Pumpkin Spice Cookies
Pumpkin Spice Cookies are a delightful gluten-free treat that perfectly capture the essence of fall with their warm spices and cozy pumpkin flavor. Soft, chewy, and spiced just right, these cookies are perfect for enjoying with a hot cup of cider or coffee during the crisp autumn months.
| Ingredients | Quantity |
|---|---|
| Gluten-free all-purpose flour | 2 cups |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Ground ginger | ½ tsp |
| Salt | ¼ tsp |
| Unsalted butter | ½ cup (softened) |
| Brown sugar | 1 cup |
| Granulated sugar | ½ cup |
| Egg | 1 large |
| Vanilla extract | 1 tsp |
| Canned pumpkin puree | 1 cup |
| Chocolate chips (optional) | ½ cup |
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
- Add the egg, vanilla extract, and pumpkin puree to the butter mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in chocolate chips if desired.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are golden and the centers appear set. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your gluten-free pumpkin spice cookies!
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Apple Crisp
Apple Crisp is a classic fall dessert that combines tender, baked apples with a sweet and crunchy oat topping. This gluten-free version is just as delicious as the traditional recipe, offering a comforting and satisfying treat that pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. It’s an easy dessert that lets the flavor of autumn’s apples truly shine.
| Ingredients | Quantity |
|---|---|
| Apples (peeled, cored, and sliced) | 6 cups |
| Gluten-free rolled oats | 1 cup |
| Gluten-free all-purpose flour | ½ cup |
| Brown sugar | ¾ cup |
| Granulated sugar | ¼ cup |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Salt | ¼ tsp |
| Unsalted butter (melted) | ½ cup |
| Lemon juice | 1 tbsp |
Instructions:
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, toss the sliced apples with lemon juice, cinnamon, and nutmeg. Spread the mixture evenly in the prepared baking dish.
- In another bowl, mix together the gluten-free oats, gluten-free flour, brown sugar, granulated sugar, and salt. Pour in the melted butter and stir until crumbly.
- Sprinkle the oat mixture evenly over the apple layer.
- Bake for 30-35 minutes, or until the apples are tender and the topping is golden brown.
- Let cool slightly before serving. Enjoy your warm Apple Crisp!
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Maple Pecan Pie
Maple Pecan Pie is a delightful twist on the traditional pecan pie, featuring the rich flavors of maple syrup and toasted pecans. This gluten-free version is not only delicious but also incredibly satisfying, making it a perfect dessert for fall gatherings and holiday celebrations. The sweet, sticky filling and crunchy topping create a heavenly contrast that will leave everyone wanting more.
| Ingredients | Quantity |
|---|---|
| Gluten-free pie crust | 1 (9-inch) |
| Pecans (halved) | 1 ½ cups |
| Pure maple syrup | 1 cup |
| Brown sugar | ¾ cup |
| Unsalted butter (melted) | ¼ cup |
| Eggs | 3 large |
| Vanilla extract | 1 tsp |
| Salt | ¼ tsp |
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, whisk together the melted butter, brown sugar, maple syrup, eggs, vanilla extract, and salt until fully combined.
- Stir in the halved pecans until well coated with the filling mixture.
- Pour the pecan filling into the gluten-free pie crust, spreading it out evenly.
- Bake for 35-40 minutes, or until the filling is set and slightly puffed.
- Allow the pie to cool before serving. Enjoy your delicious Maple Pecan Pie!
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Caramel Pudding Parfait
Caramel Pudding Parfait is a rich and indulgent dessert that layers velvety caramel pudding with whipped cream and crunchy toppings for added texture. This gluten-free treat is perfect for fall gatherings, providing a sweet and satisfying finish to any meal. With its sweet caramel flavors and light, airy presentation, it’s sure to impress your guests.
| Ingredients | Quantity |
|---|---|
| Gluten-free caramel pudding mix | 1 package (3.4 oz) |
| Milk | 2 cups |
| Heavy whipping cream | 1 cup |
| Powdered sugar | 2 tablespoons |
| Vanilla extract | 1 tsp |
| Gluten-free cookies (crushed) | 1 cup |
| Caramel sauce | ½ cup |
Instructions:
- In a saucepan, whisk together the caramel pudding mix and milk. Cook over medium heat until thickened, following package instructions. Remove from heat and let cool.
