Gluten-Free Thanksgiving Recipes - Sweets & Thank You

Gluten-Free Key Lime Pie Bars

Emily — Mon, 13 Apr 2026 14:27:46 +0000

These Gluten-Free Key Lime Pie Bars are everything you love about classic key lime pie, but made EASIER! The combination of crispy crust, creamy filling, and bright lime flavor can’t be beat!

Next time you’re craving pie, may I suggest these key lime pie bars? They’re SO much easier than traditional gluten-free key lime pie (no pie pan or fussy crust required!), and they’re the perfect size and shape for easy for slicing and sharing.

Whether you slice them into small mini bars to share at a summer barbecue or cookout, or plate them on a pretty platter for Thanksgiving, these gluten-free key lime pie bars are a total and complete delight from start to finish.

This key lime pie filling is my absolute FAVORITE. It doesn’t taste eggy or bitter the way some key lime pies tend to. It’s got bright, fresh lime flavor, a creamy texture, and it sets up perfectly on our gluten-free graham cracker crust.

And, best of all, you start with simple ingredients…

Start With Simple Ingredients

Let’s take a look at what you’ll need to get started:

Gluten-Free Graham Crackers. Our gluten-free key lime pie bars start with a gluten-free graham cracker crust, which means we need graham crackers! We like Pamela’s the best, but you can check out our taste-test of 7 gluten-free graham crackers brands here to find a great brand near you.
Melted Butter. To help bind the crust together, we use melted butter.
A Little Sugar. The sugar is actually here to help with the structure of the crust, so it’s not a taste thing! Your crust will bind together better and stay more crisp with the addition of sugar. This is extra important with gluten-free graham cracker crust!
Sweetened Condensed Milk. I didn’t realize until recently that sweetened condensed milk is literally just sugar and milk. That’s IT! Using sweetened condensed milk means we don’t need to add additional sweetener and the water has cooked out, leaving a thicker, richer condensed milk behind. Don’t substitute this ingredient with anything else.
Egg Yolks. You’ll separate your eggs and use just the yolks for this recipe. Egg yolks give richness and help bind the key lime pie filling together better. (You can use the egg whites in another recipe or freeze them for later!)
Plain Greek Yogurt (Or Sour Cream). Some key lime pie recipes taste a touch on the eggy side to me, so instead of using all egg yolks I use some plain Greek yogurt in the filling, too. It adds great creaminess and flavor and helps thicken the filling.
Fresh Lime Zest. Then we’ll add even more lime flavor by including lime zest. Try to *just* get the green zest and avoid the white pith underneath, as the pith is bitter. Regular lime zest WILL work in place of key limes here.
Vanilla. Lastly, I like to add a tiny splash of vanilla extract to our key lime pie filling. It’s that little something the pulls it all together!
Fresh Lime Juice. Using fresh lime juice whenever possible will give you the best flavor because of its fresh, vibrant taste. If you can’t find key limes, you can use fresh lime juice or good-quality bottled Key lime juice.

So, What Brands Of Graham Crackers Are Gluten-Free?

Traditional graham crackers aren’t gluten-free, so you’ll need gluten-free graham crackers to make the graham cracker crust. Check out our taste test of 7 popular brands & where to buy them if you need some ideas!

SEE OUR LIST OF GLUTEN-FREE GRAHAM CRACKERS BRANDS HERE

How To Make Key Lime Pie Bars, Step By Step

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

Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees F. Line an 8×8 metal pan with parchment paper.
Start With The Graham Cracker Crust. In a food processor or medium mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Pulse or mix until everything is well combined and the mixture resembles wet sand. Pat the crust mixture into your prepared baking pan in an even layer, making sure you pat the crust all the way to the edges. Bake crust in the preheated oven 8-10 minutes, or until just golden.
Make The Key Lime Pie Filling. In a large mixing bowl, combine the sweetened condensed milk, egg yolks, Greek yogurt, lime zest, and vanilla. Whisk or beat with a hand mixer to combine until smooth. Keep the mixer or whisk going and gradually mix in the lime juice. Blend until very smooth and even in texture. Pour the key lime filling over the crust.
Return The Pan To The Oven and bake an additional 12-15 minutes to set the filling. The center should be just set with a very slight wobble in the middle. It shouldn’t be wet (underdone) or browned and firm (overdone).
Cool The Pie Bars For At Least 3 Hours. Remove the key lime pie bars from the oven and cool on a wire rack for 30 minutes. Then transfer the key lime pie bars to the refrigerator and chill for at least 2 1/2 hours more (for a total of at least 3 hours). This will allow the filling to completely set.
Slice & Serve. After the bars have cooled completely and chilled, use the parchment paper to lift the bars out of the pan. Cut into 16 squares with a sharp knife and serve garnished with whipped cream or whipped topping, additional lime zest, or lime slices. (You can spread all of the bars with whipped cream before slicing, or you can dollop or pipe the whipped cream onto each square, as desired. It’s up to you!)

Baking Tips To Help You

HOW TO SEPARATE EGGS. We’ve got 3 ways to try!
THE BEST GLUTEN-FREE GRAHAM CRACKERS. We tasted 7 popular brands, so you don’t have to!
HOW TO MAKE WHIPPED CREAM – Stabilized whipped cream like this lasts longer, so it’s great if you want to top the bars in advance!
OUR FAVORITE BAKING PANS FOR EVERY PROJECT – We love this 8×8 for these bars!

FAQ + Tips And Tricks For The Best Gluten-Free Key Lime Pie Bars

Can I Make Key Lime Pie Bars In Advance? Yes! You’ll need to make them far enough ahead that they have a full 3 hours to chill before serving, but you can make the key lime bars up to a day in advance without compromising their texture.

What’s The Difference Between Key Limes & Regular Limes? “Regular” limes in the United States are actually Persian limes. They’re larger, contain more juice, and run slightly more tart than key limes. Key limes are smaller, have a slightly sweeter juice.

Can I Use Regular Limes Instead of Key Limes In Key Lime Pie? Yes. The flavor will not be 100% the same, but regular/Persian limes are much more accessible to most of the U.S., and can work well as a substitute. If you can’t find fresh Key Limes, you can use regular fresh lime juice or bottled Key Lime juice and Persian lime zest to make this recipe. Nellie & Joe’s key lime juice is the gold standard if you’re choosing bottled juice!

Can You Freeze Key Lime Pie Bars? No. Don’t freeze the bars as the filling can separate or seep when they thaw. Store leftover key lime pie bars covered in the refrigerator for 2-3 days for best results.

Lactose Free? Great news! La Lechera makes lactose-free sweetened condensed milk! I can find it at my local Kroger stores and sometimes Walmart, but keep an eye out as more stores are carrying it these days! You can also use dairy-free butter in the crust. Win!

More Gluten-Free Bars To Try

Gluten-Free Salted Caramel Pecan Pie Bars

Gluten-Free Brookies

Gluten-Free Raspberry Crumble Bars

Gluten-Free S’mores Bars

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our Gluten-Free Key Lime Pie Bars recipe. I can’t wait to hear how it goes!

Tap to Leave a Review

Gluten-Free Key Lime Pie Bars

Everything you love about key lime pie made easier! These gluten-free key lime bars are fresh, bright, and so easy to make!

Course Dessert

Cuisine American

Diet Gluten Free

Keyword gluten-free graham cracker crust, gluten-free key lime pie, gluten-free key lime pie bars, gluten-free lime pie, gluten-free pie bars

Prep Time 25

Cook Time 20

Chill Time 3

Total Time 3 45

Servings Bars

Author Emily Dixon, Sweets & Thank You

Ingredients

For The Gluten-Free Graham Cracker Crust:

1 ½ cups gluten-free graham cracker crumbs we use Pamela’s brand graham crackers
5 Tablespoons butter melted
2 Tablespoons sugar

For The Key Lime Pie Filling:

2 (14 oz.) cans sweetened condensed milk*
3 Egg yolks save whites for another use
½ cup full-fat or 2% plain Greek yogurt can sub sour cream
1 Tablespoon lime zest from 2-3 regular limes
1 teaspoon vanilla extract
¾ cup fresh lime juice key lime or regular limes

To Serve:

Whipped cream or whipped topping more lime zest, lime slices

Instructions

Start By Making The Graham Cracker Crust:

Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees F. Line an 8×8 metal pan with parchment paper.
Start The Graham Cracker Crust. In a food processor or medium mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Pulse or stir until everything is well combined and the mixture resembles wet sand.
Pat the crust into your prepared pan in an even layer, making sure you pat the crust all the way to the edges.
Bake The Crust. Put the crust in the oven and bake 8-10 minutes, or until just golden. Remove from the oven (but keep the oven on!)

While The Crust Is Baking, Mix Up The Key Lime Pie Filling:

Make The Key Lime Pie Filling. In a large mixing bowl, combine the sweetened condensed milk, egg yolks, Greek yogurt, lime zest, and vanilla. Whisk or beat with a hand mixer to combine until smooth. Keep the mixer or whisk going and gradually mix in the lime juice. Blend until very smooth and even in texture.
Pour The Filling Over The Crust. Once the crust has come out of the oven, pour the key lime pie filling over the baked crust.
Return The Pan To The Oven and bake an additional 12-15 minutes to set the filling. The center should be just set with a very slight wobble in the middle. It shouldn’t be wet (underdone) or browned and firm (overdone).
Cool The Pie Bars For At Least 3 Hours. Remove the key lime pie bars from the oven and cool on a wire rack for 30 minutes. Then transfer the key lime pie bars to the refrigerator and chill for at least 2 1/2 hours more (for a total of at least 3 hours). This will allow the filling to completely set.
Slice & Serve. After the bars have cooled completely and chilled, use the parchment paper to lift the bars out of the pan. Cut into 16 squares and serve garnished with whipped cream or whipped topping, additional lime zest, or lime slices. (You can spread all of the bars with whipped cream before slicing, or you can dollop or pipe the whipped cream onto each square, as desired. It’s up to you!)
Store leftover key lime pie bars covered in the refrigerator for 2-3 days. (Don’t freeze the bars as the filling can separate or seep.)

Video

Notes

*You CANNOT use regular milk or regular condensed milk for this recipe. It must be sweetened condensed milk.

Originally shared May 2022. Updated with step by step photos, more detailed notes & video and republished April 2026.

The post Gluten-Free Key Lime Pie Bars appeared first on Sweets & Thank You.

Gluten-Free Mini Cheesecakes

Emily — Thu, 26 Mar 2026 05:00:00 +0000

These adorable gluten-free mini cheesecakes are a great way to bake cheesecake without a springform pan! They’re easy to make, with all the classic flavor you love, and pair beautifully with all your favorite toppings!

Everything You Love About Cheesecake, But Mini (AND EASIER!)

I LOVE a good classic cheesecake (Lemon, Oreo, Strawberry, Apple, Pumpkin–you name it!) but they are definitely a bit of a labor of love. This gluten-free mini cheesecake recipe simplifies the prep, but leaves you with the classic flavor and texture you love! No springform pan required!

EASIER, FASTER & CHEAPER! Since these cheesecakes are baked in a muffin pan, the bake time is less than half the time of full-sized cheesecakes! You’ll need less cream cheese & filling ingredients, which saves you time, energy and money!

FLAVORS: You’ll still get the classic, creamy, tangy flavor of classic cheesecake, and you can pair them with almost any topping you like! (We’ve got TONS of ideas!)

VERSATILE. These mini gluten-free cheesecakes are a favorite dessert for Easter brunch, Mother’s Day, birthday parties, potlucks, and all kinds of celebrations! You can make them all the same, mix and match toppings, or let guests top their own!

Happy baking! xo, Emily

Gather Your Ingredients

So what do we need to make gluten-free mini cheesecakes? Let’s take a look at our simple ingredients list:

Gluten-Free Graham Crackers. A must to keep these mini cheesecakes gluten-free. I like Pamela’s grahams or Schar brand gluten-free grahams for these, but you can see our full-taste test of gluten-free graham crackers here.
Granulated Sugar. You’ll use a little for the crust, and some in the cream cheese mixture. It adds just the right sweetness and helps with texture!
Butter. A little melted butter helps hold the crust together. You don’t need much!
Softened Full-Fat Cream Cheese. Room temperature cream cheese is a MUST for smooth cheesecake batter. (Here are 5 ways to soften cream cheese!)
Full-Fat Sour Cream. Room temperature sour cream adds body and tanginess to the cheesecake filling. I recommend full-fat sour cream and not trying to swap in greek yogurt or low-fat substitutions. It will change the texture!
Vanilla Extract. Another must, though you can use vanilla bean paste, if you prefer, for a vanilla bean speckled look.
Fresh Lemon Zest. I love the subtle brightness that a little bit of lemon zest adds to the filling. It’s especially nice with plain cheesecakes or fruity toppings, but doesn’t clash with chocolate or caramel.
Cornstarch. Just a tiny bit helps bind the cheesecake filling and helps prevent sinking.
Large Eggs. Room temperature eggs are a MUST here! (Use this trick to get them to room temperature in minutes!)
Boiling Water. For best results, I highly recommend using a modified water bath for these individual cheesecakes. We’ll put a pan of boiling water on the rack beneath the cheesecakes, and the steam will help give them a uniform, beautiful look. It helps prevent cracks and prevents browning around the edges.
Your Favorite Toppings! More on this in a minute.

How To Make Gluten-Free Mini Cheesecakes, Step By Step

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

BEFORE YOU START: Make sure you’re using ROOM TEMPERATURE ingredients (cream cheese, sour cream, and eggs). It makes a significant difference in how smooth your filling will get and how easily it will blend. Cold cream cheese will clump & be hard to blend.

Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line a light colored metal muffin pan with 12 parchment paper muffin liners.
Mix Up Graham Cracker Crust. In a medium bowl, combine gluten-free graham cracker crumbs, melted butter, and 2 Tablespoons granulated sugar. Stir until evenly blended.
Divide & Pat Out Crust. Add a heaping tablespoon of the crumb mixture to each parchment paper cup and use the back of the tablespoon (or clean fingers) to gently pat down the crust into an even layer. It doesn’t need to be super compacted, but should look even and sealed around the edges.
Pre-Bake Crust & Cool. Bake crust for 8 minutes and set the pan aside on a cooling rack to cool slightly while you mix up the filling.

