The Best Easy Gluten Free Thanksgiving Desserts​ for a Crowd

Let’s Talk About the Gluten Free Thanksgiving Desserts​ Table

Here’s the thing, y’all — when Emma was first diagnosed with celiac at 11, I thought our Thanksgiving dessert table was about to get real sad, real fast. All I could picture were grainy pie crusts, sunken cupcakes, and maybe a store-bought “treat” that tasted like cardboard. (Bless it.) But I wasn’t giving up on pumpkin pie season — no ma’am. So I rolled up my sleeves, burned through more batches than I care to admit (yes, even the dog wouldn’t touch batch #4 of the pecan bars), and kept testing until we had something truly celebration-worthy.

These gluten free thanksgiving desserts​ are the ones that stuck — and the ones we now make every single year, from our classic pumpkin roll to my grain-free streusel pie that’ll make your gluten-eating relatives ask for seconds. They’re all gluten-free, mostly dairy-free or easily adaptable, and totally worth every bite. Whether you’re hosting, potlucking, or just want to surprise your newly diagnosed niece with something special, these recipes are here to show that a gluten-free holiday table can be just as melt-in-your-mouth delicious (maybe even more so) than the originals.

If you love warm, cozy apple bakes, my Gluten-Free Air Fryer Apple Crisp is a fast, crowd-pleasing option that tastes just like a classic crumble but comes together in no time.

This roundup is my cozy fall kitchen in list form — from lazy Sunday bakes to make-ahead treats that wow a crowd. You’ll find all the harvest favorites here: pumpkin, apples, pecans, cranberries — the works. Let’s bake something everyone will remember.

Why These Recipes Actually Work (Even if You’re Brand-New to Gluten-Free)

If you’ve ever bitten into a dry gluten-free cookie or a crumbly pie crust that falls apart on the fork, you’re not alone. I’ve been there (with Emma watching me try not to cry into a bowl of overbaked cupcake batter). That’s why every recipe in this roundup is tested in my real-life kitchen, using flours and ingredients that hold up — even under Thanksgiving pressure.

Here’s what makes them work: I use smart blends like almond flour, oat flour, and arrowroot starch to replace texture and structure where wheat used to shine. You’ll find dairy-free swaps like coconut milk and vegan butter where needed, and I always explain why we do each step — because when you understand the why, you’re empowered to tweak, swap, or simplify.

Whether you’re navigating food allergies, celiac, or just want a healthier spin on holiday desserts, these recipes are approachable, make-ahead friendly, and packed with cozy fall flavors. Let’s dive in, shall we?

Gluten Free Thanksgiving Desserts​: Recipes That Always Make Our Table

Pumpkin Streusel Pie (Grain-Free, Dairy-Free, Refined Sugar-Free)

Ingredients

For the Crust

• 1 cup almonds
• ½ cup walnuts (or some other nut)
• ¼ cup coconut oil, melted
• ⅛ tsp. salt

For the Filling

• 2 eggs, separated
• 15 oz pumpkin puree (about 1¾ cups)
• 1½ tsp cinnamon
• ½ tsp ginger
• ¼ tsp nutmeg
• ½ tsp salt
• 1½ tsp vanilla
• ½ cup raw honey
• ½ cup canned coconut milk (full fat)

For the Streusel Topping

• ½ cup walnuts
• ½ cup pecans
• 1 Tbsp coconut oil, melted
• ½ tsp cinnamon
• 1 Tbsp ground flaxseed
• 1 Tbsp honey

Instructions

• Preheat oven to 350°F.
• Finely grind almonds and walnuts separately in a food processor—just enough to make coarse meal, not nut butter.
• Combine the ground nuts with coconut oil and salt. Press evenly into a 9½-inch pie plate.
• Beat the egg whites until soft peaks form.
• In another bowl, whisk egg yolks, pumpkin puree, spices, salt, vanilla, honey, and coconut milk.
• Fold the beaten egg whites gently into the pumpkin mixture, then pour into the crust.
• Bake for 20 minutes while you prepare the streusel.
• Chop the walnuts and pecans coarsely, then mix with melted coconut oil, cinnamon, flaxseed, and honey until crumbly.
• Remove pie from the oven and sprinkle the streusel evenly on top.
• Bake another 30–35 minutes, until a knife inserted in the center comes out clean. Cover crust edges with foil if they brown too fast.
• Cool completely, then refrigerate until ready to serve.

Rachel’s Tips & Swaps

Don’t overprocess those nuts—you’ll end up with nut butter faster than you think. I’ve done it, and cleaning that food processor was no fun. You can swap in cashews or pecans if that’s what you’ve got. Folding in the egg whites keeps the filling light without any flour.

Make-Ahead & Storage

This pie keeps beautifully. Bake it the day before Thanksgiving, cover it, and store in the fridge. Serve cold or slightly warmed with coconut whipped cream.

Pumpkin Streusel Pie (Grain-Free, Dairy-Free, Refined Sugar-Free)

Grain-free pumpkin pie with a nut crust, dairy-free pumpkin filling, and crunchy streusel topping sweetened with honey.

