As the leaves start to change and the crisp autumn air sets in, there’s nothing quite like cozying up with a warm, comforting bowl of soup or a plate of sweet treats. And what better way to do so than with the star of the season: pumpkin! This time of year, many of us turn to our favorite gluten-free pumpkin recipes to satisfy our cravings and add some fall flair to our menus.
In this article, we’ll be sharing 18 mouthwatering gluten-free pumpkin recipes that are sure to become new favorites. From classic breads and muffins to creative twists like pumpkin pasta sauce and roasted seeds, there’s something for everyone on this list. So grab your apron, preheat the oven, and get ready to indulge in the flavors of the season!
Gluten Free Pumpkin Bread
Get ready to cozy up with a slice (or two!) of this moist and flavorful gluten-free pumpkin bread. Made with wholesome ingredients and a hint of spice, it’s the perfect treat for any fall gathering or everyday snack.
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut sugar
– 1/2 cup canned pumpkin puree
– 3 large eggs
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon xanthan gum (optional)
– 1/2 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, combine almond flour, coconut sugar, pumpkin puree, eggs, salt, cinnamon, and nutmeg. Mix until smooth.
3. Add melted butter and mix until well combined.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 50-60 minutes
Serve: Slice and serve warm, or let cool completely before storing in an airtight container.
Pumpkin Spice Gluten Free Pancakes
Warm up your fall mornings with these scrumptious pumpkin spice pancakes, made gluten-free and easy to whip up. Perfect for a cozy breakfast or brunch, this recipe combines the comforting flavors of pumpkin, cinnamon, and nutmeg with the convenience of gluten-free baking.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/4 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1 large egg
– 1/2 cup milk (dairy or non-dairy)
– 2 tablespoons melted butter
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– Pinch of salt
Instructions:
1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, combine pumpkin puree, egg, milk, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Whisk until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Cook on a non-stick skillet or griddle over medium heat for 2-3 minutes per side, or until golden brown.
5. Serve warm with your favorite toppings.
Cooking Time: 8-10 minutes (depending on pancake size)
Creamy Gluten Free Pumpkin Soup
Cozy up with a warm bowl of Creamy Gluten-Free Pumpkin Soup, perfect for fall and winter gatherings!
Ingredients:
– 1 medium-sized pumpkin (about 2 lbs), cooked and pureed
– 2 tablespoons butter
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Stir in cumin and smoked paprika (if using); cook for 1 minute.
3. Add pumpkin puree, broth, and heavy cream or half-and-half. Bring to a simmer.
4. Reduce heat to low and let soup cook for 20-25 minutes or until flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 25 minutes
Gluten Free Pumpkin Muffins
These moist and flavorful muffins are perfect for a cozy fall morning or as a snack any time of the year. Made with gluten-free flours, real pumpkin puree, and warm spices, they’re sure to become a new favorite.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/2 cup almond flour
– 1/4 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1 large egg
– 1/2 cup plain Greek yogurt
– 1 tablespoon melted coconut oil
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flours, sugar, baking soda, and spices.
3. In a separate bowl, whisk together pumpkin puree, egg, Greek yogurt, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Pumpkin Pie Gluten Free Cheesecake
This Pumpkin Pie Gluten-Free Cheesecake combines the warmth of pumpkin spice with the creaminess of cheesecake, all wrapped up in a gluten-free package. Perfect for fall gatherings or any time you crave a sweet and satisfying dessert.
Ingredients:
– 1 1/2 cups graham cracker crumbs (gluten-free)
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup canned pumpkin puree
– 1 tsp vanilla extract
– 1/4 tsp ground cinnamon
– 1/4 tsp ground nutmeg
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust by mixing crumbs, sugar, and melted butter. Press into a 9-inch springform pan.
3. In a separate bowl, beat cream cheese until smooth. Add granulated sugar, eggs, pumpkin puree, vanilla extract, cinnamon, and nutmeg. Mix well.
4. Pour cheesecake batter into prepared crust.
5. Bake for 45-50 minutes or until edges are set and center is slightly jiggly.
6. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 45-50 minutes
Gluten Free Pumpkin Pasta Sauce
This creamy pumpkin pasta sauce is a perfect blend of fall flavors and textures, free from gluten to accommodate dietary restrictions. With just a few simple ingredients, you can create a delicious and satisfying dish in no time.
Ingredients:
– 1 cup cooked pumpkin puree
– 1/2 cup heavy cream
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried basil
– Salt and pepper to taste
– 1 tablespoon tomato paste (gluten-free)
– 1/4 cup grated Parmesan cheese (gluten-free)
Instructions:
1. In a medium saucepan, combine pumpkin puree, heavy cream, olive oil, garlic, basil, salt, and pepper. Whisk until smooth.
2. Add tomato paste and whisk to combine.
3. Bring the mixture to a simmer over medium heat.
4. Reduce heat to low and let cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
5. Stir in Parmesan cheese until melted.
6. Serve immediately over gluten-free pasta or use as a dip.
Cooking Time: 15-20 minutes
Roasted Gluten Free Pumpkin Seeds
Elevate your snack game with this easy recipe for roasted gluten-free pumpkin seeds. Perfect as a crunchy topping or a healthy snack on their own, these seeds are infused with the warm flavors of cinnamon and nutmeg.
