28+ Irresistible Gluten-Free Bisquick Pumpkin Recipes for Every Occasion

Fall is here, and with it comes an irresistible wave of pumpkin-flavored treats that fill the air with cozy aromas and warm spices.

But if you’re following a gluten-free lifestyle, it can sometimes be tricky to enjoy these seasonal favorites.

Enter Bisquick – a versatile and easy-to-use gluten-free baking mix that makes creating delicious pumpkin recipes a breeze.

In this blog post, we’re sharing over 28 incredible gluten-free Bisquick pumpkin recipes that will elevate your fall baking game.

From decadent pumpkin bread to fluffy waffles, savory muffins to sweet scones, there’s something for everyone.

These recipes are perfect for breakfast, snacks, desserts, or even holiday gatherings, all while being gluten-free and packed with pumpkin goodness.

28+ Irresistible Gluten-Free Bisquick Pumpkin Recipes for Every Occasion

With these 28+ gluten-free Bisquick pumpkin recipes at your fingertips, you can now indulge in the best of fall flavors without compromising your dietary needs.

Each recipe is easy to prepare, uses simple ingredients, and delivers a comforting, flavorful result.

Whether you’re craving a classic pumpkin pie, a batch of warm scones, or a fresh loaf of pumpkin bread, these Bisquick recipes are perfect for satisfying your pumpkin cravings.

So go ahead, get baking, and enjoy the season with these delicious, gluten-free treats that everyone will love!

Gluten-Free Bisquick Pumpkin Pancakes

These gluten-free Bisquick pumpkin pancakes are perfect for a cozy autumn breakfast.

They’re light, fluffy, and packed with warm spices that make them a comforting treat for the whole family.

Whether you’re looking to enjoy them on a crisp morning or want to impress your guests at brunch, these pancakes are sure to be a hit.

Ingredients:

• 1 cup gluten-free Bisquick
• 1/2 cup canned pumpkin puree
• 1/4 cup milk (or dairy-free alternative)
• 2 large eggs
• 2 tbsp brown sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp vanilla extract
• 1 tbsp butter (for cooking)

Instructions:

1. In a large bowl, whisk together the gluten-free Bisquick, cinnamon, and nutmeg.
2. In another bowl, combine the eggs, milk, pumpkin puree, brown sugar, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Heat a skillet or griddle over medium heat and add butter. Once melted, pour 1/4 cup of batter for each pancake.
5. Cook until bubbles form on the surface, about 2-3 minutes. Flip the pancakes and cook for another 2-3 minutes until golden brown.
6. Serve hot with maple syrup, whipped cream, or your favorite toppings.

These gluten-free pumpkin pancakes are a fantastic way to embrace the flavors of fall in a breakfast or brunch dish.

The Bisquick mix makes them quick and easy to prepare, while the pumpkin adds a natural sweetness and moisture, creating a deliciously soft texture.

The warm spices provide the perfect balance to the rich pumpkin flavor, making every bite a comforting delight.

Whether for a weekend breakfast or a special occasion, these pancakes are guaranteed to bring smiles to your table.

Gluten-Free Bisquick Pumpkin Muffins

These gluten-free Bisquick pumpkin muffins are soft, moist, and full of autumnal flavor.

They’re perfect for a quick breakfast or a mid-afternoon snack, combining the goodness of pumpkin with the ease of using Bisquick.

These muffins are ideal for anyone craving a gluten-free fall treat that requires minimal effort.

Ingredients:

• 1 1/2 cups gluten-free Bisquick
• 1 cup canned pumpkin puree
• 1/2 cup sugar
• 2 large eggs
• 1/4 cup vegetable oil
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract

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 bowl, mix together the gluten-free Bisquick, cinnamon, nutmeg, baking soda, and salt.
3. In a separate bowl, whisk together the pumpkin puree, sugar, eggs, vegetable oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir just until combined. The batter should be thick.
5. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free pumpkin muffins are the perfect snack or breakfast on the go.

The pumpkin gives them a naturally moist texture, while the spices add a warm and cozy flavor that’s unmistakably fall.

They’re incredibly easy to make, thanks to Bisquick, and the result is a batch of muffins that will disappear quickly from the kitchen.

Whether you enjoy them fresh from the oven or save them for a quick bite later, these muffins will satisfy your pumpkin cravings.

Gluten-Free Bisquick Pumpkin Bread

This gluten-free Bisquick pumpkin bread is a delightful twist on a classic fall favorite.

It’s tender, flavorful, and easy to prepare, thanks to the gluten-free Bisquick mix.

Perfect for breakfast, a snack, or even as a homemade gift, this pumpkin bread brings all the flavors of autumn in one delicious loaf.