Mix Cream Cheese & Sugar. In the bowl of a stand mixer (or a large bowl), beat softened cream cheese and 1/2 cup sugar on medium-low speed with the paddle attachment (or a hand mixer) 2-3 minutes, or until evenly blended and creamy.
Finish The Filling. Scrape down the sides of the bowl and add sour cream, vanilla, lemon zest, and cornstarch. Mix on LOW speed just until blended, then add eggs 1 at a time on LOW speed until just mixed. (Try not to over-mix here, since incorporating extra air can cause the cheesecakes to sink later.)
Add Filling To Crust. Spoon cheesecake batter over the graham cracker crusts (I like using a large cookie scoop for this!). Gently shake the pan or gently tap on the counter to remove any air bubbles.

Make Hot Water Bath & Bake. Pour boiling water into a 9×13 metal or ceramic pan (I like to place mine on a cookie sheet for stability) and place on the rack underneath the center. Add muffin pan with the cheesecakes to the center rack above the water bath and bake 25-28 minutes or until just set. (A small wobble in the center is fine!) The cheesecakes will look slightly puffed at this point.
Cool, Then Chill. Remove the muffin pan from the oven and let the cheesecakes cool at room temperature 45 minutes. Transfer pan to the fridge and chill uncovered at least 4 hours or until completely cold. Cheesecakes will settle as they chill, and will have a slight indent in the center, but shouldn’t look sunken!
Serve & Store. Remove cheesecakes from the pan (I leave them wrapped in parchment paper wrapper for easy serving) and enjoy with your favorite toppings. Store leftover cheesecakes covered in the fridge 3-4 days or freeze in a single layer up to 2 months.

Make-Ahead Tips

These mini gluten-free cheesecakes are GREAT for making in advance for parties or celebrations. I like to make them the day before and store in them uncovered in the fridge for up to 24 hours. Or, you can freeze them in an freezer-safe airtight container or freezer-safe zip-top bag in a single layer for up to 2 months. Thaw frozen cheesecake in the fridge before serving.

Let’s Talk Toppings!

Part of what makes these gluten-free individual cheesecakes a great recipe for entertaining is that there are so many ways to top them! Make them all the same, or set out toppings and let guests top their own!

RASPBERRIES & RASPBERRY SAUCE. I LOVE a mix of fresh raspberries with our raspberry coulis. It’s easy, elegant, and always a win!
STRAWBERRY TOPPIONG. Our strawberry cheesecake topping was my kids’ favorite of this group. It tastes so fresh and light!
BLUEBERRY TOPPING. Or, try our blueberry cheesecake topping. I like to add a few fresh blueberries on top of the blueberry sauce, along with a few extra graham cracker crumbs for a pretty finish.
CHERRY PIE FILLING. Homemade or store-bought cherry pie filling is a classic! I’ve had good results with Lucky Leaf brand, which is certified gluten-free.
HOMEMADE LEMON CURD. A little swirl or our easy homemade lemon curd is DELICIOUS. Add a little lemon slice, or a dollop of whipped cream, or a mini meringue on top for garnish!
MIXED BERRIES & WHIPPED CREAM. For 4th of July, a mix of colorful fresh berries and a dollop of fresh whipped cream or cool whip is easy and so fun!
LIME! Swap the lemon zest for 2 teaspoons lime zest in the filling, then garnish with whipped cream, more lime zest, and a few graham cracker crumbs for a key lime pie vibe!
SALTED CARAMEL. Another favorite is a drizzle of caramel sauce and a sprinkle of flaky sea salt.
CHOCOLATE OREO. Double up on chocolate with a drizzle of our 5-ingredient chocolate syrup and some crushed gluten-free Oreos. (Bonus points if you use gluten-free Oreos in the crust instead of graham crackers!)
& MORE! Try a dollop of Nutella with berries, some chocolate whipped cream & mini chocolate chips, cinnamon apples, toasted pecans & caramel sauce, fresh mango or kiwi, or even our pineapple topping!

FAQ + Tricks For The Best Mini Cheesecakes

Your Pan Material Matters. I recommend a light-colored metal muffin tin with parchment paper liners for this. You MUST use liners, or the cheesecake won’t come out of the pan well. Other pan materials (like silicone or ceramic) conduct heat differently and can cause the cream cheese to “climb” the sides, which creates sinking.

Use The Right Cream Cheese. I ONLY recommend full-fat, brick-style cream cheese, like Philadelphia brand for this mini cheesecake recipe. Low-fat cream cheese or spreadable cream cheese in a tub will not work well. (It can separate, seep, or get lumpy.)

Use The Water Bath. If possible, I highly recommend the modified hot water bath here, since it creates steam that cooks them gently and gives the cheesecakes a uniform look. If you skip it, your cheesecakes may crack, sink, or brown around the edges.

Cool Then Chill. Another trick for preventing cracks or sinking is to cool the cheesecakes at room temperature about 45 min before transferring to the fridge to cool completely. This gentle transition of temperature helps protect the structure of the cheesecake. (We use this same trick for traditional cheesecake!)

More Gluten-Free Cheesecake Recipes To Try

Gluten-Free Pumpkin Cheesecake

Gluten-Free Lemon Cheesecake

Gluten-Free Strawberry Cheesecake

Gluten-Free Caramel Apple Cheesecake

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our gluten-free Mini Cheesecakes recipe. I can’t wait to hear how it goes!

Tap to Leave a Review

Gluten-Free Mini Cheesecakes

Your favorite dessert, made mini! Our individual gluten-free cheesecakes have all the classic flavor you love, just made in a muffin pan! They're easy, delicious & SO fun to decorate! (Don't miss some of our favorite toppings, below!)

Course Dessert

Cuisine American

Diet Gluten Free

Keyword cheesecake

Prep Time 35

Cook Time 30

Chill Time 4 45

Total Time 5 50

Servings Servings

Calories 268kcal

Author Emily Dixon, Sweets & Thank You

Equipment

Ingredients

For The Gluten-Free Graham Cracker Crust

1 cup Gluten-Free Graham Cracker Crumbs,* like Pamela's or Schar (120 grams)
2 Tablespoons Melted Butter (28 grams)
2 Tablespoons Granulated Sugar (25 grams)

For The Cheesecake Filling

16 ounces Full-Fat Cream Cheese, like Philadelphia – ROOM TEMPERATURE!
½ cup Granulated Sugar (100 grams)
⅓ cup Sour Cream – ROOM TEMPERATURE
1 ½ teaspoons Vanilla Extract
1 teaspoon Fresh Lemon Zest
1 teaspoon Cornstarch
2 Large Eggs – ROOM TEMPERATURE

Optional Toppings

Strawberries or Strawberry Topping
Fresh Raspberries + Raspberry Sauce
Cherry Pie Filling
Chocolate Syrup + Crushed Gluten-Free Oreos
Lemon Curd + Lemon Slices or Whipped Cream
Blueberry Topping + Fresh Blueberries + Gluten-Free Graham Cracker Crumbs
Caramel Sauce + Flaky Sea Salt
Cinnamon Apples
Toasted Pecans + Caramel Sauce
Mixed Berries + Whipped Cream

Instructions

Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line a light colored metal muffin pan with 12 parchment paper liners. Start boiling a pan of water to use for the modified hot water bath later.
Mix Crust. In a medium bowl, combine gluten-free graham cracker crumbs, melted butter, and 2 Tablespoons granulated sugar. Stir until evenly blended.
Divide & Pat Out Crust. Add a heaping tablespoon of the crust mixture to each parchment paper cup and use the back of the tablespoon (or clean fingers) to gently pat down the crust. It doesn't need to be super compacted, but should look even and sealed around the edges.
Pre-Bake Crust & Cool. Bake crust for 8 minutes and set the pan aside to cool slightly while you mix up the filling.
Mix Cream Cheese & Sugar. In the bowl of a stand mixer (or a large mixing bowl), beat softened cream cheese and granulated sugar on medium-low speed with the paddle attachment (or a hand mixer) 2-3 minutes, or until evenly blended and creamy.
Finish The Filling. Scrape down the sides of the bowl and add sour cream, vanilla, lemon zest, and cornstarch. Mix on LOW speed just until blended, then add eggs 1 at a time on LOW speed until just mixed. (Try not to over-mix here, since incorporating extra air can cause the cheesecakes to sink later.)
Add Filling To Crust. Spoon or pour cheesecake batter over the graham cracker crusts (it's ok if the crust is still slightly warm!). Gently shake the pan or gently tap on the counter to remove any air bubbles.
Make Hot Water Bath & Bake. Pour boiling water into a 9×13 metal or ceramic pan (I like to place mine on a cookie sheet for stability) and place on the rack underneath the center. Add muffin pan with the cheesecakes to the center rack above the water bath and bake 25-28 minutes or until just set. (A small wobble in the center is fine!) The cheesecakes will look slightly puffed at this point.
Cool, Then Chill. Remove the muffin pan from the oven and let the cheesecakes cool at room temperature 45 minutes. Transfer pan to the fridge and chill uncovered at least 4 hours or until completely cold. Cheesecakes will settle as they chill, and will have a slight indent in the center, but shouldn't look sunken!
Serve & Store. Remove cheesecakes from the pan (I leave them wrapped in parchment paper wrapper for easy serving) and enjoy with your favorite toppings. Store leftover cheesecakes covered in the fridge 3-4 days or freeze without toppings in a single layer up to 2 months. For best results, store the cheesecakes without toppings.

Video

Notes

Gluten-Free Graham Crackers. Regular graham crackers are NOT gluten-free, so make sure to only use certified gluten-free graham crackers for this recipe. I like Pamela’s and Schar brands best!
Room Temperature Ingredients. Make sure you’re using ROOM TEMPERATURE cream cheese, sour cream, and eggs! It makes a significant difference in how smooth your filling will get and how easily it will blend.
Use The Right Cream Cheese. I ONLY recommend full-fat, brick-style cream cheese, like Philadelphia brand for this mini cheesecake recipe. Low-fat cream cheese or spreadable cream cheese in a tub will not work well. (It can separate, seep, or get lumpy.)
Your Pan Material Matters. I recommend a light-colored metal muffin tin with parchment paper liners for this. You MUST use liners, or the cheesecake won’t come out of the pan well. Other pan materials (like silicone or ceramic) conduct heat differently and can cause the cream cheese to “climb” the sides, which creates sinking.

Nutrition

The post Gluten-Free Mini Cheesecakes appeared first on Sweets & Thank You.

Gluten-Free Pumpkin Pie Bars

Emily — Mon, 03 Nov 2025 05:00:00 +0000

Our Gluten-Free Pumpkin Pie Bars recipes has all the classic flavors of the traditional pie, but they’re easier to make and great for sharing!

These Gluten-Free Pie Bars Are Easier Than Pie!

If you don’t want to mess with gluten-free pie dough, these pumpkin pie bars are the holiday dessert for you! They’re pumpkin pie in bar form, made with a quick and easy shortbread crust that pairs beautifully with the filling.

EASE: This easy gluten-free pumpkin pie bars recipe is made from simple ingredients and less fussy to make than traditional pumpkin pie. The press-in shortbread crust makes things easy!

FLAVORS: These delicious bars have all the classic spices and warm pumpkin flavor you love in classic pumpkin pie filling, but with the addition of a flaky brown sugar shortbread crust that has notes of brown sugar & brown butter. Paired with the whipped cream, it’s heaven!

TOP TIPS: Don’t forget to plan ahead so you have enough time to chill the bars completely before serving!

Happy baking! xo, Emily

Gather Your Ingredients

Butter. The easy shortbread crust starts with butter. While we won’t actually brown it, the butter will caramelize a bit in the oven, adding a subtle brown butter flavor that’s DELICIOUS.
Gluten-Free Flour. I recommend King Arthur Measure-For-Measure Gluten-Free Flour blend. If you use another 1:1 blend, be sure it contains xanthan gum, for best results. Do NOT try to substitute oat flour, coconut flour, or almond flour into this recipe.
Brown Sugar & Granulated Sugar. This combination adds delicious flavor and texture to the shortbread crust, while brown sugar adds delicious flavor to the pie filling.
Salt. You’ll need it to balance and enhance the flavors of both the crust & the creamy filling.
Pure Pumpkin Puree. Good old unsweetened pumpkin puree starts the pumpkin pie filling. You can use canned pumpkin puree or homemade pumpkin puree. If using homemade, make sure to drain any extra liquid first!
Eggs & Cornstarch. 2 large eggs and a little cornstarch help thicken & bind the pumpkin filling together. This recipe has not been tested with egg substitutes, like flax eggs or powdered egg substitute.
Warm Spices & Vanilla. I use a mix of vanilla extract, cinnamon, nutmeg, ginger, and cloves, but feel free to swap in pumpkin pie spice if you prefer!
Evaporated Milk. Another key ingredient. This is NOT the same thing as sweetened condensed milk. Instead, it’s just milk that’s been cooked to evaporate some of the water, leaving a richer milk behind. It gives the creamy pumpkin pie filling great texture!
Whipped Cream, For Serving. Last, but not least, you’ll need some fluffy whipped cream for garnish. Use homemade, or pick up some store-bought whipped cream that you love.

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

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 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.
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.
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!

Serving Tips & Toppings to Try

This gluten-free pumpkin pie bars recipe is delicious on its own, but it’s always fun to add a little topping for serving. Here are a few of our favorite things to serve with pumpkin pie bars:

Whipped Cream. Classic for a reason! Use homemade whipped cream, maple whipped cream, cinnamon whipped cream, or store-bought whipped cream!
Cinnamon. Garnish with a sprinkle of cinnamon for an elegant touch.
Caramel Sauce. Pumpkin and caramel sauce are DELICIOUS together. (See my Pumpkin Cheesecake recipe for an example!)
Toasted Pecans or Candied Pecans. Sprinkle on a few toasted pecans or cinnamon candied pecans for crunch! (Lovely paired with ice cream or whipped cream!)
Ice Cream. A scoop of vanilla ice cream or caramel ice cream is a delicious pairing!

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

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our Gluten-Free Pumpkin Pie Bars recipe. I can’t wait to hear how it goes!

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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

Cook Time 1 10

Chill Time 4 30

Total Time 6 5

Servings -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.

The post Gluten-Free Pumpkin Pie Bars appeared first on Sweets & Thank You.

Ginger Pomegranate Mocktail

Emily — Mon, 27 Oct 2025 05:00:00 +0000

This Ginger Pomegranate Mocktail is the perfect holiday mocktail recipe! The combination of spicy ginger, tangy pomegranate, fresh lime, and a kiss of mint makes it taste as delicious as it looks!

This Festive Holiday Mocktail Is Perfect For A Party!

Whether it’s an elegant Thanksgiving mocktail, a fun sip for a holiday party, or a delicious way to ring in New Year’s Eve, this ginger pomegranate mocktail recipe is the perfect drink to celebrate with!