Ingredients:
– 1 cup pumpkin seeds
– 2 tablespoons olive oil
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– Salt to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a bowl, mix together pumpkin seeds, olive oil, cinnamon, and nutmeg until the seeds are evenly coated.
3. Spread the seed mixture on a baking sheet in a single layer.
4. Roast for 30-35 minutes, or until the seeds are golden brown and fragrant.
5. Remove from oven and sprinkle with salt to taste.
6. Let cool completely before serving.
Cooking Time: 30-35 minutes
Gluten Free Pumpkin Risotto
This recipe combines the comforting warmth of risotto with the sweetness of roasted pumpkin, all while being gluten-free. Perfect for a cozy fall evening or a special occasion.
Ingredients:
– 1 cup Arborio rice (gluten-free)
– 2 cups vegetable broth, warmed
– 1/4 cup canned pumpkin puree
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon white wine (optional)
– 2 tablespoons grated Parmesan cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until translucent.
2. Add garlic and cook for 1 minute.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add warmed broth, pumpkin puree, salt, and pepper. Stir to combine.
5. Bring mixture to a simmer and cook, stirring frequently, for 20-25 minutes or until rice is creamy.
6. If using wine, stir in during the last 2 minutes of cooking.
7. Serve warm, topped with Parmesan cheese and parsley if desired.
Cooking Time: 25 minutes
Pumpkin Gluten Free Waffles
Get ready to start your day with a deliciously healthy twist on the classic waffle! This recipe uses pumpkin puree to add natural sweetness and moisture, making it perfect for a fall morning or any time of year.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/4 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 cup milk (dairy or non-dairy)
– 2 tablespoons melted coconut oil or butter
– Optional: chopped nuts, seeds, or dried cranberries for topping
Instructions:
1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, eggs, milk, and melted coconut oil or butter. Stir until smooth.
4. Gradually add dry ingredients to wet ingredients and stir until just combined.
5. Pour about 1/4 cup of batter onto the preheated waffle iron and cook for 3-5 minutes or until golden brown.
Cooking Time: 15-20 minutes (depending on number of waffles)
Gluten Free Pumpkin Cookies
Cozy up with a batch of soft and chewy gluten-free pumpkin cookies, perfect for snacking or sharing. This recipe uses simple ingredients and easy-to-follow instructions to create a delicious treat that’s free from gluten.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon baking soda
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup canned pumpkin puree
– 1 large egg
– 1/2 cup melted coconut oil
– Optional: chopped walnuts or pecans for added texture
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together dry ingredients (almond flour, sugar, salt, baking soda, cinnamon, nutmeg, and ginger).
3. In a large bowl, combine pumpkin puree, egg, and melted coconut oil. Stir until smooth.
4. Add the dry ingredient mixture to the wet ingredient mixture. Mix until combined.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
6. Bake for 12-14 minutes or until edges are lightly golden.
7. Remove from oven and let cool on wire rack.
Cooking Time: 12-14 minutes
Pumpkin Gluten Free Donuts
These soft and fluffy donuts are infused with the warm spices of pumpkin pie, perfect for a cozy fall morning or afternoon treat. With only a few ingredients and simple steps, you can enjoy these delicious gluten-free donuts in no time!
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/4 cup canned pumpkin puree
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon xanthan gum (optional)
– 2 large eggs
– 1/2 cup coconut milk
Instructions:
1. Preheat the oil in a deep frying pan or a deep fryer to 375°F (190°C).
2. In a medium bowl, whisk together almond flour, coconut sugar, pumpkin puree, salt, cinnamon, nutmeg, and xanthan gum (if using).
3. Add eggs one at a time, whisking well after each addition.
4. Whisk in coconut milk until smooth.
5. Pipe the dough into rings and fry for 2-3 minutes on each side, or until golden brown.
6. Drain excess oil with paper towels and let cool before serving.
Cooking Time: 4-5 minutes
Gluten Free Pumpkin Chili
Warm up with this cozy and flavorful gluten-free pumpkin chili recipe, perfect for a chilly fall evening. This hearty dish combines the comfort of traditional chili with the added sweetness of roasted pumpkin.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 cup cooked pumpkin, pureed
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 1/4 cup water
Instructions:
1. Brown the ground beef in a large pot over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Stir in the pureed pumpkin, diced tomatoes, red kidney beans, cumin, chili powder, salt, and pepper.
4. Add water and bring to a simmer.
5. Reduce heat to low and let cook for 30 minutes or until flavors have melded together.
Cooking Time: 30-40 minutes
Pumpkin Gluten Free Granola Bars
Enjoy the warm flavors of fall with these chewy and nutritious pumpkin granola bars, perfect for snacking on-the-go. Made with gluten-free oats and natural sweeteners, this recipe is a great alternative to traditional granola bars.