Ingredients:

• 2 cups gluten-free Bisquick
• 1 cup canned pumpkin puree
• 3/4 cup sugar
• 2 large eggs
• 1/4 cup vegetable oil
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, mix together the gluten-free Bisquick, cinnamon, nutmeg, baking soda, and salt.
3. In a separate bowl, whisk together the pumpkin puree, sugar, eggs, vegetable oil, and vanilla extract until smooth and combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free pumpkin bread is the epitome of fall baking.

The pumpkin adds a rich, moist texture, while the spices bring that signature cozy flavor we love during the cooler months.

Made with Bisquick, it’s incredibly simple to prepare, and the result is a tender loaf that fills your home with the irresistible scent of autumn.

Perfect for sharing with friends or enjoying on your own, this pumpkin bread is a versatile treat that never goes out of style.

Gluten-Free Bisquick Pumpkin Waffles

These gluten-free Bisquick pumpkin waffles are a wonderful way to enjoy a cozy fall breakfast.

With a delicious blend of pumpkin and spices, these waffles are crispy on the outside and fluffy on the inside.

Whether you top them with maple syrup, whipped cream, or even a dollop of pumpkin butter, they’re sure to become a seasonal favorite.

Ingredients:

• 1 1/2 cups gluten-free Bisquick
• 1/2 cup canned pumpkin puree
• 1 cup milk (or dairy-free alternative)
• 2 large eggs
• 1/4 cup sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp vanilla extract
• 1 tbsp melted butter

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a large bowl, whisk together the gluten-free Bisquick, cinnamon, and nutmeg.
3. In another bowl, combine the pumpkin puree, milk, eggs, sugar, vanilla extract, and melted butter. Mix until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable.
5. Lightly grease the waffle iron and pour the batter onto it, using about 1/2 cup of batter for each waffle.
6. Cook according to your waffle iron’s instructions, usually for about 4-5 minutes, until golden brown and crispy.
7. Serve immediately with your favorite toppings such as maple syrup, whipped cream, or chopped nuts.

These gluten-free pumpkin waffles offer a delightful blend of flavors and textures that are perfect for a special breakfast or brunch.

The crispy exterior and soft interior provide a satisfying contrast, while the pumpkin adds a natural sweetness and moisture.

The warm spices make every bite feel like a celebration of fall.

Whether you serve them for a weekend family breakfast or a festive brunch, these waffles are sure to impress.

Gluten-Free Bisquick Pumpkin Cookies

If you’re in the mood for a sweet treat, these gluten-free Bisquick pumpkin cookies are a perfect choice.

They’re soft, chewy, and bursting with pumpkin flavor, all while being incredibly easy to make.

These cookies are the ideal snack or dessert for anyone craving the tastes of fall in a bite-sized form.

Ingredients:

• 2 cups gluten-free Bisquick
• 1 cup canned pumpkin puree
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 1/2 cup butter, softened
• 1 large egg
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy.
3. Beat in the egg, vanilla extract, and pumpkin puree until smooth.
4. In a separate bowl, mix the gluten-free Bisquick, cinnamon, nutmeg, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
6. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes or until the edges are golden brown and the centers are set.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free pumpkin cookies are soft, sweet, and packed with the rich flavors of pumpkin and spices.

The Bisquick makes them quick and simple to prepare, and the result is a batch of cookies that are perfect for fall.

They’re soft in the middle with a slight crispiness around the edges, making them irresistible.

Enjoy them with a cup of tea or coffee, or share them with friends and family at your next gathering.

Gluten-Free Bisquick Pumpkin Scones

For a deliciously fall-inspired breakfast or afternoon treat, these gluten-free Bisquick pumpkin scones are a must-try.

These scones are perfectly crumbly and light, with the added bonus of pumpkin and a delightful spice blend.

They’re easy to prepare and make a lovely addition to any autumn table.

Ingredients:

• 2 cups gluten-free Bisquick
• 1/2 cup canned pumpkin puree
• 1/4 cup sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/2 cup cold butter, cut into cubes
• 1 large egg
• 1/4 cup milk (or dairy-free alternative)
• 1 tsp vanilla extract
• Optional glaze: 1/2 cup powdered sugar + 2 tbsp milk

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free Bisquick, sugar, cinnamon, nutmeg, ginger, and salt.
3. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. In a small bowl, whisk together the egg, pumpkin puree, milk, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overwork the dough.
6. Turn the dough out onto a lightly floured surface and gently knead it into a round shape. Pat it down into a circle about 1-inch thick.
7. Cut the dough into 8 wedges and place them on the prepared baking sheet.
8. Bake for 18-22 minutes, or until the scones are golden brown on the edges.
9. (Optional) For the glaze, mix powdered sugar and milk together and drizzle over the cooled scones.