EASE: Simple ingredients & no fussy techniques required!

FLAVORS: Sweet, tangy pomegranate, fresh lime, spicy ginger beer, and a sweet hint of mint in every sip. It’s bright, crisp, and refreshing!

TOP TIPS: Don’t skimp on ice & try adding at least one of our favorite garnishes below for an elegant touch!

Happy celebrating! xo, Emily

Gather Your Ingredients

It’s always a good idea to have a non-alcoholic option at holiday parties or Thanksgiving dinner, and this pomegranate ginger mocktail is an excellent choice, in part, because of its simple ingredient list. Let’s take a look:

Mint Simple Syrup. I usually use homemade mint simple syrup, since it’s just made from sugar, water, and fresh mint leaves, but you can absolutely use store-bought. We like Sonoma Syrup brand (it lasts for a long time!)
Fresh Lime Juice. Now’s a time for FRESH lime juice, not bottled lime juice. The flavor will be much better and won’t run as bitter or acidic as bottled lime juice does.
Pomegranate Juice. My favorite brand is POM because it has such robust pomegranate flavor!
Ginger Beer. A little spicy, with subtle warmth, ginger beer is the grown-up (but still alcohol-free!) big sister of ginger ale. The bold ginger flavor is LOVELY and a bit unexpected. (I’m using Fever Tree Ginger Beer today, but there are lots of delicious brands to choose from. Not sure which brand to buy? We did a whole ginger beer taste test!)
Plenty of Ice. If it’s not an ice cold mocktail, I don’t want it!
A Few Fun Garnishes. More on this in a minute, but I highly recommend adding at least one little garnish to dress up your drink!

How To Make This Ginger Pomegranate Mocktail, 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 Ice. Fill a 10-12 ounce glass with ice cubes.
Combine. Add mint simple syrup, lime juice, pomegranate juice, and ginger beer.
Stir & Finish. Use a straw, stirrer stick, or spoon to GENTLY stir the drink. (This way the flavors blend together!) Garnish with pomegranate arils, lime slices or lime wedges, fresh mint leaves, or ginger slices, as desired.
Enjoy! Drink right away!

Or, Make Pomegranate Ginger Mocktails For A Crowd

Add ice to a large pitcher or a punch bowl. (At least 10-12 cups capacity!)
Combine. Pour in mint simple syrup, lime juice, pomegranate juice, and ginger beer. Gently stir a few times to combine (be gentle and slow so you don’t make it go flat)
Garnish with lime slices, cranberries, a fresh mint sprig, and more. Happy holidays!

Make It Pretty! (Garnishes To Try)

It’s always fun to dress up a delicious drink, and that’s DEFINITELY true when it comes to holiday mocktail recipes. Even just a small touch or two makes this simple drink feel special. Here are a few of our favorite garnishes to try:

Pomegranate Arils. A few pomegranate seeds (pomegranate arils) play up the natural flavors of the drink, and look like little floating gems. Elegant, easy, and delicious! (P.S. In case you need it: here’s how to seed a pomegranate!)
Fresh Limes. Lime slices, lime wedges, lime wheels, or a thick twist of lime zest can all look beautiful here.
Fresh Mint Leaves. Or, add a fresh mint leaf or two or three.
Ginger Slices. Wash some fresh ginger and cut into thin slices. Add one or two to the drink for a little hint of flavor.
Fun Ice Cubes! The holiday season is a great time to play with your ice! Freeze cranberries, lime, orange slices, ginger slices, or pomegranate seeds in your ice cubes for a pretty touch! (Or, use a fun ice shape!)
Try A Sugar Rim. Brush the side of your glass with a little corn syrup or honey, then roll in sparkling sugar.

FAQ + Tricks For The Best Pomegranate Holiday Mocktail

Can I Use Ginger Ale Instead of Ginger Beer? Technically yes, though it’ll change the flavor profile of the drink. Ginger ale is less spicy and much sweeter tasting, so the drink won’t be as ginger forward. (This can be a good option for kids, but for grown-ups, I really do like ginger beer better.)

Variations To Try. Swap out the lime juice for orange juice, use a pomegranate juice blend (like pomegranate cherry or pomegranate cranberry), or use rosemary simple syrup instead of mint simple syrup!

Make Ahead Tips. If you’re making this ginger pomegranate mocktail for a party, you can get a little bit ahead on your prep. Combine the mint simple syrup, lime juice, and pomegranate juice ahead of time, but WAIT to add the ginger beer until right before serving so it stays fizzy.

More Holiday Drinks To Try

Non-Alcoholic Holiday Punch

Sparkling Pear Ginger Mocktail

Cranberry Lime Mocktail

Easy Grapefruit Mocktail (Virgin Paloma)

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our non-alcoholic Ginger Pomegranate Mocktail recipe. I can’t wait to hear how it goes!

Tap to Leave a Review

Ginger Pomegranate Mocktail

Our Ginger Pomegranate Mocktail is the perfect holiday drink! The combination of spicy ginger beer, tangy pomegranate juice, fresh lime, and a sweet kiss of mint makes it taste as delicious as it looks!

Course Drink

Cuisine American

Diet Gluten Free

Keyword ginger, holiday, mocktail, pomegranate

Prep Time 5

Total Time 5

Servings Serving

Author Emily Dixon, Sweets & Thank You

Ingredients

For a Single Serving

1/2-1 ounce Mint Simple Syrup* (1-2 Tablespoons)
1 ounce Fresh Lime Juice (2 Tablespoons)
3 ounces Pomegranate Juice (6 Tablespoons – just over 1/3 cup)
3 ounces Ginger Beer* (6 Tablespoons – just over 1/3 cup)
Ice Cubes

For A Pitcher (8 Servings)

¾ cup Mint Simple Syrup
1 cup Fresh Lime Juice
3 cups Pomegranate Juice
3 cups Ginger Beer
Ice Cubes (At least 3-4 cups)

Optional Garnish

Pomegranate seeds
Lime slices, wedges, or wheels
Fresh mint leaves
Ginger slices

Instructions

To Make A Single Serving:

Start With Ice. Fill a 10-12 ounce glass with ice cubes.
Combine. Add mint simple syrup, lime juice, pomegranate juice, and ginger beer.
Stir & Finish. Use a straw, stirrer stick, or spoon to GENTLY stir the drink. (This way the flavors blend together!) Garnish with pomegranate arils, lime slices or lime wedges, fresh mint leaves, or ginger slices, as desired.
Enjoy! Drink right away!

To Make Ginger Pomegranate Mocktails For a Crowd (8 Servings)

Start With Ice. Add ice to a large pitcher or a punch bowl. (At least 10-12 cups capacity!)
Combine. Pour in mint simple syrup, lime juice, pomegranate juice, and ginger beer. Gently stir a few times to combine (be gentle and slow so you don’t make it go flat)
Garnish with lime slices, cranberries, a fresh mint sprig, and more. Happy holidays!

Video

Notes

How to Make Mint Simple Syrup. Combine 1 cup sugar and 1 cup water in a saucepan. Stir over medium heat until the sugar dissolves, then turn off the heat and add 1 cup fresh mint leaves. Steep the mint for at least 30 minutes up to 2 hours, then cool to room temperature. Strain the syrup through a fine mesh sieve and store in a glass jar. Mint syrup will keep several weeks in the fridge and can be made in advance.
Can I Use Ginger Ale Instead of Ginger Beer? Technically yes, though it’ll change the flavor profile of the drink. Ginger ale is less spicy and much sweeter tasting, so the drink won’t be as ginger forward. This can be a good option for kids, but for grown-ups, I really do like ginger beer better. If needed, feel free to use low sugar or diet ginger beer to help moderate the sugar content!
Make Ahead Tips. If you’re making this ginger pomegranate mocktail for a party, you can get a little bit ahead on your prep. Combine the mint simple syrup, lime juice, and pomegranate juice ahead of time, but WAIT to add the ginger beer until right before serving so it stays fizzy.

The post Ginger Pomegranate Mocktail appeared first on Sweets & Thank You.

Gluten-Free Salted Caramel Pecan Bars

Emily — Mon, 20 Oct 2025 14:52:48 +0000

These Gluten-Free Salted Caramel Pecan Bars are perfect for pecan pie lovers! With their brown sugar shortbread crust and salted caramel pecan filling, these yummy gluten-free pecan pie bars are as delicious as they are gorgeous.

I didn’t know I loved pecan pie or pecan pie bars until I took high school geometry.

That might sound like an unlikely meet-cute for me and pecan bars, but, well, isn’t that the way with most love stories?

We celebrated Pi Day (March 4th aka 3.14) by everyone bringing in pies to share and in a sea of chocolate cream, pumpkin, apple, and cherry, one of my classmates brought in a traditional pecan pie, which I’d never tried before. I ate WAY more than my fair share of pecan pie that day, and I’ll forever be grateful to Susie K. who totally changed my life with that pie. (THANKS Suse!)

Pecan pie has been a regular staple at my holiday table in some shape or form ever since. These Gluten-Free Caramel Pecan Pie Bars are a perfect example. They channel the flavor of classic pecan pie, but they’re SO MUCH EASIER to make!

We skip pie crust in favor of a simple gluten-free buttery shortbread crust, then top it with a gooey pecan pie filling and plenty of crunchy pecans. They’re easy to make, and even easier to eat! But best of all, they start with simple ingredients…

Gather Your Ingredients

We make our pecan pie bar recipe without corn syrup, trading it out for a gorgeous salted caramel filling that’s unbelievable with toasty pecans and a flaky brown sugar shortbread crust. Would you believe that all that goodness starts with simple ingredients?

Butter. You’ll use butter in both the brown sugar shortbread crust + the pecan filling. It’s like magic.
Brown Sugar & White Sugar. I use a mix of light brown sugar & granulated sugar in the crust to give it a unique and subtly caramel-y taste that’s gorgeous with the crunchy pecans. Our filling uses only brown sugar and I love the flavor it adds!
Gluten-Free Measure-For-Measure Flour. We’re BIG fans of King Arthur Measure-For-Measure gluten-free flour blend for baking and HIGHLY recommend using it for these easy pecan pie bars. It gives great texture to crusts and works like a dream for most other GF baking projects! If you use another 1:1 flour blend (like Bob’s Red Mill), make sure it contains xanthan gum!
Honey. One of the ways we can make pecan bars without corn syrup is swapping it out for honey and brown sugar. It still caramelizes and thickens to make gorgeous salted caramel pecan filling you’ll dream about.
Coconut Cream, Heavy Cream, or Half-and-Half. Our family eats limited dairy, so I usually make the filling with coconut cream, but heavy cream or half and half adds a silky richness to the filling that’s gorgeous.
Salt & Vanilla Extract. To balance that flavor! You’ll need salt for the crust & filling, and vanilla for the filling only.
Pecans. Can’t make pecan bars without pecans! I like roughly chopping the pecans so they’re easier to distribute over the flaky crust. It also makes them a little easier to cut into squares later.

How To Make Salted Caramel Pecan Bars, 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 Shortbread Crust

Preheat the oven to 350 degrees F. Line a square metal 8-inch pan with parchment paper.
Mix Up The Crust. In a stand mixer (or large bowl with a hand mixer), cream the butter, brown sugar, and sugar. Beat 1-2 minutes, or until light, creamy, and fluffy. Add flour and salt and mix on low speed just until the flour is moistened and there are small crumbly pieces of dough. (Don’t overbeat to make the mixture come together–it should be crumbly)
Prepare For Baking. Pour the crumbly crust mixture out into your prepared pan. Using the back of a flexible spatula, your fingers, or the bottom of a glass or measuring cup, pat out the shortbread crust mixture until it’s smooth on top, making sure the crust extends all the way to the borders of the pan. (So the filling doesn’t seep through later). Use a fork to gently prick the crust 9-12 times or so to allow air to escape as it bakes (so it doesn’t puff up in the oven).
Bake crust in preheated oven 18-20 minutes, or until the edges are just golden brown and the center looks set. Set aside to cool for a few minutes while you mix up the salted caramel pecan filling.

Then, Make The Salted Caramel Pecan Filling

Make The Caramel Mixture. While the crust bakes, make the filling. In a medium saucepan, combine butter, brown sugar, honey, cream, and salt. Whisk over medium heat until the mixture comes to a boil. Boil just 3 minutes, whisking regularly. (The surface should look foamy and slightly lighter in color than before.)
Finish The Filling. Remove from the heat and stir in chopped pecans and vanilla, stirring well to coat the pecans fully in the salted caramel mixture. (You’ll notice the caramel mixture has thickened)
Carefully pour the salted caramel pecan mixture out over the baked shortbread crust. Gently use a spatula to spread the mixture (be gentle so the pecans don’t dent or scrape the crust!).
Bake at 350 degrees for 10-12 minutes, or until the edges are just set and the center is still slightly wobbly. (This wobbly center is important, since the bars will continue to cook for a few minutes once you pull them out of the oven. If your center doesn’t have any wobble at all, the bars may set up more stiff and chewy than soft and gooey.)
Sprinkle with flaky salt if desired, and let the gluten-free pecan bars cool completely before cutting into squares so the filling doesn’t drip. (You can put them in the refrigerator to help speed up this process.) Enjoy right away, store in an airtight container 1-2 days, or freeze up to 2 months.

How To Tell When Pecan Bars Are Done

The edges should be set and the center should *just* wiggle in the center. The bars will continue to cook for a few minutes after you’ve pulled them out of the oven, so you want the center to be a little wiggly. If you over-bake them, the filling may end up stiff and chewy rather than soft and gooey.

Tips For The Best Gluten-Free Pecan Pie Bars

Store Your Pecans In The Freezer! Most nuts have a high fat content, which means they’re prone to spoiling more quickly. You can keep your pecans tasting fresh by storing them in an airtight bag or container in the freezer. Pecans will stay fresh about 2 months at room temperature, 9 months in the refrigerator and up to 2 years in the freezer!
Use Softened (Not Warm!) Butter For The Shortbread Crust. Butter temperature is critical for getting light, flaky gluten-free shortbread crust. You’re aiming for softened, which means the butter should still be cool to the touch and indent slightly when gently pressed with your finger. Your finger shouldn’t easily sink into the butter or look shiny or greasy (too warm!) and the butter shouldn’t be rock solid from the fridge.
An Easy Trick To Pat Down Your Shortbread Crust. Use the bottom of a glass or measuring cup or the back of a flexible spatula to pat down your shortbread crust. (Fingertips also work, but they can make divots and usually don’t make things quite as smooth.)
Don’t Over-Bake! Remember that especially when you make pecan bars without corn syrup, it’s important to pull them out of the oven when the center is still slightly wobbly, as they’ll keep cooking for a few minutes after being removed from the oven.

