The Best Gluten Free Dairy Free Pumpkin Desserts for Fall

Gluten Free Dairy Free Pumpkin Desserts (12 Cozy Favorites)

Y’all, when Emma was first diagnosed with celiac, fall baking hit me like a bag of gluten-filled flour. I’d always loved cozy October desserts — pumpkin pies, spice cakes, caramel drizzles — but suddenly I was Googling things like “gluten free dairy free pumpkin desserts” and feeling like I’d lost my baking soul. Everything came out crumbly or chalky or, let’s be honest, sad.

But here’s the thing: I don’t do sad dessert. So I rolled up my sleeves (again), retested every pumpkin thing I could think of, and started writing notes on what actually works. These 12 recipes? They’re not compromises — they’re the best gluten free dairy free pumpkin desserts I’ve ever made. Emma loves ’em. My husband eats three before I’ve even plated ’em. And now they’re all yours.

And if you’re just starting to swap out the flour and butter in your kitchen, you don’t have to guess alone — I’ve pulled together a complete gluten and dairy free dessert recipes guide with all our family favorites, testing notes, and swap ideas so you can build a whole year of sweets, not just pumpkin season.

Let’s kick off Part 1 with two of our family’s all-time favorites — a gooey blondie and a no-fuss mini pie.

Cozy Pumpkin Classics with a Twist

1. Gluten-Free Dairy-Free Pumpkin Blondies

These are so chewy, spiced, and gooey-in-the-middle I had to test them five times to get them to not disappear in one day. Cashew butter adds richness without overpowering the pumpkin, and coconut sugar keeps things caramelly without the crash.

Ingredients

• ¾ cup pumpkin purée (not pumpkin pie filling)
• ½ cup cashew butter (unsweetened)
• ½ cup coconut sugar
• ¼ cup maple syrup
• 1 large egg (or flax egg for vegan)
• 2 tsp vanilla extract
• 1 tsp pumpkin pie spice
• ½ tsp baking soda
• ½ tsp sea salt
• 2 tbsp coconut flour
• Optional: ¼ cup dairy-free white or dark chocolate chips

Instructions

1. Preheat your oven to 350°F and line an 8×8 pan with parchment. This helps with clean slicing later.
2. In a bowl, whisk pumpkin, cashew butter, coconut sugar, and maple syrup until creamy and smooth.
3. Add in the egg, vanilla, pumpkin spice, baking soda, and salt. Mix until fully combined.
4. Stir in coconut flour last — this thickens the batter so it bakes up chewy, not soggy.
5. Pour into your prepared pan, spread evenly, and top with chocolate chips if using.
6. Bake 22–26 minutes, until the center looks set and a toothpick comes out mostly clean (a little goo is fine — it firms up as it cools).
7. Let cool fully before slicing. Refrigerate for firmer bars if packing for lunchboxes.

Rachel’s Tip: These freeze beautifully. Wrap in parchment and pop in a container — Emma grabs one straight from the freezer and it’s perfect by snack time.

Gluten-Free Dairy-Free Pumpkin Blondies

Chewy, spiced, gooey-in-the-middle gluten-free, dairy-free pumpkin blondies made with cashew butter and coconut sugar for a rich, caramelly treat.

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Course Dessert

Cuisine American

Ingredients

  

• 3/4 cup pumpkin purée not pumpkin pie filling
• 1/2 cup cashew butter unsweetened
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1 large egg or flax egg for vegan
• 2 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 2 tbsp coconut flour
• 1/4 cup dairy-free white or dark chocolate chips optional

Instructions

 

• Preheat your oven to 350°F (175°C) and line an 8×8 inch pan with parchment paper to help with clean slicing later.
• In a mixing bowl, whisk together the pumpkin purée, cashew butter, coconut sugar, and maple syrup until the mixture is creamy and smooth.
• Add the egg, vanilla extract, pumpkin pie spice, baking soda, and sea salt. Mix until everything is fully combined.
• Stir in the coconut flour last to thicken the batter so it bakes up chewy rather than soggy.
• Pour the batter into the prepared pan, spread it evenly, and sprinkle the dairy-free chocolate chips on top if using.
• Bake for 22–26 minutes, until the center looks set and a toothpick inserted into the middle comes out mostly clean with just a little goo.
• Let the blondies cool fully in the pan before slicing. For firmer bars, refrigerate before slicing or packing for lunchboxes.
• To freeze, wrap individual blondie squares in parchment and place in a container. They can be enjoyed straight from the freezer by snack time.

Notes

Rachel’s Tip: These freeze beautifully. Wrap in parchment and pop in a container — they’re perfect by snack time straight from the freezer. For firmer bars, refrigerate before slicing or packing for lunchboxes.

