Pumpkin Spice Brownies
Pumpkin Spice Brownies are a delightful gluten-free dessert that combines the rich, fudgy goodness of brownies with the warm, comforting flavors of fall. This recipe features a perfect blend of pumpkin puree, warm spices, and chocolate, making it a must-try treat for anyone looking to indulge in the autumn season without gluten.
| Ingredients | Quantity |
|---|---|
| Gluten-free flour | 1 cup |
| Pumpkin puree | 1 cup |
| Unsweetened cocoa powder | 1/2 cup |
| Granulated sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Baking powder | 1 tsp |
| Cinnamon | 1 tsp |
| Nutmeg | 1/2 tsp |
| Ginger | 1/2 tsp |
| Salt | 1/2 tsp |
| Eggs | 2 large |
| Unsalted butter (melted) | 1/2 cup |
| Vanilla extract | 1 tsp |
| Semi-sweet chocolate chips (optional) | 1/2 cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- In a large bowl, mix together the melted butter, sugar, brown sugar, and eggs until well combined.
- Add the pumpkin puree and vanilla extract; stir to incorporate.
- In another bowl, whisk together the gluten-free flour, cocoa powder, baking powder, salt, and spices.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips if using.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean.
- Allow to cool before cutting into squares and serving. Enjoy your gluten-free pumpkin spice brownies!
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Salted Caramel Apple Crisp
Salted Caramel Apple Crisp is a warm, comforting gluten-free dessert that perfectly captures the essence of autumn. This dish features tender baked apples topped with a buttery, crumbly oatmeal topping and drizzled with rich salted caramel, making it an irresistible treat for any fall gathering.
| Ingredients | Quantity |
|---|---|
| Apples (peeled and sliced) | 4 cups |
| Gluten-free oats | 1 cup |
| Gluten-free flour | 1/2 cup |
| Brown sugar | 1/2 cup |
| Granulated sugar | 1/4 cup |
| Cinnamon | 1 tsp |
| Nutmeg | 1/4 tsp |
| Salt | 1/2 tsp |
| Unsalted butter (melted) | 1/2 cup |
| Vanilla extract | 1 tsp |
| Salted caramel sauce | 1/2 cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a bowl, mix the sliced apples with granulated sugar, cinnamon, nutmeg, and a pinch of salt. Spread the mixture in the prepared baking dish.
- In another bowl, combine the gluten-free oats, gluten-free flour, brown sugar, and melted butter. Stir until crumbly.
- Sprinkle the oat mixture evenly over the apples.
- Bake for 30-35 minutes or until the apples are tender and the topping is golden brown.
- Drizzle with salted caramel sauce before serving. Enjoy your delicious gluten-free salted caramel apple crisp!
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Maple Pecan Chocolate Chip Cookies
Maple Pecan Chocolate Chip Cookies are a delightful twist on classic cookies that perfectly blend the flavors of maple syrup, crunchy pecans, and rich chocolate chips. These gluten-free treats are soft and chewy, making them a wonderful addition to your autumn dessert repertoire or a sweet snack to enjoy with your favorite warm beverage.
| Ingredients | Quantity |
|---|---|
| Gluten-free flour | 2 cups |
| Baking soda | 1 tsp |
| Salt | 1/2 tsp |
| Unsalted butter (softened) | 1/2 cup |
| Maple syrup | 3/4 cup |
| Brown sugar | 1/2 cup |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
| Pecans (chopped) | 1 cup |
| Semi-sweet chocolate chips | 1 cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the gluten-free flour, baking soda, and salt.
- In a separate large bowl, beat together the softened butter, maple syrup, and brown sugar until creamy. Add the eggs and vanilla and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped pecans and chocolate chips.
- Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your delicious gluten-free maple pecan chocolate chip cookies!
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Cinnamon Swirl Banana Bread
Cinnamon Swirl Banana Bread is a deliciously moist gluten-free treat that combines ripe bananas with a warm, cinnamon swirl, making it a perfect snack or breakfast option for the autumn season. This quick bread is easy to make and fills your kitchen with a delightful aroma, inviting everyone to enjoy a slice.
| Ingredients | Quantity |
|---|---|
| Gluten-free flour | 2 cups |
| Baking soda | 1 tsp |
| Baking powder | 1 tsp |
| Salt | 1/2 tsp |
| Ripe bananas (mashed) | 3 large |
| Unsalted butter (melted) | 1/2 cup |
| Brown sugar | 1/2 cup |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
| Ground cinnamon | 2 tsp |
| Sugar (for swirl) | 1/4 cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix together the gluten-free flour, baking soda, baking powder, and salt.