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Course Dessert

Cuisine American

Ingredients

  

For the Crust

• 1 cup almonds
• 1/2 cup walnuts or some other nut
• 1/4 cup coconut oil melted
• 1/8 tsp salt

For the Filling

• 2 eggs separated
• 15 oz pumpkin puree about 1¾ cups
• 1 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1 1/2 tsp vanilla
• 1/2 cup raw honey
• 1/2 cup canned coconut milk full fat

For the Streusel Topping

• 1/2 cup walnuts
• 1/2 cup pecans
• 1 Tbsp coconut oil melted
• 1/2 tsp cinnamon
• 1 Tbsp ground flaxseed
• 1 Tbsp honey

Instructions

 

• Preheat oven to 350°F.
• Finely grind almonds and walnuts separately in a food processor—just enough to make coarse meal, not nut butter.
• Combine the ground nuts with coconut oil and salt. Press evenly into a 9½-inch pie plate.
• Beat the egg whites until soft peaks form.
• In another bowl, whisk egg yolks, pumpkin puree, spices, salt, vanilla, honey, and coconut milk.
• Fold the beaten egg whites gently into the pumpkin mixture, then pour into the crust.
• Bake for 20 minutes while you prepare the streusel.
• Chop the walnuts and pecans coarsely, then mix with melted coconut oil, cinnamon, flaxseed, and honey until crumbly.
• Remove pie from the oven and sprinkle the streusel evenly on top.
• Bake another 30–35 minutes, until a knife inserted in the center comes out clean. Cover crust edges with foil if they brown too fast.
• Cool completely, then refrigerate until ready to serve.

Notes

Rachel’s Tips & Swaps: Don’t overprocess those nuts—you’ll end up with nut butter faster than you think. I’ve done it, and cleaning that food processor was no fun. You can swap in cashews or pecans if that’s what you’ve got. Folding in the egg whites keeps the filling light without any flour.

Make-Ahead & Storage: This pie keeps beautifully. Bake it the day before Thanksgiving, cover it, and store in the fridge. Serve cold or slightly warmed with coconut whipped cream.

Keyword dairy-free dessert, gluten free dessert, grain-free dessert, holiday pie, nut crust, pumpkin pie, pumpkin streusel pie, refined sugar-free dessert, streusel topping, thanksgiving dessert

Gluten-Free Cranberry Apple Crisp

Ingredients

For the Fruit Layer

• 4 cups apples, peeled, cored, and chopped
• 2 cups fresh cranberries
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 tsp lemon juice

For the Topping

• 1½ cups gluten-free rolled oats
• ¾ cup brown sugar
• ½ cup brown rice flour
• 1 tsp sea salt
• ½ cup unsalted butter, melted (or coconut oil for dairy-free)
• ½ cup chopped pecans

Instructions

• Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter or coconut oil.
• In a medium bowl, combine apples, cranberries, sugars, and lemon juice. Toss to coat.
• In another bowl or stand mixer, mix oats, brown sugar, rice flour, salt, butter, and pecans until crumbly.
• Spread the fruit mixture evenly in the pan, then sprinkle the oat mixture on top.
• Bake for 35–40 minutes, until the top is golden brown and the fruit is bubbling around the edges.
• Let cool slightly before serving.

Rachel’s Tips & Swaps

Use tart apples like Granny Smith for a nice balance, or mix a few types for depth. If you’re out of pecans, sunflower seeds or pumpkin seeds make a great crunch. Add a pinch of cardamom or clove if you want that extra cozy fall scent in your kitchen.

If you’re more in the mood for a classic, no-cranberry version, my Best Gluten-Free Apple Crisp gives you that old-school holiday flavor with a perfectly crisp topping.

Make-Ahead & Storage

Assemble everything a day early, but keep the topping separate until baking so it stays crisp. Store leftovers covered in the fridge and reheat in the oven to revive the crunch.

If your crew loves apple anything as much as mine does, you’ve got to try a few more from my Easy Gluten-Free Apple Desserts collection — they’re all simple, cozy, and perfect for Thanksgiving week.

Gluten-Free Cranberry Apple Crisp

A cozy baked fruit crisp featuring apples, cranberries, and a gluten-free oat topping.

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Course Dessert

Ingredients

  

For the Fruit Layer

• 4 cups apples peeled, cored, and chopped
• 2 cups fresh cranberries
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 tsp lemon juice

For the Topping

• 1 1/2 cups gluten-free rolled oats
• 3/4 cup brown sugar
• 1/2 cup brown rice flour
• 1 tsp sea salt
• 1/2 cup unsalted butter melted (or coconut oil for dairy-free)
• 1/2 cup chopped pecans

Instructions

 

• Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter or coconut oil.
• In a medium bowl, combine apples, cranberries, sugars, and lemon juice. Toss to coat.
• In another bowl or stand mixer, mix oats, brown sugar, rice flour, salt, butter, and pecans until crumbly.
• Spread the fruit mixture evenly in the pan, then sprinkle the oat mixture on top.
• Bake for 35–40 minutes, until the top is golden brown and the fruit is bubbling around the edges.
• Let cool slightly before serving.

Notes

Use tart apples like Granny Smith for balance or mix types for depth. Sunflower or pumpkin seeds can replace pecans. Add cardamom or clove for extra fall aroma. For a classic version without cranberries, try the Gluten-Free Apple Crisp. Assemble a day ahead but keep topping separate; store leftovers refrigerated and reheat to revive crispness.

Keyword apple, cranberry, crisp, fall dessert, gluten-free, holiday dessert

Pecan Pie Bars (Vegan + GF)

Ingredients

For the Crust

• 1½ cups almond flour
• 1 cup tapioca starch (also called tapioca flour)
• ½ tsp sea salt
• 6 Tbsp vegan butter, cold and cubed
• 5–6 Tbsp maple syrup

For the Filling

• ⅓ cup melted vegan butter
• ½ cup maple syrup
• ½ cup brown sugar
• 1 tsp vanilla extract
• 2 Tbsp unsweetened dairy-free milk (almond milk works well)
• 2 Tbsp tapioca starch
• 2 cups raw pecans, roughly chopped

Instructions

• Preheat oven to 350°F and line an 8×8-inch baking dish with parchment paper.
• In a mixing bowl, combine almond flour, tapioca starch, and salt.
• Cut in the cold butter using your fingers or a pastry cutter until the texture looks like wet sand.
• Stir in maple syrup until a dough forms. Press it evenly into the pan.
• Bake for 10–15 minutes, until pale golden.
• While the crust bakes, whisk together the filling ingredients: melted butter, maple syrup, brown sugar, vanilla, milk, tapioca starch, and chopped pecans.
• Pour the filling over the pre-baked crust.
• Bake for 35–40 minutes, until the edges are bubbly and the filling is slightly darkened. The center will still look soft—it sets as it cools.
• Cool completely before cutting into bars.

