Gather Your Ingredients

How To Make Gluten-Free Pumpkin Pie Bars, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

First Make The Shortbread Crust

1. Preheat & Prep. To start, preheat oven to 350 degrees F. Line a metal 8×8 pan with parchment paper and set aside.
2. Combine. In a large bowl, combine gluten-free flour, softened butter, brown sugar, granulated sugar, and salt. Mix with a hand mixer on medium speed until the mixture forms shaggy crumbs. It might look dry, but if the mixture sticks together when you pinch it, it’s just right!
3. Pat Out the crust mixture into the prepared pan and use the back of a flexible spatula, the bottom of a measuring cup or clean hands to pat the shortbread into an even layer. Make sure that the edges of the pan are “sealed,” meaning the crumb mixture extends all the way to the edges of the pan and possibly just slightly up the sides. This will prevent pie filling from getting under the crust. Gently prick the bottom of the crust 9-12 times to allow it to vent slightly.
4. Bake crust 15 minutes in preheated oven to set and turn lightly brown.
5. Cool Slightly. Set aside to cool 10-15 minutes, while you make the filling.

Then, Make Pumpkin Pie Filling

1. Combine. In a large mixing bowl, combine pumpkin puree, brown sugar, eggs, cornstarch, vanilla, spices, and salt. Whisk until this mixture is smooth with NO lumps. You don’t want any small pieces of egg white, brown sugar, or cornstarch. It should be as uniform as possible.
2. Gently Whisk In Evaporated Milk. This will lighten the color significantly. Again, you want the mixture smooth and uniform, but use a gentle whisking motion to avoid adding air bubbles to the pie filling.
3. Pour pie filling over the slightly cooled crust (it’s ok if it’s a little warm, you just don’t want it piping hot from the oven!). Smooth into an even layer as needed. Place the 8×8 pan on a sheet pan.
4. Bake 45-55 minutes, or until slightly wobbly in the center but set around the sides. The residual heat will continue to set the pie filling as it cools, so a slight wobble in the center (but no liquid sloshing!) is what you’re going for.
5. Cool the pie bars 30-60 minutes at room temperature, then chill at least 4 hours to cool completely.
6. Serve & Store. Top individual slices with whipped cream & enjoy! Store leftover pumpkin pie bars in an airtight container (or covered in the pan) in the fridge 3-4 days. Or freeze up to 2 months!

FAQ + Tricks For The Best Pumpkin Pie Bars

Plan Ahead! These pumpkin pie bars couldn’t be easier, but you DO need to make sure you plan ahead, since they’ll need to chill for at least 4 hours for best results. If you’re making them for Thanksgiving, you’ll want to make them the night before or in the morning so they’re chilled and ready to go for Thanksgiving dinner later!

Make Ahead Tips. Pumpkin pie and pumpkin pie bars are GREAT for making in advance, since they keep so well. You have 2 choices here: make the pumpkin pie bars 1 day ahead and keep them in the fridge, or freeze them up to 2 months. If freezing, you’ll want to thaw them in the fridge overnight. (They may get some slight condensation on top after thawing.) Top with whipped cream right before serving!

Prefer a Graham Cracker Crust? No problem! You can swap in this gluten-free graham cracker crust recipe. I recommend adding a little cinnamon and ground ginger for an almost gingersnap flavor!

Your Pan Material Matters! I recommend a metal 8×8 pan for these bars, since they’ll bake more evenly and gently. Glass and ceramic pans conduct heat slower, and sometimes your crust will try to “climb” the sides a bit, which can give the bars an uneven appearance.

More Gluten-Free Pie Bars To Try

Gluten-Free Cranberry Crumble Bars

Gluten-Free Salted Caramel Pecan Pie Bars

Gluten-Free Key Lime Pie Bars

Gluten-Free Raspberry Crumble Bars

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Gluten-Free Pumpkin Pie Bars

These easy pumpkin pie bars channel all the warm flavor you love in classic pie, but they're much easier to make and GREAT for sharing!

Course Dessert, pie

Cuisine American

Diet Gluten Free

Keyword gluten-free pie bars, gluten-free thanksgiving dessert, pumpkin, shortbread

Prep Time 25 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Chill Time 4 hours hours 30 minutes minutes

Total Time 6 hours hours 5 minutes minutes

Servings 12 -16 Servings

Author Emily Dixon, Sweets & Thank You

Ingredients

For The Brown Sugar Shortbread Crust

• 1 ½ cups Gluten-free measure-for-measure flour* (180 grams)
• ½ cup Butter, softened & cubed (113 grams/8 Tablespoons)
• ¼ cup Light brown sugar (50 grams)
• 2 Tablespoons Granulated sugar (25 grams)
• ¼ teaspoon Kosher salt

For The Pumpkin Pie Filling

• 1 (15-ounce) can pumpkin puree (unsweetened)
• 1 (12-ounce) can evaporated milk
• ¾ cup Light brown sugar (150 grams)
• 2 Large eggs room temperature
• 1 Tablespoon Cornstarch
• 1 teaspoon Vanilla extract
• 1 teaspoon Cinnamon
• ¼ teaspoon Nutmeg
• ¼ teaspoon Ginger
• ⅛ teaspoon Cloves
• ½ teaspoon Kosher salt

For Serving

• Whipped Cream or Vanilla Ice Cream
• Caramel Sauce
• Toasted Pecans or Cinnamon Pecans

Instructions

First Make The Shortbread Crust

• Preheat & Prep. To start, preheat oven to 350 degrees F. Line a metal 8×8 pan with parchment paper and set aside.
• Combine. In a large bowl, combine gluten-free flour, softened butter, brown sugar, granulated sugar, and salt. Mix with a hand mixer on medium speed until the mixture forms shaggy crumbs. It might look dry, but if the mixture sticks together when you pinch it, it's just right!
• Pat Out the crumb mixture into the prepared pan and use the back of a flexible spatula, the bottom of a measuring cup or clean hands to pat the shortbread into an even layer. Make sure that the edges of the pan are "sealed," meaning the crumb mixture extends all the way to the edges of the pan and possibly just slightly up the sides. This will prevent pie filling from getting under the crust. Gently prick the bottom of the crust 9-12 times to allow it to vent slightlt.
• Bake crust 15 minutes in preheated oven to set and turn lightly brown.
• Cool Slightly. Set aside to cool 10-15 minutes, while you make the filling.