These gluten-free pumpkin scones are the perfect combination of flaky, crumbly texture and warm, comforting pumpkin flavor.

The spices and pumpkin add depth and richness to the scones, while the optional glaze gives them a sweet finish.

They’re easy to prepare and make a wonderful breakfast or snack for any time of day.

Whether you enjoy them on their own or with a cup of tea, these scones are an ideal fall treat.

Gluten-Free Bisquick Pumpkin Cinnamon Rolls

These gluten-free Bisquick pumpkin cinnamon rolls are the perfect breakfast or dessert for the fall season.

Soft, fluffy rolls filled with a spiced pumpkin filling and topped with a rich glaze make them a delicious and comforting treat.

With the help of Bisquick, they come together quickly without compromising flavor.

Ingredients:

• 2 cups gluten-free Bisquick
• 1/4 cup sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/4 cup butter, melted
• 1/2 cup canned pumpkin puree
• 1/4 cup milk (or dairy-free alternative)
• 1 large egg
• 1/2 cup brown sugar
• 1 tsp cinnamon (for filling)
• 1/2 cup powdered sugar (for glaze)
• 2 tbsp milk (for glaze)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a large bowl, mix the gluten-free Bisquick, sugar, cinnamon, nutmeg, and salt.
3. Add the melted butter, pumpkin puree, milk, and egg to the dry ingredients. Stir until combined to form a dough.
4. Turn the dough onto a lightly floured surface and roll it out into a rectangle, about 1/4-inch thick.
5. In a small bowl, combine the brown sugar and cinnamon for the filling. Sprinkle this mixture evenly over the dough.
6. Roll the dough into a log, then cut it into 8-10 slices.
7. Arrange the slices in the prepared baking dish.
8. Bake for 20-25 minutes, or until the cinnamon rolls are golden and cooked through.
9. For the glaze, whisk together powdered sugar and milk until smooth. Drizzle over the warm cinnamon rolls before serving.

These gluten-free pumpkin cinnamon rolls are a wonderful way to start your day or indulge in a cozy afternoon treat.

The pumpkin adds a lovely richness to the dough, while the cinnamon and nutmeg bring out the comforting flavors of fall.

Paired with the sweet glaze, these rolls are melt-in-your-mouth delicious and sure to impress family and friends alike.

Gluten-Free Bisquick Pumpkin Quiche

This gluten-free Bisquick pumpkin quiche combines the rich, savory flavors of pumpkin with a smooth, custardy filling in a gluten-free crust. It’s a perfect dish for brunch or dinner, offering a unique twist on the traditional quiche.

The Bisquick makes the crust easy to prepare while providing a deliciously flaky texture.

Ingredients:

• 1 1/2 cups gluten-free Bisquick
• 1/4 cup butter, cold and cubed
• 1/4 cup ice water
• 1 1/2 cups canned pumpkin puree
• 3 large eggs
• 1/2 cup milk (or dairy-free alternative)
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup cooked bacon or sausage (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish.
2. To make the crust, combine the gluten-free Bisquick and cubed butter in a bowl. Use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
3. Add the ice water and stir until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. Roll the dough out on a floured surface and press it into the prepared pie dish. Poke a few holes in the bottom with a fork and bake for 10-12 minutes to pre-bake the crust.
5. In a large bowl, whisk together the pumpkin puree, eggs, milk, cheese, cinnamon, nutmeg, salt, and pepper until smooth.
6. If using, stir in the cooked bacon or sausage.
7. Pour the filling into the pre-baked crust and bake for 35-40 minutes, or until the quiche is set and golden on top.
8. Let the quiche cool for a few minutes before slicing and serving.

This gluten-free pumpkin quiche is a delicious and hearty option for breakfast, brunch, or dinner.

The savory filling paired with the light, flaky crust provides the perfect balance of flavors.

The pumpkin adds a subtle sweetness that complements the spices, making it a comforting and satisfying dish that everyone will enjoy.

The optional bacon or sausage adds an extra layer of flavor, making it a complete meal in one.

Gluten-Free Bisquick Pumpkin Pie Bars

These gluten-free Bisquick pumpkin pie bars are a delightful twist on traditional pumpkin pie, combining the creamy pumpkin filling with a gluten-free crust and a hint of spice.

They’re easier to make than a traditional pie and are perfect for holiday gatherings or a cozy fall dessert.