Rachel’s Tips & Swaps

Don’t rush the cooling time—these bars slice clean only once they’re fully set. Almond flour gives them that buttery melt, but if you’re nut-free, try oat flour and see how it goes. I tested a cashew version once and it was rich and lovely.

Make-Ahead & Storage

Bake a day or two in advance and refrigerate. They hold up well chilled. I don’t recommend freezing—pecans lose their crunch.

Pecan Pie Bars (Vegan + GF)

Vegan and gluten-free pecan pie bars with a tender almond flour crust and a rich maple-pecan filling.

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Course Dessert

Cuisine American

Ingredients

  

For the Crust

• 1½ cups almond flour
• 1 cup tapioca starch also called tapioca flour
• ½ tsp sea salt
• 6 Tbsp vegan butter cold and cubed
• 5–6 Tbsp maple syrup

For the Filling

• ⅓ cup vegan butter melted
• ½ cup maple syrup
• ½ cup brown sugar
• 1 tsp vanilla extract
• 2 Tbsp unsweetened dairy-free milk almond milk works well
• 2 Tbsp tapioca starch
• 2 cups raw pecans roughly chopped

Instructions

 

• Preheat oven to 350°F and line an 8×8-inch baking dish with parchment paper.
• In a mixing bowl, combine almond flour, tapioca starch, and salt.
• Cut in the cold butter using your fingers or a pastry cutter until the texture looks like wet sand.
• Stir in maple syrup until a dough forms. Press it evenly into the pan.
• Bake for 10–15 minutes, until pale golden.
• While the crust bakes, whisk together the filling ingredients: melted butter, maple syrup, brown sugar, vanilla, milk, tapioca starch, and chopped pecans.
• Pour the filling over the pre-baked crust.
• Bake for 35–40 minutes, until the edges are bubbly and the filling is slightly darkened. The center will still look soft—it sets as it cools.
• Cool completely before cutting into bars.

Notes

Don’t rush the cooling time—these bars slice clean only once they’re fully set. Almond flour gives them a buttery melt, but oat flour may work for a nut-free option. A cashew version also works well. Bake a day or two in advance and refrigerate; freezing is not recommended as pecans lose their crunch.

Keyword bars, gluten-free, holiday dessert, maple pecan, pecan, pecan pie bars, vegan

Perfect Gluten-Free Pumpkin Roll (Dairy-Free Option)

Ingredients

For the Cake

• ¾ cup (113g) gluten-free measure-for-measure flour
• 1 cup (200g) granulated sugar
• ¾ tsp kosher salt
• 1 tsp baking soda
• ¾ tsp ground cinnamon
• 3 large eggs
• ⅔ cup (151g) canned pumpkin
• Powdered sugar, for rolling

For the Filling

• 8 oz cream cheese, room temperature
• 1 Tbsp butter, melted
• 1 tsp vanilla extract
• 1 cup (120g) powdered sugar

Instructions

• Preheat oven to 350°F. Grease a 15×10 jelly roll pan and line the bottom with parchment, leaving an inch overhang on each short side. Grease the paper and sides lightly.
• In a medium bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon. Add the eggs and pumpkin, and whisk until smooth.
• Pour the batter evenly into the pan and bake for 16–18 minutes, until the edges pull away from the sides and the center is set.
• While the cake’s baking, spread a clean tea towel out on your counter and give it a generous dusting of powdered sugar — like a soft little snow blanket waiting for that warm cake.
• When the cake is done, carefully flip it onto the sugar-dusted towel. Peel off the parchment paper. Starting at the short end, gently roll the cake up with the towel and let it cool completely.
• Make the filling by beating the cream cheese, butter, vanilla, and powdered sugar until creamy and smooth.
• Gently unroll the cooled cake — it should feel soft and flexible — then spread the creamy filling evenly from edge to edge like you’re frosting a sweet little blanket. Reroll without the towel, wrap in plastic wrap, and refrigerate for at least 1 hour before slicing.

Rachel’s Tips & Swaps

Don’t skip the powdered sugar on the towel—it keeps the cake from sticking and tearing. I’ve done it wrong and ended up with a big ol’ mess. If you’re dairy-free, use vegan cream cheese and plant butter—it still pipes beautifully. And if pumpkin is your love language, you’ll also adore the ideas in my Gluten Free Dairy Free Pumpkin Desserts roundup — it’s packed with cozy, fall-forward treats that fit right in on the Thanksgiving table. You can even stir in a little cinnamon or orange zest to the filling for a twist.

Make-Ahead & Storage

Make the roll a day ahead and chill it wrapped in plastic. It slices best cold. Store leftovers in the fridge for up to 2 days. I don’t recommend freezing—it changes the texture.

Perfect Gluten-Free Pumpkin Roll (Dairy-Free Option)

A classic gluten-free pumpkin roll made with tender spiced pumpkin cake and a creamy filling, with a simple option to make it dairy-free.

