21 Best Gluten-Free Pumpkin Recipes for Fall

Looking for the best gluten-free pumpkin recipes for fall? This collection brings together 21 of my favorite pumpkin recipes, including cozy breakfasts, comforting savory dishes, pumpkin bread, desserts and classic pumpkin pie.

Whether you’re planning a Thanksgiving menu, baking for a weekend gathering, or simply craving pumpkin season, you’ll find plenty of easy gluten-free recipes to choose from.

Using Canned or Fresh Pumpkin

For most recipes, canned pure pumpkin purée, is the easiest option and gives consistent results. Do not substitute pumpkin pie filling, which already contains sugar and spices.

Best Gluten-Free Pumpkin Recipes

From sweet pumpkin desserts to savory fall favorites, these recipes are perfect for enjoying pumpkin throughout the season.

Gluten-Free Pumpkin Breakfast Recipes

Gluten-Free Pull Apart Sticky Pumpkin Spice Buns

Gluten-Free Pull-Apart Sticky Pumpkin Spice Buns. Warm, buttery, and irresistibly sticky, these spiced pumpkin buns pull apart in soft, gooey layers straight from the oven just in time for breakfast.

Pumpkin Pie With Cinnamon Apple Swirl Yogurt Bowl (Vegan, Gluten-Free)

Pumpkin Spice Yogurt Bowl. Thick, cool yogurt piled with fresh fruit, crunchy nuts, and seeds, with just enough pumpkin spice to make it feel like fall.

No-Bake Pumpkin Seed Cranberry Bars (Gluten-Free, Vegan)

No-Bake Pumpkin Seed Cranberry Bars. Forget the puree, pumpkin seeds bring even more nutrition to these gluten-free, plant-based bars, studded with cranberries for the perfect no-bake treat.

Gluten-Free Pumpkin Cranberry Scones

These Gluten-Free Pumpkin Cranberry Scones are tender and buttery with pops of tart cranberry, topped with a silky nutmeg glaze that makes these the standout treat of pumpkin season.

Gluten-Free Pumpkin Breads & Muffins

Gluten-Free Pumpkin Chocolate Fudge Bread

A Gluten-Free Pumpkin Chocolate Fudge Bread is moist, dairy-free, and drenched in chocolate sauce, better than anything from the bakery.

Keto Nut-Free Pumpkin Seed Bread {Gluten-Free, Grain-Free}

Keto Nut-Free Pumpkin Seed Bread — Moist and light with a satisfying crunch from pumpkin seeds throughout, this low-carb, nut-free loaf slices up beautifully for sandwiches.

Flourless Pumpkin Muffins (Gluten-Free, Dairy-Free)

These Flourless Pumpkin Muffins are soft and custardy with a cake-like top, and taste like little bites of pumpkin pudding wrapped in all the warm flavors of pumpkin pie.

Gluten-Free Pumpkin Dinner Recipes

Vegan Pumpkin Chili for Fall

A Pumpkin Chili that is hearty, plant-based bowl loaded with pumpkin, beans, squash, and warm spices. Naturally gluten-free and endlessly satisfying.

Gluten-Free Pumpkin Creamy Chicken Pasta Bake

It’s the sort of hearty casserole that hits the spot on a chilly night, yet the flavors stay balanced enough to avoid tasting like pumpkin pie. Creamy, cheesy, savory, and crispy all wrapped into forkful.

Gluten-Free Pumpkin Chili Cornbread Casserole

Thick, spiced chili with black beans, bell peppers, and beef (or a plant-based swap), enriched with a little pumpkin, topped with tender, slightly sweet gluten-free buttermilk cornbread loaded with corn and melty cheddar.

Gluten-Free Pumpkin Desserts

Gluten-Free Baked Pumpkin Mousse Cake

This is a Gluten-Free and Grain-Free Baked Pumpkin Mousse Cake with almond-shortbread crust and a silky, melt-in-your-mouth pumpkin mousse, finished with a drizzle of chocolate ganache

Salted Caramel Chai Pumpkin Cheesecake

Grain-Free Salted Caramel Chai Pumpkin Cheesecake. A Creamy, spiced, and swirled with salted caramel, this grain-free cheesecake blends pumpkin pie flavor into the ultimate festive dessert.

Grain-Free Pumpkin Pie Bars

A creamy, custard-like pumpkin filling meets a rich, nutty almond and coconut flour crust, subtly sweet, warmly spiced, and a perfect addition to your fall dessert lineup.