Keyword cashew butter, coconut sugar, dairy-free, gluten-free, pumpkin bars, pumpkin blondies, pumpkin dessert

2. Mini Pumpkin Pies with Oat Crust (Vegan Option)

These started as a holiday hack — I was trying to make a “pie” for Emma’s class that didn’t involve rolling anything, cracking eggs, or worrying about gluten crumbs. Y’all, they’re now one of our most requested Thanksgiving desserts. Think: graham cracker flavor, creamy pumpkin custard, and no drama.

Ingredients

For the crust:

• 1 cup rolled oats (certified GF)
• ½ cup almond flour
• 2 tbsp maple syrup
• 3 tbsp melted coconut oil or DF butter
• Pinch sea salt

For the filling:

• ¾ cup pumpkin purée
• ¼ cup full-fat coconut milk (from a can)
• ¼ cup maple syrup
• 1 tbsp arrowroot starch or cornstarch
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• ⅛ tsp salt

Instructions

1. Preheat oven to 350°F and grease a 12-cup muffin tin or use silicone liners.
2. In a food processor, pulse oats into a rough flour. Add almond flour, maple, melted oil, and salt. Pulse until crumbly but moist.
3. Press about 1.5 tbsp into each muffin cup. Use the back of a spoon to flatten and form little crusts.
4. In a bowl, whisk together pumpkin, coconut milk, maple, starch, vanilla, spice, and salt until smooth.
5. Pour about 2 tbsp filling into each crust.
6. Bake 20–25 minutes, until the centers look just set and the crust edges are golden.
7. Cool completely, then refrigerate at least 2 hours (or overnight) to firm up.

Rachel’s Tip: These are totally freezer-friendly. Freeze flat in a tray, then transfer to a bag — perfect for last-minute dessert emergencies (we’ve had more than a few).

If you’re already picturing these on your holiday table, you’ll love my gluten free Thanksgiving desserts for a crowd — think pumpkin, apple, and chocolate treats that all play nicely together on a big family dessert bar.

Mini Pumpkin Pies with Oat Crust (Vegan Option)

Creamy pumpkin mini pies baked in an easy oat–almond crust with a vegan option, perfect for Thanksgiving or make-ahead desserts.

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Course Dessert

Cuisine American

Ingredients

  

For the crust

• 1 cup rolled oats certified GF
• 1/2 cup almond flour
• 2 tbsp maple syrup
• 3 tbsp melted coconut oil or dairy-free butter
• Pinch sea salt

For the filling

• 3/4 cup pumpkin purée
• 1/4 cup full-fat coconut milk from a can
• 1/4 cup maple syrup
• 1 tbsp arrowroot starch or cornstarch
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/8 tsp salt

Instructions

 

• Preheat oven to 350°F and grease a 12-cup muffin tin or use silicone liners.
• In a food processor, pulse oats into a rough flour. Add almond flour, maple, melted oil, and salt. Pulse until crumbly but moist.
• Press about 1.5 tbsp into each muffin cup. Use the back of a spoon to flatten and form little crusts.
• In a bowl, whisk together pumpkin, coconut milk, maple, starch, vanilla, spice, and salt until smooth.
• Pour about 2 tbsp filling into each crust.
• Bake 20–25 minutes, until the centers look just set and the crust edges are golden.
• Cool completely, then refrigerate at least 2 hours (or overnight) to firm up.

Notes

Rachel’s Tip: These are totally freezer-friendly. Freeze flat in a tray, then transfer to a bag.

Keyword fall dessert, gluten-free, mini pies, oat crust, pumpkin, thanksgiving dessert, vegan option

Bakery-Style Favorites Made Allergy-Friendly

3. Easy Pumpkin Dump Cake (GF/DF Make-Ahead)

This one shocked me, y’all. I was deep in a “nothing’s working” day, Emma had friends coming over, and I just wanted to dump ingredients in a pan and feel okay about life. This recipe is as easy as its name, but it tastes like you spent hours. Crunchy, golden top + creamy pumpkin base = pure fall joy.

Ingredients

• 1 (15 oz) can pumpkin purée
• ¾ cup full-fat coconut milk
• ½ cup maple syrup
• 2 eggs (or flax eggs)
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1 box gluten-free vanilla cake mix (I used King Arthur)
• ½ cup melted dairy-free butter or coconut oil
• Pinch of salt

Instructions

1. Preheat oven to 350°F and grease a 9×13” baking dish.
2. In a large bowl, whisk pumpkin, coconut milk, maple syrup, eggs, spice, vanilla, and salt until smooth.
3. Pour into the prepared pan and sprinkle cake mix evenly over the top — do not stir!
4. Drizzle melted butter evenly over the cake mix layer.
5. Bake for 45–50 minutes until the top is golden and the edges are bubbly.
6. Let cool at least 15 minutes before serving. Perfect warm with coconut whip.

Rachel’s Tip: This one is a true lifesaver for potlucks or chaotic holidays. Mix the wet layer the night before and dump the rest when you’re ready.

Emma calls this “pumpkin cobbler,” and honestly, she’s not wrong.