Ingredients:

• 1 1/2 cups gluten-free Bisquick
• 1/2 cup sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup butter, melted
• 1 can (15 oz) canned pumpkin puree
• 2 large eggs
• 1/2 cup brown sugar
• 1/2 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/2 cup heavy cream

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. In a medium bowl, mix the gluten-free Bisquick, sugar, cinnamon, nutmeg, and salt.
3. Stir in the melted butter and mix until combined. Press the mixture into the bottom of the prepared baking pan to form a crust.
4. In a separate bowl, whisk together the pumpkin puree, eggs, brown sugar, vanilla extract, cinnamon, nutmeg, and ginger until smooth.
5. Pour the pumpkin mixture over the crust and spread it out evenly.
6. Bake for 35-40 minutes, or until the filling is set and the edges are slightly golden.
7. Allow the bars to cool completely in the pan before cutting into squares and serving.

These gluten-free pumpkin pie bars are a fantastic alternative to traditional pumpkin pie.

They have a rich, creamy pumpkin filling and a light, buttery crust that’s made easy with Bisquick.

The spices bring out the comforting fall flavors, and the bars are perfect for sharing at a holiday gathering or enjoying as a sweet treat.

With their ease of preparation and satisfying texture, these bars will quickly become a fall favorite.

Gluten-Free Bisquick Pumpkin Pudding Cake

This gluten-free Bisquick pumpkin pudding cake is a delightful dessert that combines the rich, comforting flavors of pumpkin with a light and airy texture.

The top becomes a fluffy cake while the bottom forms a warm, spiced pumpkin sauce, creating a unique and irresistible treat.

Ingredients:

• 1 1/2 cups gluten-free Bisquick
• 1 cup canned pumpkin puree
• 1/2 cup sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt
• 1 1/2 cups milk (or dairy-free alternative)
• 1 tsp vanilla extract
• 1/4 cup butter, melted
• 1/4 cup brown sugar (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a medium bowl, combine the gluten-free Bisquick, sugar, cinnamon, nutmeg, ginger, and salt.
3. Add the milk, pumpkin puree, vanilla extract, and melted butter to the dry ingredients, and stir until well combined.
4. Pour the batter into the prepared baking dish, spreading it evenly.
5. In a small bowl, mix the brown sugar and 1/4 cup of water. Pour this over the batter in the baking dish (do not stir).
6. Bake for 40-45 minutes, or until the top is golden and the cake has set.
7. Allow the pudding cake to cool for a few minutes before serving. Serve with whipped cream or vanilla ice cream.

This gluten-free pumpkin pudding cake is a comforting and decadent dessert with the perfect blend of spices.

The bottom layer of rich, sweet pumpkin sauce contrasts beautifully with the soft, fluffy cake on top.

It’s a wonderful way to end a meal and brings all the cozy fall flavors together in every bite.

Whether served for a family gathering or enjoyed on a quiet evening, this cake is sure to warm your heart.

Gluten-Free Bisquick Pumpkin Smoothie

This gluten-free Bisquick pumpkin smoothie is a quick and delicious way to enjoy the flavors of fall in a healthy and refreshing way.

It’s a perfect breakfast option or a midday snack that provides a boost of energy with the goodness of pumpkin and spices.

This smoothie is easy to prepare and can be customized to your taste preferences.

Ingredients:

• 1/2 cup canned pumpkin puree
• 1/2 cup gluten-free Bisquick
• 1 cup milk (or dairy-free alternative)
• 1/2 banana
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp honey (optional)
• Ice cubes (optional)

Instructions:

1. Add the pumpkin puree, gluten-free Bisquick, milk, banana, cinnamon, and nutmeg to a blender.
2. Blend until smooth and creamy, adding ice cubes if you prefer a thicker consistency or a cold smoothie.
3. Taste and add honey for extra sweetness, if desired.
4. Pour into a glass and serve immediately.

This gluten-free Bisquick pumpkin smoothie is a refreshing way to enjoy all the fall flavors in a portable form.

The banana adds creaminess, while the pumpkin provides a nutrient-packed base for the smoothie.

The spices—cinnamon and nutmeg—give it that cozy autumn taste, and the Bisquick helps make it rich and filling.

This smoothie is a healthy option for those on the go and a great way to fuel your day with the goodness of pumpkin.

Gluten-Free Bisquick Pumpkin Brownies

These gluten-free Bisquick pumpkin brownies are the perfect balance of rich, fudgy chocolate and warm, spiced pumpkin.

With a soft, cake-like texture and a deep, satisfying flavor, these brownies are a must-try treat for any pumpkin lover.

Easy to make and even easier to eat, these brownies will quickly become a family favorite.