Gluten-Free Apple Pumpkin Crisp Pie

Creamy spiced pumpkin and tender apples baked under a crunchy walnut crisp topping, warmed with cinnamon, ginger, and nutmeg.

Easiest One-Bowl Gluten-Free Vanilla Pumpkin Pie

This pumpkin pie is all about minimal cleanup, maximum flavor EASY, all made in one bowl, crust and filling included. Perfect for beginner bakers.

BEST Gluten Free Pumpkin Carrot Cake

An extra moist layered cake made with pineapple, and walnuts slathered with the fluffiest pumpkin cream cheese frosting flavored with cinnamon, nutmeg, vanilla, and lemon. SO GOOD!

Gluten-Free No Bake Chocolate Pumpkin Pie

This Gluten-Free No-Bake Chocolate Pumpkin Pie is like no other! The crust is made with walnuts, pure cocoa, a splash of coconut oil, and to sweeten the crust up only naturally sweet Medjool dates.

Gluten-Free Pumpkin Pie with Walnut Crust

Making this Gluten-Free Pumpkin Pie with Walnut Crust is like baking a custard in a pie shell.

Gluten-Free Chocolate Pumpkin Cake with Ganache

This gluten-free dessert beautifully combines the flavors of chocolate and pumpkin into a moist, decadent cake, all topped with a smooth and rich ganache.

Easy Gluten-Free Pumpkin Puree Recipe

 

• This delicious and easy-to-make gluten-free pumpkin puree can be used in various fall recipes.
• Preheat your oven to 375°F (190°C).
• Cut the top off the sugar pumpkin and scoop out the seeds and stringy pulp. Save the seeds to roast later if desired. (Sugar pumpkins, also called pie pumpkins, are smaller and less fibrous than carving pumpkins and are better suited to cooking and baking).
• Cut the pumpkin into quarters and place them on a baking sheet lined with parchment paper. Add ½ cup of water to the pan.
• Bake for 45 minutes or until the pumpkin flesh is soft when pierced with a fork. Remove from the oven and let cool slightly.
• Scoop out the cooked pumpkin flesh and place it in a blender or food processor. Puree until smooth, then transfer to a container and refrigerate until ready to use.
• Roasting a medium sugar pumpkin typically yields about 2 to 3 cups of pumpkin puree, depending on the size of the pumpkin. If you’re using a larger pumpkin, you might get even more.

How to Roast Pumpkin Seeds (the recipe)

1. Preheat the Oven: Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
2. Soak the Seeds: Place the seeds and pulp in a large bowl. Add water and use your hands to remove any pumpkin flesh. Drain off the excess water.
3. Rinse the Seeds: Place the clean seeds in a colander and rinse until all remaining flesh is gone. Drain well.
4. Dry the Seeds: Use a towel to dry the seeds. Dry seeds will become super crispy when baked.
5. Season the Seeds: Toss the clean, dry seeds in a mixture of melted butter (or oil), salt, and your favorite seasonings. Some suggestions:
   • Savory: Chili powder, garlic salt, paprika, curry powder.
   • Sweet: Allspice, maple syrup, honey, brown sugar.
6. Roast the Seeds: Spread a single layer of seasoned seeds on the baking sheet and roast for about 10-15 minutes, stirring occasionally, until they are lightly toasted.
7. Cool Before Eating: Allow the seeds to cool before enjoying!

Best Spices for Pumpkin Recipes

Pumpkin has a mild flavor that works especially well with warm spices. Depending on whether the recipe is sweet or savory, common choices include:

• Cinnamon: A classic pairing for pumpkin desserts and baking.
• Ginger: Adds warm, slightly spicy flavor.
• Nutmeg: Works well in pumpkin pies, cakes and creamy dishes.
• Cloves: Adds a strong, aromatic note, so a little goes a long way.
• Allspice: Convenient when you want a blend of warm spice flavors.
• Cumin: Excellent in savory pumpkin soups, stews and roasted dishes.
• Chili: Adds heat and works particularly well with savory pumpkin recipes.

Always check packaged spices and seasonings for gluten-free certification.

 

More Gluten-Free Fall Recipes

If you love pumpkin season, don’t miss my collection of 50 gluten-free fall recipes with more breakfasts, dinners, baking recipes and desserts to make throughout the season. 

Hi, I’m Kristina, a gluten-free recipe developer creating and testing recipes since 2012. Every recipe on this site is made in my kitchen and personally tested (with the help of my very honest family!).

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