When you need more “dump, bake, and be done” ideas, my easy gluten and dairy free desserts roundup is packed with simple cakes, bars, and puddings that use the same kinds of pantry staples you’re already pulling out for this pumpkin dump cake.

Easy Pumpkin Dump Cake (GF/DF Make-Ahead)

A simple gluten-free, dairy-free pumpkin dump cake with a creamy spiced base and a golden crunchy topping. Easy for potlucks, holidays, or busy days.

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Course Dessert

Cuisine American

Ingredients

  

• 1 15 oz can pumpkin purée
• ¾ cup full-fat coconut milk
• ½ cup maple syrup
• 2 eggs or flax eggs
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1 box gluten-free vanilla cake mix I used King Arthur
• ½ cup melted dairy-free butter or coconut oil
• salt pinch

Instructions

 

• Preheat oven to 350°F and grease a 9×13” baking dish.
• In a large bowl, whisk pumpkin, coconut milk, maple syrup, eggs, spice, vanilla, and salt until smooth.
• Pour into the prepared pan and sprinkle cake mix evenly over the top — do not stir!
• Drizzle melted butter evenly over the cake mix layer.
• Bake for 45–50 minutes until the top is golden and the edges are bubbly.
• Let cool at least 15 minutes before serving. Perfect warm with coconut whip.

Notes

Rachel’s Tip: Mix the wet layer the night before and assemble when ready. Emma calls this “pumpkin cobbler.”

Keyword dairy-free, dump cake, easy dessert, fall dessert, gluten-free, make ahead, pumpkin

4. Fluffy One-Bowl Pumpkin Muffins (GF/DF, Bakery Style)

These were born out of necessity. Emma needed muffins for a school event, I had 30 minutes, and one bowl to spare (because, dishes). They bake up tall and golden, with the perfect balance of moisture and crumb. Not gummy. Not dry. Just…right.

Ingredients

• 1 cup pumpkin purée
• 2 large eggs
• ½ cup avocado oil or melted coconut oil
• ½ cup coconut sugar
• ¼ cup maple syrup
• 1 tsp vanilla extract
• 1 ½ cups gluten-free flour blend (with xanthan gum)
• 1 tsp baking powder
• ½ tsp baking soda
• 2 tsp pumpkin pie spice
• ¼ tsp salt
• Optional: ½ cup dairy-free chocolate chips or chopped pecans

Instructions

1. Preheat oven to 350°F. Line a muffin pan with 10–12 liners.
2. In a large bowl, whisk together pumpkin, eggs, oil, sugar, maple, and vanilla until smooth.
3. Add the dry ingredients: flour, baking powder, baking soda, spice, and salt. Stir until just combined.
4. Fold in chocolate chips or nuts if using.
5. Scoop into muffin liners, filling almost to the top for big bakery-style muffins.
6. Bake 20–24 minutes, until tops spring back lightly and a toothpick comes out clean.
7. Cool 10 minutes in the pan, then transfer to a rack.

Rachel’s Tip: These freeze like a dream. Wrap individually and store in a big zip-top bag — Emma pops one into her lunchbox frozen, and it’s perfect by snack time. Also amazing warmed with a little dairy-free cream cheese frosting.

If you’re baking for company and want a few more “wow, these are gluten and dairy free?” moments, check out my best gluten and dairy free desserts to impress guests — those are the bakes I pull out for potlucks, holidays, and anyone who still doubts allergy-friendly dessert can be bakery-level good.

Fluffy One-Bowl Pumpkin Muffins (GF/DF, Bakery Style)

Tall, bakery-style gluten-free dairy-free pumpkin muffins made in one bowl with a perfect moist crumb.

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Course Dessert

Cuisine American

Ingredients

  

• 1 cup pumpkin purée
• 2 large eggs
• 1/2 cup avocado oil or melted coconut oil
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free flour blend with xanthan gum
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/2 cup dairy-free chocolate chips or chopped pecans optional

Instructions

 

• Preheat oven to 350°F. Line a muffin pan with 10–12 liners.
• In a large bowl, whisk together pumpkin, eggs, oil, sugar, maple, and vanilla until smooth.
• Add the dry ingredients: flour, baking powder, baking soda, spice, and salt. Stir until just combined.
• Fold in chocolate chips or nuts if using.
• Scoop into muffin liners, filling almost to the top for big bakery-style muffins.
• Bake 20–24 minutes, until tops spring back lightly and a toothpick comes out clean.
• Cool 10 minutes in the pan, then transfer to a rack.

Notes

Rachel’s Tip: These freeze well. Wrap individually and store in a zip-top bag. Great warmed with dairy-free cream cheese frosting.

Keyword bakery style, dairy-free, fall baking, gluten-free, one-bowl muffins, pumpkin muffins

Texture-Perfect Pumpkin Treats

5. Fudgy Pumpkin Swirl Brownies (Grain-Free + Dairy-Free)

I’ll admit — these were a total accident. I was testing chocolate brownies and spilled some leftover pumpkin mix into the batter. Instead of crying (okay, I did a little), I swirled it in and baked them anyway. Y’all. The fudginess? Unreal. These are a chocolate-lover’s dream with just the right hint of spice and pumpkin glow.