Then, Make Pumpkin Pie Filling

• Combine. In a large mixing bowl, combine pumpkin puree, brown sugar, eggs, cornstarch, vanilla, spices, and salt. Whisk until this mixture is smooth with NO lumps. You don't want any small pieces of egg white, brown sugar, or cornstarch. It should be as uniform as possible.
• Gently Whisk In Evaporated Milk. This will lighten the color significantly. Again, you want the mixture smooth and uniform, but use a gentle whisking motion to avoid adding air bubbles to the pie filling.
• Pour pie filling over the slightly cooled crust (it's ok if it's a little warm, you just don't want it piping hot from the oven!). Smooth into an even layer as needed. Place the 8×8 pan on a sheet pan.
• Bake 45-55 minutes, or until slightly wobbly in the center but set around the sides. The residual heat will continue to set the pie filling as it cools, so a slight wobble in the center (but no liquid sloshing!) is what you're going for.
• Cool the pie bars 30-60 minutes at room temperature, then chill at least 4 hours to cool completely. (This is important, as it also helps the filling set up!)
• Serve & Store. When the bars are fully chilled, lift the bars out of the pan with the parchment paper and cut into slices. You can do 9 very large squares, 12 rectangles, or 16 small squares (a great option on Thanksgiving!) Serve individual slices with whipped cream or ice cream and extra garnishes, like pecans or caramel sauce, as desired. Store leftover pumpkin pie bars in an airtight container (or covered in the pan) in the fridge 3-4 days. Or freeze up to 2 months! 

Video

Notes

• Plan Ahead! These pumpkin pie bars couldn’t be easier, but you DO need to make sure you plan ahead, since they’ll need to chill for at least 4 hours for best results. If you’re making them for Thanksgiving, you’ll want to make them the night before or in the morning so they’re chilled and ready to go for Thanksgiving dinner later!
• Make Ahead Tips. Pumpkin pie and pumpkin pie bars are GREAT for making in advance, since they keep so well. You have 2 choices here: make the pumpkin pie bars 1 day ahead and keep them in the fridge, or freeze them up to 2 months. If freezing, you’ll want to thaw them in the fridge overnight. (They may get some slight condensation on top after thawing.) Top with whipped cream right before serving! 
• Your Pan Material Matters! I recommend a metal 8×8 pan for these bars, since they’ll bake more evenly and gently. Glass and ceramic pans conduct heat slower, and sometimes your crust will try to “climb” the sides a bit, which can give the bars an uneven appearance.

Gather Your Ingredients

Another thing to love about this easy muffin recipe? The simple ingredients list! Let’s take a look:

How To Make Pumpkin Cream Cheese Muffins, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat & Prep. To start, preheat oven temperature to 425 degrees F. Line a muffin pan with parchment paper liners and set aside.
2. Make Streusel. In a small mixing bowl, combine gluten-free flour, brown sugar, cinnamon, and melted butter. Stir with a fork until all the dry ingredients are coated in butter and clusters form.
3. Start Dry Ingredients For Muffin Batter. In a large mixing bowl, combine gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until well blended.
4. Add Wet Ingredients. Then, add pumpkin puree, oil, milk, brown sugar, sugar, eggs, and vanilla. Whisk to combine until muffin batter is smooth.
5. Make Cream Cheese Filling. In a medium bowl, combine softened cream cheese, 3 Tablespoons sugar, egg yolk, and 1 teaspoon vanilla. Beat with a hand mixer on medium speed 1-2 minutes until smooth and fluffy. (You *can* mix this by hand, just make sure the cream cheese is soft before starting!)

6. Layer Muffins. Use a medium cookie scoop to add 1 1/2 Tablespoons muffin batter into each muffin cup. Then, use a small cookie scoop to add 1 Tablespoon cream cheese filling to the center of each muffin cup. I like to slightly flatten the cream cheese mixture out a bit so it doesn’t sink later. Then, top with another scoop (1 1/2 Tablespoons) of pumpkin batter on top of the cream cheese layer. Add about a 1 Tablespoon scoop of streusel topping on top of each muffin, lightly pressing it into the batter so it doesn’t fall off during baking.
7. Bake & Cool. Now, bake the muffins for 5 minutes at 425 degrees, then (leaving the muffins in the oven), reduce the oven temperature to 350 degrees and bake another 15-18 minutes, or until muffins are fully baked. Let muffins cool on a wire rack before eating.
8. Serve & Store. Enjoy cooled muffins right away. Store leftover muffins in an airtight container 2-3 days in the fridge, for best results, or freeze in a freezer-safe ziplock bag for up to 2 months!

• Using room temperature ingredients will make mixing the muffin batter & cream cheese filling MUCH easier! Speed things up with our room temperature egg trick and these tips for how to soften cream cheese quickly!

FAQ + Tricks For The Best Pumpkin Cream Cheese Muffins

Our Go-To Muffin Tin & Liners. Your materials matter when it comes to muffins! I highly recommend a light-colored metal muffin pan and these Paper Chef parchment paper muffin liners for best results. The pan cooks gently and evenly, while the muffin liners won’t stick to your muffins!

Can I Use Homemade Pumpkin Puree? I LOVE making homemade pumpkin purée in the fall, and it works GREAT for making gluten-free pumpkin cream cheese muffins. Just make sure you drain any excess liquid out of the puree before using it!

Can I Use Pumpkin Pie Spice Instead? That’s certainly up to you, but I prefer our blend below for the best balance of fall flavors.

Tricks for the Best Pumpkin Muffins. For the best texture, I highly recommend weighing ingredients with a digital scale! If you don’t have one, make sure to measure carefully to avoid packing extra flour into the recipe. Then, just follow the directions as closely as you can–use softened ingredients, switch the baking temperature after 5 minutes, and don’t make substitutions!

