baked, not fried, making them a healthier yet still delicious treat. They’re perfect with a cup of coffee or as a festive autumn dessert.

Ingredients:

• 1 cup canned pumpkin puree
• 2 eggs
• ⅓ cup coconut sugar
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 ½ cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt

Instructions:

1. Preheat oven to 350°F (175°C) and grease a donut pan.
2. In a bowl, whisk together pumpkin puree, eggs, coconut sugar, coconut oil, and vanilla extract.
3. In another bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add dry ingredients to wet ingredients, stirring until just combined.
5. Spoon the batter into the donut pan, filling each mold about ¾ full.
6. Bake for 12-15 minutes, until a toothpick inserted comes out clean.
7. Let cool slightly before removing from the pan.

These baked pumpkin donuts are soft, moist, and full of warm autumn flavors. Dust them with cinnamon sugar or drizzle with a glaze for an extra-special touch!

Gluten-Free Pumpkin Cupcakes

These light and fluffy gluten-free pumpkin cupcakes are the ultimate fall dessert. They’re topped with a creamy cinnamon cream cheese frosting, making them a festive and indulgent treat.

Ingredients:

For the Cupcakes:

• 1 cup canned pumpkin puree
• 2 eggs
• ⅓ cup maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 ½ cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt

For the Frosting:

• 8 oz cream cheese, softened
• ¼ cup butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together pumpkin puree, eggs, maple syrup, coconut oil, and vanilla extract.
3. In another bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually mix dry ingredients into wet ingredients.
5. Divide batter into muffin cups and bake for 18-22 minutes. Let cool completely.
6. Beat cream cheese and butter together, then mix in powdered sugar, vanilla, and cinnamon.
7. Frost cooled cupcakes and enjoy!

These gluten-free pumpkin cupcakes are moist, flavorful, and perfect for any fall celebration. The cinnamon cream cheese frosting takes them to the next level!

Gluten-Free Pumpkin Biscotti

These crunchy, spiced pumpkin biscotti are perfect for dipping into coffee or tea. With a blend of almond and oat flour, they have a delightful crunch and warm, cozy flavor.

Ingredients:

• 1 cup almond flour
• ½ cup gluten-free oat flour
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• ⅓ cup canned pumpkin puree
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• ½ cup chopped almonds or pecans (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, oat flour, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together pumpkin puree, maple syrup, and vanilla extract.
4. Combine wet and dry ingredients, stirring until a dough forms. Stir in nuts if using.
5. Shape the dough into a log and place on the baking sheet.
6. Bake for 20 minutes, then remove and let cool for 10 minutes.
7. Slice into ½-inch pieces and bake again for 15 minutes until crisp.

These gluten-free pumpkin biscotti are a delicious, crunchy treat that pairs perfectly with coffee or tea. They store well, making them a great make-ahead snack!

Gluten-Free Pumpkin Pudding

This silky, spiced pumpkin pudding is a creamy and comforting dessert that’s naturally gluten-free. It’s easy to make and perfect for when you’re craving a lighter pumpkin treat.

Ingredients:

• 1 cup canned pumpkin puree
• 2 cups almond milk
• ⅓ cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• 3 tablespoons cornstarch or arrowroot powder

Instructions:

1. In a saucepan, whisk together pumpkin puree, almond milk, maple syrup, vanilla, cinnamon, nutmeg, and salt.
2. In a small bowl, mix cornstarch with a few tablespoons of cold almond milk to make a slurry.
3. Heat the pumpkin mixture over medium heat, then whisk in the cornstarch slurry.
4. Cook, stirring constantly, until thickened.
5. Pour into serving dishes and chill before serving.

This gluten-free pumpkin pudding is smooth, creamy, and full of warm spices. Serve it with whipped cream and a sprinkle of cinnamon for an elegant dessert!

Would you like even more? 😊

Gluten-Free Pumpkin Muffins

Soft, moist, and bursting with warm spices, these gluten-free pumpkin muffins are a fantastic breakfast or snack. Naturally sweetened and easy to make, they bring all the cozy fall flavors without the gluten.

Ingredients:

• 1 ½ cups almond flour
• ½ cup gluten-free oat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• ¾ cup canned pumpkin puree
• 2 eggs
• ⅓ cup maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix the pumpkin puree, eggs, maple syrup, coconut oil, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Divide the batter into the muffin cups and bake for 18-22 minutes, until a toothpick inserted comes out clean.
6. Let cool before serving.