Ingredients:
– 2 cups gluten-free rolled oats
– 1 cup chopped almonds
– 1/2 cup sunflower seeds
– 1/4 cup pumpkin puree
– 1/4 cup honey
– 1/4 cup brown rice syrup
– 1/2 teaspoon vanilla extract
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 325°F (165°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, combine oats, almonds, sunflower seeds, and pumpkin puree.
3. In a separate bowl, mix together honey, brown rice syrup, vanilla extract, salt, cinnamon, and nutmeg. Pour wet ingredients over dry ingredients and stir until well combined.
4. Press mixture into prepared baking dish. Bake for 25-30 minutes or until lightly golden brown.
5. Let cool completely before cutting into bars.
Cooking Time: 25-30 minutes
Gluten Free Pumpkin Casserole
This classic fall dessert gets a gluten-free twist with this simple recipe. Rich pumpkin puree is mixed with sweet spices and creamy condensed milk, then topped with a crunchy streusel topping.
Ingredients:
– 1 cup cooked, mashed pumpkin
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1 cup gluten-free graham cracker crumbs
– 1/4 cup unsalted butter, melted
– 1/2 cup chopped walnuts (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine pumpkin puree, heavy cream, sugar, salt, cinnamon, nutmeg, and ginger. Mix well.
3. Pour the mixture into a 9×13 inch baking dish.
4. In a separate bowl, mix together graham cracker crumbs and melted butter until well combined.
5. Top the pumpkin mixture with the streusel topping.
6. Bake for 35-40 minutes or until the casserole is set and the top is golden brown.
Cooking Time: 35-40 minutes
Pumpkin Gluten Free Cupcakes
These moist and flavorful cupcakes are a perfect treat for fall, made with wholesome pumpkin puree and gluten-free flours. They’re easy to make and sure to be a hit at any gathering.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/4 cup granulated sugar
– 3 large eggs
– 1/2 cup canned pumpkin puree
– 1/2 teaspoon salt
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 cup unsalted butter, melted
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together almond flour, coconut sugar, granulated sugar, and salt.
3. In a large bowl, whisk together eggs, pumpkin puree, baking soda, cinnamon, and nutmeg.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour in the melted butter and mix until smooth.
6. Divide batter evenly among cupcake liners.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Gluten Free Pumpkin Hummus
This creamy and flavorful hummus recipe combines the warm spices of pumpkin with the richness of tahini, perfect for a healthy snack or appetizer. With its vibrant orange color and delicious taste, it’s sure to be a hit at your next gathering.
Ingredients:
– 1 cup cooked pumpkin
– 1/2 cup chickpeas
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
Instructions:
1. In a blender or food processor, combine pumpkin, chickpeas, tahini, lemon juice, garlic, and salt. Blend until smooth.
2. With the blender or food processor running, slowly pour in olive oil and spices. Continue blending until combined.
3. Taste and adjust seasoning as needed.
4. Serve with gluten-free crackers, vegetables, or pita chips.
Cooking Time: 5 minutes
Pumpkin Gluten Free Brownies
Moist and fudgy, these Pumpkin Gluten-Free Brownies are a perfect treat for fall. The addition of canned pumpkin puree adds a warm, comforting flavor to the classic brownie.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/4 cup unsweetened cocoa powder
– 1/2 cup canned pumpkin puree
– 3 large eggs
– 1/4 cup melted coconut oil
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together almond flour, coconut sugar, and cocoa powder.
3. In a large bowl, combine pumpkin puree, eggs, melted coconut oil, vanilla extract, and salt. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour batter into prepared baking pan and smooth top.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool completely before cutting into squares and serving.
Cooking Time: 25-30 minutes
Gluten Free Pumpkin Smoothie
Start your day with a delicious and nutritious blend of pumpkin, banana, and spices that’s perfect for fall and winter mornings. This gluten-free smoothie is a great way to get your daily dose of vitamins A and C.
Ingredients:
– 1/2 cup canned pumpkin puree
– 1 ripe banana
– 1/2 cup almond milk (or other non-dairy milk)
– 1 tablespoon honey
– 1/4 teaspoon ground cinnamon
– Pinch of salt
– Ice cubes (optional)
Instructions:
1. In a blender, combine pumpkin puree, banana, almond milk, and honey.
2. Add cinnamon and salt; blend until smooth.
3. Taste and adjust sweetness or spice as needed.
4. Add ice cubes if you prefer a thicker texture.
5. Blend again until ice is crushed and the smoothie reaches your desired consistency.
Cooking Time: None! Just blend and enjoy.
Summary
Get ready to fall in love with these 18 delicious gluten-free pumpkin recipes! From sweet treats like Pumpkin Spice Gluten Free Pancakes and Pumpkin Pie Gluten Free Cheesecake, to savory dishes like Creamy Gluten Free Pumpkin Soup and Roasted Gluten Free Pumpkin Seeds, there’s something for everyone. Plus, enjoy indulgent snacks like Gluten Free Pumpkin Cookies and Gluten Free Pumpkin Donuts, or go all out with a Gluten Free Pumpkin Casserole. Whether you’re hosting friends or just need some cozy comfort food, these recipes are sure to satisfy your cravings.
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