More Gluten-Free Muffins To Try

Gluten-Free Blueberry Muffins

Gluten-Free Banana Crumb Muffins

Gluten-Free Chocolate Chip Muffins

Gluten-Free Applesauce Muffins

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Gluten-Free Pumpkin Cream Cheese Muffins

These gluten-free pumpkin cheesecake muffins combine perfectly a spiced pumpkin muffin with crisp cinnamon streusel and a surprise cream cheese filling you'll LOVE!

Course Breakfast, Muffins

Cuisine American

Diet Gluten Free

Keyword cream cheese, fall, pumpkin

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 -14 Muffins

Author Emily Dixon, Sweets & Thank You

Equipment

• 1 Light-Colored Metal Muffin Pan
• Parchment Paper Muffin Liners
• 1 Medium Cookie Scoop (1 1/2 Tablespoon capacity)
• 1 Small Cookie Scoop (1 Tablespoon capacity)

Ingredients

For The Cinnamon Streusel

• ½ cup Gluten-Free Measure-For-Measure Flour* (60 grams)
• ⅓ cup Brown Sugar (67 grams)
• 1 teaspoon Cinnamon
• 4 Tablespoons Butter, melted (57 grams)

For Pumpkin Muffin Batter

• 1 ⅔ cup Gluten-Free Measure-For-Measure Flour* (200 grams)
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 2 teaspoons Cinnamon
• ½ teaspoon Nutmeg
• ½ teaspoon Ground Ginger
• ¼ teaspoon Ground Cloves
• ½ teaspoon Kosher Salt
• 1 cup Pumpkin Puree (Not Pumpkin Pie Filling)
• ½ cup Oil (Like Canola Oil or Vegetable Oil)
• ⅓ cup Milk
• ½ cup Brown Sugar (100 grams)
• ½ cup Granulated Sugar (100 grams)
• 2 Large Eggs (Room Temperature)
• 1 teaspoon Vanilla Extract

For The Cream Cheese Filling

• 8 ounces Full-Fat Cream Cheese, Like Philadelphia (Softened To Room Temperature)
• 3 Tablespoons Granulated Sugar (38 grams)
• 1 Large Egg Yolk (Save white for another use)
• 1 teaspoon Vanilla Extract

Instructions

• Preheat & Prep. To start, preheat oven temperature to 425 degrees F. Line a muffin pan with parchment paper liners and set aside.
• Make Streusel. In a small mixing bowl, combine gluten-free flour, brown sugar, cinnamon, and melted butter. Stir with a fork until all the dry ingredients are coated in butter and clusters form.
• Start Dry Ingredients For Muffin Batter. In a large mixing bowl, combine gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until well blended.
• Add Wet Ingredients. Then, add pumpkin puree, oil, milk, brown sugar, sugar, eggs, and vanilla. Whisk to combine until muffin batter is smooth.
• Make Cream Cheese Filling. In a medium bowl, combine softened cream cheese, 3 Tablespoons sugar, egg yolk, and 1 teaspoon vanilla. Beat with a hand mixer on medium speed 1-2 minutes until smooth and fluffy. (You *can* mix this by hand, just make sure the cream cheese is soft before starting!)
• Layer Muffins. Use a medium cookie scoop to add 1 1/2 Tablespoons muffin batter into each muffin cup. Then, use a small cookie scoop to add 1 Tablespoon cream cheese filling to the center of each muffin cup. I like to slightly flatten the cream cheese out a bit so it doesn't sink later. Then, top with another scoop (1 1/2 Tablespoons) of pumpkin batter on top of the cream cheese layer. Add about a 1 Tablespoon scoop of streusel topping on top of each muffin, lightly pressing it into the batter so it doesn't fall off during baking.
• Bake & Cool. Now, bake the muffins for 5 minutes at 425 degrees, then (leaving the muffins in the oven), reduce the oven temperature to 350 degrees and bake another 15-18 minutes, or until muffins are fully baked. Let muffins cool 2-3 minutes in the pan, then transfer to a wire rack to finish cooling before eating.
• Serve & Store. Enjoy cooled muffins right away. Store leftover muffins in an airtight container 2-3 days in the fridge, for best results, or freeze in a freezer-safe ziplock bag for up to 2 months!

Video

Notes

• Gluten-Free Flour. I highly recommend King Arthur Measure-For-Measure Gluten-Free Flour for these pumpkin cream cheese muffins. If you use another gluten-free flour blend, be sure it contains xanthan gum, or the muffins won’t have the right texture. Do not substitute alternative gluten-free flours, like almond flour or coconut flour, into this recipe. 
• A Trick For Pretty Muffins. If, after removing the baked muffins from the oven, you notice that some of the streusel has migrated, use the back of a spoon to gently tuck it back into the muffin while it’s hot. 

Gather Your Ingredients

How To Make Gluten-Free Pumpkin French Toast Casserole, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Prepare The Bread. If you have time, let the bread sit out at least a few hours up to a day in advance to get a little hard and stale. This helps the bread hold its shape! Dice the bread into 1-inch cubes. Transfer to a greased 9×13 pan and set aside. (I prefer a glass or ceramic casserole dish for this recipe.)
2. Make The Custard. In a large mixing bowl, combine pumpkin puree, milk, maple syrup, eggs, butter, vanilla, pumpkin spice, and salt. Whisk until well combined. The pumpkin spice may clump slightly, but you really want to make sure the eggs are smooth! (You can also use an immersion blender to get the egg mixture totally smooth, if you prefer.)
3. Pour the pumpkin custard mixture over the bread cubes, doing your best to coat the bread evenly. Use a flexible spatula to gently tuck any dry bread cubes into the custard.