FAQ – Frequently Asked Questions

Do You Chop Pecans Or Leave Them Whole For Pecan Bars? I prefer roughly chopping the pecans. Having some pieces that are larger and some smaller makes for a beautiful presentation and helps distribute the pecans more evenly than leaving them whole, which can make these delicious bars easier to slice later. Be sure not to mince the pecans though–you still want good-sized pieces!

Can You Freeze Pecan Bars? Yes! Cut the baked, cooled gluten-free pecan bars into squares, then transfer in a single layer to a freezer-safe airtight bag. If you must stack them, separate the layers with parchment or waxed paper to avoid them sticking together. They’ll keep up about 6-8 weeks in the freezer!

Can I Use Another Kind of Flour? I don’t recommend coconut flour, almond flour, oat flour, or any other single ingredient gluten-free flour for these pecan pie bars. They just don’t achieve the same delicate, flaky texture!

More Gluten-Free Bars To Try

Gluten-Free Cranberry Crumble Bars

Gluten-Free Key Lime Pie Bars

Gluten-Free Pumpkin Bars With Whipped Frosting

Gluten-Free Raspberry Bars

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our Gluten-Free Pecan Pie Bars recipe. I can’t wait to hear how it goes!

Tap to Leave a Review

Recipe Card

Gluten-Free Salted Caramel Pecan Bars

With a brown sugar shortbread crust and salted caramel pecan filling, these yummy gluten-free pecan pie bars are as delicious as they are gorgeous.

Course Dessert

Cuisine American

Diet Gluten Free

Keyword gluten-free pecan bars, gluten-free pecan pie bars, gluten-free salted caramel pecan bars

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Author Emily Dixon, Sweets & Thank You

Ingredients

For The Gluten-Free Brown Sugar Shortbread Crust:

½ cup softened butter (113 grams/1 stick butter)
¼ cup packed brown sugar (50 grams)
2 Tablespoons sugar (25 grams)
1 ½ cups gluten-free measure-for-measure flour, (scooped & leveled or weighed) (180 grams)
½ teaspoon salt

For The Salted Caramel Pecan Filling:

5 Tablespoons butter (71 grams)
6 Tablespoons packed brown sugar (75 grams)
¼ cup honey
2 Tablespoons coconut cream heavy cream, or half-and-half
¼ teaspoon salt
1 ½ cups roughly chopped pecans (163 grams)
½ teaspoon vanilla extract
To Garnish: 1/4 tsp. or so flaky sea salt like Maldon

Instructions

To Make The Gluten-Free Brown Sugar Shortbread Crust:

Preheat & Prep. Preheat the oven to 350 degrees F. Line an 8×8″ baking dish with parchment paper.
Cream Butter & Sugars. In a stand mixer (or large bowl with a hand mixer), combine together the butter, brown sugar, and sugar. Beat 1-2 minutes, or until light, creamy, and fluffy.
Add Dry Ingredients. Add flour and salt and mix on low speed just until the flour is moistened and there are small crumbly pieces of dough. (Don’t over-beat to make the mixture come together–it should be crumbly)
Pat The Crust Out. Pour the crumbly crust mixture out into your prepared baking dish. Using the back of a flexible spatula, your fingers, or the bottom of a glass or measuring cup, pat out the shortbread crust mixture until it’s smooth on top, making sure the crust extends all the way to the borders of the pan. (So the filling doesn’t seep through later).
Prick The Crust. Use a fork to gently prick the crust 9-12 times or so to allow air to escape as it bakes (so it doesn’t puff up in the oven).
Bake the crust at 350 degrees 18-20 minutes, or until the edges are just golden and the center looks set. Set aside to cool for a few minutes while you mix up the salted caramel pecan filling.

For The Salted Caramel Pecan Filling:

Combine. In a medium saucepan, combine butter, brown sugar, honey, cream, and salt.
Cook. Whisk over medium heat until the mixture comes to a boil. Boil just 3 minutes, whisking regularly. (The surface should look foamy and slightly lighter in color than before.)
Finish. Remove from the heat and stir in chopped pecans and vanilla, stirring well to coat the pecans fully in the salted caramel mixture. (You’ll notice the caramel mixture has thickened)
Pour Filling Over Crust. Carefully pour the salted caramel pecan filling out over the baked shortbread crust. Gently use a spatula to spread the mixture (be gentle so the pecans don’t dent or scrape the crust!).
Bake at 350 degrees for 10-12 minutes, or until the edges are just set and the center is still slightly wobbly. (This wobbly center is important, since the bars will continue to cook for a few minutes once you pull them out of the oven. If your center doesn’t have any wobble at all, the bars may set up more stiff and chewy than soft and gooey.)
Serve & Store. Sprinkle with flaky salt if desired, and let the gluten-free pecan bars cool completely before cutting into squares so the filling doesn’t drip. (You can put them in the refrigerator to help speed up this process.)

Video

Notes

Use The Right Pan! I only recommend a metal baking pan for this recipe, since glass & ceramic pans conduct heat differently. They’ll take longer to bake, which can cause an uneven set to the topping, AND the crust can “climb” the sides.

Originally published November 2021. Additional notes, new photos, and video added October 2025.

The post Gluten-Free Salted Caramel Pecan Bars appeared first on Sweets & Thank You.

Gluten-Free Pear Crisp

Emily — Mon, 13 Oct 2025 05:00:00 +0000

Our cozy gluten-free pear crisp recipe combines a spiced pear filling with a buttery oatmeal crumble topping. Pair it with vanilla ice cream & a drizzle of caramel sauce and it’s the perfect fall dessert!

This Fall Fruit Crisp Is A Great Alternative To Pie!

Apple and pumpkin are admittedly the most popular fall flavors, but I love a good pear dessert! This easy gluten-free pear crisp recipe is a perfect example. There’s so much to love:

EASE: When you don’t want to mess with a pie crust (or just need an easy recipe!), this pear crisp recipe is IT. Simple ingredients, just ONE bowl, and a baking pan! It’s literally easier than pie!

FLAVORS: In every bite, you’ll get flavor from ripe Bartlett pears, rich fall spices, and a kiss of vanilla, along with brown sugar and buttery topping. Paired with vanilla bean ice cream and caramel sauce, it’s fall flavor HEAVEN!

TOP TIPS: Don’t skip the ice cream & caramel sauce! It’s the perfect finish to this yummy fall fruit crisp.

Happy baking! xo, Emily

Gather Your Ingredients

Let’s get to the baking! Here’s what you’ll need to get started on this easy pear crisp:

Fresh Pears. This gluten-free pear crisp recipe starts with a base of ripe, but slightly firm Bartlett pears. They should be turning yellow, but not feel squishy or too soft to the touch. You want them a bit on the firm side so they don’t turn to mush in the oven!
Brown Sugar. For both the spiced pear filling and the oat crumble topping, you’ll need some light brown sugar. I love the caramel-like note of flavor it adds to this delicious dessert!
Cornstarch. To thicken the filling, a little cornstarch does the trick! If you prefer, you can use arrowroot starch here, but I find cornstarch gives you the most reliable results.
Warm Spices. I like a mix of ground cinnamon, nutmeg, cardamom, and cloves. It’s warm and cozy, with just the right level of spice! If you prefer, you can use pumpkin pie spice, which also includes ginger.
Lemon Juice. If you have it, a tiny teaspoon of fresh lemon juice adds just enough brightness.
Vanilla Extract. The combination of vanilla with warm spices and juicy pears? Unbelievable!
Salt. To balance and enhance the flavors in both the filling and crisp topping.
Certified Gluten-Free Oats. Look for certified gluten-free rolled oats (old-fashioned oats) or certified gluten-free quick oats. I actually love to use a mix of half rolled and half quick oats, but you can use all one or the other in this crisp oat topping.
Gluten-Free Flour. This is a time for measure-for-measure flour. We use King Arthur Measure-For-Measure gluten-free flour blend, but if you use another 1:1 blend, be sure it contains xanthan gum, for best results. I do not recommend substituting almond flour (which can burn) or coconut flour (which will make the topping super dry!) in this recipe.
Butter. To help the oat crumble crisp up! Vegan butter will also work here, if you’re dairy-free!
Vanilla Ice Cream & Caramel Sauce, for serving. Put this warm pear crisp over the top with a cold scoop of ice cream and a drizzle of store-bought or homemade caramel sauce!

How To Make Gluten-Free Pear Crisp, Step By Step

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

Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Lightly grease an 8×8 or 9×9 pan.
Make Pear Filling. In a large mixing bowl, combine chopped pears, brown sugar, cornstarch, vanilla, cinnamon, nutmeg, cardamom, cloves, and a pinch of salt. Gently stir to evenly coat the pears, then add pear mixture to the prepared baking dish.
Make Crumble Topping. In the same bowl (no need for extra dishes!), combine butter, gluten-free oats, brown sugar, gluten-free flour, vanilla, and salt. Use a fork, a pastry blender, or clean hands to combine the crumble mixture until the dry ingredients are moist and clusters start to form.
Assemble. Sprinkle crumble topping over the pear filling. I like to try for a variety of shapes and sizes for the crumble–some larger pieces, some smaller pieces–and to leave a small border around the edge without crumble topping to allow the filling space to bubble.
Bake The Crisp in the preheated oven for 45-55 minutes, or until the filling is bubbling on the sides (this means the cornstarch is working!), and the crispy topping is golden brown. (If your crisp happens to brown quicker than you expect, you can cover the pan loosely with aluminum foil)
LET IT COOL. REALLY. Remove the pear crisp from the oven and cool 20-30 minutes before serving, if possible. This will allow the filling to set a bit. (It’s thinner and more liquid when it’s hot, but it will thicken and set as it cools.)
Serve & Store. Enjoy this delicious pear crisp with a scoop of vanilla ice cream or whipped cream and a drizzle of caramel sauce, for best results! Store leftovers covered in the fridge 2-3 days. (I don’t recommend trying to transfer leftovers to an airtight container, since the crumble usually gets mixed in with the filling this way, and no one wants soggy topping!)

This pear crumble is the perfect dessert for a fall dinner party, but it’s also a great gluten-free Thanksgiving dessert!

FAQ + Tricks For The Best Pear Crisp

Use the Right Pears! In my experience, the best pears for gluten-free pear crisp recipe are ripe, but still firm Bartlett pears. Other varieties of pears can get too soft to hold their shape. Ripe pears should be turning golden yellow (rather than an underripe green), but shouldn’t be squishy or mushy (a sign they’re too ripe!).

Try It With Half Apples! For some variety, feel free to use half apples and half pears in the filling to make an apple pear crisp. It’s delicious!

Do I Need To Peel Pears For Pear Crisp? That’s totally a matter of personal preference. While I peel apples for apple crisp, I find that thin-skinned Bartlett pears don’t bother me at all. If the texture or appearance isn’t your fave, feel free to peel them first!

Your Pan Will Make a Difference! Keep in mind that the pan material you use will have an impact on the bake time. I usually use a 9×9 ceramic pan for fruit crisp recipes. If you use a metal pan, your crisp may bake faster. If you use an 8×8 pan, the crisp may take slightly longer to cook.

More Fall Fruit Dessert Recipes To Try

Gluten-Free Pumpkin Crisp

Gluten-Free Cranberry Apple Crisp

Gluten-Free Caramel Apple Cheesecake

Gluten-Free Cranberry Crumble Bars

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our Gluten-Free Pear Crisp recipe. I can’t wait to hear how it goes!

Tap to Leave a Review

Gluten-Free Pear Crisp

Our easy gluten-free pear crisp recipe is full of fall flavor, with a warm spiced pear filling & buttery oatmeal crumble topping you'll LOVE!

Course Dessert

Cuisine American

Diet Gluten Free

Keyword fruit crisp, pears

Prep Time 25

Cook Time 45

Cooling Time 25

Total Time 1 35

Author Emily Dixon, Sweets & Thank You

Ingredients

For The Spiced Pear Filling

6 cups diced pears (cored and cut into 1-inch pieces)*
¼ cup light brown sugar (50 grams)
2 Tablespoons cornstarch (16 grams)
1 teaspoon fresh lemon juice (optional)
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
⅛ teaspoon ground cloves
1 pinch salt (less than 1/8 teaspoon)

For The Crumble Topping

6 Tablespoons butter cut into small cubes and softened slightly
¾ cup gluten-free oats (I like a mix of quick oats & rolled oats)
¾ cup light brown sugar (150 grams)
½ cup gluten-free measure-for-measure flour* (60 grams)
1 teaspoon vanilla extract
¼ teaspoon kosher salt

To Serve

vanilla ice cream
caramel sauce – homemade or store-bought

Instructions

Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Lightly grease an 8×8 or 9×9 pan.
Make Pear Filling. In a large mixing bowl, combine chopped pears, brown sugar, cornstarch, vanilla, cinnamon, nutmeg, cardamom, cloves, and a pinch of salt. Gently stir to evenly coat the pears, then add pear mixture to the prepared baking dish.
Make Crumble Topping. In the same bowl (no need for extra dishes!), combine butter, gluten-free oats, brown sugar, gluten-free flour, vanilla, and salt. Use a fork, a pastry blender, or clean hands to combine the crumble mixture until the dry ingredients are moist and clusters start to form.
Assemble. Sprinkle crumble topping over the pear filling. I like to try for a variety of shapes and sizes for the crumble–some larger pieces, some smaller pieces–and to leave a small border around the edge without crumble topping to allow the filling space to bubble.
Bake The Crisp in the preheated oven for 45-55 minutes, or until the filling is bubbling on the sides (this means the cornstarch is working!), and the crispy topping is golden brown. (If your crisp happens to brown quicker than you expect, you can cover the pan loosely with aluminum foil)
LET IT COOL. REALLY. Remove the pear crisp from the oven and cool 20-30 minutes before serving, if possible. This will allow the filling to set a bit. (It's thinner and more liquid when it's hot, but it will thicken and set as it cools.)
Serve & Store. Enjoy this delicious pear crisp with a scoop of vanilla ice cream or whipped cream and a drizzle of caramel sauce, for best results! Store leftovers covered in the fridge 2-3 days. (I don't recommend trying to transfer leftovers to an airtight container, since the crumble usually gets mixed in with the filling this way, and no one wants soggy topping!)