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Course Dessert

Cuisine American

Ingredients

  

For the Cake

• 3/4 cup gluten-free measure-for-measure flour (113g)
• 1 cup granulated sugar (200g)
• 3/4 tsp kosher salt
• 1 tsp baking soda
• 3/4 tsp ground cinnamon
• 3 large eggs
• 2/3 cup canned pumpkin (151g)
• powdered sugar for rolling

For the Filling

• 8 oz cream cheese room temperature
• 1 Tbsp butter melted
• 1 tsp vanilla extract
• 1 cup powdered sugar (120g)

Instructions

 

• Preheat oven to 350°F. Grease a 15×10 jelly roll pan and line the bottom with parchment, leaving an inch overhang on each short side. Grease the paper and sides lightly.
• In a medium bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon. Add the eggs and pumpkin, and whisk until smooth.
• Pour the batter evenly into the pan and bake for 16–18 minutes, until the edges pull away from the sides and the center is set.
• While the cake’s baking, spread a clean tea towel out on your counter and give it a generous dusting of powdered sugar.
• When the cake is done, carefully flip it onto the sugar-dusted towel. Peel off the parchment paper. Starting at the short end, gently roll the cake up with the towel and let it cool completely.
• Make the filling by beating the cream cheese, butter, vanilla, and powdered sugar until creamy and smooth.
• Gently unroll the cooled cake, then spread the creamy filling evenly from edge to edge. Reroll without the towel, wrap in plastic wrap, and refrigerate for at least 1 hour before slicing.

Notes

Rachel’s Tips & Swaps: Don’t skip the powdered sugar on the towel—it keeps the cake from sticking and tearing. If you’re dairy-free, use vegan cream cheese and plant butter. You can also stir a little cinnamon or orange zest into the filling for a twist. Make-Ahead & Storage: Make the roll a day ahead and chill it wrapped in plastic. It slices best cold. Store leftovers in the fridge for up to 2 days. Freezing is not recommended as it changes the texture.

Keyword dairy-free option, gluten-free, gluten-free pumpkin roll, holiday dessert, jelly roll cake, pumpkin dessert, pumpkin roll, thanksgiving dessert

Sweet Potato Pecan Pie

Ingredients

For the Crust

• 1 cup almonds
• 1 cup buckwheat flour or oat flour
• 1 Tbsp almond butter (or date syrup for sweetness)
• 4 Tbsp coconut oil, plus extra for greasing
• 2 tsp cinnamon
• 7 medjool dates

For the Filling

• 1.5 cups mashed Japanese sweet potato (about 1 medium)
• 1¼ cup full-fat coconut milk (canned)
• 1 cup pecans
• 1 tsp vanilla extract
• 4 medjool dates
• 4 tsp arrowroot powder

For the Topping

• 1.5 cups pecans
• 1.5 Tbsp maple syrup
• 1 tsp cinnamon

Instructions

• Preheat oven to 400°F. Wash the sweet potato, poke a few holes in it, and bake for 50–60 minutes until soft. Let it cool before peeling.
• Reduce oven to 350°F.
• To make the crust, grind almonds into a coarse flour in a food processor. Add flour, almond butter, coconut oil, cinnamon, and dates. Blend until a sticky dough forms.
• Grease a pie dish with coconut oil and press the crust into the dish. Bake for 10–12 minutes.
• Make the filling by combining sweet potato, coconut milk, pecans, vanilla, dates, and arrowroot powder in a food processor. Blend until smooth.
• Pour filling into pre-baked crust and bake for 20 minutes.
• While baking, toss topping ingredients together and spread on a baking sheet. When there are 10 minutes left on the pie timer, add the topping tray to the oven and bake 10 minutes.
• Carefully press the toasted pecan topping onto the baked pie. Let cool completely.

Rachel’s Tips & Swaps

I like Japanese sweet potatoes because they’re sweet and fluffy, but regular orange ones work too. If you want extra pecan flavor, swap almond butter for pecan butter in the crust. And don’t skip pre-baking the crust—it keeps it from getting soggy.

Make-Ahead & Storage

Bake the pie a day early and chill it overnight. You can serve it chilled straight from the fridge for a firmer texture, or warm it up just a bit before slicing if you love that soft, melt-in-your-mouth feel — totally depends on your mood (and how patient you’re feeling). Keeps in the fridge for 3–4 days.

Sweet Potato Pecan Pie

A cozy, naturally sweetened sweet potato pecan pie with a nutty crust, creamy filling, and toasted pecan topping.

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Course Dessert

Cuisine American

Ingredients

  

For the Crust

• 1 cup almonds
• 1 cup buckwheat flour or oat flour
• 1 Tbsp almond butter or date syrup for sweetness
• 4 Tbsp coconut oil plus extra for greasing
• 2 tsp cinnamon
• 7 medjool dates

For the Filling

• 1.5 cups mashed Japanese sweet potato (about 1 medium)
• 1 1/4 cup full-fat coconut milk (canned)
• 1 cup pecans
• 1 tsp vanilla extract
• 4 medjool dates
• 4 tsp arrowroot powder

For the Topping

• 1.5 cups pecans
• 1.5 Tbsp maple syrup
• 1 tsp cinnamon

Instructions

 

• Preheat oven to 400°F. Wash the sweet potato, poke a few holes in it, and bake for 50–60 minutes until soft. Let it cool before peeling.
• Reduce oven to 350°F.
• To make the crust, grind almonds into a coarse flour in a food processor. Add flour, almond butter, coconut oil, cinnamon, and dates. Blend until a sticky dough forms.
• Grease a pie dish with coconut oil and press the crust into the dish. Bake for 10–12 minutes.
• Make the filling by combining sweet potato, coconut milk, pecans, vanilla, dates, and arrowroot powder in a food processor. Blend until smooth.
• Pour filling into pre-baked crust and bake for 20 minutes.
• While baking, toss topping ingredients together and spread on a baking sheet. When there are 10 minutes left on the pie timer, add the topping tray to the oven and bake 10 minutes.
• Carefully press the toasted pecan topping onto the baked pie. Let cool completely.