4. Make The Streusel. If making the streusel topping, prepare it now. In a medium bowl, combine brown sugar, pecans, gluten-free flour, cinnamon, and cubes of butter. Use clean hands, a pastry blender, or two forks to work the butter into the dry ingredients until clusters form and no dry spots remain.
5. Rest. Cover the pan with aluminum foil and let the custard soak into the bread for at least 1 hour, or cover the pan and chill several hours, up to overnight. Store the streusel separately until you’re ready to bake.
6. Assemble & Bake. When you’re ready to bake, preheat the oven to 350 degrees F. Break the streusel into clusters and sprinkle over the French toast casserole. Bake uncovered 40-45 minutes, or until the top is deep golden brown and the custard is just set. (Around the 30 minute mark, check on the casserole. If your streusel is browning too quickly, you can loosely tent the pan with foil to prevent burning!)
7. Serve & Store. Sprinkle the casserole with powdered sugar, or drizzle with pure maple syrup and enjoy! Cover leftovers and store in the fridge 2-3 days.

FAQ + Tricks For The Best Pumpkin French Toast Casserole

Stale Bread Works Best! For best results, I recommend using slightly stale bread, or bread that you’ve set out to dry for at least a few hours (up to 1 day in advance!) for this recipe. The bread will soak up the custard better and maintain its shape during baking. Fresh bread can sometimes get soggy or mushy. As for the type of bread, gluten-free bread usually doesn’t have as many readily available options as traditional bread, so I use sandwich bread rather than trying to find gluten-free challah bread, brioche bread, or French bread. 

Make-Ahead Tips. We LOVE to mix this easy breakfast casserole up the night before for holidays, like Thanksgiving or Christmas morning. It works GREAT as an overnight casserole! If you’re mixing this french toast casserole up the night before, I recommend storing the casserole and the streusel topping separately to avoid the topping dissolving or getting soggy. Crumble the topping on top of the casserole the next morning right before baking!  

Don’t Have Pumpkin Spice? Use This Instead! If you don’t have any pumpkin spice handy, you can substitute 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg and 1/4 teaspoon cloves. This mix of fall spices will be remarkably close! 

Not A Fan of Nuts? No problem! You can skip them!  

More Cozy Breakfast Recipes To Try

Gluten-Free Eggnog French Toast Casserole

Gluten-Free Belgian Waffles

Gluten-Free Blueberry Muffins

SOFT Gluten-Free Cinnamon Rolls

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Gluten-Free Pumpkin French Toast Casserole

Author Emily Dixon, Sweets & Thank You

Ingredients

For Pumpkin French Toast Casserole

• 1 loaf gluten-free bread cut into 1-inch cubes* (12-15oz.)
• 1 cup unsweetened pumpkin puree not pumpkin pie filling!
• 1 ½ cups whole milk or dairy-free milk
• ⅓ cup pure maple syrup
• 5 large eggs
• 2 Tablespoons butter melted
• 1 Tablespoon vanilla extract
• 2 teaspoons pumpkin pie spice
• ⅛ teaspoon salt

For Optional Brown Sugar Streusel

• ½ cup brown sugar 100 grams
• ½ cup chopped pecans
• ⅓ cup gluten-free measure-for-measure flour 40 grams
• 1 teaspoon cinnamon
• 4 Tablespoons butter cut into small cubes (57 grams)

To Serve:

• Pure Maple Syrup (optional)
• Powdered Sugar (optional)
• Whipped Cream (optional)

Instructions

• Prepare The Bread. If you have time, let the bread sit out at least a few hours up to a day in advance to get a little hard and stale. This helps the bread hold its shape! Dice the bread into 1-inch cubes. Transfer to a greased 9×13 pan and set aside. (I prefer a glass or ceramic pan for this recipe.)
• Make The Custard. In a large bowl, combine pumpkin puree, milk, maple syrup, eggs, butter, vanilla, pumpkin spice, and salt. Whisk until well combined. The pumpkin spice may clump slightly, but you really want to make sure the eggs are smooth! (You can also use an immersion blender to get the mixture totally smooth, if you prefer.)
• Pour the pumpkin custard mixture over the bread cubes, doing your best to coat the bread evenly. Use a flexible spatula to gently tuck any dry bread cubes into the custard.
• Make The Streusel. If making the streusel topping, prepare it now. In a medium bowl, combine brown sugar, pecans, gluten-free flour, cinnamon, and cubes of butter. Use clean hands, a pastry blender, or two forks to work the butter into the dry ingredients until clusters form and no dry spots remain.
• Rest. Cover the pan and let the custard soak into the bread for at least 1 hour, or cover the pan and chill several hours, up to overnight. Store the streusel separately until you're ready to bake.
• Assemble & Bake. When you're ready to bake, preheat the oven to 350 degrees F. Break the streusel into clusters and sprinkle over the French toast casserole. Bake uncovered 40-45 minutes, or until the top is deep golden brown and the custard is just set. (Around the 30 minute mark, check on the casserole. If your streusel is browning too quickly, you can loosely tent the pan with foil to prevent burning!)
• Serve & Store. Sprinkle the casserole with powdered sugar, or drizzle with pure maple syrup and enjoy! Cover leftovers and store in the fridge 2-3 days.

Video

Notes

• Stale Bread Works Best! For best results, I recommend using slightly stale bread, or bread that you’ve set out to dry for at least a few hours (up to 1 day in advance!) for this recipe. The bread will soak up the custard better and maintain its shape during baking. Fresh bread can sometimes get soggy or mushy. 
• Make-Ahead Tips. If you’re mixing this casserole up the night before, I recommend storing the casserole and the streusel topping separately to avoid the topping dissolving or getting soggy. Crumble the topping on the next morning right before baking! 