Ingredients

Pumpkin Swirl:

• ½ cup pumpkin purée
• 2 tbsp maple syrup
• ½ tsp pumpkin pie spice

Brownie Base:

• ½ cup almond butter or sunflower seed butter
• ⅓ cup maple syrup
• ⅓ cup cocoa powder
• 1 egg (or flax egg)
• ½ tsp baking soda
• Pinch sea salt
• Optional: ⅓ cup dairy-free chocolate chips

Instructions

1. Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper.
2. In one bowl, stir together the pumpkin swirl ingredients until smooth. Set aside.
3. In another bowl, mix almond butter, maple, cocoa powder, egg, baking soda, and salt until thick and glossy.
4. Pour the brownie batter into the pan. Spoon pumpkin mixture on top and gently swirl with a knife.
5. Sprinkle with chocolate chips if using.
6. Bake 22–25 minutes. The edges should look set, and the center will still be a little soft.
7. Cool completely before cutting. Even better chilled overnight.

Rachel’s Tip: These are so rich they don’t need frosting — but a swipe of dairy-free cream cheese frosting never hurts.

Emma says they taste like “fall hot chocolate but in brownie form.” That’s a win in my book.

And if you’re on a chocolate kick now, don’t miss my gluten free Oreo dessert two ways — one is a no-bake cheesecake cup and the other is a five-minute mug cake that gives you the same cookies-and-cream vibe with zero gluten and totally celiac-safe ingredients.

Fudgy Pumpkin Swirl Brownies (Grain-Free + Dairy-Free)

These fudgy pumpkin swirl brownies were a happy accident — rich chocolate brownies with a ribbon of spiced pumpkin swirled through the batter. They’re a chocolate-lover’s dream with deep cocoa flavor, cozy pumpkin spice, and an ultra-fudgy texture.

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Course Dessert

Cuisine American

Ingredients

  

Pumpkin Swirl

• ½ cup pumpkin purée
• 2 tbsp maple syrup
• ½ tsp pumpkin pie spice

Brownie Base

• ½ cup almond butter or sunflower seed butter
• ⅓ cup maple syrup
• ⅓ cup cocoa powder
• 1 egg or flax egg
• ½ tsp baking soda
• pinch sea salt
• ⅓ cup dairy-free chocolate chips optional

Instructions

 

• Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper.
• In one bowl, stir together the pumpkin swirl ingredients until smooth. Set aside.
• In another bowl, mix almond butter, maple, cocoa powder, egg, baking soda, and salt until thick and glossy.
• Pour the brownie batter into the pan. Spoon pumpkin mixture on top and gently swirl with a knife.
• Sprinkle with chocolate chips if using.
• Bake for 22–25 minutes, until the edges look set and the center is still slightly soft.
• Cool completely before cutting. They are even better chilled overnight.

Notes

Rachel’s Tip: These are so rich they don’t need frosting — but a swipe of dairy-free cream cheese frosting never hurts.

Keyword chocolate brownies, dairy-free, fall dessert, fudgy brownies, gluten-free, grain-free, pumpkin brownies, pumpkin swirl brownies

6. Pumpkin Pudding Cups (No-Bake, Refined Sugar Free)

These were my answer to “I need dessert but don’t want to bake” energy. And honestly? They’re silky, cozy, and so dang satisfying, I now crave them more than pie. You only need a blender and a fridge, and you’ve got creamy pumpkin magic.

Ingredients

• 1 cup pumpkin purée
• 1 cup full-fat canned coconut milk
• ¼ cup maple syrup
• 2 tbsp almond butter or tahini
• 1 tbsp arrowroot starch or cornstarch
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• Pinch salt

Instructions

1. Toss everything into your high-speed blender and blend until silky and smooth.
2. Pour into 4 small jars or ramekins.
3. Cover and refrigerate for at least 4 hours, or overnight, until set and thick.
4. Top with coconut whipped cream and a sprinkle of cinnamon before serving.

Rachel’s Tip: This keeps in the fridge up to 5 days and travels well in lunchboxes — Emma loves it with crushed GF gingersnaps on top. Also delicious for breakfast with granola.

Pumpkin Pudding Cups (No-Bake, Refined Sugar Free)

Silky, cozy, no-bake pumpkin pudding cups made in minutes using a blender — creamy, comforting, and naturally sweetened.

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Course Dessert

Cuisine American

Ingredients

  

• 1 cup pumpkin purée
• 1 cup full-fat canned coconut milk
• 1/4 cup maple syrup
• 2 tbsp almond butter or tahini
• 1 tbsp arrowroot starch or cornstarch
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• salt pinch

Instructions

 

• Toss everything into your high-speed blender and blend until silky and smooth.
• Pour into 4 small jars or ramekins.
• Cover and refrigerate for at least 4 hours, or overnight, until set and thick.
• Top with coconut whipped cream and a sprinkle of cinnamon before serving.