Video

Notes

Use the Right Pears! This gluten-free pear crisp recipe works best with ripe, but still firm Bartlett pears. Other varieties of pears can get too soft to hold their shape. The pears should be turning golden yellow (rather than an underripe green), but shouldn’t be squishy or mushy (a sign they’re too ripe!).
Do I Need To Peel Pears For Pear Crisp? That’s totally a matter of personal preference. While I peel apples for apple crisp, I find that thin-skinned Bartlett pears don’t bother me at all. If the texture or appearance isn’t your fave, feel free to peel them first!
Gluten-Free Flour. This is a time for measure-for-measure flour. We use King Arthur Measure-For-Measure gluten-free flour blend, but if you use another 1:1 blend, be sure it contains xanthan gum, for best results. I do not recommend substituting almond flour (which can burn) or coconut flour (which will make the topping super dry!) in this recipe.
Your Pan Will Make a Difference! Keep in mind that the pan material you use will have an impact on the bake time. I usually use a 9×9 ceramic pan for fruit crisp recipes. If you use a metal pan, your crisp may bake faster. If you use an 8×8 pan, the crisp may take slightly longer to cook.

The post Gluten-Free Pear Crisp appeared first on Sweets & Thank You.

Gluten-Free Pumpkin French Toast Casserole

Emily — Mon, 08 Sep 2025 05:00:00 +0000

This cozy gluten-free pumpkin French toast casserole recipe is the PERFECT special breakfast for the holidays or pumpkin season. The warm flavors & easy preparation make it a crowd pleaser!

This Cozy Breakfast Bake Is Perfect For Cold Weather

Don’t be put off by the word “casserole!” This pumpkin French toast bake is a GREAT recipe for a cozy weekend brunch or a holiday breakfast. Every time I serve it, it’s a huge it! There’s so much to love:

EASE: This easy recipe is made from simple ingredients & can even be made the night before. As for technique…dicing up some bread, whisking a pumpkin custard, mixing streusel, and sprinkling are the only skills you need!

FLAVORS: The pumpkin custard carries plenty of rich pumpkin flavor, paired with warm spices, and a kiss of maple and vanilla that’s DELICIOUS. Add the brown sugar pecan streusel, and you’re in fall flavors heaven.

TOP TIPS: Make sure to use stale bread for best results! The casserole will have a much better texture!

Happy breakfasting! xo, Emily

Gather Your Ingredients

Gluten-Free Bread. To start, you’ll need a whole loaf (12-15 ounces!) of gluten-free bread. We’ve made this gluten-free breakfast casserole with Canyon Bakehouse, Three Bakers, and Trader Joe’s gluten-free breads, but I’m sure other brands should work, too!
Pumpkin Puree. Unsweetened pumpkin puree adds the perfect pumpkin flavor and bright orange color. Don’t buy a can of pumpkin pie filling by mistake!
Whole Milk. While you *can* make this easy pumpkin french toast casserole with low fat milk or unsweetened almond milk, I really prefer the richness of whole milk.
Eggs. You’ll need 5 large eggs to help fill out the custard base. This recipe does not work well with egg substitutes, like flax eggs or chia eggs.
Butter. A little melted butter goes into the casserole base, then the rest of the butter helps make our brown sugar streusel. Yum!
Vanilla Extract.
Pumpkin Spice. Some pumpkin pie spice (a mix of cinnamon, nutmeg, ginger, nutmeg, and cloves) adds a delicious warm note that’ll make your house smell like HEAVEN.
Brown Sugar. Light brown sugar is the star of the streusel crumb topping. It’s sweet and complements the flavor of this breakfast bake beautifully.
Gluten-Free Flour. A little measure-for-measure gluten-free flour blend helps bind the crumble topping so you get those lovely clusters!
Cinnamon & Salt. Ground cinnamon adds warmth to the brown sugar crumble topping, while a pinch of salt in the custard helps enhance and balance the flavors.

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.

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.)
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.)
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 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.
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.

Toppings To Try

This gluten-free pumpkin french toast casserole definitely stands on its own, but since I’m usually serving it for a special occasion, like a nice weekend brunch, or holiday breakfast, I like to adds a few extras. Here are a few different ways to take this recipe to the next level:

Maple Syrup. A drizzle of maple syrup over the whole casserole or individual servings looks elegant and tastes delicious!
Powdered Sugar. Or, you can dust the casserole with powdered sugar right before serving for a pretty finish. It’s an easy way to add a little elegance!
Whipped Cream. Take this pumpkin breakfast casserole in a pie direction by serving it with dollops of vanilla whipped cream. It’s decadent, but delicious!

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

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our gluten-free Pumpkin French Toast Casserole recipe. I can’t wait to hear how it goes!

Tap to Leave a Review

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!

The post Gluten-Free Pumpkin French Toast Casserole appeared first on Sweets & Thank You.

Gluten-Free Grasshopper Ice Cream Pie

Emily — Sun, 08 Jun 2025 17:38:56 +0000

Cool off with our Gluten-Free Grasshopper Pie recipe! This easy mint chocolate chip ice cream pie combines a chocolate crust with refreshing mint chocolate chip ice cream & a few fun finishes you’ll LOVE!

I love a good from-scratch recipe, whether it’s fudgy brownies or a homemade cake for a special occasion. But I’m also not one bit embarrassed about using shortcuts. I’m 100% fine doctoring a boxed cake mix for a birthday cake or using a pre-made crust for an easy pie at Thanksgiving. Ain’t no shame in that shortcut game!

Grasshopper pie is one of those fun semi-homemade desserts that’s SO INCREDIBLY easy to put together, but always a hit. I get it! I felt the same way the first time I tried this chocolate mint ice cream pie as a kid on a sticky summer day. It’s a textural wonder–crisp chocolate cookie crust, creamy mint chip ice cream, fluffy whipped cream, and gooey chocolate sauce.

It’s a great dessert for St. Patrick’s Day, or a great option for the summer when you want something cool & refreshing!

If you’re a fan of the chocolate mint flavor combo, this easy ice cream pie is a dream come true! And today, we’re making it gluten-free! Here are the simple ingredients you’ll need to get started…

Gather Your Ingredients

So what is grasshopper pie made of? It’s an easy-to-make combination of a few elements: a chocolate cookie crust, mint chocolate chip ice cream, chocolate sauce, whipped cream, and garnishes. Let’s take a close look at each one:

Gluten-Free Oreo Cookie Crust. This crispy gluten-free chocolate cookie crust only requires two ingredients: gluten-free Oreos (or other gluten-free chocolate sandwich cookies, like Glutino, Kinnikinnick, or Trader Joe’s Joe-Joe brands), and butter or vegan butter. Easy!
Mint Chocolate Chip Ice Cream. Some grasshopper pie recipes use a marshmallow fluff + peppermint extract or creme de menthe filling, but since ours is an ice cream pie, we get to keep things simple! You can use regular or dairy-free/vegan mint chocolate chip ice cream for our gluten-free grasshopper pie. Whichever fits your dietary needs best! You’ll need 2 pints (or 1 quart).
Chocolate Sauce. You’ll use chocolate sauce twice for this recipe. First, you’ll drizzle a layer over the ice cream. Then, I like to add a bit on top of the whipped cream right before serving. It adds a pretty finishing touch! We LOVE our homemade chocolate syrup, but store-bought sauce works fine here!
Whipped Cream Or Whipped Coconut Cream. Then, to serve, you’ll dollop or spread some fluffy whipped cream on top. Feel free to whip your own, or use store-bought whipped cream options like CocoWhip or TruWhip dairy-free whipped cream or Cool Whip/ReddiWhip.
Garnishes (If You Want). Lastly, you can finish your gluten-free grasshopper ice cream pie with some fun garnishes–more crushed cookies, mini chocolate chips or chocolate curls, etc.

Are Oreos Gluten-Free?

Regular Oreos are NOT gluten-free, though Oreo DOES make Gluten-Free Oreo Cookies and Gluten-Free Double Stuf Oreos. Be sure the package you’re buying says “gluten-free” to be sure!

How To Make Gluten-Free Grasshopper Ice Cream Pie, 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 PIE CRUST. Add gluten-free Oreo cookies to the bowl of a food processor. Pulse until the cookies are fine crumbs and no lumps remain. Add melted butter (or vegan butter) to the crushed cookies and pulse to coat the cookie crumbs with butter. It’ll be the texture of wet sand now. Pour the oreo crust mixture into a 9″ pie pan and use the bottom of a measuring cup, drinking glass, or your fingers to pat the crust down evenly around the bottom and up the sides of the pan. Even the top edge out with your fingers.
OPTIONAL: BAKE & COOL THE CRUST. Bake at 350 degrees for 10 minutes to set the crust. Then, set aside on a wire rack to cool completely. If you prefer to make this as a no-bake recipe, simply chill the crust instead to help it set up. (It won’t hold together quite as well as a baked crust, but will still work here!)
SOFTEN THE ICE CREAM. When the crust is nearly cool, pull the ice cream out of the freezer to soften. You don’t want it to turn liquid, but you want it soft enough to scoop and spread.
SCOOP & SMOOTH THE ICE CREAM. Scoop small amounts of ice cream into your cooled pie crust, bit by bit. Then, use an offset spatula to smooth out the softened ice cream pie filling into an even layer.
DRIZZLE WITH CHOCOLATE & FREEZE. When the ice cream is smooth, drizzle some chocolate sauce over the surface of the ice cream. Any sort of design will work–it’ll be covered up by whipped cream anyway. Freeze gluten-free grasshopper ice cream pie at least 30 minutes to set.
DOLLOP WITH WHIPPED CREAM. When you’re ready to serve it, remove the frozen pie from the freezer a few minutes in advance. Spread whipped cream over the top of the pie, or dollop whipped cream on individual slices.
CUT & SERVE. Cut the pie into slices (we get about 10 slices). Serve drizzled with additional chocolate sauce and sprinkled with crushed gluten-free Oreos, mini chocolate chips, or chocolate shavings.

Why Is It Called Grasshopper Pie?

The nickname “grasshopper ice cream” or “grasshopper pie” refers to mint chocolate chip ice cream. Many store-bought varieties are colored green, so the name refers to the “grasshopper green” of the ice cream. It also draws from the classic grasshopper cocktail made with white crème de cacao or green crème de menthe mint-flavored liqueur.

Thankfully this mint chocolate recipe keeps the minty flavor and skips the alcohol, so it’s a classic dessert the whole family can enjoy!

FAQ + Tips And Tricks For The Best Gluten-Free Grasshopper Ice Cream Pie

Can I Make This With Other Kinds Of Ice Cream? You bet! It won’t be grasshopper pie any more, strictly speaking, but this same gluten-free ice cream pie method works with all kinds of ice cream. Try it with gluten-free cookies & cream ice cream, caramel ice cream, chocolate ice cream, cherry chip, chocolate peanut butter, and more!

What’s The Best Vegan Mint Chip Ice Cream? We’ve tried a LOT of dairy-free ice creams over the years for this no-bake grasshopper pie recipe, but our favorite is Nadamoo! Mint Chip. It’s really high quality in taste and texture. It also looks green (without dyes), unlike most other vegan mint ice cream.

What Chocolate Sandwich Cookies Are Gluten-Free? Besides Gluten-Free Oreos, you can use Glutino (dairy & egg free), Kinnikinnick (vegan), and Trader Joe’s Gluten-Free Joe-Joe’s (contain eggs).

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our Gluten-Free Grasshopper Pie recipe. I can’t wait to hear how it goes!

Tap to Leave a Review

Gluten-Free Grasshopper Ice Cream Pie

Layers of crispy chocolate cookie crust, cool mint chocolate chip ice cream, and plenty of goodies make this mint chocolate chip ice cream pie a favorite with kids and grown-ups!

Course Dessert

Cuisine American

Keyword gluten-free grasshopper ice cream pie, gluten-free grasshopper pie, gluten-free ice cream pie, vegan grasshopper pie

Prep Time 20

Cook Time 10

Servings (9 inch) pie

Author Emily Dixon, Sweets & Thank You

Ingredients

For The Gluten-Free Chocolate Cookie Crust:

25 Gluten-free Oreos or chocolate sandwich cookies*
4 Tablespoons Butter or vegan butter melted

For The Ice Cream Pie Filling:

2 Pints mint chocolate chip ice cream (4 cups/1 quart) – vegan, as needed
¼ cup Chocolate sauce or hot fudge sauce, if you prefer

For Topping & Serving:

Whipped Cream Dairy-Free or Regular
Chocolate Sauce
Crushed Gluten-Free Oreos
Chocolate Curls or Shaved Chocolate

Instructions

START WITH THE CRUST. Preheat the oven to 350 F. Add gluten-free Oreos to the bowl of a food processor. Pulse until the cookies are fine crumbs and no lumps remain. Add melted butter (or vegan butter) to the crushed cookies and pulse to coat the cookies with butter. It’ll be the texture of wet sand now. Pour the crust mixture into a 9″ pie pan and use the bottom of a measuring cup, drinking glass, or your fingers to pat the crust down evenly around the bottom and up the sides of the pan. Even the top edge out with your fingers.
BAKE & COOL THE CRUST. Bake at 350 degrees for 10 minutes to set the crust. Then, set aside on a wire rack to cool completely.
SOFTEN THE ICE CREAM. When the crust is nearly cool, pull the ice cream out of the freezer to soften. You don’t want it to turn liquid, but you want it soft enough to scoop and spread.
SCOOP & SMOOTH THE ICE CREAM. Scoop small amounts of ice cream into your cooled crust, bit by bit. Then, use an offset spatula to smooth out the softened ice cream evenly. You don’t want to have to do a lot of spreading (since this can break your crust), so just scoop small amounts evenly over the crust, and pat and smooth rather than spread.
DRIZZLE WITH CHOCOLATE & FREEZE. When the ice cream is smooth, drizzle some chocolate sauce over the surface of the ice cream. Any sort of design will work–it’ll be covered up by whipped cream anyway. Freeze gluten-free grasshopper ice cream pie at least 30 minutes to set.
DOLLOP WITH WHIPPED CREAM. When you’re ready to serve it, remove the frozen pie from the freezer a few minutes in advance. Spread whipped cream over the top of the pie, or dollop whipped cream on individual slices.
CUT & SERVE. Cut the pie into slices (we get about 10 slices). Serve drizzled with additional chocolate sauce and sprinkled with crushed gluten-free Oreos, mini chocolate chips, or chocolate shavings.

Video

Notes

Gluten-Free Cookies. Regular Oreos are NOT gluten-free, so be sure to pick up Gluten-Free Oreos (white package!) or another brand of gluten-free chocolate sandwich cookies, such as Goodie Girl, Kinnikinnick, or Glutino.
A Tip For Neater Serving. If you’re bringing this pie on the go, I recommend freezing WITHOUT adding the chocolate sauce. When you’re ready to serve, add the toppings to individual slices rather than topping the entire pie.