Notes

Rachel’s Tips & Swaps: Japanese sweet potatoes are sweet and fluffy, but orange sweet potatoes also work. For extra pecan flavor, swap almond butter for pecan butter in the crust. Don’t skip pre-baking the crust—it prevents sogginess. Make-Ahead & Storage: Bake the pie a day ahead and chill overnight. Serve chilled for a firm texture or slightly warmed for a softer texture. Store in the fridge for 3–4 days.

Keyword dairy-free, gluten-free, holiday dessert, naturally sweetened, pecan pie, sweet potato dessert, sweet potato pecan pie, thanksgiving dessert

Gluten-Free Snickerdoodle Bars

Ingredients

• 60g unsalted butter, room temp
• 60g shortening
• 150g light brown sugar
• 50g granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 tsp vanilla extract
• 150g gluten-free multipurpose flour
• 15g cornstarch
• 1 tsp baking powder
• ¼ tsp cream of tartar
• ½ tsp kosher salt

Cinnamon Sugar Topping:

• 45g granulated sugar
• 1–2 tsp ground cinnamon

Instructions

• Preheat oven to 350°F. Line an 8×8 (or 9×9) pan with parchment paper, leaving overhang for easy lifting.
• Whisk together flour, cornstarch, baking powder, cream of tartar, and salt. Set aside.
• In a stand mixer or with a hand mixer, cream butter and shortening together. Add both sugars and beat 3–4 minutes until light and fluffy.
• Mix in egg, egg yolk, and vanilla until combined.
• Add the dry ingredients and mix until smooth dough forms.
• Spread the dough evenly into the prepared pan.
• Mix the cinnamon and sugar, and sprinkle it generously over the top.
• Bake for 20–22 minutes, until the edges are golden and the center is just set.
• Let the cake cool in the pan for about 10 minutes to set, then carefully move it to a wire rack to cool completely before slicing — it needs that little breather so it stays tender and doesn’t fall apart on you.

Rachel’s Tips & Swaps

This dough is super forgiving—I’ve even made it with half coconut oil in a pinch, and it still turned out chewy. The cinnamon sugar topping gives that classic crunch, just like the cookies we used to get from the grocery store bakery. Only this time, no gluten sneaking in.

Make-Ahead & Storage

These bars keep beautifully — just cover them and leave at room temp for 2 to 3 days, or pop them in the fridge where they’ll stay fresh and chewy for up to a week (if they last that long around your crew). Bake them a day before your gathering, and they’ll be even easier to slice and serve.

Gluten-Free Snickerdoodle Bars

Soft, chewy gluten-free snickerdoodle bars topped with a classic cinnamon-sugar crust for an easy, bakery-style treat.

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Course Dessert

Cuisine American

Ingredients

  

Main

• 60 g unsalted butter room temp
• 60 g shortening
• 150 g light brown sugar
• 50 g granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 tsp vanilla extract
• 150 g gluten-free multipurpose flour
• 15 g cornstarch
• 1 tsp baking powder
• 1/4 tsp cream of tartar
• 1/2 tsp kosher salt

Cinnamon Sugar Topping

• 45 g granulated sugar
• 1–2 tsp ground cinnamon

Instructions

 

• Preheat oven to 350°F. Line an 8×8 (or 9×9) pan with parchment paper, leaving overhang for easy lifting.
• Whisk together flour, cornstarch, baking powder, cream of tartar, and salt. Set aside.
• In a stand mixer or with a hand mixer, cream butter and shortening together. Add both sugars and beat 3–4 minutes until light and fluffy.
• Mix in egg, egg yolk, and vanilla until combined.
• Add the dry ingredients and mix until smooth dough forms.
• Spread the dough evenly into the prepared pan.
• Mix the cinnamon and sugar, and sprinkle it generously over the top.
• Bake for 20–22 minutes, until the edges are golden and the center is just set.
• Let the cake cool in the pan for about 10 minutes, then move it to a wire rack to cool completely before slicing.

Notes

Rachel’s Tips & Swaps: This dough is very forgiving and can be made with half coconut oil if needed. The cinnamon sugar topping adds classic snickerdoodle crunch. Make-Ahead & Storage: Store at room temperature for 2–3 days or refrigerate for up to a week.

Keyword bar cookies, chewy bars, cinnamon sugar, gluten free dessert, gluten-free, snickerdoodle, snickerdoodle bars

Vegan Gluten-Free Pumpkin Cupcakes

Ingredients

• 2 Tbsp ground flax seeds
• 6 Tbsp water
• 1¾ cups (245g) gluten-free flour blend
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 2½ tsp pumpkin pie spice
• ½ cup (120ml) oil
• 1 tsp vanilla extract
• ¾ cup (113g) coconut sugar or granulated sugar
• 1 cup (240g) unsweetened pumpkin purée

For the Pumpkin Spice Buttercream:

• 1 batch vegan buttercream frosting
• 1½ tsp pumpkin pie spice

Instructions

• Preheat oven to 350°F. Line a muffin tin with cupcake liners and set it aside — it’s a simple step, but it makes cleanup a breeze and gives your cupcakes that perfect bakery look.
• Mix flax seeds and water to make flax eggs. Let the mixture rest for a few minutes so it can thicken up — that little pause helps everything come together just right.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice — it’ll smell like fall the second you start stirring.
• In a separate bowl, whisk oil, vanilla, sugar, pumpkin purée, and thickened flax eggs until combined.
• Add the wet ingredients to the dry and stir until a smooth batter forms.
• Divide evenly into the cupcake liners. Bake 16–18 minutes or until a toothpick comes out clean.
• Cool completely before frosting.
• To make the frosting, mix pumpkin pie spice into your vegan buttercream until fully blended, then frost the cooled cupcakes.