- In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Once the caramel pudding has cooled, begin layering by adding a layer of pudding, followed by a layer of whipped cream, and a sprinkle of crushed gluten-free cookies in a serving glass or bowl. Repeat layers until filled.
- Drizzle caramel sauce on top of the parfaits before serving. Enjoy your decadent Caramel Pudding Parfaits!
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Cinnamon Maple Donuts
Cinnamon Maple Donuts are a delightful gluten-free treat that celebrates the flavors of fall. These baked donuts are soft, fluffy, and perfectly spiced with cinnamon, while the maple glaze adds a sweet finish that makes them hard to resist. Whether enjoyed as a cozy breakfast or a sweet snack, these donuts are a wonderful addition to your fall dessert repertoire.
| Ingredients | Quantity |
|---|---|
| Gluten-free flour | 1 cup |
| Baking powder | 1 tsp |
| Ground cinnamon | 1 tsp |
| Salt | ¼ tsp |
| Brown sugar | ½ cup |
| Maple syrup | ¼ cup |
| Eggs | 2 large |
| Milk | ½ cup |
| Vanilla extract | 1 tsp |
| Butter (melted) | 2 tbsp |
Instructions:
- Preheat your oven to 350°F (175°C) and grease a donut pan.
- In a bowl, mix together gluten-free flour, baking powder, ground cinnamon, and salt.
- In another bowl, whisk together brown sugar, maple syrup, eggs, milk, vanilla extract, and melted butter until smooth.
- Combine the wet and dry ingredients, mixing until just combined.
- Fill each donut mold about ¾ full with the batter.
- Bake for 10-12 minutes, or until a toothpick comes out clean.
- Allow the donuts to cool slightly before glazing with maple syrup and enjoying!
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Chocolate Chip Pumpkin Bread
Chocolate Chip Pumpkin Bread is a moist and flavorful gluten-free dessert that perfectly captures the essence of fall. This hearty bread combines the rich taste of pumpkin with the sweetness of chocolate chips, making it an irresistible treat for any autumn gathering. Whether served as a breakfast delight or a sweet afternoon snack, this pumpkin bread is sure to become a seasonal favorite.
| Ingredients | Quantity |
|---|---|
| Gluten-free flour | 1 ½ cups |
| Baking soda | 1 tsp |
| Baking powder | ½ tsp |
| Ground cinnamon | 2 tsp |
| Ground nutmeg | ½ tsp |
| Salt | ½ tsp |
| Brown sugar | ½ cup |
| Granulated sugar | ½ cup |
| Eggs | 2 large |
| Pumpkin puree | 1 cup |
| Vanilla extract | 1 tsp |
| Vegetable oil | ½ cup |
| Semi-sweet chocolate chips | 1 cup |
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, ground cinnamon, nutmeg, and salt.
- In another bowl, beat together brown sugar, granulated sugar, eggs, pumpkin puree, vegetable oil, and vanilla extract until well combined.
- Gradually mix the dry ingredients into the wet ingredients until just combined, then fold in chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy!
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Pear and Almond Tart
Pear and Almond Tart is a delightful gluten-free dessert that celebrates the flavors of fall with its tender pears nestled in a buttery almond crust. This tart is not only visually appealing but also boasts a rich and nutty flavor profile enhanced by the sweetness of the pears. Perfect for gatherings or as a cozy treat with tea, it captures the essence of autumn in every bite.
| Ingredients | Quantity |
|---|---|
| Almond flour | 1 ½ cups |
| Gluten-free flour | ½ cup |
| Powdered sugar | ⅔ cup |
| Unsalted butter, softened | ½ cup |
| Egg | 1 large |
| Vanilla extract | 1 tsp |
| Salt | ¼ tsp |
| Pears, peeled and sliced | 3 medium |
| Almonds, sliced | ½ cup |
| Ground cinnamon | ½ tsp |
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch tart pan.