Originally published March 2022. Updated with improved tips, additional photos, and updated video and republished June 2025.

The post Gluten-Free Grasshopper Ice Cream Pie appeared first on Sweets & Thank You.

Gluten-Free Corn Muffins

Emily — Mon, 06 Jan 2025 05:00:00 +0000

The fluffy, moist gluten-free cornbread muffins recipe you’ve been waiting for! These gluten-free corn muffins combine simple ingredients & a few easy techniques to create soft, fluffy muffins every time.

My best gluten-free cornbread recipe has consistently been one of the most popular recipes on my site, and I’ve gotten several requests for a muffins version. I’m here to deliver!

Basically, this easy gluten-free cornbread muffin recipe is are everything I’m looking for. They’re:

DELICIOUS. Buttery, a little sweet, and delightful in every way.
SUPER EASY To Make. One bowl + no mixer or special equipment needed!
MOIST & TENDER. No dry or crumbly muffins here!
VERSATILE. Pair these muffins with chili, soup, salads, Thanksgiving dinner…you name it!

And–maybe best of all–these yummy gluten-free corn muffins start with simple ingredients and pantry staples…

Simple Ingredients To Get Started

If you’ve made our cornbread recipe, this ingredients list should look familiar! The only difference is in our technique. (More on that in a minute!) First, you’ll need:

Gluten-Free Flour. To keep our corn muffins gluten-free, we’re starting with a 1:1 gluten-free flour blend. Our go-to is King Arthur Measure-For-Measure gluten-free flour, but if you use another flour blend, be sure it contains xanthan gum! Almond flour, oat flour, coconut flour, etc., will NOT work in this recipe.
Gluten-Free Cornmeal. Next up is gluten-free cornmeal. We usually use Herbaila (from Amazon) or Bob’s Red Mill (Their GF Option!). Be sure that the cornmeal you use is certified gluten-free to avoid cross-contamination! (More on this in the FAQ below) Yellow cornmeal works best!
Sugar. These gluten-free cornbread muffins are on the sweet side (my preference), so we’ll be adding granulated sugar (white sugar).
Baking Powder. Plenty of baking powder helps these muffins rise!
Salt. To balance the flavors. A must!
Milk. Then, you’ll need room temperature milk. We’ve made these with both dairy milk and dairy-free options like unsweetened almond milk and cashew milk. They all work!
Butter. Melted butter adds moisture and delicious flavor.
Eggs. Room temperature eggs work best!

What Brands Of Cornmeal Are Gluten-Free?

You want to look for the “certified gluten-free” or “gluten-free” label to be sure your cornmeal is free from cross contamination or cross contact with gluten. Our favorite brands of gluten-free cornmeal are:

Bob’s Red Mill (Gluten-Free Variety Only) – Amazon, Vitacost, iHerb
Herbaila – Amazon
P.A.N. – Amazon (Check near the Latin/Hispanic foods section at grocery stores!)

Many common brands of cornmeal, like Martha White cornmeal, Quaker cornmeal, and Albers cornmeal are NOT considered gluten-free, as they’re made on shared equipment with gluten. Look for the “certified gluten-free” designation to be sure you’re buying gluten-free cornmeal.

How To Make Gluten-Free Corn Muffins, Step By Step

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

Preheat & Prep. To start, preheat oven temperature to 425 degrees F. Line a 12-cup muffin pan (ideally light metal!) with parchment paper muffin liners.
Combine Dry Ingredients. In a large mixing bowl, combine gluten-free flour, cornmeal, sugar, baking powder, and salt. Whisk to combine well.
Add Wet Ingredients. Then, add in milk, melted butter, and eggs and mix until well blended and no dry spots remain.
Let Batter Rest. For the best rise, let the batter rest 45-60 minutes before baking. (If you don’t have time, you can bake the muffins right away, they just won’t be as tall.)
Scoop Batter. Use a 1/4 cup scoop to measure the batter into the prepared muffin pan. The muffin cups will be quite full! If you want super-tall muffins, you can divide all the batter between the 12 cups. Or, you can use a heaping 1/4 cup scoop of batter in each and end up with 13-14 muffins total. (You’ll need to bake the extra 1-2 muffins in a second batch.)
Bake Muffins. Then, bake muffins at 425 degrees F. for 5 minutes. Then, reduce the temperature to 350 degrees F. and continue baking another 12-14 minutes, or until done. A toothpick inserted in the center should come out clean with just a few moist crumbs, and the muffins will be starting to turn golden brown.
Cool. Allow muffins to cool 2-3 minutes in the muffin pan before transferring to a wire rack.
Serve & Store. Enjoy muffins warm with butter, honey, and more! Store leftover muffins in an airtight container at room temperature 1-2 days, or freeze up to 2 months.

Our Secrets For Tall Corn Muffins

We’re using a few tricks with this gluten-free corn muffins recipe to get the tallest rise possible. I recommend following all of them for best results!

Let Batter Rest. This gives the flour and cornmeal time to hydrate (which gives the muffins a more tender texture), and allows the baking powder a chance to work longer (which gives you a higher rise!)
Switching Up The Temperature. Baking 5 minutes at 425, then reducing the temperature to 350 for another 12-14 minutes helps encourage the muffins to rise tall and fast. It makes a big difference!

Extras & Variations To Try

We love these gluten-free corn muffins exactly as written, but when you’re looking for a change of pace, you can try adding some mix-ins!

CHEESE! About 3/4 cup grated sharp cheddar or pepper jack cheese is delicious!
Sliced Jalapeño
2 Tablespoons Chives or a sprinkle of green onions
1/2 cup Cooked, Crumbled Bacon
Corn. Love corn in your corn muffins? Great! Stir in about 1 cup of cooked corn kernels with the wet ingredients.

Or, just play with the toppings! We love serving these cornbread muffins with whipped honey butter or our fan favorite cinnamon honey butter!

FAQ + Tricks For The Best Gluten-Free Cornbread Muffins

Use The Right Kind Of Pan! The material of your muffin tray makes a big difference in the time & quality of your bake. We recommend a light-colored metal muffin tin for even baking. If you’re using ceramic or silicone muffin pan, your muffins will take longer to bake then mine. If you’re using a dark-colored metal pan, they may cook faster (and brown more).

Can I Reduce The Sugar? Yes, to a point. Sugar provides sweetness, but it also helps keep these gluten-free corn muffins moist. You can reduce the sugar to about 1/2 cup without the muffins getting too dry, otherwise, you’ll need to add a bit more liquid or fat to the recipe to help keep these muffins moist.

Can I Use Honey Instead? If you like, you can use 1/2 cup sugar and 2 Tablespoons honey. I don’t recommend all honey, since it can lead to more dry muffins.

Serving Suggestions. This gluten-free corn muffins recipe is the perfect side dish for classic gluten-free chili, cozy soup recipes, hearty salads, and more. It’s also beautiful enough to serve for Thanksgiving dinner as a great substitute for dinner rolls!

More Recipes You’ll Love To Try

Easy Gluten-Free Cornbread

Whipped Honey Butter

Quick Gluten-Free Biscuits (With Yogurt!)

Easy Peach Freezer Jam (Low Sugar Recipe!)

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our Gluten-Free Corn Muffins recipe. I can’t wait to hear how it goes!

Tap to Leave a Review

Gluten-Free Corn Muffins

The fluffy, moist gluten-free cornbread muffins recipe you’ve been waiting for! They combine simple ingredients & a few easy techniques to create soft, fluffy muffins every time.

Course Side Dish

Cuisine American

Diet Gluten Free

Keyword gluten-free corn muffins, gluten-free cornbread muffins

Prep Time 10

Cook Time 20

Optional Rest Time 45

Total Time 1 15

Servings -14 muffins

Calories 213kcal

Author Emily Dixon, Sweets & Thank You

Ingredients

1 ½ cups gluten-free measure-for-measure flour* (180 grams)
½ cup gluten-free cornmeal* (76 grams)
⅔ cup granulated sugar* (133 grams)
1 Tablespoon baking powder
½ teaspoon kosher salt
1 cup milk 236 ml, room temperature
½ cup butter, melted (113 grams/1 stick)
2 large eggs room temperature

Instructions

Preheat & Prep. To start, preheat oven temperature to 425 degrees F. Line a 12-cup muffin pan (ideally light metal!) with parchment paper liners.
Combine Dry Ingredients. In a large bowl, combine gluten-free flour, cornmeal, sugar, baking powder, and salt. Whisk to combine well.
Add Wet Ingredients. Then, add in milk, melted butter, and eggs and mix until well blended and no dry spots remain.
Let Batter Rest. For the best rise, let the batter rest 45-60 minutes before baking. (If you don’t have time, you can bake the muffins right away, they just won’t be as tall.)
Scoop Batter. Use a 1/4 cup scoop to measure the batter into the prepared muffin pan. The muffin cups will be quite full! If you want super-tall muffins, you can divide all the batter between the 12 cups. Or, you can use a heaping 1/4 cup scoop of batter in each and end up with 13-14 muffins total. (You’ll need to bake the extra 1-2 muffins in a second batch.)
Bake Muffins. Then, bake muffins at 425 degrees F. for 5 minutes. Then, reduce the temperature to 350 degrees F. and continue baking another 12-14 minutes, or until done. A toothpick inserted in the center should come out clean with just a few moist crumbs, and the muffins will be starting to turn golden brown.
Cool. Allow muffins to cool 2-3 minutes in the muffin pan before transferring to a wire rack.
Serve & Store. Enjoy muffins warm with butter, honey, and more! Store leftover corn muffins in an airtight container at room temperature 1-2 days, or freeze up to 2 months.

Video

Notes

Ingredient Notes:

Flour. We highly recommend King Arthur Measure-For-Measure gluten-free flour, but if you use another 1:1 gluten-free flour blend, be sure it contains xanthan gum! Almond flour, oat flour, coconut flour, etc. will NOT work in this recipe.
Cornmeal. Be sure your cornmeal is labeled gluten-free to avoid cross contamination. We like Herbaila (from Amazin), or Bob’s Red Mill gluten-free cornmeal.
Sugar. If needed, you can reduce the sugar to 1/2 cup, but reducing it further than that will mean your muffins are less moist. Sugar acts like a wet ingredient and adds moisture here, so reducing it by a lot will change the structure of your muffins unless you add additional liquid or fat.
Milk. You can use regular milk or dairy-free milk (like almond milk or cashew milk) here.

Tips For Tall Muffins:

Let Batter Rest. This gives the flour and cornmeal time to hydrate (which gives the muffins a more tender texture), and allows the baking powder a chance to work longer (which gives you a higher rise!)
Switching Up The Temperature. Baking 5 minutes at 425, then reducing the temperature to 350 for another 12-14 minutes helps encourage the muffins to rise tall and fast. It makes a big difference!

Nutrition

The post Gluten-Free Corn Muffins appeared first on Sweets & Thank You.

Gluten-Free Maple Pecan Cookies

Emily — Fri, 06 Dec 2024 05:00:00 +0000

This gluten-free maple pecan cookies recipe has notes of brown sugar, maple, and toasted pecans. They’re soft, chewy, and DELICIOUS, especially with the easy maple glaze!

Maple can be a polarizing flavor for some people, but in the fall and winter, I just LOVE it. It adds delicious flavor to easy recipes like our Pumpkin Streusel Bread and Pumpkin Crisp, and it really shines here!

These gluten-free maple cookies taste INCREDIBLE. They’re packed with a double dose of maple, plenty of toasted, buttery pecans, brown sugar and vanilla. The sweet maple glaze is the literal icing on top!

They’re easy to make, have a delightful soft, chewy texture, and just the right amount of glaze. Best of all, they start with simple ingredients…

Simple Ingredients To Get Started

So what do you need for these soft, chewy cookies? Mostly pantry staples + 1-2 things you might need to pick up at the grocery store. Let’s take a look:

Pecans. Maybe my favorite kind of nut! Toasted pecans add a rich, delicious flavor and nice crunch to these cookies. It kind of gives pecan pie vibes! Start with pecan halves, rather than trying to toast chopped pecans–chopped pecans are more likely to burn.
Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour. If you use another 1:1 gluten-free flour blend, be sure it contains xanthan gum and measure carefully! (Don’t try to swap almond flour, coconut flour, or oat flour!)
Baking Soda & Baking Powder. For the perfect spread & puff.
Salt & Cinnamon add GORGEOUS flavor to these cookies!
Butter. Softened butter gets creamed with the sugars for delicious flavor and texture. Though I haven’t tried it, I do think vegan butter (like Earth Balance) would work for a dairy-free version!
Brown Sugar & Granulated Sugar. The perfect blend of softness & a delicately crisp exterior.
Egg. A room temperature egg, please! It’ll blend in best.
Pure Maple Syrup. This maple pecan cookies recipe has a double dose of maple that starts with real maple syrup. The combination of sugars and maple syrup give these cookies the most delicious texture. (Pro tip: Do not use pancake syrup in this recipe!)
Vanilla & Maple Extract. Then, you’ll add vanilla extract and some maple extract (sometimes labeled maple flavoring) for extra maple flavor. If you omit the maple extract, the cookies will have a MUCH more mild maple flavor. Don’t skip it!
Powdered Sugar & Cream. These two, plus more syrup, vanilla, maple extract, and a little bit of salt help make our delicious maple glaze. (Coconut cream can be substituted for the heavy whipping cream for dairy-free!)

How To Make Gluten-Free Maple Pecan Cookies, Step By Step

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

Toast Pecans. Spread pecans out on a baking sheet and roast at 350 degrees F 8-10 minutes, until fragrant and toasted. Cool pecans slightly, then roughly chop pecans. Set aside.
Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, baking soda, baking powder, salt, and cinnamon. Whisk until well blended and set aside.
Cream Butter & Sugars. In the bowl of a stand mixer (or a large bowl), combine softened butter, brown sugar, and granulated sugar. Cream with the paddle attachment (or an electric mixer/hand mixer) 2-3 minutes, until smooth and fluffy.
Combine. Scrape down the sides of the bowl and mix in egg, maple syrup, vanilla, and maple extract. (The mixture may look a little separated. Don’t panic!)
Mix In Dry Ingredients. Add the dry ingredients and mix on low speed until just a few floury patches remain. Add chopped pecans and continue mixing until evenly blended. The dough will seem fairly soft. Cover the dough with a sheet of plastic wrap.
Chill Cookie Dough 2 Hours. Do NOT skip this step, or your cookies will spread far too much.
Preheat & Prep. When you’re ready to bake the cookies, preheat oven to 350 degrees F. Line two cookie sheets with parchment paper. (This way, you can alternate cookie sheets with each batches and avoid putting cold dough on a hot cookie sheet)
Scoop & Roll Dough. Use a medium cookie scoop to measure 1 1/2 Tablespoon balls of dough. Roll each dough ball smooth with your hands and place on a prepared baking sheet.
Bake 10-12 Minutes, or until set around the edges and just golden brown. Keep in mind the cookies will continue to set as they cool. Use a large round cookie cutter to gently coax the warm cookies into perfect circles if desired. Let the cookies 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.