Notes

Keeps in the fridge up to 5 days and travels well in lunchboxes. Emma loves it topped with crushed gluten-free gingersnaps. Also great for breakfast with granola.

Keyword blender dessert, dairy-free, fall dessert, gluten-free, no-bake, pumpkin dessert, pumpkin pudding, refined sugar free

7. Pumpkin Roll with Dairy-Free Cream Cheese Filling

Okay. I tested this six times before getting a roll that didn’t crack, crumble, or look like a sad tortilla. But now? It’s a showstopper. Soft, spiced cake wrapped around creamy, tangy filling — and it’s completely gluten and dairy free. We slice this one thin and always wish we’d made two.

Ingredients

Pumpkin Cake:

• ¾ cup gluten-free flour blend (with xanthan)
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp ginger
• ¼ tsp nutmeg
• ¼ tsp salt
• 3 large eggs
• ½ cup coconut sugar
• ⅔ cup pumpkin purée
• 1 tsp vanilla extract

Filling:

• ½ cup dairy-free cream cheese
• ¼ cup coconut oil or DF butter, softened
• ¾ cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Line a 10×15 jelly roll pan with parchment and lightly grease.
2. Whisk together flour, baking powder, soda, spices, and salt.
3. In another bowl, beat eggs and sugar until fluffy (about 2 minutes). Add pumpkin and vanilla.
4. Fold in dry ingredients until just combined. Pour into prepared pan and spread evenly.
5. Bake 13–15 minutes until springy to touch.
6. While warm, turn onto a clean kitchen towel dusted with powdered sugar. Gently roll the cake (towel and all) and let cool completely rolled up.
7. Meanwhile, beat filling ingredients until smooth.
8. Unroll the cooled cake, spread filling evenly, and gently roll it back up. Chill at least 1 hour before slicing.

Rachel’s Tip: Don’t skip the towel trick — it keeps the roll from cracking! Use a light touch when rerolling.

This one makes you look like a pro — but don’t worry, I won’t tell anyone how easy it actually is.

Alright, y’all — we’ve made it to the final stretch of our fall dessert roundup. This section brings the cozy full-circle with cookies, cake, and the pumpkin bread that Emma swears is better than Starbucks (I’ve got a side-eye from my husband over that one, but I’m not arguing).

Pumpkin Roll with Dairy-Free Cream Cheese Filling

A soft, spiced gluten-free pumpkin cake rolled around a creamy dairy-free cream cheese filling — cozy, festive, and surprisingly easy.

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Course Dessert

Cuisine American

Ingredients

  

Pumpkin Cake

• ¾ cup gluten-free flour blend (with xanthan)
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp ginger
• ¼ tsp nutmeg
• ¼ tsp salt
• 3 large eggs
• ½ cup coconut sugar
• ⅔ cup pumpkin purée
• 1 tsp vanilla extract

Filling

• ½ cup dairy-free cream cheese
• ¼ cup coconut oil or DF butter softened
• ¾ cup powdered sugar
• 1 tsp vanilla extract

Instructions

 

• Preheat oven to 350°F. Line a 10×15 jelly roll pan with parchment and lightly grease.
• Whisk together flour, baking powder, soda, spices, and salt.
• In another bowl, beat eggs and sugar until fluffy (about 2 minutes). Add pumpkin and vanilla.
• Fold in dry ingredients until just combined. Pour into prepared pan and spread evenly.
• Bake 13–15 minutes until springy to touch.
• While warm, turn onto a clean kitchen towel dusted with powdered sugar. Gently roll the cake (towel and all) and let cool completely rolled up.
• Meanwhile, beat filling ingredients until smooth.
• Unroll the cooled cake, spread filling evenly, and gently roll it back up. Chill at least 1 hour before slicing.

Notes

Rachel’s Tip: Don’t skip the towel trick — it keeps the roll from cracking! Use a light touch when rerolling. This one makes you look like a pro — but don’t worry, I won’t tell anyone how easy it actually is.

Keyword dairy-free, fall dessert, gluten-free, pumpkin dessert, pumpkin roll

Share-Worthy Bakes for Any Table

8. No-Bake Pumpkin Cheesecake Cups (Creamy & Easy)

These were a total reader request — a “non-soggy, dairy-free pumpkin cheesecake that doesn’t need an oven.” Challenge accepted. Three test batches later, we landed on creamy, rich, and firm enough to stand on its own. Perfect in little jars or wine glasses.

