If you’re gluten-sensitive, or just looking to cut down on your gluten consumption for any reason, autumn, and all its seasonal treats might leave you feeling a little left out. You don’t have to sacrifice celebrating the change of season with tasty sweets, though! Here are three gluten-free pumpkin desserts that will have you in the fall spirit in no time.

Gluten-Free Pumpkin Pie (Betty Crocker)


  • 1 ¼ cups gluten-free rice flour
  • 1 tablespoon sugar
  • 1 teaspoon xanthan gum
  • ½ teaspoon salt
  • 6 tablespoons cold butter, cut into small pieces
  • 1 egg yolk
  • 1 tablespoon cold water


  • 2 eggs
  • ½ cup sugar
  • 1 15 oz can pumpkin
  • 1 12 oz can evaporated milk
  • 2 ½ teaspoons gluten-free pumpkin pie spice
  • ½ teaspoon salt
  1. For crust, blend flour, sugar, xanthan gum, and salt in a food processor until combined. Add butter and pulse 3-5 times or until mixture looks like coarse crumbs.
  2. Beat 1 egg yolk, vinegar, and 3 tablespoons water with a fork. Add to the processor and combine with rest of dough mixture. Remove and shape into a flat disk. Cover the crust with plastic wrap and set aside.
  3. Heat oven to 425 degrees fahrenheit. For the filling, beat eggs in a medium bowl and mix in remaining ingredients until well blended. Set aside.
  4. Remove plastic wrap from the crust. Sprinkle parchment paper with rice flour and roll the dough into an 11-inch circle. Center a 9-inch pie plate over the dough, then turn over. Remove paper. Ease the crust into the pan and trim excess overhanging dough. Fold and roll pastry under while even with plate and flute as desired. Pour filling into crust.
  5. Bake for 15 minutes. Reduce oven temperature to 350 degrees. Bake for 45 more minutes or until a knife inserted comes out clean. Cool for 30 minutes. Refrigerate for four hours or until chilled. Cover and refrigerate any remaining pie.

Gluten-Free Pumpkin Cookies (Amy In The Kitchen)


  • 1 cup light brown sugar
  • 1 cup sugar
  • 1 cup canola oil
  • 15 oz. pumpkin puree
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 3 ½ cups gluten-free all-purpose flour blend
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons pumpkin pie spice


  • 4 oz cream cheese
  • ½ cup powdered sugar
  • ¼ cup Greek yogurt
  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. Combine brown sugar, sugar, canola oil, pumpkin, eggs, and vanilla until fully combined.
  3. In a separate bowl whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
  4. Combine wet and dry ingredients and stir until fully combined.
  5. Use a small cookie scoop to place mounds of dough onto the parchment paper.
  6. Flatten mounds with the back of a spoon.
  7. Bake for 11-13 minutes. Transfer cookies to a cooling rack and let cool before frosting.
  8. To make frosting, combine all ingredients until smooth. If the frosting is too thin, add more powdered sugar.
  9. Frost the cookies and serve.

1-Bowl Pumpkin Bread (Minimalist Baker)

  • 1 ½ flax eggs
  • ¼ cup olive oil
  • ¼ cup maple syrup
  • ¾ cup pumpkin puree
  • 1 tablespoons mashed ripe banana
  • ⅔ cup cup packed brown sugar
  • ½ teaspoon sea salt
  • 2 teaspoons baking soda
  • ½ teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ cup water
  • 1 heaping cup gluten-free rolled oats
  • ½ heaping cup almond meal
  • ½ heaping cup gluten-free flour blend
  • 3 tablespoons raw pepitas
  1. Prepare flax eggs in a large mixing bowl and preheat oven to 375 degrees.
  2. Prepare loaf pan by lightly greasing or lining with parchment paper.
  3. Add pumpkin, banana, maple syrup, and olive oil and whisk with flax eggs until combined.
  4. Add brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice and whisk.
  5. Add water and whisk again.
  6. Add oats, almond meal, flour, and stir.
  7. Scoop into loaf pan and add pepitas on top (you can also use pecans.)
  8. Bake for 40-47 minutes or until deep golden brown and a toothpick inserted comes out clean.
  9. Remove from oven and let sit in pan for at least 20 minutes before transferring to a plate to cool.
  10. Let fully cool, then slice and serve.