Top 6 Gluten Free Pumpkin Desserts


Every girl knows the feeling. It hits around mid-September. The crunching sound of recently fallen leaves fills the doorway as you enter a home. You notice the vibrant fall colors. You smell an extremely familiar scent. You chat with those around you but there’s really only one thing on your mind. You sense it. Your mouth starts watering. You can almost taste it. Where is it? You search aimlessly. Rounding the corner to the kitchen, you see it. Time stands still. You think, “am I really this lucky?” and that’s when you reach for it…the last pumpkin dessert.

I have never been a fan of pumpkin pie (yes, I am American) but, I think I could easily scarf down a nice loaf of pumpkin bread/multiple pumpkin muffins in one sitting. I recently adopted a gluten-free lifestyle and have been super impressed by all of gluten free recipes that are available. I’m not the only one struggling to make gluten free work! *Pinterest shout out*: you’re the real MVP.

My dear pumpkin obsessed friends, stay obsessed. My gluten free friends, stay hopeful. Tasty, gluten free, pumpkin desserts are 100% POSSIBLE and 100% easy. Here are some of the personally tried and tested pumpkin desert recipes that you wouldn’t even have guessed were gluten free. Trust me and my taste tester friends when I say that these treats are easily the best out there.

Call me out if your mouth doesn’t water by the end of this post. 10/10 would recommend.





2-1/2 cups gluten free flour mix
1 cup light brown sugar
1/4 cup cane sugar
1-1/2 teaspoons baking soda
1 teaspoon xanthan gum*
1 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3 eggs, beaten
1/2 cup vegetable or coconut
1 (14-oz) can of pumpkin

Mini semisweet chocolate chips (however many you want!)
2 teaspoons vanilla extract
* omit xanthan gum if it’s included in your gf flour blend

  1. Preheat the oven to 350ºF. Lightly oil a donut pan (or mini Bundt cake pan like I did) and set aside.
  2. In a large mixing bowl, mix the flour, brown sugar, cane sugar, baking soda, xanthan gum, sea salt and spices.
  3. Add in the eggs, oil, pumpkin and vanilla. Beat well for two minutes. The batter will be smooth and a little sticky.
  4. Spoon or pipe the batter into the donut pan or Bundt pan, filling it almost to the top. Bake in the center of the oven for 15 minutes, until firm but slightly springy to the touch.
  5. When the donuts are cool enough to handle, loosen the sides and remove from the pan. Place the donuts on a cooling rack.
  6. Decorate them however you’d like!

Makes 15 regular sized donuts.

Gluten Free Pumpkin Scone



4 cups gluten free flour blend

2/3 cup brown sugar

2 tsp. cinnamon

1/2 tsp. salt

1 tsp. baking soda

2 tsp. baking powder

1 1/2 ground cloves

1 tsp. ginger

1 cup butter softened

1 cup pumpkin purée

1/4 cup milk

2 large eggs

1 tsp. nutmeg


  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a large bowl and mix on low-speed of the mixer until incorporated.
  3.  Divide mixture in half and place each half on a baking sheet
  4.  Put a light coating of olive oil on your hands and shape each dough blob into a 2” high circle.
  5. Bake at 350 degrees for 45 minutes.
  6. Test for doneness with a fork and let sit 15 minutes.
  7. Cut each circle into 8 scones.

White Icing:

  1. Combine 1 cup powdered sugar with 2 TBS. water to make a glaze.
  2. Drizzle over warm scones wait 5 minutes.

Pumpkin Spice Icing:

Combine the following ingredients in a medium size bowl.

2 cup powdered sugar

1/2 tsp.cinnamon

1/2 tsp. ground cloves

1/2 tsp. ground ginger

1/2 tsp.  nutmeg

4 TBS. milk

Pumpkin Chocolate Chip Oat Bars (Vegan)



  • 3 cups gluten free oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • A pinch of ground cloves
  • 1 cup canned pumpkin
  • 2 teaspoons pure vanilla extract
  • 1/2 cup unsweetened applesauce
  • 1/2 cup brown sugar
  • 1 tablespoon olive or coconut oil
  • 1/3 cup mini chocolate chips, plus 2 tablespoons for sprinkling on top (or a cup for on   top… whichever you prefer…)