Ingredients

Crust:

• ¾ cup almond flour
• 2 tbsp maple syrup
• 2 tbsp melted coconut oil or DF butter
• Pinch of salt

Filling:

• 1 cup pumpkin purée
• ¾ cup dairy-free cream cheese (room temp)
• ¼ cup maple syrup
• 1 tsp vanilla extract
• ½ tsp cinnamon
• Pinch nutmeg + salt

Instructions

1. Mix crust ingredients until crumbly. Press about 2 tbsp into the bottom of 4–6 small jars or ramekins.
2. Beat together pumpkin, cream cheese, maple, vanilla, and spices until completely smooth.
3. Spoon filling on top of crusts and smooth the tops.
4. Cover and refrigerate at least 4 hours or overnight.
5. Serve with coconut whip and a sprinkle of cinnamon.

Rachel’s Tip: These hold up in the fridge for 3 days and taste even better the second day. Great for make-ahead dinner parties or a “mom needs a treat” moment.

No-Bake Pumpkin Cheesecake Cups (Creamy & Easy)

These no-bake pumpkin cheesecake cups are creamy, rich, dairy-free, and firm enough to stand on their own—perfect served in little jars or wine glasses for an easy, impressive dessert.

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Course Dessert

Cuisine American

Ingredients

  

Crust

• 3/4 cup almond flour
• 2 tbsp maple syrup
• 2 tbsp coconut oil or dairy-free butter melted
• salt pinch

Filling

• 1 cup pumpkin purée
• 3/4 cup dairy-free cream cheese room temperature
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• nutmeg and salt pinch

Instructions

 

• Mix crust ingredients until crumbly. Press about 2 tablespoons into the bottom of 4–6 small jars or ramekins.
• Beat together pumpkin, cream cheese, maple, vanilla, and spices until completely smooth.
• Spoon filling on top of crusts and smooth the tops.
• Cover and refrigerate at least 4 hours or overnight.
• Serve with coconut whipped cream and a sprinkle of cinnamon.

Notes

Rachel’s Tip: These hold up in the fridge for 3 days and taste even better the second day. Great for make-ahead dinner parties or a “mom needs a treat” moment.

Keyword dairy-free, fall dessert, jar dessert, make-ahead dessert, no-bake, pumpkin cheesecake, pumpkin cheesecake cups, pumpkin dessert

9. Pumpkin Snickerdoodles (Soft & Chewy Cookies)

This is Emma’s favorite cookie of all time. We made five batches one weekend dialing in soft-chewy middles, lightly crisp edges, and that signature cinnamon sugar crackle. Not cakey (I’m picky), and the pumpkin flavor still shines through.

Ingredients

• ½ cup pumpkin purée (blotted with paper towel)
• ½ cup coconut sugar
• ¼ cup maple syrup
• ⅓ cup avocado oil or melted DF butter
• 1 tsp vanilla extract
• 1 ¾ cups gluten-free flour blend (with xanthan)
• ½ tsp baking soda
• ½ tsp cream of tartar
• ½ tsp cinnamon
• ¼ tsp salt

Cinnamon Sugar for Rolling:

• 2 tbsp coconut sugar
• 1 tsp cinnamon

Instructions

1. Whisk pumpkin, coconut sugar, maple syrup, oil, and vanilla.
2. Stir in flour, baking soda, cream of tartar, cinnamon, and salt until a dough forms.
3. Chill dough for 30 minutes.
4. Preheat oven to 350°F and line a baking sheet.
5. Roll dough into 1.5″ balls and toss in cinnamon sugar.
6. Place on sheet, gently flatten, and bake 10–12 minutes.
7. Cool on pan 5 minutes before transferring.

Rachel’s Tip: These stay soft for days in an airtight container. Freeze dough balls and bake from frozen — add 1–2 minutes.

If you’re baking for a nut-free classroom or playdate, pair these cookies with treats from my gluten free nut free desserts collection — everything in that lineup is celiac-safe and nut-free on purpose, so you can build a whole cookie tray without stressing over allergies.

Pumpkin Snickerdoodles (Soft & Chewy Cookies)

Soft, chewy gluten-free pumpkin snickerdoodles with crisp edges and a cinnamon-sugar coating.

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Course Dessert

Cuisine American

Ingredients

  

Cookie Dough

• 1/2 cup pumpkin purée blotted with paper towel
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1/3 cup avocado oil or melted dairy-free butter
• 1 tsp vanilla extract
• 1 3/4 cups gluten-free flour blend with xanthan
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1/2 tsp cinnamon
• 1/4 tsp salt

Cinnamon Sugar for Rolling

• 2 tbsp coconut sugar
• 1 tsp cinnamon

Instructions

 

• Whisk pumpkin, coconut sugar, maple syrup, oil, and vanilla.
• Stir in flour, baking soda, cream of tartar, cinnamon, and salt until a dough forms.
• Chill dough for 30 minutes.
• Preheat oven to 350°F and line a baking sheet.
• Roll dough into 1.5-inch balls and toss in cinnamon sugar.
• Place on sheet, gently flatten, and bake 10–12 minutes.
• Cool on pan 5 minutes before transferring.