Rachel’s Tips & Swaps

These are my go-to for school parties (Emma’s classmates can’t even tell they’re gluten-free). Use a high-quality flour blend that includes xanthan gum. If you’re out of pumpkin spice, a little cinnamon, nutmeg, and ginger does the trick.

Make-Ahead & Storage

Bake and cool the cupcakes a day ahead. Frost the day of for best texture. Store leftovers in the fridge, covered, for up to 3 days.

Vegan Gluten-Free Pumpkin Cupcakes

Soft and tender vegan gluten-free pumpkin cupcakes topped with pumpkin spice buttercream.

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Course Dessert

Ingredients

  

• 2 Tbsp ground flax seeds
• 6 Tbsp water
• 1¾ cups gluten-free flour blend 245g
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 2½ tsp pumpkin pie spice
• ½ cup oil 120ml
• 1 tsp vanilla extract
• ¾ cup coconut sugar or granulated sugar 113g
• 1 cup unsweetened pumpkin purée 240g

Pumpkin Spice Buttercream

• 1 batch vegan buttercream frosting
• 1½ tsp pumpkin pie spice

Instructions

 

• Preheat oven to 350°F. Line a muffin tin with cupcake liners.
• Mix flax seeds and water to make flax eggs. Let rest to thicken.
• In a medium bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.
• In a separate bowl, whisk oil, vanilla, sugar, pumpkin purée, and thickened flax eggs until combined.
• Add wet ingredients to dry and stir until a smooth batter forms.
• Divide batter into cupcake liners. Bake 16–18 minutes or until a toothpick comes out clean.
• Cool completely before frosting.
• Mix pumpkin pie spice into vegan buttercream and frost cooled cupcakes.

Notes

These are my go-to for school parties. Use a high-quality gluten-free flour blend with xanthan gum. If you’re out of pumpkin spice, use cinnamon, nutmeg, and ginger. Bake and cool cupcakes a day ahead; frost the day of for best texture. Store leftovers in the fridge for up to 3 days.

Keyword cupcakes, dairy-free, fall desserts, gluten-free, pumpkin, pumpkin spice, vegan

Gluten-Free Molasses Cookies

Ingredients

• ½ cup butter, room temperature
• ⅓ cup granulated sugar
• ½ cup dark brown sugar
• 1 large egg
• ¼ cup molasses
• 1 tsp vanilla extract
• 2¼ cups gluten-free all-purpose flour (with xanthan gum)
• ¼ tsp salt
• 1 tsp baking soda
• 1¼ tsp ground cinnamon
• 1¼ tsp ground ginger
• ¼ tsp ground cloves

Instructions

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• Cream butter and both sugars together in a large bowl until light and fluffy.
• Add egg, molasses, and vanilla. Mix until well combined.
• Add flour, salt, baking soda, cinnamon, ginger, and cloves. Mix until a dough forms.
• Scoop dough into 1½ tablespoon-sized balls. Roll in sugar if desired.
• Place on baking sheet, spaced apart, and bake for 9–12 minutes until the edges are set and centers look just done.
• Cool on the baking sheet for 15 minutes before transferring to a rack.

Rachel’s Tips & Swaps

Don’t overbake—molasses cookies firm up as they cool. I learned this the hard way when I tried to re-bake a batch that looked “too soft” and ended up with gingersnaps instead. If you’re dairy-free, use plant butter.

Make-Ahead & Storage

These stay soft for several days if kept in an airtight container. You can also freeze the dough balls and bake them fresh the morning of Thanksgiving.

Gluten-Free Molasses Cookies

Soft and chewy gluten-free molasses cookies warmly spiced with cinnamon, ginger, and cloves.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Ingredients

  

Ingredients

• 1/2 cup butter room temperature
• 1/3 cup granulated sugar
• 1/2 cup dark brown sugar
• 1 large egg
• 1/4 cup molasses
• 1 tsp vanilla extract
• 2 1/4 cups gluten-free all-purpose flour with xanthan gum
• 1/4 tsp salt
• 1 tsp baking soda
• 1 1/4 tsp ground cinnamon
• 1 1/4 tsp ground ginger
• 1/4 tsp ground cloves

Instructions

 

Instructions

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• Cream butter and both sugars together in a large bowl until light and fluffy.
• Add egg, molasses, and vanilla. Mix until well combined.
• Add flour, salt, baking soda, cinnamon, ginger, and cloves. Mix until a dough forms.
• Scoop dough into 1½ tablespoon-sized balls. Roll in sugar if desired.
• Place on baking sheet, spaced apart, and bake for 9–12 minutes until the edges are set and centers look just done.
• Cool on the baking sheet for 15 minutes before transferring to a rack.

Notes

Don’t overbake—molasses cookies firm up as they cool. If you’re dairy-free, use plant butter. These stay soft for several days in an airtight container. You can freeze the dough balls and bake them fresh later.