  1. Preheat oven to 350 degrees F. Spray 8×11 baking pan with nonstick cooking spray.
  2. Make oat flour: Place oatmeal into blender or food processor and blend until oats resembles flour. You may need to stop your blender and stir oats a couple of times to ensure that all oats have been blended.
  3. Measure out just 2 1/2 cups of the oat flour and place in a medium bowl. Whisk in baking powder, baking soda, salt and spices; set aside.
  4. In a separate large bowl, whisk together pumpkin, brown sugar, vanilla extract, oil, and applesauce for 1-2 minutes until the consistency is smooth and creamy. Slowly add in oat flour mixture and mix until just combined.
  5. Fold in 1/3 cup of chocolate chips. Pour batter into prepared pan and sprinkle remaining 2 tablespoons of chocolate chips on top. Bake for 15-25 minutes or until knife inserted into center comes out clean. Once finished baking, cool 10 minutes on wire rack.
  6. Cut and serve!

Pumpkin Spice Cupcakes



  • ⅔ c. brown sugar
  • 2 cups gluten free flour blend
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon xanthan gum (omit if it is in the flour mix)
  • 1 teaspoon cinnamon
  • ¾ teaspoon nutmeg
  • ½ teaspoon ginger
  • 2 eggs
  • ⅓ c. melted butter or vegetable oil
  • ¾ c. milk
  • ¾ c. canned pumpkin puree
  • Cream cheese frosting or homemade whipping cream


  1. Preheat oven to 350F. Lightly grease cupcake tin.
  2. Combine all of the dry ingredients in a bowl. all of the wet ingredients and mix until combined.
  3. Fill your cupcake tins about ⅔ full.
  4. Bake for 20-25 minutes or until a toothpick will come out clean.
  5. Once completely cooled, (I throw them in the freezer to make things supa fast) frost with cream cheese frosting or pipe with whipped cream and violá, pumpkin cupcakes!

Gluten Free Pumpkin Spice Whoopie Pies



  • 1 1/2 c. gluten free flour blend (I prefer Pillsbury)
  • 2 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. ground ginger
  • 1/4 tsp. salt
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 1/2 c. dark brown sugar
  • 1/2 c. granulated sugar
  • 1/2 c. vegetable oil
  • 1/2 can of pumpkin puree
  • 1 egg
  • 1 tsp. vanilla extract


  • Preheat oven to 350 degrees
  • Mix dry ingredients in a bowl and set aside.
  • Beat together sugars, oil, and pumpkin. Add egg, then vanilla, and mix thoroughly.
  • Add dry ingredients a little at a time, until everything is mixed.
  • Set cookie batter aside for 30 minutes. This allows the gluten free flour to absorb some moisture and your end product won’t be grainy. DON’T SKIP THIS STEP!
  • Using a plastic bag with corner snipped out, squeeze 2″ diameter circles of batter onto a greased cookie sheet.
  • Cook for about 8-10 minutes or until the cookies are cooked through and starting to brown.
  • Remove cookies from pan and let cool on wire rack
  • While cookies are cooling, make cinnamon buttercream frosting

Cinnamon Buttercream Ingredients:

  • 1 stick of butter at room temperature (works well with non-dairy butter)
  • 1 Tbs. ground cinnamon
  • 2 c. powdered sugar
  • 1 tsp. vanilla
  • 1-3 Tbs. milk or non-dairy milk, as needed

Buttercream Directions:

  • Beat butter, cinnamon and vanilla until mixed.
  • Add powdered sugar a little bit at a time, adding milk to thin out the consistency as needed.
  • Once the frosting looks done, beat on medium speed for a minute.
  • Spread cinnamon buttercream on one cookie and top with another. Don’t be afraid to put too much. Repeat until all cookies are done.



  • 4 eggs, beaten
  • 15-ounce can pumpkin
  • 1 1/3 cups sugar
  • 1 cup vegetable oil
  • 2 cups all-purpose gluten-free flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger or nutmeg
  • Cream cheese icing of your choice


  1. Heat the oven to 350 degrees. Take out an ungreased 10- by 15-inch baking pan (or, for a fluffier version, a 9- by 13-inch pan) and set aside. Beat together the eggs, pumpkin, sugar and oil until well blended.
  2. Add the flour, baking powder, baking soda, salt, cinnamon, the ginger / nutmeg, and chocolate chips or raisins if you desire. Mix until smooth, then spread the batter in your pan. Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool. 
  3. Apply icing, enjoy!


Pumpkin cravings are possible to satisfy even when you’re gluten free with these recipes. Now, wipe that drool off of your mouth and start baking!


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