Make The Glaze & Finish The Cookies

Combine. In a medium bowl, combine powdered sugar, cream, maple syrup, vanilla, maple extract, and a pinch of salt.
Whisk until smooth. Ideally, you want the glaze nice and thick so it’s opaque, but thin enough to be drizzled. If the glaze is too thick, add additional cream 1/2 teaspoon at a time, until it thins out to your desired consistency. If the glaze is too thin, add additional powdered sugar 1 Tablespoon at a time until it’s thick enough.
Drizzle Glaze Over Cookies. Use a spoon or fork to drizzle the maple icing on top of the cookies and allow the glaze to set completely.
Serve & Store. Enjoy right away once the glaze sets, or store leftover cookies in an airtight container at room temperature 2-3 days. Or, freeze cookies up to 2 months. (If freezing, I recommend separating layers of cookies with a sheet of parchment or waxed paper to protect the glaze.)

Cookie Tips to Help You

Now that you know how to make these gluten-free maple cookies, let’s refine your technique with a few cookie tips…

HOW TO MEASURE FLOUR. It might seem simple, but it makes a HUGE difference in how your cookies turn out! For the perfect cookie, we recommend weighing ingredients with a kitchen scale when possible, but the Scoop & Level method is your next best option to avoid packing extra flour into the cookies!
HOW TO GET EGGS TO ROOM TEMPERATURE FAST. Because no one wants to wait around.
HOW TO SOFTEN BROWN SUGAR. Is your brown sugar rock solid? No worries. We’ve got 5 ways to soften it up so you can use it in these delicious cookies!
HOW TO TOAST PECANS. An in-depth look at how to toast pecans on the stovetop or in the oven. Get it just right with these tips!
OUR TOP 8 COOKIE TOOLS. Because the right tools make a difference!

FAQ + Tricks For The Best Gluten-Free Maple Cookies

Don’t Skip The Chill Time! I know it’s tempting to rush right through, but your cookies will spread WAY too much if the dough isn’t chilled. The end result is worth the extra wait. Promise!

Measure Carefully! For the best cookies, we recommend gram measurements whenever possible, but at minimum, you’ll want to use the Scoop & Level method to spoon the flour into your measuring cups (rather than using measuring cups to scoop the flour, which packs too much flour into the recipe!).

Do I Have To Use Maple Extract? I highly recommend it. I love the flavor of pure maple syrup and it’s delicious here, but these maple cookies SHINE when they have both the maple syrup AND the maple extract. It gives them that deep maple flavor that makes them so special.

More Gluten-Free Cookies To Try

Gluten-Free Cranberry White Chocolate Cookies

Gluten-Free Pumpkin Oatmeal Cookies

Gluten-Free Christmas Kitchen Sink Cookies

Gluten-Free Molasses Cookies

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our Gluten-Free Maple Pecan Cookies recipe. I can’t wait to hear how it goes!

Tap to Leave a Review

Gluten-Free Maple Pecan Cookies

These soft, chewy gluten-free maple pecan cookies have notes of brown sugar, maple, and toasted pecans, plus a sweet maple glaze you’ll LOVE!

Course Dessert

Cuisine American

Diet Gluten Free

Keyword gluten-free maple cookies, gluten-free maple pecan cookies

Prep Time 30

Cook Time 40

Total Time 1 10

Servings -28 Cookies

Author Emily Dixon, Sweets & Thank You

Ingredients

For Maple Pecan Cookie Dough:

1 cup pecans
1 ¾ cup gluten-free measure-for-measure flour* (210 grams)
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon kosher salt
¼ teaspoon cinnamon
½ cup butter, softened (113 grams/1 stick)
½ cup light brown sugar (100 grams)
¼ cup granulated sugar (50 grams)
1 large egg room temperature
¼ cup pure maple syrup*
1 teaspoon vanilla extract
1 teaspoon maple extract* we love Boyajian brand from King Arthur

For Maple Glaze:

1 cup powdered sugar (120 grams)
2 Tablespoons pure maple syrup
2 Tablespoons heavy cream
¼ teaspoon vanilla extract
¼ teaspoon maple extract
pinch salt 1/8 teaspoon

Instructions

First, Make The Cookie Dough

Toast Pecans. Spread pecans out on a baking sheet and roast at 350 degrees F 8-10 minutes, until fragrant and toasted. Cool pecans slightly, then roughly chop pecans. Set aside.
Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, baking soda, baking powder, salt, and cinnamon. Whisk until well blended and set aside.
Cream Butter & Sugars. In the bowl of a stand mixer (or a large mixing bowl), combine softened butter, brown sugar, and granulated sugar. Cream with the paddle attachment (or a hand mixer) 2-3 minutes, until smooth and fluffy.
Combine. Scrape down the sides of the bowl and mix in egg, maple syrup, vanilla, and maple extract. (The mixture may look a little separated. Don’t panic!)
Mix In Dry Ingredients. Add the dry ingredients and mix on low speed until just a few floury patches remain. Add chopped pecans and continue mixing until evenly blended. The dough will seem fairly soft.
Chill Cookie Dough 2 Hours. Do NOT skip this step, or your cookies will spread far too much.
Preheat & Prep. When you’re ready to bake the cookies, preheat oven to 350 degrees F. Line two cookie sheets with parchment paper. (This way, you can alternate cookie sheets with each batches and avoid putting cold dough on a hot cookie sheet)
Scoop & Roll Dough. Use a medium cookie scoop to measure 1 1/2 Tablespoon scoops of cookie dough. Roll each dough ball smooth with your hands and place on a prepared baking sheet.
Bake 10-12 Minutes, or until set around the edges and just golden brown. Keep in mind the cookies will continue to set as they cool. Use a large round cookie cutter to gently coax the warm cookies into perfect circles if desired. Let the cookies 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.

Make The Glaze & Finish The Cookies

Combine. In a medium bowl, combine powdered sugar, cream, maple syrup, vanilla, maple extract, and a pinch of salt.
Whisk until smooth. Ideally, you want the glaze nice and thick so it’s opaque, but thin enough to be drizzled. If the glaze is too thick, add additional cream 1/2 teaspoon at a time, until it thins out to your desired consistency. If the glaze is too thin, add additional powdered sugar 1 Tablespoon at a time until it’s thick enough.
Drizzle Glaze Over Cookies. Use a spoon or fork to drizzle the maple glaze over the cooled cookies and allow the glaze to set completely.
Serve & Store. Enjoy right away once the glaze sets, or store leftover cookies in an airtight container at room temperature 2-3 days. Or, freeze cookies up to 2 months. (If freezing, I recommend separating layers of cookies with a sheet of parchment or waxed paper to protect the glaze.)

Video

Notes

Glaze. This is a generous amount of glaze. You can divide the glaze recipe in half if you like. I just like having plenty to work with. If you prefer, you can also just dip the tops of the cookies into the glaze to cover them completely, which will use more of the glaze.
Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour. If you use another 1:1 gluten-free flour blend, be sure it contains xanthan gum and measure carefully! Spoon the flour into the measuring cup or weigh with a kitchen scale, if possible. (Don’t try to swap almond flour, coconut flour, or oat flour!)

The post Gluten-Free Maple Pecan Cookies appeared first on Sweets & Thank You.

Non-Alcoholic Holiday Punch

Emily — Mon, 11 Nov 2024 05:00:00 +0000

A bright combination of seasonal flavors & fizz, this classic non-alcoholic holiday punch recipe is a fun drink everyone can enjoy!

In my opinion, there are two great times for fun drinks: summer & the holidays!

Whether it’s Thanksgiving, Christmas, New Year’s Eve or any of the many celebrations and parties in between, I love having something special to sip for a special occasion! This festive holiday punch recipe is a perfect example!

Nostalgic, beautiful, and festive to boot, this non-alcoholic Christmas punch is a great way to add a little extra holiday spirit to your next holiday celebration. A bright combination of seasonal flavors with just enough bubbles, it’s easy to make and fun to drink! We love it for parties & meals with kids, since it’s a drink everyone can enjoy.

And the best part is, this fun drink starts with a simple, straightforward ingredient list…

Start With Simple Ingredients

So what is Christmas punch made of? My version of this family-friendly drink starts with 4 simple ingredients…

Cranberry Juice. I prefer using a 100% juice Cranberry juice blend with no added sugar (which often includes other fruit juices like apple, pear, or white grape juice), or even 100% Cranberry Juice. Pure cranberry juice is TART, while a cranberry juice blend runs sweeter, so keep that in mind as you’re blending your drink! (If you want a sweeter drink, you can also use cranberry juice cocktail, which a sweetened cranberry juice blend.)
Orange Juice. Choose the best quality pulp-free orange juice that fits your budget for the best flavor. We usually grab Simply Orange at the grocery store or use fresh orange juice when we can.
Sparkling Apple Juice or Sparkling Apple Cider. Think Martinelli’s, or something similar. We want it clear and full of bubbles!
Ginger Ale (or Sprite). I love to make my holiday punch with ginger ale! Ginger ale adds that subtle little “something” that keeps people coming back for more. We prefer to make this holiday punch with diet ginger ale, to keep the sugar down a bit, but regular works great, too! If you prefer, you can absolutely use a lemon lime soda like Sprite instead.

Variations To Try

Switch Up The Sparkle! Swap the sparkling apple cider out for pear juice or sparkling pear juice instead!
Try Pomegranate Juice instead of the cranberry juice for a more robust flavor & color. (You can add pomegranate arils too, for a pretty touch!)
Add Pineapple Juice! Another common variation is to add some pineapple juice along with the orange juice for a brighter tropical flavor.
Turn Up The Ginger! Swap the ginger ale for spicy ginger beer instead. (Despite the name, it’s non-alcoholic like root beer, and it’s less sweet, with a much more pronounced ginger flavor than ginger ale.)
Add Spice. Infuse this delicious punch with a cinnamon stick, star anise, or some whole cloves, if desired for a touch of Christmas spice!

How To Make Non-Alcoholic Holiday Punch, Step By Step

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

For Individual Servings

Start With Ice. Fill a 10-12 ounce cup with ice.
Combine. Add cranberry juice, orange juice, sparkling cider, and ginger ale. Gently stir with a straw or cocktail stirrer.
Garnish with fresh orange slices, cranberries, apples, fresh rosemary, etc., as desired.

For a Pitcher or Punch Bowl

Combine. In your pitcher or a large punch bowl, combine cranberry juice, orange juice, sparkling apple cider, and ginger ale. Gently stir with a spoon to combine. (Try not to stir a lot so you don’t pop the bubbles!)
Add Ice. Then, add several cups of ice to fill the pitcher or punch bowl.
Garnish with fresh orange slices, cranberries, apples, fresh rosemary, etc., as desired.

How Much Does Each Size Make?

This festive Christmas punch is a GREAT recipe to entertain with! Not sure if you should make a pitcher or a punch bowl for your next holiday party? Here’s a quick guide:

PITCHER = 8 cups liquid + ice = 8-10 servings
PUNCH BOWL = 16-24 cups liquid + ice = 16-24 servings at least

For Christmas parties, potlucks, & large family gatherings, I recommend the punch bowl recipe for a nice, big batch. For smaller gatherings or a simple family Christmas dinner, you’re probably great with just the pitcher.

Make It Pretty!

When it comes to holiday mocktail recipes, I’m ALL about the garnishes! It’s an easy way to add a touch of elegance to your drink, and can easily highlight the flavors you’re about to enjoy. Some of my favorite garnishes for this easy holiday punch recipe are:

Fresh Orange Slices. My favorite! Thin slices of fresh orange look gorgeous in a punch bowl, pitcher, or glass, and they instantly play up the flavors in this beautiful punch.
Fresh or Frozen Cranberries. If you have them, fresh cranberries make a beautiful addition to this festive punch. If you can only find frozen cranberries, they’ll work beautifully here, too, AND they’ll help keep the drink cold!
Apple Slices. Another way to highlight the flavors of this punch is to add apple slices. I recommend Honeycrisp apples or Granny Smith apples, but really any will work here.
Fresh Rosemary. It might seem strange to add sprigs of rosemary to punch, but it’s a DELICIOUS addition. Not only does it look festive (all that green!), the subtle flavor pairs beautifully with the seasonal flavors of this Christmas punch recipe.
Cinnamon Sticks add a little elegance and subtle hint of flavor the longer they sit in the punch. So fun at the holidays!
Sugared Cranberries. I only add these to individual drinks, RIGHT before serving, since the sugar will start to dissolve once they touch the drink. But, they’re GORGEOUS and easy to make. We add them to all kinds of desserts & drinks this time of year!
Star Anise. This flavor is not for everyone, so use caution! This star-shaped spice looks beautiful in a Christmas punch or holiday drink, and adds a subtle, licorice/fennel flavor. But if you’re a fan, this can be a beautiful way to go!

FAQ + Tricks For The Best Non-Alcoholic Holiday Punch

Can I Add Alcohol to This Punch? Yep! I don’t drink, but the common addition to a punch like this is vodka. Similar recipes add about 1 oz. to an individual serving, 1 cup to a pitcher, or 1-2 cups for a punch bowl.

Can I Use Sprite Instead? Yes! It’s totally up to your personal preference. While I love the flavor that ginger ale adds to this delicious holiday punch, if you want to make this holiday punch with sprite or another lemon-lime soda, it will absolutely work here!

Stretch It Further. Adding a bit of club soda can help this punch stretch further!

Make a Punch Bowl Ice Cube! Rather than add a million tiny ice cubes, you can freeze water in a bundt pan with cranberries & fresh rosemary to make a large festive ice ring! It’s a great way to keep your punch chilled & pretty at the same time! (Set the frozen bundt pan in a large bowl of cool water for a few minutes to loosen the ice ring from the sides, then gently lower into your punch bowl!)

Make-Ahead Tips

Making this holly jolly Christmas punch ahead of time for a holiday party? It works great! For best results, we recommend combining the cranberry juice and orange juice in advance, then adding the sparkling cider and ginger ale right before serving to preserve the bubbles & fizz.