Ingredients:

• 1 1/2 cups gluten-free Bisquick
• 1/2 cup cocoa powder
• 1 cup canned pumpkin puree
• 1/2 cup sugar
• 1/2 cup brown sugar
• 3 large eggs
• 1/4 cup butter, melted
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
2. In a large bowl, mix the gluten-free Bisquick, cocoa powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the pumpkin puree, sugar, brown sugar, eggs, melted butter, and vanilla extract until smooth.
4. Slowly add the dry ingredients to the wet ingredients and mix until just combined. If using, fold in the chocolate chips.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the brownies to cool completely in the pan before cutting into squares.

These gluten-free pumpkin brownies are a delightful treat that combines the richness of chocolate with the subtle sweetness and warmth of pumpkin.

The texture is perfectly soft and fudgy, and the spices add a wonderful fall-inspired flavor.

The addition of chocolate chips gives these brownies an extra touch of indulgence, making them an irresistible dessert.

Whether for a gathering or a quiet night in, these brownies are sure to satisfy your sweet tooth.

Gluten-Free Bisquick Pumpkin Pancakes

These gluten-free Bisquick pumpkin pancakes are a perfect way to start your day with a cozy, fall-inspired breakfast.

Light, fluffy, and infused with the flavors of pumpkin and warm spices, they’re a delicious twist on traditional pancakes.

Drizzle them with maple syrup, sprinkle some cinnamon, and enjoy the comfort of autumn in every bite.

Ingredients:

• 1 1/2 cups gluten-free Bisquick
• 1/2 cup canned pumpkin puree
• 1 cup milk (or dairy-free alternative)
• 2 large eggs
• 2 tbsp sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• Butter or oil for cooking

Instructions:

1. In a large bowl, whisk together the gluten-free Bisquick, cinnamon, nutmeg, and salt.
2. In a separate bowl, combine the pumpkin puree, milk, eggs, sugar, and vanilla extract, mixing until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
4. Heat a griddle or skillet over medium heat and lightly grease with butter or oil.
5. Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown.
6. Serve the pancakes warm with maple syrup, whipped cream, or your favorite topping.

These gluten-free pumpkin pancakes are the perfect way to celebrate fall mornings.

The Bisquick mix makes them quick and easy to prepare, and the pumpkin provides a moist, flavorful base.

The blend of spices adds warmth and depth, making them a comforting and satisfying breakfast.

Whether you’re cooking for yourself or serving a crowd, these pancakes are sure to impress everyone at the table.

Gluten-Free Bisquick Pumpkin Muffins

These gluten-free Bisquick pumpkin muffins are a perfect grab-and-go breakfast or snack that brings all the flavors of fall in a convenient, portable form.

They’re soft, moist, and packed with pumpkin and spices, making them a satisfying treat for any time of day.

Ingredients:

• 2 cups gluten-free Bisquick
• 1 cup canned pumpkin puree
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/4 cup butter, melted
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix the gluten-free Bisquick, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the pumpkin puree, sugar, brown sugar, eggs, melted butter, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and stir until combined. If using, fold in the chopped walnuts or pecans.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free pumpkin muffins are a perfect treat for busy mornings or a cozy afternoon snack.

The pumpkin provides moisture, while the spices deliver that signature autumn flavor.

The addition of nuts adds a nice crunch, but they can be omitted if preferred.

Whether served for breakfast or as a snack, these muffins are guaranteed to be a crowd-pleaser.

Gluten-Free Bisquick Pumpkin Cheesecake Bars

These gluten-free Bisquick pumpkin cheesecake bars are a delicious combination of creamy cheesecake and spiced pumpkin, all with a crunchy, buttery crust.

Perfect for fall gatherings, they are an easy-to-make dessert that combines rich flavors with a light, satisfying texture.

Ingredients:

• 1 1/2 cups gluten-free Bisquick
• 1/4 cup sugar
• 1/2 cup butter, melted
• 1 (8 oz) package cream cheese, softened
• 1 cup canned pumpkin puree
• 1/2 cup sugar
• 2 large eggs
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/2 cup heavy cream

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. In a medium bowl, mix the gluten-free Bisquick and sugar. Stir in the melted butter until the mixture resembles coarse crumbs.
3. Press the mixture evenly into the bottom of the prepared pan to form a crust.
4. In a separate bowl, beat the cream cheese, pumpkin puree, sugar, eggs, cinnamon, nutmeg, salt, and vanilla extract until smooth.
5. Pour the pumpkin mixture over the crust and spread it evenly.
6. Bake for 30-35 minutes, or until the edges are golden and the center is set.
7. Let the bars cool completely before refrigerating for at least 2 hours.
8. Once chilled, cut into squares and serve. Top with whipped cream if desired.

These gluten-free Bisquick pumpkin cheesecake bars are a perfect fall treat.

The smooth, creamy pumpkin cheesecake filling sits on top of a buttery, slightly sweet crust, creating a delightful balance of flavors and textures.