Notes

These stay soft for days in an airtight container. Freeze dough balls and bake from frozen — add 1–2 minutes.

Keyword cookies, dairy-free, fall desserts, gluten-free, pumpkin, snickerdoodles

10. Pumpkin Coffee Cake with Crumb Topping

This is what I make when I want pumpkin pie flavor but I also want cake… and streusel. It’s tender, not too sweet, and the crumb topping makes it totally brunch-worthy. We serve this every year the morning after Thanksgiving with strong coffee and leftover cranberry sauce.

Ingredients

Cake:

• 1 cup pumpkin purée
• 2 large eggs
• ½ cup avocado oil
• ½ cup coconut sugar
• ¼ cup maple syrup
• 1 ½ cups GF flour blend (with xanthan)
• 1 tsp baking powder
• ½ tsp baking soda
• 1 ½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt

Crumb Topping:

• ½ cup almond flour
• 3 tbsp coconut sugar
• 2 tbsp melted DF butter
• 1 tsp cinnamon

Instructions

1. Preheat oven to 350°F and grease or line an 8×8 pan.
2. Whisk together all cake ingredients until smooth.
3. Mix crumb ingredients with a fork until clumpy.
4. Pour batter into the pan and sprinkle crumb topping evenly.
5. Bake 28–32 minutes, or until a toothpick comes out clean.
6. Let cool 15 minutes before slicing.

Rachel’s Tip: Reheat at 300°F for 10 minutes. Great with coconut yogurt or a DF vanilla drizzle.

Love cozy, spoonable fall desserts as much as pumpkin cake? You’ve got to try my gluten free air fryer apple crisp — it bakes up with a crunchy topping and jammy apples in about 20 minutes, so you can serve pumpkin coffee cake and apple crisp side by side without juggling oven space.

Pumpkin Coffee Cake with Crumb Topping

This pumpkin coffee cake has the cozy flavor of pumpkin pie with a tender crumb and a sweet, spiced streusel. Perfect for brunch, especially the morning after Thanksgiving.

Print Recipe Pin Recipe

Course Breakfast, Dessert

Cuisine American

Ingredients

  

Cake

• 1 cup pumpkin purée
• 2 large eggs
• 1/2 cup avocado oil
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1 1/2 cups GF flour blend with xanthan
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt

Crumb Topping

• 1/2 cup almond flour
• 3 tbsp coconut sugar
• 2 tbsp melted DF butter
• 1 tsp cinnamon

Instructions

 

• Preheat oven to 350°F and grease or line an 8×8 pan.
• Whisk together all cake ingredients until smooth.
• Mix crumb ingredients with a fork until clumpy.
• Pour batter into the pan and sprinkle crumb topping evenly.
• Bake 28–32 minutes, or until a toothpick comes out clean.
• Let cool 15 minutes before slicing.

Notes

Rachel’s Tip: Reheat at 300°F for 10 minutes. Great with coconut yogurt or a DF vanilla drizzle.

Keyword coffee cake, crumb topping, dairy-free, fall dessert, gluten-free, pumpkin, thanksgiving

11. Pumpkin Chocolate Chip Bread

We end with this one for a reason — it’s the most made, most loved, most requested recipe I’ve shared during pumpkin season. Moist, rich, just sweet enough, and studded with melty dairy-free chocolate chips. I’ve made it with almond flour, oat flour, even cassava — it’s a flexible star every time.

Ingredients

• 1 cup pumpkin purée
• 2 eggs (or flax eggs)
• ½ cup maple syrup
• ¼ cup avocado oil
• 1 tsp vanilla extract
• 1 ½ cups almond flour
• ½ cup oat flour
• 1 tsp baking soda
• 1 ½ tsp pumpkin pie spice
• ¼ tsp salt
• ½ cup dairy-free chocolate chips

Instructions

1. Preheat oven to 350°F. Grease or line a loaf pan with parchment.
2. Whisk together pumpkin, eggs, maple syrup, oil, and vanilla.
3. Add almond flour, oat flour, baking soda, spice, and salt. Mix until just combined.
4. Fold in chocolate chips.
5. Pour into loaf pan and smooth the top.
6. Bake 45–50 minutes, or until a toothpick comes out mostly clean.
7. Cool in pan 10 minutes, then transfer to a rack.

Rachel’s Tip: If the top browns too fast, tent with foil halfway through. Let it cool fully before slicing — warm bread crumbles more!

Pumpkin Chocolate Chip Bread

Moist, rich pumpkin chocolate chip bread that’s just sweet enough and studded with melty dairy-free chocolate chips. Made with almond and oat flour for a flexible, gluten-free friendly loaf that’s perfect for pumpkin season.