Simple Ingredients To Get Started

Let’s take a look at our ingredient list:

• Cream Cheese. Softened cream cheese gives this crumble some body really improves the flavor!
• Brown Sugar. You’ll use light brown sugar in both the pumpkin filling and the delicious crisp topping. It’s subtle molasses and caramel notes are lovely here!
• Pumpkin Purée. Canned pumpkin puree (not pie filling!) gives this pumpkin crisp gorgeous color and flavor. We usually buy Libby brand for consistency.
• Maple Syrup. Along with the brown sugar, vanilla & spices, pure maple syrup adds delicious flavor!
• Eggs & An Extra egg Yolk. Adding an extra egg yolk is a trick for richness, which is exactly what we want in a custardy pumpkin filling.
• Warm Spices & Salt. Rather than using pumpkin spice, we use our own custom blend of cinnamon, nutmeg, ginger, and cloves. You still get all that pumpkin pie spice flavor, in just the right proportions. Then, salt helps balance the flavors.
• Vanilla Extract. I love plenty of vanilla in the filling and the buttery crumble topping. Vanilla forver!
• Heavy Cream. To give this pumpkin filling just the right texture.
• Butter. Cool, cubed butter goes into the crisp topping and helps the mixture form clusters and brown beautifully.
• Gluten-Free Flour. We love King Arthur Measure-For-Measure Gluten-Free Flour for this pumpkin crisp. Feel free to use another 1:1 gluten-free flour blend, like Bob’s Red Mill, but avoid coconut flour or almond flour in this recipe, since they won’t work well. 
• Gluten-Free Oats. You can use gluten-free rolled oats (old-fashioned oats) or gluten-free quick oats for this!
• Pecans. Another little trick! Chopped pecans are delicious with the pumpkin and spices.

Start With Simple Ingredients

One great thing about this pumpkin cider is that it channels all the flavors of fall. Between pumpkin, apple, and seasonal spices, it’s tough to beat! Let’s take a look:

• Canned Pumpkin Purée. Regular unsweetened pumpkin puree adds gorgeous color and subtle pumpkin flavor to this pumpkin cider. (Use real pumpkin, not pumpkin pie filling!)
• Brown Sugar. I normally wouldn’t sweeten juice, but I find the gentle flavor of brown sugar is worth it! That extra hint of sweetness and the caramel-like note from the molasses are lovely here.
• Pumpkin Spice. Some pumpkin pie spice adds a lovely layer of warm flavor.
• Mango Nectar. Apricot nectar, peach nectar, or mango nectar are ingredients you’ll find in a lot of Wizarding World copycat pumpkin juice recipes, since it’s rumored to be included in theirs. I was skeptical till I tried versions with and without the nectar. It’s much better with the mango nectar or apricot nectar added! Where I live mango nectar is easier to find, so I use that. (We like Ceres brand.)
• Apple Cider. Delicious apple cider makes up the bulk of this pumpkin juice since it softens the pumpkin flavor and adds natural sweetness. Be sure to buy unsweetened apple cider instead of sweetened or spiced apple cider, for best results.
• Vanilla Extract. A tiny bit of vanilla adds that magical extra “something” that keeps you coming back for just one more sip.

Can I Make It Without Sugar? I love the subtle note that the brown sugar adds to this pumpkin cider, but if you want to make pumpkin juice without added sugar, you can absolutely omit it. Or, swap it out for a little bit of pure maple syrup instead!

How To Make Pumpkin Juice, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the printable recipe card below.

1. Combine. In a large pot or Dutch oven, combine pumpkin puree, brown sugar, and pumpkin spice.
2. Pour in mango nectar and apple cider. Stir to combine.
3. Steep. Heat over LOW heat for 15-20 minutes to allow the spices to steep into the pumpkin juice. (At first, the spices will look clumpy, but with time and heat, they’ll dissolve and distribute into the juice.) Remove from heat and stir in the vanilla.
4. Serve & Store. Enjoy warm in mugs, or chill and transfer to a large pitcher. Serve over ice for iced pumpkin juice! Store leftover pumpkin juice covered in the refrigerator 4-5 days.

Serve It Warm OR Cold!

In the Harry Potter books, this yummy drink is served warm and cold, depending on the occasion and time of year. In our experience, this tasty pumpkin juice recipe is great both ways!

• WARM. If you’re serving it on a chilly night (or for an outdoor movie night!), a mug of warm pumpkin cider is delightful. If you plan to serve it warm at a party, you can keep it on the stove over low heat, or transfer it to a slow cooker or Instant Pot and keep it on the WARM setting. Works like a charm! 
• COLD. If it’s for a birthday party or it’s just hot out, you may prefer serving this pumpkin juice cold with plenty of ice cubes, instead!

Simple Ingredients To Get Started

This pumpkin oatmeal cookies recipe is a twist on our classic Gluten-Free Iced Oatmeal Cookies, so if the ingredients look familiar, they ARE! We’ve added pumpkin puree, and warm spices for delicious flavor. Let’s take a look:

• Pumpkin Puree. To be clear, you want unsweetened pumpkin puree NOT canned pumpkin pie filling.
• Butter. We’ll be making brown butter for extra flavor. This adds rich notes of caramel and toffee, which work beautifully with the pumpkin spice vibes we’ve got going on.
• Sugar & Brown Sugar. Combining granulated sugar (white sugar) with light brown sugar helps you get just the right texture. If you prefer a deeper molasses flavor, feel free to use dark brown sugar instead of light brown!
• An Egg Yolk. Since we’re getting plenty of structure from the pumpkin and we don’t want these cookies getting too cakey, we just need the egg yolk for these cookies. Save the white for another use (like scrambled eggs!).
• Vanilla Extract. Plenty of vanilla forever and always.
• Gluten-Free Oats. Make sure to use certified gluten-free ROLLED oats (sometimes labeled old-fashioned oats) to avoid cross contamination.
• Gluten-Free Flour. We love and recommend King Arthur Measure-For-Measure gluten-free flour blend for these pumpkin oatmeal cookies. If you use another 1:1 blend, be sure it contains xanthan gum and measure carefully!
• Warm Spices. I love a mix of cinnamon, nutmeg, ginger, and cloves. You get all those lovely pumpkin spice notes in just the right ratios!
• Baking Soda & Salt. For just the right tenderness, spread, and balance of flavors.
• A Quick Vanilla Glaze. Then, we’ll finish up with a quick vanilla glaze, made from powdered sugar, a little milk, and more vanilla. Easy peasy!

