14 Gluten-Free Pumpkin Desserts Beyond Pie

These pumpkin desserts go beyond pie, with cakes, bars, puddings, and easy no-bake options. Each recipe serves about four to six unless noted. For a gluten-free kitchen, use certified gluten-free oats and labeled flour blends, spices, baking powder, and toppings, and prevent cross-contact.

1. Pumpkin Cheesecake Bars

Creamy pumpkin cheesecake sits on a simple gluten-free oat-almond crust.

Ingredients

• Crust: 1 cup certified gluten-free oat flour
• 1/2 cup almond flour
• 3 tbsp melted butter
• 2 tbsp maple syrup. Filling: 8 oz cream cheese, softened
• 1/2 cup pumpkin puree
• 1 egg
• 1/3 cup sugar
• 1 tsp pumpkin spice.

Instructions

1. Heat oven to 350°F and line an 8-inch pan. Mix crust ingredients, press into pan, and bake 10 minutes. Beat filling ingredients until smooth, spread over crust, and bake 25–30 minutes. Chill 3 hours before slicing.

2. Pumpkin Almond Flour Muffins

These tender muffins use almond flour and pumpkin for a moist crumb.

Ingredients

• 2 cups almond flour
• 1/2 cup pumpkin puree
• 2 eggs
• 1/3 cup maple syrup
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/3 cup chopped walnuts.

Instructions

1. Heat oven to 350°F and line a muffin tin. Whisk pumpkin, eggs, and maple. Stir in almond flour, baking soda, and cinnamon; fold in walnuts. Divide into 10 cups and bake 20–24 minutes.

3. Pumpkin Chocolate Chip Cookies

Soft pumpkin cookies with chocolate chips make an easy one-bowl treat.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup almond butter
• 1 egg
• 1/3 cup brown sugar
• 1 1/2 cups certified gluten-free oats
• 1/2 tsp cinnamon
• 1/2 cup chocolate chips.

Instructions

1. Heat oven to 350°F. Mix pumpkin, almond butter, egg, and sugar. Fold in oats, cinnamon, and chips. Scoop onto lined sheet and bake 12–15 minutes; cool on the pan.

4. Maple Pumpkin Pudding

A stovetop custard turns canned pumpkin into a quick chilled dessert.

Ingredients

• 1 1/2 cups milk
• 1/2 cup pumpkin puree
• 3 tbsp maple syrup
• 2 tbsp cornstarch
• 1 tsp vanilla
• 1/2 tsp cinnamon.

Instructions

1. Whisk milk, pumpkin, maple, cornstarch, and cinnamon in a saucepan. Cook over medium heat, whisking, until thick and bubbling, 5–7 minutes. Remove from heat, stir in vanilla, and chill in cups.

5. Gluten-Free Pumpkin Donut Holes

Baked mini muffins are rolled in cinnamon sugar for an easy donut-style dessert.

Ingredients

• 1 cup gluten-free 1:1 flour blend
• 1/2 cup pumpkin puree
• 1 egg
• 1/3 cup milk
• 1/3 cup sugar
• 1 tsp baking powder
• 1 tsp cinnamon
• 2 tbsp melted butter.

Instructions

1. Heat oven to 350°F and grease a mini muffin pan. Mix flour, baking powder, and half the cinnamon. Whisk pumpkin, egg, milk, and half the sugar; combine. Bake 10–12 minutes. Brush with butter and roll in remaining cinnamon sugar.

6. Pumpkin Pecan Crumble Cups

Individual pumpkin custards bake under a crisp oat-pecan topping.

Ingredients

• 1 cup pumpkin puree
• 1 egg
• 1/3 cup milk
• 2 tbsp maple syrup
• 1/2 tsp pumpkin spice. Topping: 1/2 cup certified gluten-free oats
• 1/4 cup pecans
• 2 tbsp butter
• 1 tbsp brown sugar.

Instructions

1. Heat oven to 350°F. Whisk pumpkin, egg, milk, maple, and spice; divide among four ramekins. Mix topping and sprinkle over. Bake 25–30 minutes until custard is set.

7. Pumpkin Coconut Macaroons

Toasted coconut and pumpkin spice make chewy little cookies with crisp edges.

Ingredients

• 2 cups unsweetened shredded coconut
• 1/3 cup pumpkin puree
• 2 egg whites
• 1/4 cup sugar
• 1 tsp vanilla
• 1/2 tsp cinnamon.

Instructions

1. Heat oven to 325°F and line a sheet. Stir all ingredients together. Scoop compact mounds onto the sheet and bake 20–24 minutes until the edges are golden. Cool fully.