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Course Dessert

Cuisine American

Ingredients

  

Ingredients

• 1 cup pumpkin purée
• 2 eggs or flax eggs
• 1/2 cup maple syrup
• 1/4 cup avocado oil
• 1 tsp vanilla extract
• 1 1/2 cups almond flour
• 1/2 cup oat flour
• 1 tsp baking soda
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/2 cup dairy-free chocolate chips

Instructions

 

• Preheat oven to 350°F. Grease or line a loaf pan with parchment.
• Whisk together pumpkin, eggs, maple syrup, oil, and vanilla.
• Add almond flour, oat flour, baking soda, pumpkin pie spice, and salt. Mix until just combined.
• Fold in chocolate chips.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake 45–50 minutes, or until a toothpick comes out mostly clean.
• Cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.

Notes

Rachel’s Tip: If the top browns too fast, tent with foil halfway through. Let it cool fully before slicing — warm bread crumbles more!

Keyword almond flour, chocolate chip, dairy-free, fall dessert, gluten-free, oat flour, pumpkin, pumpkin bread, pumpkin chocolate chip bread, quick bread

12. No-Bake Pumpkin Pie Bites (Nut-Free Option)

Born from a zero-oven-space Thanksgiving morning, these bites are spiced, chewy, and naturally sweet. Made in minutes with allergy-friendly ingredients, lunchbox-approved, and totally freezer-stashable.

Ingredients

• 1 cup rolled oats (certified gluten free)
• ½ cup sunflower seed butter (or tahini)
• ½ cup pumpkin purée
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• Pinch of sea salt
• Optional: ¼ cup mini dairy-free chocolate chips or chopped pumpkin seeds

Instructions

1. Add all ingredients to a food processor and pulse until a soft dough forms.
2. Scoop about 1 tbsp of dough and roll into balls (chill 10 minutes first if sticky).
3. Place on a parchment-lined tray and refrigerate for at least 30 minutes.
4. Store in an airtight container in the fridge up to a week — or freeze up to 2 months.

Rachel’s Tip: Roll in crushed GF graham crackers or drizzle melted DF chocolate for a fancy vibe.

No-Bake Pumpkin Pie Bites (Nut-Free Option)

Born from a zero-oven-space Thanksgiving morning, these bites are spiced, chewy, and naturally sweet. Made in minutes with allergy-friendly ingredients, lunchbox-approved, and totally freezer-stashable.

Print Recipe Pin Recipe

Course Dessert, Snack

Cuisine American

Ingredients

  

• 1 cup rolled oats certified gluten free
• 1/2 cup sunflower seed butter or tahini
• 1/2 cup pumpkin purée
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• sea salt pinch of
• 1/4 cup mini dairy-free chocolate chips or chopped pumpkin seeds optional

Instructions

 

• Add all ingredients to a food processor and pulse until a soft dough forms.
• Scoop about 1 tbsp of dough and roll into balls (chill 10 minutes first if sticky).
• Place on a parchment-lined tray and refrigerate for at least 30 minutes.
• Store in an airtight container in the fridge up to a week or freeze up to 2 months.

Notes

Rachel’s Tip: Roll in crushed GF graham crackers or drizzle melted DF chocolate for a fancy vibe.

Keyword freezer friendly, gluten-free, lunchbox, no-bake, nut-free option, pumpkin, pumpkin bites, pumpkin pie bites

FAQs About Gluten Free Dairy Free Pumpkin Desserts

1. Can I freeze these gluten free dairy free pumpkin desserts?

Absolutely. Most of these freeze beautifully (especially the blondies, muffins, and cookies). Wrap individual servings in parchment, then store in a sealed container. Thaw overnight or warm gently in the oven. For no-bake treats, freeze in jars or silicone cups and thaw in the fridge.

If you’re new to freezing baked goods, the U.S. Department of Agriculture’s freezer storage guide explains how to keep texture and flavor safe for longer.

2. What’s the best dairy-free substitute for cream cheese in pumpkin recipes?

My go-to is a plain almond milk cream cheese — tangy, smooth, and sturdy in fillings and frostings. Coconut-based options can work too; choose minimal-ingredient brands without added starches.

3. Can I use homemade pumpkin purée instead of canned?

You sure can — just make sure it’s well-drained and thick. Homemade purée can be watery, which might mess with texture. Blot with paper towels or simmer briefly to reduce moisture before using.

4. Are these desserts okay for kids with multiple allergies?

Many of these recipes are naturally free of top allergens or can be made nut-free with simple swaps (like sunflower seed butter instead of almond). Always check labels and do a small batch first if serving someone new.

Conclusion

Here’s the thing, y’all: fall baking doesn’t have to feel like settling when you’re gluten free and dairy free. I’ve tested these recipes — not just for flavor but for real-life kid lunches, school parties, and messy middle-of-the-night fridge cravings. They’re meant to bring joy back into baking, without compromise or confusion.

So whether you’re slicing pumpkin roll for the holidays or sneaking a second blondie with your morning coffee, I hope you feel proud of what you made. And if you do? I’d love to see it. Tag me or send a photo — nothing makes me happier than seeing your wins in the kitchen.

Love and crumbly counters,
Rachel