How To Make Pumpkin Whoopie Pies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

Start With The Pumpkin Cookies

1. Preheat The Oven & Prep. Start by preheating the oven to 350 degrees F. Line two baking sheets with parchment paper or a macaron silicone baking mat (aka macaron silpat). Set out a medium cookie scoop or fit a piping bag with a large open tip for portioning out the pumpkin batter later.
2. Combine Sugar & Oil. In a large bowl, combine brown sugar and oil. Whisk until combined. (It will look like wet sand.)
3. Finish The Wet Ingredients. Mix in pumpkin puree, then add eggs one at a time, mixing to fully incorporate each egg before adding the next one. Mix in the vanilla.
4. Add Dry Ingredients. Next, add gluten-free flour blend, baking soda, baking powder, and salt, along with cinnamon, nutmeg, ginger, and cloves. Stir with a spatula until just combined (no floury patches left). Try not to over-mix the batter.
5. Portion Out The Cookies. Using either a medium 2-Tablespoon scoop or a piping bag fitted with a large open round tip, measure out the dough into 1.5 inch rounds onto the prepared baking sheet. If needed, use a just barely moist fingertip to smooth out any rough spots. I usually pipe out 9-12 cookies per batch.
6. Bake & Shape. Bake the whoopie pie cookies for 10-12 minutes, or until set all around and a toothpick inserted in the center comes out clean with just a few moist crumbs. (The tops of the cookies should spring back when gently pressed.) If desired, use a round cookie cutter to gently coax the cookies into a more perfect circular shape when they’re hot from the oven.
7. Cool & Repeat. Cool 1-2 minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat this baking process, alternating cookie sheets with each batch so you don’t put cool batter on a hot cookie sheet. Allow all cookies to cool completely before frosting.

Then, Mix Up The Frosting

1. Cream Butter & Cream Cheese. Make sure the cream cheese and butter are softened to room temperature before combining, or they won’t blend well. In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, combine softened cream cheese and butter. Mix together on medium speed with paddle attachment or a handheld electric mixer for 1-2 minutes or until creamy and combined.
2. Add powdered sugar 1/2 cup at a time, mixing on medium-low speed until it’s fully added.
3. Finish Adding Ingredients. Scrape down the sides of the mixer, then add vanilla extract, a pinch of salt, 1 Tablespoon of heavy cream and either 1-2 Tablespoons of caramel sauce or pure maple syrup.
4. Whip The Frosting. Mix on medium-high speed for 1-3 minutes or until smooth and fluffy. If the frosting seems too thin, you can add powdered sugar 1 Tablespoon at a time until it’s more stiff. If it’s too thick, you can add more heavy cream 1 teaspoon at a time to thin it out.
5. Finish The Cookies. Flip over half of the cookies so they are bottom-side up/flat side up. These will be the base of your cookie sandwich. Pipe or spread frosting on the bottom cookies (flat side up), then top with a second cookie (flat side down) on top of the frosting to make a cookie sandwich.
6. Store & Serve. Chill gluten-free whoopie pies in the fridge until ready to serve. If desired, garnish with a sprinkle of powdered sugar right before serving. Store leftover pumpkin whoopie pies in an airtight container in the fridge up to 3 days, or freeze up to 2 months.

How To Make Gluten-Free Pumpkin Snickerdoodles, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Brown The Butter. Dice the butter into cubes then add to a medium saucepan. Cook over medium heat 8-10 minutes, stirring constantly until the butter is golden brown and fragrant. Remove from the heat and pour into a bowl to cool. (Get step-by-step instructions for browning butter here)
2. Cool The Butter To Room Temperature. Then, allow the brown butter to cool to room temperature. This can take 30+ minutes, but you can speed the process along a bit by placing it in a bowl in the refrigerator and setting a timer for 20 minutes. Don’t let the butter solidify, as it should still be liquid for this recipe.
3. Add The Sugars. When the butter is room temperature (you do NOT want it warm or the cookies will spread too much!), add it to a large bowl or stand mixer along with the sugar and brown sugar. Mix on low speed with a paddle attachment or hand mixer until well combined. The mixture will look like wet sand. 
4. Mix In Pumpkin, Syrup, Egg Yolk, And Vanilla. Stir to combine for 1-2 minutes.
5. Add Dry Ingredients. Then, add gluten-free flour, cornstarch, cinnamon, nutmeg, salt, cream of tartar, and baking soda. Stir until just combined.
6. Chill The Dough. Cover the snickerdoodle cookie dough and chill 1 hour before baking. This helps control the spread and hydrate the flour, which gives the cookies a better shape and texture. 
7. Preheat The Oven & Prep The Pans. When you’re ready to bake, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
8. Scoop And Roll. In a small shallow bowl, combine 1/4 cup sugar and 2 teaspoons cinnamon and whisk to combine. Use a large cookie scoop (3 Tablespoons) to scoop large balls of cookie dough. Roll each ball of dough in the cinnamon sugar mixture to coat well, then place on the prepared baking sheet.
9. Bake & Cool The Cookies. Bake 6 cookies at a time at 350 degrees for 12-14 minutes, or until the edges are set and the centers look set. (They’ll continue to set on the baking sheet as they cool.) Cool the cookies 3-5 minutes on the cookie sheet before transferring to a cooling rack to finish cooling completely. Repeat with remaining dough until all the cookies are baked and cooled.
10. Serve & Store. Enjoy the cookies once cooled, or store leftover cookies in an airtight container 2-3 days at room temperature. Or, freeze cookies in a freezer bag up to 2 months.