8. Flourless Pumpkin Cocoa Brownies

Pumpkin and nut butter keep these cocoa brownies soft and dense.

Ingredients

• 1/2 cup pumpkin puree
• 1/2 cup almond butter
• 1/3 cup cocoa powder
• 2 eggs
• 1/3 cup maple syrup
• 1/2 tsp baking soda
• 1/3 cup chocolate chips.

Instructions

1. Heat oven to 350°F and line an 8-inch pan. Whisk pumpkin, almond butter, eggs, and maple. Stir in cocoa and baking soda; fold in chips. Bake 20–24 minutes until center is just set. Cool before cutting.

9. Pumpkin Rice Pudding

Pumpkin and cinnamon simmer with rice for a creamy spoon dessert.

Ingredients

• 1/2 cup short-grain rice
• 3 cups milk
• 1/2 cup pumpkin puree
• 3 tbsp sugar
• 1/2 tsp cinnamon
• 1 tsp vanilla
• pinch salt.

Instructions

1. Combine rice, milk, pumpkin, sugar, cinnamon, and salt in a saucepan. Simmer gently 30–35 minutes, stirring often, until rice is tender and creamy. Remove from heat and stir in vanilla.

10. Pumpkin Yogurt Parfaits

Pumpkin and yogurt layer into a no-bake dessert with crunchy granola.

Ingredients

• 1 cup pumpkin puree
• 1 1/2 cups plain Greek yogurt
• 1 tbsp maple syrup
• 1/2 tsp cinnamon
• 1 cup certified gluten-free granola
• 2 tbsp pepitas.

Instructions

1. Mix pumpkin with maple and cinnamon. Layer pumpkin, yogurt, and granola in four glasses. Add pepitas on top and serve right away so granola stays crisp.

11. Pumpkin Polenta Cake

Fine cornmeal gives this pumpkin cake a tender, naturally gluten-free texture.

Ingredients

• 3/4 cup certified gluten-free cornmeal
• 1/2 cup almond flour
• 1/2 cup pumpkin puree
• 2 eggs
• 1/3 cup sugar
• 1/4 cup melted butter
• 1 tsp baking powder
• orange zest.

Instructions

1. Heat oven to 350°F and grease an 8-inch pan. Whisk pumpkin, eggs, sugar, and butter. Stir in cornmeal, almond flour, baking powder, and zest. Bake 30–35 minutes until set.

12. Pumpkin Chia Pudding

Chia seeds thicken a spiced pumpkin and milk mixture overnight.

Ingredients

• 1 1/2 cups milk
• 1/2 cup pumpkin puree
• 1/4 cup chia seeds
• 2 tbsp maple syrup
• 1 tsp vanilla
• 1/2 tsp cinnamon.

Instructions

1. Whisk all ingredients until combined. Wait 5 minutes and whisk again to break up clumps. Divide into jars and refrigerate at least 4 hours. Stir before serving and top with pepitas.

13. Pumpkin Apple Crisp

Apples and pumpkin custard bake together under a gluten-free oat topping.

Ingredients

• 3 apples, sliced
• 1/2 cup pumpkin puree
• 1 egg
• 1/4 cup milk
• 1 tsp cinnamon. Topping: 3/4 cup certified gluten-free oats
• 1/3 cup pecans
• 2 tbsp butter
• 2 tbsp maple syrup.

Instructions

1. Heat oven to 350°F. Arrange apples in a baking dish. Whisk pumpkin, egg, milk, and cinnamon and pour over. Mix topping ingredients, scatter over fruit, and bake 35–40 minutes until apples are tender.

14. Pumpkin Meringue Dessert Cups

Spiced pumpkin custard and toasted meringue make a pie-inspired treat served in cups.

Ingredients

• 1 cup pumpkin puree
• 1 cup milk
• 2 egg yolks
• 1/4 cup sugar
• 1 tbsp cornstarch
• 1/2 tsp pumpkin spice. Meringue: 2 egg whites
• 1/4 cup sugar.

Instructions

1. Whisk pumpkin, milk, yolks, sugar, cornstarch, and spice in a saucepan; cook, stirring, until thick. Divide into heat-safe cups and chill. Beat whites to soft peaks, gradually add sugar, spoon over cups, and toast with a kitchen torch or broiler.

Gluten-free baking notes

Use plain pumpkin puree rather than pre-sweetened pumpkin pie filling unless specified. Cool bars and cakes before cutting. Refrigerate dairy-based desserts promptly and use within 3–4 days.