The spices add a warm, autumn-inspired touch, while the cheesecake’s richness makes these bars feel extra indulgent.

Whether served at a holiday gathering or as a simple dessert after dinner, they are sure to be a hit!

Gluten-Free Bisquick Pumpkin Scones

These gluten-free Bisquick pumpkin scones are the perfect balance of flaky and tender, with the rich, spiced flavor of pumpkin.

They’re easy to make, and with a drizzle of icing, they transform into a delightful treat that’s perfect for breakfast or an afternoon snack.

Ingredients:

• 2 cups gluten-free Bisquick
• 1/4 cup sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/2 cup canned pumpkin puree
• 1/4 cup cold butter, cubed
• 1 large egg
• 1/4 cup milk (or dairy-free alternative)
• 1/2 tsp vanilla extract
• 1/2 cup powdered sugar (for glaze)
• 2 tsp milk (for glaze)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free Bisquick, sugar, cinnamon, nutmeg, ginger, and salt.
3. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the pumpkin puree, egg, milk, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until the dough comes together. Be careful not to overmix.
6. Turn the dough out onto a lightly floured surface and gently knead a few times until smooth. Pat the dough into a circle about 1-inch thick.
7. Cut the dough into 8 wedges and place them on the prepared baking sheet.
8. Bake for 18-20 minutes, or until the scones are golden and cooked through.
9. For the glaze, whisk together powdered sugar and milk until smooth. Drizzle the glaze over the scones while they are still warm.

These gluten-free pumpkin scones are a fall favorite that combines the flavors of pumpkin and warm spices in a buttery, flaky pastry.

The Bisquick makes the dough easy to work with, and the glaze adds the perfect touch of sweetness.

Serve these scones with a cup of tea or coffee for a cozy treat on a cool autumn morning.

Gluten-Free Bisquick Pumpkin Coffee Cake

This gluten-free Bisquick pumpkin coffee cake is a moist, flavorful cake with a crunchy, cinnamon-spiced streusel topping.

It’s the perfect dessert for fall gatherings, brunches, or a special morning treat.

The combination of pumpkin and spices makes it irresistible!

Ingredients:

• 2 cups gluten-free Bisquick
• 1/2 cup sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup canned pumpkin puree
• 1/2 cup milk (or dairy-free alternative)
• 2 large eggs
• 1/4 cup butter, melted
• 1/2 tsp vanilla extract
• 1/2 cup brown sugar (for topping)
• 1/4 cup chopped nuts (optional, for topping)
• 1/2 tsp cinnamon (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
2. In a large bowl, combine the gluten-free Bisquick, sugar, cinnamon, nutmeg, baking soda, and salt.
3. In another bowl, whisk together the pumpkin puree, milk, eggs, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Pour the batter into the prepared pan and spread it evenly.
6. In a small bowl, mix the brown sugar, cinnamon, and chopped nuts (if using) for the topping. Sprinkle this mixture evenly over the batter.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the coffee cake cool for a few minutes before slicing and serving.

This gluten-free Bisquick pumpkin coffee cake is a delicious, easy-to-make treat that’s perfect for any occasion.

The moist cake and crunchy streusel topping bring out the warm, cozy flavors of fall.

Whether you’re hosting a brunch or enjoying a quiet afternoon, this coffee cake will be a hit with anyone who loves pumpkin!

Gluten-Free Bisquick Pumpkin Fritters

These gluten-free Bisquick pumpkin fritters are light, crispy on the outside, and soft and warm on the inside.

They are flavored with cinnamon and nutmeg, making them a perfect fall snack.

These fritters can be served as a dessert or an appetizer, and they’re a fun twist on traditional pumpkin recipes.

Ingredients:

• 1 1/2 cups gluten-free Bisquick
• 1/2 cup canned pumpkin puree
• 2 tbsp sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/4 cup milk (or dairy-free alternative)
• Vegetable oil (for frying)
• Powdered sugar (for dusting)

Instructions:

1. In a medium bowl, combine the gluten-free Bisquick, sugar, cinnamon, nutmeg, and salt.
2. Add the pumpkin puree, eggs, vanilla extract, and milk to the dry ingredients. Stir until combined, and the batter is smooth.
3. Heat vegetable oil in a deep pan or skillet over medium heat. You want the oil to be about 2 inches deep.
4. Drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pan. Fry until golden brown on all sides, about 3-4 minutes per batch.
5. Use a slotted spoon to transfer the fritters to a paper towel-lined plate to drain any excess oil.
6. Dust the fritters with powdered sugar before serving.

These gluten-free Bisquick pumpkin fritters are crispy, light, and packed with the flavors of pumpkin and spices.

The powdered sugar adds just the right amount of sweetness, making them the perfect fall treat.