Start With Simple Ingredients

• 9-Inch Springform Pan. You’ll need a 9-inch springform cheesecake pan for this cheesecake recipe. It’s deep enough and large enough to perfectly fill.
• A Quick Graham Cracker Crust. We add spices to gluten-free graham crackers, butter and sugar to give this crust the flavor of gluten-free gingersnaps. It’s the perfect base for a pumpkin filling!
• Full-Fat Cream Cheese. Next, we start the pumpkin cheesecake filling! You’ll need 4 blocks of full-fat cream cheese (aka regular cream cheese). Do NOT use low fat cream cheese or cream cheese spread (the kind that comes in tubs), as it will impact the texture, set, and taste.
• Brown Sugar & Granulated Sugar. I love a mix of brown and cane sugar here because the molasses in the brown sugar adds warmth and cutting it with cane sugar keeps it from taking over.
• Eggs. Using eggs is crucial for the set and texture of cheesecake!
• Sour Cream. Then, a little sour cream adds brightness, while helping to balance the flavors. It also gives the cheesecake a silky smooth texture!
• Vanilla. I use a full tablespoon of vanilla extract for this cheesecake, and it is WORTH it.
• Warm Spices. I love a mix of cinnamon, ginger, nutmeg, cardamom, and cloves. It’s got better, more nuanced flavor than pumpkin pie spice, in my opinion, and balances just right with the pumpkin, brown sugar, and vanilla.
• Cornstarch. Just a little helps the cheesecake set more evenly. (You can use gluten-free flour instead, but I find cornstarch gives a better texture.)
• Pumpkin Puree. Then, we add pumpkin! Unsweetened pumpkin purée (not sweetened pumpkin pie filling), adds gorgeous pumpkin flavor that pairs beautifully with the other flavorings.
• Caramel Sauce or Whipped Cream. Last, but not least is a few goodies for topping your pumpkin cheesecake. (More on that in a minute!)

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How To Make Gluten-Free Pumpkin Cheesecake, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

First, Make The Graham Cracker Crust

1. Preheat & Prep. Start arranging the racks of the oven so one is in the center and one is below it, towards the bottom. Preheat The Oven To 325 degrees F. Line a 9-inch springform pan with parchment paper.
2. Combine. In a food processor or large mixing bowl, combine gluten-free graham cracker crumbs, sugar, cinnamon, ginger, and melted butter. Pulse or stir until the mixture is well combined and the crumbs are evenly coated with spices and butter.
3. Shape. Pour the crumb mixture out into a 9-inch springform pan. Use the back of a measuring cup or your fingers to pat the crumbs into an even layer and about 1 inch up the sides of the pan.
4. Bake the crust 10 minutes while you mix up the filling.

Then, Make The Pumpkin Cheesecake Filling

1. Beat Cream Cheese & Sugars. In a large bowl or stand mixer, combine the softened cream cheese, brown sugar, and sugar. Beat 2-3 minutes with a handheld electric mixer or stand mixer, or until light and fluffy and the sugar is mostly dissolved.
2. Gently Combine. Add eggs, one at a time, beating on LOW speed to incorporate each egg fully before adding the next egg. Beat in the sour cream, then the vanilla extract, cornstarch, cinnamon, ginger, nutmeg, cardamom, and cloves. Mix on LOW speed until smooth and combined. Lastly, mix in the pumpkin puree, and mix until just combined. Stop the mixer and scrape down the edges with a spatula, making sure that the filling is fully combined.
3. Transfer. Pour the pumpkin cheesecake mixture into your baked gluten-free crust and smooth the surface. (It will fill the pan almost to the top)

Bake & Cool The Cheesecake

1. Prepare Modified Water Bath. Fill a 9×13″ baking dish with 2 inches of warm water and place on a lower rack. (The steam this creates will help prevent cracks in your cheesecake.)
2. Bake. Place the springform pan on a baking sheet in case of spills, then place in the oven on the center rack. Bake cheesecake about 1 hour 10 minutes (70 minutes), or until the outer 2 inches are set and the center jiggles slightly. (Try not to over-bake!)
3. Cool IN The Oven First. Turn off the oven and crack the oven door open. Leave the cheesecake in the oven for 30 minutes with the heat off and the door open to finish cooking. Remove from the oven and run a thin, sharp knife around the edge of the cheesecake. Let sit at room temperature another 30 minutes.
4. Chill. Transfer to the refrigerator and chill uncovered for at least 4 hours, or until completely chilled through and set.
5. Serve & Store. Remove the collar of the springform pan, then decorate the full cheesecake or individual slices as desired. Store leftover cheesecake covered or in an airtight container in the fridge 3-4 days.

Yummy Ways To Decorate Pumpkin Cheesecake

Now that we know HOW to make this pumpkin cheesecake recipe, let’s decorate it! Here are some of our favorite garnishes & finishes to try:

• Caramel Sauce. Pumpkin and caramel are a match made in heaven! Try our homemade caramel sauce, or pick up your favorite store-bought brand. Drizzle over individual slices, or pour over the whole cheesecake before serving!
• Whipped Cream. Pipe swirls with an open star tip around the edges, smooth an even layer over the whole thing (great for covering cracks!), or add big, pillowy dollops in the center and drizzle with caramel or sprinkle with goodies. Or, go big with caramel whipped cream!
• Toasted or Candied Pecans. A sprinkling of whole or chopped toasted pecans or candied pecans can look gorgeous. They also taste fantastic with the caramel sauce…just sayin’.
• Toffee Bits. Play up the caramel notes with a little sprinkling of toffee bits. This can look great on individual slices, or sprinkled over whip cream swirls or dollops.
• Pecan Praline Sauce. Definitely the most rich option, but a spoonful of pecan praline sauce combines the caramel + pecan ideas in a rich, velvety sauce.

How To Make Gluten-Free Pumpkin Bars, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

Mix Up The Batter & Bake The Bars

1. Preheat The Oven & Prep Your Pan. Start by preheating the oven to 350 degrees F. Line a cookie sheet (half sheet pan) with parchment paper or greasing with nonstick spray or a brush of oil.
2. Combine Wet Ingredients. In a large mixing bowl, combine oil, melted butter, brown sugar, sugar, and pumpkin puree. Whisk until smooth and uniform. Next, add the sour cream and vanilla and stir to combine. Working just one egg at a time, whisk in each egg completely before adding the next, until all 4 eggs are fully incorporated.
3. Mix In The Dry Ingredients. Add gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, cardamom, and cloves to the pumpkin mixture. Stir until just combined (no floury patches should be visible).
4. Transfer The Batter To The Pan. Pour the batter into your prepared pan and use an offset spatula to smooth the batter out evenly. (You want the batter as even as possible so the cake bakes up evenly.)
5. Bake & Cool. Place the pumpkin bars in the oven and bake 18-22 minutes, or until the cake looks set, and if you lightly press on the top, no large indents remain. (The bars should spring back slowly when pressed.) Set the pan aside on a cooling rack to cool completely before adding the frosting. Do not add frosting to warm pumpkin bars or the frosting will melt.