- In a separate larger bowl, combine the mashed bananas, melted butter, brown sugar, eggs, and vanilla until smooth.
- Gradually add the dry mixture to the wet mixture, stirring until combined.
- In a small bowl, mix the sugar and ground cinnamon for the swirl.
- Pour half of the banana batter into the prepared loaf pan, sprinkle with half of the cinnamon sugar mix, add the remaining batter, and top with the rest of the cinnamon sugar.
- Using a knife, gently swirl the batter to create a marbled effect.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean. Let cool before slicing and enjoying your delicious gluten-free cinnamon swirl banana bread!
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Gluten-Free Pumpkin Pie
Gluten-Free Pumpkin Pie is a classic autumn dessert that captures the essence of the season with its warm, spiced filling and flaky crust. Made with pure pumpkin puree and a blend of traditional spices, this pie is perfect for Thanksgiving or any fall gathering. With a gluten-free crust, everyone can enjoy a slice of this delightful treat without worry.
| Ingredients | Quantity |
|---|---|
| Gluten-free pie crust | 1 (store-bought or homemade) |
| Pumpkin puree | 2 cups |
| Eggs | 3 large |
| Brown sugar | 3/4 cup |
| Granulated sugar | 1/4 cup |
| Heavy cream | 1 cup |
| Ground cinnamon | 1 tsp |
| Ground ginger | 1/2 tsp |
| Ground nutmeg | 1/4 tsp |
| Salt | 1/2 tsp |
| Vanilla extract | 1 tsp |
Cooking Steps:
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, granulated sugar, heavy cream, spices, salt, and vanilla until smooth.
- Pour the filling into the prepared gluten-free pie crust.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until the filling is set.
- Allow the pie to cool before serving. Enjoy your delicious gluten-free pumpkin pie!
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Chai-Spiced Pear Crumble
Chai-Spiced Pear Crumble is a cozy and comforting dessert that perfectly embodies the flavors of autumn. The sweetness of ripe pears combined with the warming spices of chai tea creates a delightful filling, all topped with a buttery, gluten-free crumble. It’s a fantastic dessert for showcasing seasonal fruit while ensuring that those avoiding gluten can indulge in the sweet treat.
| Ingredients | Quantity |
|---|---|
| Ripe pears | 4 cups, peeled and sliced |
| Granulated sugar | 1/2 cup |
| Ground cinnamon | 1 tsp |
| Ground ginger | 1/2 tsp |
| Ground cardamom | 1/2 tsp |
| Ground cloves | 1/4 tsp |
| Gluten-free oats | 1 cup |
| Almond flour | 1 cup |
| Brown sugar | 1/2 cup |
| Coconut oil | 1/3 cup, melted |
| Salt | 1/4 tsp |
| Vanilla extract | 1 tsp |
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine sliced pears, granulated sugar, and spices; toss well to coat.
- In another bowl, mix together gluten-free oats, almond flour, brown sugar, melted coconut oil, salt, and vanilla until crumbly.
- Spread the pear mixture in a greased baking dish and top with the crumble mixture.
- Bake for 30-35 minutes or until the topping is golden and the pears are bubbly. Let cool slightly before serving. Enjoy your chai-spiced pear crumble!
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Chocolate Flourless Cake
Chocolate Flourless Cake is a decadent and rich dessert that is perfect for those looking for a gluten-free option. Made with high-quality cocoa powder and dark chocolate, this cake has a fudgy texture that melts in your mouth. It’s an indulgent choice for any autumn gathering or special occasion, ensuring everyone can enjoy a slice without gluten.
| Ingredients | Quantity |
|---|---|
| Dark chocolate (70% cocoa) | 8 oz (225 g), chopped |
| Unsalted butter | 1/2 cup (115 g), cubed |
| Granulated sugar | 1 cup (200 g) |
| Eggs | 3 large |
| Vanilla extract | 1 tsp |
| Cocoa powder | 1/2 cup (50 g) |
| Salt | 1/4 tsp |
Cooking Steps:
- Preheat your oven to 375°F (190°C) and grease an 8-inch round cake pan.