Serve them as a snack at a party, or enjoy them for breakfast or dessert—they’re sure to become a seasonal favorite!

Gluten-Free Bisquick Pumpkin Pie Bars

These gluten-free Bisquick pumpkin pie bars are a delicious and easy-to-make version of the classic pumpkin pie, with a soft, chewy crust and a creamy, spiced pumpkin filling.

They’re perfect for fall gatherings,

Thanksgiving, or any time you’re craving pumpkin pie without the hassle of a pie crust.

Ingredients:

• 1 1/2 cups gluten-free Bisquick
• 1/2 cup sugar
• 1/2 cup butter, softened
• 1 large egg
• 1 cup canned pumpkin puree
• 1/2 cup heavy cream
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt
• 1/4 cup brown sugar (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. In a large bowl, combine the gluten-free Bisquick, sugar, and softened butter. Use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
3. Add the egg to the mixture and stir until it forms a dough. Press the dough evenly into the bottom of the prepared baking dish to form the crust.
4. In a separate bowl, whisk together the pumpkin puree, heavy cream, cinnamon, nutmeg, ginger, salt, and brown sugar until smooth.
5. Pour the pumpkin filling over the crust and spread it evenly.
6. Bake for 35-40 minutes, or until the center is set and the edges are lightly golden.
7. Allow the bars to cool completely before cutting into squares and serving.

These gluten-free pumpkin pie bars are a perfect, fuss-free way to enjoy the rich, creamy taste of pumpkin pie.

The combination of a soft crust and velvety pumpkin filling offers all the comfort of traditional pumpkin pie, but with a twist.

They’re simple to make, making them an ideal treat for a busy fall day or a holiday dessert table.

Gluten-Free Bisquick Pumpkin Cinnamon Rolls

These gluten-free Bisquick pumpkin cinnamon rolls are the ultimate breakfast or dessert for pumpkin lovers.

Soft, warm, and swirled with a cinnamon-sugar filling, they are topped with a sweet glaze that takes these rolls to the next level.

They are easy to make and perfect for a cozy morning or a special treat.

Ingredients:

• 2 cups gluten-free Bisquick
• 1/2 cup canned pumpkin puree
• 1/4 cup sugar
• 2 tsp cinnamon
• 1/4 cup milk (or dairy-free alternative)
• 1 large egg
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1/2 cup brown sugar (for filling)
• 1 tsp cinnamon (for filling)
• 1/4 cup powdered sugar (for glaze)
• 1-2 tsp milk (for glaze)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch round baking dish or a similar size pan.
2. In a large bowl, combine the gluten-free Bisquick, sugar, cinnamon, and salt. Add the pumpkin puree, milk, and egg, and mix until a dough forms.
3. On a lightly floured surface, roll out the dough into a rectangle (about 1/2 inch thick).
4. Spread the softened butter evenly over the dough, then sprinkle the brown sugar and 1 tsp cinnamon on top.
5. Carefully roll up the dough, starting from one of the long sides, to form a log. Slice the roll into 8 equal pieces and place them into the prepared baking dish.
6. Bake for 20-25 minutes, or until golden brown.
7. While the rolls are baking, make the glaze by whisking together the powdered sugar and 1-2 teaspoons of milk until smooth.
8. Drizzle the glaze over the warm rolls once they are done baking.

These gluten-free pumpkin cinnamon rolls are an irresistible way to enjoy the flavors of fall.

The combination of soft, fluffy dough, spiced pumpkin filling, and sweet glaze makes for a perfect breakfast or afternoon treat.

The gluten-free Bisquick makes the recipe quick and easy, so you can enjoy these delicious rolls without the need for complicated steps.

Gluten-Free Bisquick Pumpkin Waffles

These gluten-free Bisquick pumpkin waffles are a fun and delicious way to celebrate autumn mornings.

The waffles are fluffy on the inside with a slight crisp on the outside, and the pumpkin gives them a rich, comforting flavor.

Top them with maple syrup, whipped cream, or even a sprinkle of cinnamon for an extra treat.

Ingredients:

• 1 1/2 cups gluten-free Bisquick
• 1/2 cup canned pumpkin puree
• 2 large eggs
• 1/2 cup milk (or dairy-free alternative)
• 2 tbsp sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt
• 1 tsp vanilla extract
• Butter or oil for greasing the waffle iron

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions and grease it with butter or oil.
2. In a large bowl, whisk together the gluten-free Bisquick, sugar, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, combine the pumpkin puree, eggs, milk, and vanilla extract. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Pour the batter onto the preheated waffle iron (amount will vary based on your waffle iron size). Close the lid and cook for 3-5 minutes, or until the waffles are golden brown and crispy on the edges.
6. Carefully remove the waffles and serve with your favorite toppings, such as maple syrup, whipped cream, or fresh fruit.