These gluten-free pumpkin muffins are easy to make and full of flavor. Enjoy them warm with a little butter or nut butter for extra deliciousness!

Gluten-Free Pumpkin Bread

This gluten-free pumpkin bread is soft, moist, and full of warm spices. Naturally sweetened and made with almond and oat flour, it’s a nutritious take on a classic fall favorite.

Ingredients:

• 1 ½ cups almond flour
• ½ cup gluten-free oat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• ¾ cup canned pumpkin puree
• 2 eggs
• ⅓ cup maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, mix almond flour, oat flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together pumpkin puree, eggs, maple syrup, coconut oil, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until combined.
5. Pour the batter into the prepared loaf pan and bake for 40-45 minutes, until a toothpick inserted comes out clean.
6. Let cool before slicing.

This gluten-free pumpkin bread is flavorful, moist, and perfect for fall mornings or an afternoon treat with tea or coffee.

Gluten-Free Pumpkin Cookies

These soft and chewy pumpkin cookies are naturally gluten-free and packed with warm spices. They have just the right balance of sweetness and make a great seasonal treat!

Ingredients:

• 1 cup canned pumpkin puree
• ½ cup almond butter
• ⅓ cup coconut sugar
• 1 teaspoon vanilla extract
• 1 ½ cups almond flour
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• ½ cup dark chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together pumpkin puree, almond butter, coconut sugar, and vanilla extract.
3. In another bowl, mix almond flour, baking soda, cinnamon, nutmeg, and salt.
4. Stir dry ingredients into wet ingredients until combined. Fold in chocolate chips if using.
5. Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.
6. Bake for 10-12 minutes, then let cool.

These gluten-free pumpkin cookies are soft, chewy, and bursting with cozy fall flavors. They make for a delightful snack or dessert!

Gluten-Free Pumpkin Oatmeal

Warm and comforting, this pumpkin oatmeal is a nutritious and delicious way to start your day. Made with gluten-free oats and real pumpkin, it’s naturally sweetened and packed with fiber.

Ingredients:

• 1 cup gluten-free rolled oats
• 1 ½ cups almond milk
• ½ cup canned pumpkin puree
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ¼ cup chopped pecans or walnuts (optional)

Instructions:

1. In a saucepan, combine oats, almond milk, pumpkin puree, maple syrup, cinnamon, nutmeg, and salt.
2. Cook over medium heat, stirring occasionally, until oats are soft and mixture is thickened (about 5 minutes).
3. Remove from heat and stir in vanilla extract.
4. Serve warm, topped with chopped pecans or walnuts if desired.

This gluten-free pumpkin oatmeal is creamy, hearty, and perfect for cool fall mornings. Enjoy it with a drizzle of honey or extra cinnamon!

Gluten-Free Pumpkin Energy Bites

These no-bake pumpkin energy bites are the perfect grab-and-go snack. Made with wholesome ingredients like oats, almond butter, and pumpkin, they’re packed with fiber and protein.

Ingredients:

• 1 cup gluten-free rolled oats
• ½ cup canned pumpkin puree
• ¼ cup almond butter
• ¼ cup maple syrup
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon vanilla extract
• ½ cup mini chocolate chips (optional)

Instructions:

1. In a large bowl, mix together oats, pumpkin puree, almond butter, maple syrup, cinnamon, nutmeg, and vanilla extract.
2. Stir until well combined. If using chocolate chips, fold them in.
3. Roll mixture into small balls and place on a parchment-lined plate.
4. Refrigerate for at least 30 minutes before eating.

These gluten-free pumpkin energy bites are easy to make and perfect for a quick snack. Store them in the fridge for a healthy, on-the-go treat!

Gluten-Free Pumpkin Ice Cream

This dairy-free and gluten-free pumpkin ice cream is rich, creamy, and full of warm spices. Made with coconut milk and naturally sweetened, it’s a healthier alternative to traditional ice cream.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• ¾ cup canned pumpkin puree
• ⅓ cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt

Instructions:

1. In a blender, combine coconut milk, pumpkin puree, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Blend until smooth.
2. Pour the mixture into an ice cream maker and churn according to manufacturer instructions.
3. Transfer to a container and freeze for at least 2 hours before serving.

This gluten-free pumpkin ice cream is smooth, rich, and bursting with warm fall spices. Serve it on its own or with a sprinkle of cinnamon for a delicious treat!

Note: More recipes are coming soon