- Melt the dark chocolate and butter together in a double boiler or microwave until smooth; let it cool slightly.
- In a mixing bowl, whisk together the sugar and eggs until fluffy, then add in the melted chocolate and vanilla extract.
- Sift in cocoa powder and salt, then gently fold until fully combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until the cake has set but is still moist in the center.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Enjoy your delicious chocolate flourless cake!
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Vegan Gluten-Free Pumpkin Muffins
Vegan Gluten-Free Pumpkin Muffins are a warm and inviting treat perfect for the autumn season. Packed with pumpkin puree and spices, these muffins are moist, flavorful, and free from gluten and animal products, making them a wonderful choice for anyone looking for a delicious and healthy dessert option. The combination of cinnamon, nutmeg, and pumpkin creates an irresistible aroma that fills your kitchen.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 1 cup (240 g) |
| All-purpose gluten-free flour | 1 1/2 cups (180 g) |
| Maple syrup | 1/2 cup (120 ml) |
| Almond milk | 1/2 cup (120 ml) |
| Coconut oil, melted | 1/3 cup (80 ml) |
| Baking powder | 1 tsp |
| Baking soda | 1/2 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Salt | 1/4 tsp |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the pumpkin puree, maple syrup, almond milk, and melted coconut oil until well combined.
- In another bowl, mix the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, gently stirring until just combined.
- Divide the batter evenly among the muffin cups and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely. Enjoy your delightful vegan gluten-free pumpkin muffins!
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Spiced Cranberry Oatmeal Bars
Spiced Cranberry Oatmeal Bars are a delightful autumn dessert that highlights the tartness of fresh cranberries combined with the heartiness of oats and warm spices. These bars are not only gluten-free but also easy to make, making them a perfect treat for gatherings or enjoyed on their own with a warm beverage. The oats provide a chewy texture, while the cranberries add a burst of flavor, creating a deliciously satisfying snack.
| Ingredients | Quantity |
|---|---|
| Gluten-free rolled oats | 2 cups (180 g) |
| Fresh or frozen cranberries | 1 cup (150 g) |
| Almond flour | 1 cup (100 g) |
| Maple syrup | 1/2 cup (120 ml) |
| Coconut oil, melted | 1/4 cup (60 ml) |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Baking powder | 1 tsp |
| Salt | 1/4 tsp |
| Chopped pecans or walnuts (optional) | 1/2 cup (60 g) |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, mix together the gluten-free rolled oats, almond flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, combine the melted coconut oil, maple syrup, and cranberries, mixing well.
- Pour the wet mixture into the dry ingredients and mix until fully combined. Stir in nuts if using.
- Spread the mixture evenly in the prepared baking pan, pressing down firmly.
- Bake for 25-30 minutes, or until the edges are golden brown. Allow to cool before cutting into bars. Enjoy your Spiced Cranberry Oatmeal Bars!
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Maple Almond Butter Cookies
Maple Almond Butter Cookies are a warm, comforting autumn treat that combines the rich flavors of almond butter and maple syrup into a deliciously chewy cookie. These gluten-free cookies are easy to make and perfect for sharing during the fall season, offering a delightful balance of sweetness while satisfying nut lovers.
| Ingredients | Quantity |
|---|---|
| Almond butter | 1 cup (240 g) |
| Maple syrup | 1/2 cup (120 ml) |
| Coconut sugar | 1/4 cup (50 g) |
| Egg | 1 large |
| Vanilla extract | 1 tsp |
| Gluten-free flour blend | 1 cup (120 g) |
| Baking soda | 1/2 tsp |
| Salt | 1/4 tsp |
| Chopped almonds (optional) | 1/2 cup (60 g) |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine almond butter, maple syrup, coconut sugar, egg, and vanilla extract, stirring until smooth.
- In another bowl, whisk together gluten-free flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in chopped almonds if desired.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet and flatten slightly.
- Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool before enjoying your Maple Almond Butter Cookies!