More Holiday Drink Recipes To Try

Sparkling Pear Ginger Mocktail

Cranberry Lime Mocktail

Grapefruit Mocktail (Virgin Paloma)

Pumpkin Juice (aka Spiced Pumpkin Cider)

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our non-alcoholic holiday punch recipe. I can’t wait to hear how it goes!

Tap to Leave a Review

Non-Alcoholic Holiday Punch

A bright combination of seasonal flavors & fizz, this classic non-alcoholic holiday punch is a fun drink everyone can enjoy!

Course Drink

Cuisine American

Diet Gluten Free

Keyword christmas punch recipe, holiday punch recipe, non-alcoholic christmas punch, non-alcoholic holiday punch

Prep Time 5

Total Time 5

Servings serving

Author Emily Dixon, Sweets & Thank You

Ingredients

Single Serving (~8 ounces)

2 ounces Cranberry Juice
2 ounces Orange Juice
2 ounces Sparkling Apple Juice
2 ounces Ginger Ale or Sprite
Ice

Pitcher (8-10 cups)

2 cups Cranberry Juice
2 cups Orange Juice
2 cups Sparkling Apple Juice
2 cups Ginger Ale or Sprite
Ice

Punch Bowl (1-2 gallons)

4-6 cups Cranberry Juice
4-6 cups Orange Juice
4-6 cups Sparkling Apple Juice
4-6 cups Ginger Ale or Sprite
Ice

Optional Garnishes:

Sliced Oranges
Fresh or Frozen Cranberries
Sugared Cranberries
Fresh Rosemary
Apple Slices
Cinnamon Sticks or Star Anise

Instructions

For Single Serving:

Start With Ice. Fill a 10-12 ounce cup with ice.
Combine. Add cranberry juice, orange juice, sparkling cider, and ginger ale. Gently stir with a straw or cocktail stirrer.
Garnish with fresh orange slices, cranberries, apples, fresh rosemary, etc., as desired.

For a Pitcher or Punch Bowl:

Combine. In your pitcher or punch bowl, combine cranberry juice, orange juice, sparkling apple cider, and ginger ale. Gently stir with a spoon to combine. (Try not to stir a lot so you don’t pop the bubbles!)
Add Ice. Then, add several cups of ice to fill the pitcher or punch bowl.
Garnish with fresh orange slices, cranberries, apples, fresh rosemary, etc., as desired.

Video

Notes

MAKE-AHEAD TIPS. We recommend combining the cranberry juice and orange juice in advance, then adding the sparkling cider and ginger ale right before serving to preserve the bubbles & fizz.
SODA. We prefer to make this holiday punch with diet ginger ale, to keep the sugar down a bit. If you prefer, you can absolutely use a lemon-lime soda like Sprite instead. For spicier flavor, you can substitute ginger beer in place of the ginger ale.
MAKE A PUNCH BOWL ICE CUBE! Rather than add a million tiny ice cubes, you can freeze water in a bundt pan with cranberries & fresh rosemary to make a large festive ice ring! It’s a great way to keep your punch chilled & pretty at the same time! (Set the frozen bundt pan in a large bowl of cool water for a few minutes to loosen the ice ring from the sides, then gently lower into your punch bowl!)

The post Non-Alcoholic Holiday Punch appeared first on Sweets & Thank You.

Gluten-Free Cranberry Crumble Bars

Emily — Mon, 04 Nov 2024 05:00:00 +0000

Our easy gluten-free cranberry crumble bars recipe combines buttery oatmeal crumble and a jammy cranberry filling you’re going to love. Notes of vanilla, brown sugar, and orange zest give these yummy cranberry bars extra flavor!

When I made our Raspberry Crumble Bars this summer, I immediately knew I needed to make a fall version when cranberries were in season. It’s finally here, and this gluten-free cranberry bars recipe is every bit as good as I dreamed they’d be!

Two layers of buttery oatmeal crumble sandwich a layer of sweet, tart cranberry filling, with notes of fresh orange zest, vanilla, and brown sugar in every bite. YUM!

You’ll love that they taste like a cranberry pie, but without the fuss of a pie crust! They’re the perfect easy alternative to classic pie for Thanksgiving, and make a delicious dessert for the holiday season.

And, maybe best of all, this delicious cranberry crumb bars recipe starts with simple ingredients…

Start With Simple Ingredients

These easy cranberry crumble bars don’t call for any finicky ingredients. It’s just classic, simple ingredients like…

Butter. Melted butter goes into the oatmeal crumble layers and adds delicious flavor. If you’re dairy-free, vegan butter sticks (like Earth Balance) should work just fine here!
Sugar & Brown Sugar. A combination of granulated sugar and brown sugar gives the perfect balance of taste and texture to the oatmeal crumble topping, while granulated sugar helps tame the tart cranberries.
Gluten-Free Flour. We love and recommend King Arthur Measure-For-Measure Gluten-Free Flour blend. If you use another brand, make sure it contains xanthan gum. Weigh the flour for best results, or use the scoop and level method to avoid over packing flour into the measuring cup. I do not recommend coconut flour or almond flour for this recipe.
Gluten-Free Rolled Oats. I find that rolled oats give a better texture than quick oats here. Be sure to buy certified gluten-free rolled oats (old-fashioned oats) to avoid cross-contamination!
Vanilla Extract. Always!
Baking Soda. For tenderness and a slight puff.
Salt. To balance the flavors in the oatmeal layers and the cranberry filling.
Fresh Cranberries for the best flavor! If you only have frozen cranberries, they’ll also work here! See the notes in the recipe card below for tips.
Cornstarch. The natural pectin in the cranberries helps thicken the filling, but we find adding a little cornstarch helps you get just the right texture!
Fresh Orange Zest & Orange Juice. This double dose of orange brightens the cranberry flavor in these bars and makes them taste amazing!
Maybe a Little Glaze. If you want, you can finish these gluten-free cranberry bars with a quick orange glaze, made from powdered sugar, orange juice, and a little vanilla.

How To Make Gluten-Free Cranberry Oatmeal Crumble Bars, Step By Step

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

Preheat & Prep. To start, heat oven temperature to 350 degrees F. Line a metal 8×8 square baking pan with parchment paper.
Make The Crust Mixture. In a large bowl, combine cooled melted butter, brown sugar, granulated sugar, and vanilla. Stir to combine. Add gluten-free flour, gluten-free oats, baking soda, and salt and stir until clusters form and no dry patches remain. (The mixture will firm up as it sits!)
Divide The Crust Mixture. Set Aside 3/4 cup of the oatmeal crumb mixture for the top of the bars and pat the rest out into the bottom of the pan to form the bottom crust.
Make The Filling. In a medium saucepan, combine cranberries, sugar, cornstarch, orange zest, orange juice, and pinch of salt. Heat the mixture over medium heat, using the back of a spatula to gently crush the cranberries. Cook 15-20 minutes, stirring constantly, until the cranberry filling comes to a simmer and the sauce thickens. It should thicken enough to coat the back of your spatula. (It’ll look jam-like, like cranberry sauce.) Set filling aside to cool for 5 minutes.

Assemble The Bars. Pour the cranberry mixture over the bottom crust and spread into an even layer. (An offset spatula makes this easy!) Sprinkle the reserved 3/4 cup of the crumble mixture over the top of the cranberry layer. (It won’t completely cover the filling.)
Bake & Cool. Then, bake the bars in the preheated oven for 45-50 minutes, or until the crumb topping is golden brown and the jammy filling is bubbling around the edges. Cool 30 minutes on a wire rack, then transfer to the refrigerator to finish cooling completely. (This will make the bars easier to slice!)
Top With Glaze. If desired, combine powdered sugar, 1 Tablespoon milk, and vanilla extract in a liquid measuring cup or small bowl and whisk until smooth and just pourable, adding more milk if needed. Drizzle the glaze over the bars and let it set. (It should set quickly!)
Slice, Serve & Store. Use the parchment paper to lift the bars out of the pan and onto a cutting board. Carefully use a sharp knife to cut the bars into 12 rectangles and enjoy. Store leftover cranberry crumble bars in an airtight container in the refrigerator 3-4 days.

A Few Baking Tricks To Help You

Now that you know the basic technique for this gluten-free cranberry crumble bars recipe, let’s refine it by getting some of these little baking details just right.

How To Zest An Orange – (Pro tip: avoid the white pith!)
How To Measure Flour Correctly – For the best texture & flavor, we recommend weighing your flour with a scale, but this post will walk you through the scoop & level method which is the next best option.
How To Check If Your Baking Soda Is Fresh. (A quick 5-second test!)
How To Measure Butter Correctly – Get quick conversions, like grams, ounces, sticks, and Tablespoons.
How To Soften Brown Sugar – 5 different ways to get soften hard brown sugar quickly!

FAQ + Tricks For The Best Gluten-Free Cranberry Bars

Try Them With Ice Cream! This gluten-free cranberry bar recipe can definitely stand on its own, but I’d be remiss if I didn’t mention that they’re also AMAZING with a scoop of vanilla ice cream!

Use The Right Pan! We recommend a METAL 8×8 pan for best results. The bars will bake more evenly and consistently. If you use a glass or ceramic pan, your bars may “climb” the sides a bit and will take longer to bake through.

Can I Just Use Cranberry Sauce Instead? I recommend our fresh cranberry filling, since we timed the assembly and bake time based on our recipe. It’s worth it!

Can I Use Frozen Cranberries Instead? YES! This time of year, we love using fresh cranberries, but we made a test batch with frozen cranberries and they worked like a CHARM. There’s no need to thaw them in advance–you just may need to cook them 1-2 minutes longer to evaporate any of the extra liquid from the ice crystals. Once your filling is thick and jammy, it’s good to go!

Can I Make These Gluten-Free Cranberry Oatmeal Bars Vegan? YES! This cranberry bars recipe can easily be made vegan so long as you use vegan sugar and vegan butter. We recommend vegan buttery sticks, like Earth Balance for best results. (Coconut oil can make these bars a bit greasy.)

More Gluten-Free Pie Bars To Try

Gluten-Free Key Lime Pie Bars

Gluten-Free Caramel Pecan Pie Bars

Gluten-Free Raspberry Crumble Bars

Gluten-Free Oatmeal Fudge Bars

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our Gluten-Free Cranberry Crumble Bars recipe. I can’t wait to hear how it goes!

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Gluten-Free Cranberry Crumble Bars

These gluten-free cranberry crumb bars are like pie without the fuss of pie crust! You get TWO layers of buttery brown sugar oatmeal crumble, plus a jammy cranberry filling with notes of fresh orange zest in every bite. They’re perfect this time of year!

Course Dessert

Cuisine American

Diet Gluten Free

Keyword gluten-free cranberry bars, gluten-free cranberry crumb bars, gluten-free cranberry crumble bars, gluten-free cranberry oatmeal bars

Prep Time 30

Cook Time 1

Total Time 1 30

Servings -16 Bars

Author Emily Dixon, Sweets & Thank You

Ingredients

For The Oatmeal Crumble:

¾ cup butter melted and slightly cooled (1 1/2 sticks/170 grams)
½ cup packed light brown sugar 100 grams
¼ cup granulated sugar 50 grams
1 teaspoon vanilla extract
1 ½ cups gluten-free measure-for-measure flour 180 grams
1 cup gluten-free rolled oats 90 grams
¼ teaspoon baking soda
¼ teaspoon kosher salt

For The Cranberry Filling:

12 ounces fresh cranberries washed*
¾ cup granulated sugar 150 grams
1 ½ Tablespoons cornstarch
1 ½ teaspoons fresh orange zest from 1 orange
1 Tablespoon fresh orange juice
small pinch less than 1/8 teaspoon salt

Optional Orange Glaze:

½ cup powdered sugar 60 grams
1/2-1 Tablespoon orange juice
⅛ teaspoon vanilla extract

Instructions

Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line a metal 8×8 square baking pan with parchment paper.
Make The Crust Mixture. In a large bowl, combine cooled melted butter, brown sugar, granulated sugar, and vanilla. Stir to combine. Add gluten-free flour, gluten-free oats, baking soda, and salt and stir until clusters form and no dry patches remain. (The mixture will firm up as it sits!)
Divide The Crust Mixture. Set aside a very lightly packed 3/4 cup brown sugar oat crumble mixture for the top of the bars and pat the rest out into your prepared pan to form the bottom crust.
Make The Filling. In a medium saucepan, combine cranberries, sugar, cornstarch, orange zest, orange juice, and pinch of salt. Heat the mixture over medium heat, using the back of a spatula to gently crush the cranberries. Cook 15-20 minutes, stirring constantly, until the cranberry filling comes to a simmer and the sauce thickens. At first, the mixture will seem very dry, but as you continue cooking, the cranberries will soften and break down. Continue cooking so that the mixture is thick enough to coat the back of your spatula, and your spatula can easily make a visible trail in the bottom of the pan. (It’ll look jam-like, like cranberry sauce.) Set filling aside to cool for 5 minutes.
Assemble The Bars. Pour the cranberry filling over the bottom crust and spread into an even layer. (An offset spatula makes this easy!) Sprinkle the reserved 3/4 cup of the crumble mixture over the top of the cranberry layer. (It won’t completely cover the filling.)
Bake & Cool. Then, bake the bars in the preheated oven for 45-50 minutes, or until the topping is golden brown and the filling is bubbling around the edges. Cool 30 minutes on a wire rack, then transfer to the refrigerator to finish cooling completely. (This will make the bars easier to slice!)
Top With Glaze. If desired, combine powdered sugar, 1 Tablespoon milk, and vanilla extract in a liquid measuring cup or small bowl and whisk until smooth and just pourable, adding more milk if needed. Drizzle the glaze over the bars and let it set. (It should set quickly!)
Slice, Serve & Store. Use the parchment paper to lift the bars out of the pan and onto a cutting board. Carefully use a sharp knife to cut the bars into 12 rectangles and enjoy. Store leftover cranberry crumble bars in an airtight container in the refrigerator 3-4 days.

Video

Notes

Use The Right Pan! We recommend a METAL 8×8 pan for best results. The bars will bake more evenly and consistently. If you use a glass or ceramic pan, your bars may “climb” the sides a bit and will take longer to bake through.
Can I Use Frozen Cranberries Instead? YES! This time of year, we love using fresh cranberries, but we made a test batch with frozen cranberries and they worked like a CHARM. There’s no need to thaw them in advance–you just may need to cook them 1-2 minutes longer to evaporate any of the extra liquid from the ice crystals. Once your filling is thick and jammy, it’s good to go!

The post Gluten-Free Cranberry Crumble Bars appeared first on Sweets & Thank You.