These gluten-free pumpkin waffles are the perfect breakfast to kick-start your fall mornings.

The combination of warm spices and pumpkin provides a satisfying and comforting flavor, while the Bisquick helps to create a light, fluffy texture.

Whether for a leisurely breakfast or a weekend brunch, these waffles will be a hit with everyone at the table.

Gluten-Free Bisquick Pumpkin Bread

This gluten-free Bisquick pumpkin bread is a moist, flavorful loaf that combines the comforting taste of pumpkin with warm spices.

It’s an easy recipe that doesn’t require complicated ingredients, making it the perfect option for a quick fall snack or dessert.

It’s great for breakfast, a coffee break, or as a sweet treat to share with friends and family.

Ingredients:

• 2 cups gluten-free Bisquick
• 1 cup canned pumpkin puree
• 3/4 cup sugar
• 2 large eggs
• 1/4 cup butter, melted
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/4 cup milk (or dairy-free alternative)
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the gluten-free Bisquick, sugar, cinnamon, nutmeg, ginger, salt, and baking soda.
3. In another bowl, whisk together the pumpkin puree, eggs, melted butter, and milk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. If you’re using walnuts or pecans, fold them in now.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free pumpkin bread is incredibly easy to make, and it’s the perfect way to embrace the fall season.

The warm spices and pumpkin make each bite rich and comforting, and the nuts add a pleasant crunch.

Whether you enjoy it for breakfast or as a sweet afternoon snack, this bread will definitely be a favorite.

Gluten-Free Bisquick Pumpkin Pancake Muffins

These gluten-free Bisquick pumpkin pancake muffins combine the best of both worlds: fluffy pancakes and soft muffins.

They’re a perfect option for a breakfast-on-the-go or a cozy weekend brunch.

The pumpkin and spices make them comforting, while the muffin shape is fun and convenient.

Ingredients:

• 1 1/2 cups gluten-free Bisquick
• 1/2 cup canned pumpkin puree
• 1/4 cup sugar
• 1/4 cup milk (or dairy-free alternative)
• 2 large eggs
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp vanilla extract
• 1/4 tsp baking powder
• 1/2 cup maple syrup (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.
2. In a large bowl, combine the gluten-free Bisquick, cinnamon, nutmeg, and baking powder.
3. In another bowl, whisk together the pumpkin puree, sugar, eggs, milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
8. Serve the muffins warm with maple syrup drizzled on top.

These gluten-free Bisquick pumpkin pancake muffins offer a quick and convenient way to enjoy the flavors of fall.

They are fluffy, light, and perfect for a cozy breakfast or snack.

The addition of maple syrup brings out the natural sweetness of the pumpkin, making these muffins even more irresistible.

Gluten-Free Bisquick Pumpkin Churros

These gluten-free Bisquick pumpkin churros are a fun, festive treat that combines the classic churro with the flavors of fall.

They’re crispy on the outside, soft on the inside, and lightly spiced with cinnamon and nutmeg.

A quick and easy recipe, perfect for parties, snacks, or an indulgent dessert.

Ingredients:

• 1 1/2 cups gluten-free Bisquick
• 1/4 cup canned pumpkin puree
• 1/4 cup sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup milk (or dairy-free alternative)
• 2 large eggs
• Vegetable oil (for frying)
• 1/4 cup sugar (for coating)
• 1 tsp cinnamon (for coating)

Instructions:

1. Heat the vegetable oil in a deep pan or pot over medium heat to 375°F (190°C).
2. In a large bowl, combine the gluten-free Bisquick, sugar, cinnamon, nutmeg, and salt.
3. Add the pumpkin puree, milk, and eggs to the dry ingredients, stirring until the dough is smooth.
4. Transfer the dough to a pastry bag or a plastic bag with the tip cut off.
5. Carefully pipe 3-4 inch long strips of dough into the hot oil. Fry in batches to avoid overcrowding the pan.
6. Fry the churros for 2-3 minutes or until golden brown, turning them as needed to ensure even cooking.
7. Remove the churros with a slotted spoon and drain on paper towels.
8. In a small bowl, mix together the sugar and cinnamon for the coating. Roll the churros in the sugar mixture while they’re still warm.
9. Serve the churros immediately, and enjoy with a dipping sauce or on their own.

These gluten-free Bisquick pumpkin churros are a unique twist on the traditional treat.

The pumpkin adds a soft texture and fall-inspired flavor, while the crispy exterior gives that satisfying churro crunch.

Coated with cinnamon sugar, these churros are perfect for anyone looking to indulge in a sweet and spiced snack this season.