Keyword cookies, dairy-free option, gingerbread, gluten-free, holiday baking, molasses cookies

Gluten-Free Orange Cranberry Cake

Ingredients

• 1¾ cup gluten-free flour blend (210g)
• 2 tsp baking powder
• ½ tsp kosher salt
• 3 Tbsp orange zest (from 3 oranges)
• 1 cup granulated sugar (200g)
• ½ cup oil
• 1 cup whole milk plain yogurt (or dairy-free yogurt)
• 3 large eggs
• ½ tsp vanilla extract
• ¼ tsp almond extract
• 1 cup fresh cranberries, halved
• 1 Tbsp cornstarch

For the Orange Syrup:

• 3 Tbsp orange juice
• 3 Tbsp granulated sugar

For the Orange Glaze:

• 1 cup powdered sugar (120g)
• ½ Tbsp butter, softened
• 1 Tbsp fresh orange juice
• 1–2 Tbsp cream or milk (or dairy-free milk)
• ¼ tsp vanilla extract
• 1 Tbsp orange zest

Instructions

• Preheat oven to 350°F. Line a loaf pan (8¼″ x 3½″) with parchment paper.
• In a bowl, whisk together the flour, baking powder, and salt — just the basics, but they’re what give your batter structure and that perfect lift.
• In a large bowl, rub the orange zest into the sugar using your fingers to release the oils. Add oil and yogurt, stir to combine.
• Beat in the eggs one at a time until smooth and glossy, then mix in the vanilla and almond extracts — that combo gives the batter its sweet, cozy bakery scent.
• Add the dry ingredients and mix gently, just until everything comes together — stop as soon as you don’t see streaks of flour so your batter stays tender.
• Toss the cranberries in a little cornstarch to keep them from sinking, then gently fold them into the batter — those tart pops of color make every slice look festive.
• Pour into loaf pan and bake at 325°F for 65–75 minutes, or until a toothpick comes out mostly clean.
• While warm, brush with orange syrup (microwave juice and sugar until dissolved).
• Cool completely, then whisk together glaze ingredients and drizzle over the cake.

Rachel’s Tips & Swaps

The orange zest in the sugar is my secret here—it gives the cake real citrus punch. I’ve tried frozen cranberries too, just don’t skip the cornstarch or they’ll sink. If you’re dairy-free, plain almond or coconut yogurt works fine.

Make-Ahead & Storage

This cake holds up beautifully for a couple days. I make it the night before and glaze in the morning. Store covered at room temp for 2 days or in the fridge up to 4.

Gluten-Free Orange Cranberry Cake

A moist gluten-free orange loaf cake studded with cranberries and finished with bright orange syrup and glaze.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Ingredients

  

• 1¾ cup gluten-free flour blend 210g
• 2 tsp baking powder
• ½ tsp kosher salt
• 3 Tbsp orange zest from 3 oranges
• 1 cup granulated sugar 200g
• ½ cup oil
• 1 cup whole milk plain yogurt or dairy-free yogurt
• 3 large eggs
• ½ tsp vanilla extract
• ¼ tsp almond extract
• 1 cup fresh cranberries halved
• 1 Tbsp cornstarch

Orange Syrup

• 3 Tbsp orange juice
• 3 Tbsp granulated sugar

Orange Glaze

• 1 cup powdered sugar 120g
• ½ Tbsp butter softened
• 1 Tbsp fresh orange juice
• 1–2 Tbsp cream or milk or dairy-free milk
• ¼ tsp vanilla extract
• 1 Tbsp orange zest

Instructions

 

• Preheat oven to 350°F. Line an 8¼×3½-inch loaf pan with parchment paper.
• In a bowl, whisk together the gluten-free flour blend, baking powder, and kosher salt.
• In a large bowl, rub the orange zest into the granulated sugar with your fingers to release the oils. Add the oil and yogurt and stir to combine.
• Beat in the eggs one at a time until the batter is smooth and glossy, then mix in the vanilla and almond extracts.
• Add the dry ingredients to the wet ingredients and mix gently just until combined and no streaks of flour remain.
• Toss the halved fresh cranberries with the cornstarch to coat, then gently fold them into the batter.
• Pour the batter into the prepared loaf pan. Reduce the oven temperature to 325°F and bake for 65–75 minutes, or until a toothpick inserted in the center comes out mostly clean.
• While the cake is still warm, make the orange syrup by microwaving the orange juice and granulated sugar together until the sugar is dissolved. Brush the warm cake with the syrup.
• Cool the cake completely. In a small bowl, whisk together the powdered sugar, softened butter, fresh orange juice, cream or milk, vanilla extract, and orange zest to make the glaze, then drizzle it over the cooled cake.

Notes

Rachel’s Tips & Swaps: The orange zest in the sugar is the secret here—it gives the cake real citrus punch. Frozen cranberries also work; just don’t skip the cornstarch or they’ll sink. If you’re dairy-free, plain almond or coconut yogurt works fine. Make-Ahead & Storage: This cake holds up beautifully for a couple of days. It can be made the night before and glazed in the morning. Store covered at room temperature for up to 2 days or in the fridge for up to 4 days.

Keyword cranberry dessert, dairy-free option, gluten free dessert, gluten-free, gluten-free orange cranberry cake, holiday dessert, orange cranberry cake, orange loaf cake

Vegan Gluten-Free Apple Cider Baked Donuts

Ingredients

• ¼ cup aquafaba (liquid from canned chickpeas)
• ¼ cup oil (avocado, olive, or melted coconut)
• ⅓ cup coconut sugar or organic cane sugar
• ¼ cup maple syrup
• 1 tsp vanilla extract
• ¼ tsp sea salt
• 1 tsp ground cinnamon
• Pinch ground ginger
• Pinch ground nutmeg
• ⅓ cup unsweetened applesauce (or apple butter for stronger flavor)
• ½ cup apple cider (not vinegar)
• 1½ cups almond flour
• 1 heaping cup gluten-free flour blend (1 cup + 2 Tbsp)
• 2 tsp baking powder
• ½ tsp baking soda

For Cinnamon Sugar Coating (optional):

• 3 Tbsp melted vegan butter (or coconut oil)
• 3 Tbsp coconut sugar
• 1 tsp ground cinnamon

Instructions

• Preheat oven to 375°F. Grease two 6-cavity donut pans or one 12-cavity pan.
• Whip aquafaba in a small bowl with a mixer until soft peaks form (or as fluffy as you can get it).
• In a large bowl, whisk together oil, sugars, maple syrup, vanilla, salt, and spices. Add applesauce and apple cider, then whisk again.
• Stir in almond flour, gluten-free flour, baking powder, and baking soda until just combined. Gently fold in aquafaba.
• Spoon or pipe the batter into the donut pan, filling nearly full.
• Optional: Sprinkle with cinnamon sugar before baking.
• Bake 20–22 minutes or until a toothpick comes out clean and tops feel firm.
• Cool a few minutes, then carefully remove from pan. Optional: brush with melted butter and roll in cinnamon sugar.