Make The Frosting & Finish The Bars

6. Start The Frosting. When the pumpkin bars are cool, mix up the frosting. Place the cream cheese, brown sugar, vanilla, and salt in a large bowl and beat with a hand mixer for 3-4 minutes, or until the sugar is fully dissolved (there shouldn’t be any grit if you rub it between your fingers).
7. Mix In The Whipped Cream. Add 1/2 cup heavy cream and beat 1 minute. Add another 1/2 cup cream and beat 1 minute, add the remaining 1/2 cup of cream and whip 2-3 minutes, until it’s light, fluffy, and you can see the path of your beaters. (It’ll be like thick whipped cream.)
8. Frost & Chill The Pumpkin Bars. Spread the frosting over the cooled pumpkin bars and chill 30-60 minutes before slicing. Store leftover pumpkin bars in the refrigerator 3-4 days. Happy baking!

How To Make Gluten-Free Pumpkin Streusel Bread, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below!

1. Preheat & Prep. To start, preheat the oven temperature to 350 degrees F. Line an 9×5″ loaf pan with parchment paper. I like to leave an overhang on each of the long sides to use as handles to lift the bread out later.
2. Next, Mix The Cinnamon Swirl. In a small bowl, combine brown sugar and cinnamon. Stir until well blended and set aside.
3. Then, Mix The Streusel. In a medium bowl, combine melted butter, gluten-free flour, brown sugar, cinnamon, and salt. Stir with a fork or your fingers until the mixture sticks together. It’ll be like thick, wet sand and will start to form clumps and clusters. Try not to break these up too much, just make sure all the flour and sugar is coated in the butter so there aren’t any dry spots. Set the streusel mixture aside. 
4. Mix Up The Pumpkin Bread Batter: In a large bowl, combine the wet ingredients–pumpkin, milk, oil, brown sugar, sugar, eggs, and vanilla. Whisk until well combined and smooth. Add the dry ingredients: gluten-free flour, baking powder, baking soda, cinnamon, nutmeg & salt. Use a spatula to mix in the dry ingredients, trying not to overmix. Stop when there aren’t any dry spots of flour left and no large lumps remain. A few small lumps is fine!

5. Assemble The Pumpkin Streusel Bread. Pour about 1/3 of the pumpkin bread batter into your prepared loaf pan. Smooth slightly to make the batter even. Sprinkle with 1/2 (about 2.5 Tbsp.) of the cinnamon swirl mixture over the batter. Add another 1/3 of the batter, and use the back of a spoon or an offset spatula to carefully spread the batter over the cinnamon mixture, coating it completely. Add the second 1/2 (about 2.5 Tbsp.) of the cinnamon swirl mixture over the batter. Cover the cinnamon swirl with the final 1/3 of the batter and smooth the batter over all of the cinnamon into an even layer. Add the streusel on top, crumbling the mixture evenly over the pumpkin bread batter and covering the top completely.
6. Bake & Cool The Bread. Bake the pumpkin streusel bread in preheated oven 50-60 minutes, or until the inside reaches 200 degrees F. on an instant read thermometer or a toothpick inserted into the center comes out clean. (The top of the bread should spring back when gently pressed.) Allow the bread to cool on a wire rack at least 30 minutes before adding your maple glaze.
7. Make & Add The Maple Glaze: In a medium bowl, whisk together melted butter, 1/2 cup powdered sugar, maple syrup, vanilla, and maple extract (if using). If the mixture is too thick, add milk 1/2 tsp. at a time until the glaze is smooth enough to drizzle. You want it to be fairly opaque and just thin enough to drizzle. If you put a drop on your finger, it should roll down the side of your finger in an opaque line. If the glaze is too thin, add powdered sugar 1 Tbsp. at a time until you reach the right consistency. If it’s too thick, thin with 1/2 tsp. of milk at a time. Drizzle the glaze over the pumpkin streusel bread once it’s cooled for at least 30 minutes. (You may have extra glaze)

Start With Simple Ingredients

Part of what makes this such an easy recipe is the simple ingredients! For these easy gluten free pumpkin cupcakes, you’ll need:

• Gluten-Free Flour. We keep things simple with a 1:1 gluten-free flour blend. We highly recommend King Arthur Measure-For Measure Gluten-Free Flour, but if you use another brand (like Bob’s Red Mill), be sure it contains xanthan gum!
• Baking Powder & Baking Soda. For just the right rise & puff.
• Salt & Warm Spices. A combination of ground cinnamon, ginger, nutmeg, cardamom, and cloves gives gorgeous pumpkin spice flavor. I like it so much better than pre-mixed pumpkin pie spice!
• Unsweetened Pumpkin Purée. Use pure pumpkin puree NOT pumpkin pie filling for the best pumpkin flavor. 
• Light Brown Sugar. The notes from the molasses play up the fall flavors more than white sugar would AND it keeps these cupcakes super moist. Win-win!
• Eggs. To bind the batter & help the cupcakes rise.
• Oil & Milk. Then, you’ll add oil for moisture & milk (whatever kind you drink!).
• Vanilla Extract. Always.
• Cinnamon Cream Cheese Frosting. I make this yummy frosting with room temperature butter & cream cheese, powderd sugar, vanilla, cinnamon, and a tiny pinch of salt. Simple & straightforward!
• Optional Extras. Then, you can garnish the cupcakes with a sprinkle of cinnamon, a drizzle of caramel sauce, some chopped toasted pecans, or cinnamon sticks.

Let’s Talk Decorating Tips!

Part of what makes cupcakes so fun is the presentation, so let’s get it just right! Here are a few things to keep in mind when decorating your pumpkin cupcakes.