Rachel’s Tips & Swaps

Aquafaba sounds fancy, but it’s just chickpea liquid—and it’s magic for texture. If you want nut-free, swap almond flour for oat flour. These were a huge hit at our Friendsgiving brunch last year, and Emma helped whisk the aquafaba like a champ.

Make-Ahead & Storage

Best served fresh, but they’ll keep a couple days at room temp or freeze well. Reheat in a warm oven to refresh.

Vegan Gluten-Free Apple Cider Baked Donuts

Soft baked vegan and gluten-free apple cider donuts flavored with apple cider, applesauce, and warm spices, with an optional cinnamon sugar coating.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Ingredients

  

Donuts

• 1/4 cup aquafaba liquid from canned chickpeas
• 1/4 cup oil avocado, olive, or melted coconut
• 1/3 cup coconut sugar or organic cane sugar
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1 tsp ground cinnamon
• Pinch ground ginger
• Pinch ground nutmeg
• 1/3 cup unsweetened applesauce or apple butter for stronger flavor
• 1/2 cup apple cider not vinegar
• 1 1/2 cups almond flour
• 1 heaping cup gluten-free flour blend 1 cup + 2 Tbsp
• 2 tsp baking powder
• 1/2 tsp baking soda

Cinnamon Sugar Coating (optional)

• 3 Tbsp melted vegan butter or coconut oil
• 3 Tbsp coconut sugar
• 1 tsp ground cinnamon

Instructions

 

• Preheat oven to 375°F. Grease two 6-cavity donut pans or one 12-cavity pan.
• Whip aquafaba in a small bowl with a mixer until soft peaks form (or as fluffy as you can get it).
• In a large bowl, whisk together oil, sugars, maple syrup, vanilla, salt, and spices. Add applesauce and apple cider, then whisk again.
• Stir in almond flour, gluten-free flour, baking powder, and baking soda until just combined. Gently fold in aquafaba.
• Spoon or pipe the batter into the donut pan, filling nearly full.
• Optional: Sprinkle with cinnamon sugar before baking.
• Bake 20–22 minutes or until a toothpick comes out clean and tops feel firm.
• Cool a few minutes, then carefully remove from pan. Optional: brush with melted butter and roll in cinnamon sugar.

Notes

Rachel’s Tips & Swaps

Aquafaba sounds fancy, but it’s just chickpea liquid—and it’s magic for texture. If you want nut-free, swap almond flour for oat flour. These were a huge hit at our Friendsgiving brunch last year, and Emma helped whisk the aquafaba like a champ.

Make-Ahead & Storage

Best served fresh, but they’ll keep a cou

Keyword apple cider, baked donuts, cinnamon sugar, dairy-free, egg-free, fall dessert, gluten-free, vegan

FAQs

Can I make these ahead of time?

You bet. I actually recommend it for your own sanity. Most of these recipes can be made a day or two before Thanksgiving and stored in the fridge or even the freezer. For exact timing and safety, check out Healthline’s guide on how long leftovers are good for and the USDA’s official tips on storing leftovers safely. The FDA’s article on safe food storage is also a great reference if you want to go deeper. Just remember: let baked goods cool completely before sealing them up to avoid that dreaded soggy crust.

What’s the best gluten-free flour blend for pies?

I’ve tested a lot of them (like, whole pantry shelves worth), and my go-to for pie crusts is King Arthur Measure-for-Measure. It behaves beautifully in crusts and roll cakes, and doesn’t fall apart like some of the more starch-heavy blends.

How do I keep gluten-free crusts from crumbling?

Here’s the thing—GF crusts want to crumble, so you’ve got to baby them a little. Press them firmly into your pan, use a little binder like coconut oil or maple syrup to hold things together, and if your mix feels dry, don’t be afraid to add a touch more fat. Chill before baking to help them set up properly.

Can I make these dairy-free or vegan?

Most of them already are! Where there’s dairy (like butter or cream cheese), I’ve noted the swaps that I’ve tested—vegan butter, coconut milk, dairy-free cream cheese. If you’re baking for folks with multiple allergies, always double check ingredients for sneaky dairy or soy (Emma can’t do soy, so I’ve got experience there too).

What if I don’t have a fancy flour blend?

I’ve got you. Almond flour, oat flour, even finely ground pecans or coconut can work in many of these recipes. Check the tips in each section for budget swaps or pantry-friendly options.

Conclusion

Y’all, if you’ve made it this far — first off, thank you. Second, I hope you feel ready (and excited!) to bring some gluten free magic to your Thanksgiving dessert table. Whether you’re baking for a whole crowd or just trying to make something your celiac kiddo can enjoy without worry, these recipes are my love letter to every family who’s felt left out of the pie table. I promise — every one of these is more than just “good for gluten-free.” They’re good, period. And when the big day is over and you still want something sweet without a lot of effort, peek at my Easy Gluten Free Desserts No Bake — they’re perfect for those cozy, low-energy days after the holiday.

If you try one (or all!) of these, I’d truly love to see. Email me a photo, tag me on Instagram, or just drop a note to let me know how it went. And if your crust crumbles or your roll cracks? Don’t stress — I’ve been there too (more than once), and you’re doing amazing.

Happy Thanksgiving from our little kitchen in Austin to yours.