- In a large bowl, mix almond flour, gluten-free flour, powdered sugar, and salt together.
- Add softened butter, egg, and vanilla extract, then mix until a dough forms.
- Press the dough into the tart pan evenly, covering the bottom and sides.
- Arrange the sliced pears on top of the crust, then sprinkle with sliced almonds and ground cinnamon.
- Bake for 30-35 minutes, or until the crust is golden and the pears are tender.
- Allow the tart to cool before serving; dust with additional powdered sugar if desired. Enjoy!
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Spiced Chai Cupcakes
Spiced Chai Cupcakes are a warm and inviting gluten-free dessert that encapsulate the essence of fall with their aromatic blend of chai spices. These moist cupcakes offer a comforting flavor profile reminiscent of your favorite autumn beverages, making them a perfect treat for cozy gatherings, dinner parties, or simply enjoying with a cup of tea.
| Ingredients | Quantity |
|---|---|
| Gluten-free all-purpose flour | 1 ½ cups |
| Baking powder | 1 tsp |
| Ground cinnamon | 1 tsp |
| Ground ginger | 1 tsp |
| Ground cardamom | ½ tsp |
| Ground cloves | ¼ tsp |
| Salt | ¼ tsp |
| Unsalted butter, softened | ½ cup |
| Granulated sugar | 1 cup |
| Eggs | 2 large |
| Milk (or dairy-free alternative) | ½ cup |
| Vanilla extract | 1 tsp |
| Chai tea bags (finely chopped) | 2 bags |
| Powdered sugar (for frosting, optional) | 1 cup |
| Cream cheese (for frosting, optional) | 8 oz |
| Butter (for frosting, optional) | ¼ cup |
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together gluten-free flour, baking powder, chai spices, and salt.
- In a separate bowl, beat together the softened butter and sugar until light and fluffy. Add eggs, milk, vanilla extract, and chopped chai tea, mixing until combined.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack.
- For the optional frosting, beat together powdered sugar, cream cheese, and softened butter until smooth. Frost cooled cupcakes as desired. Enjoy your delightful Spiced Chai Cupcakes!
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Sweet Potato Brownies
Sweet Potato Brownies are a rich and fudgy gluten-free treat that provides a warm, comforting delight during the fall season. Made with nutritious sweet potatoes, these brownies are not only delicious but also packed with vitamins. Their chewy texture and sweet flavor make them a perfect addition to any autumn dessert spread—ideal for sharing with friends and family or enjoying by yourself.
| Ingredients | Quantity |
|---|---|
| Mashed sweet potatoes | 1 cup |
| Gluten-free all-purpose flour | ½ cup |
| Cocoa powder | ⅓ cup |
| Granulated sugar | ½ cup |
| Brown sugar | ¼ cup |
| Eggs | 2 large |
| Unsweetened applesauce | ¼ cup |
| Vegetable oil | ⅓ cup |
| Baking powder | 1 tsp |
| Vanilla extract | 1 tsp |
| Salt | ¼ tsp |
| Chocolate chips (optional) | ½ cup |
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan or line it with parchment paper.
- In a mixing bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, eggs, applesauce, vegetable oil, and vanilla extract until smooth.
- In another bowl, whisk together gluten-free flour, cocoa powder, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until well combined, then stir in chocolate chips if using.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow cooling before cutting into squares. Enjoy your delicious Sweet Potato Brownies!
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Cranberry Orange Muffins
Cranberry Orange Muffins are a delightful gluten-free treat that embodies the flavors of fall with their tangy cranberries and fresh orange zest. Perfectly moist and bursting with fruity flavor, these muffins make for an ideal breakfast or snack option for those looking to enjoy gluten-free baking. With a combination of wholesome ingredients, they’re both satisfying and nutritious, making them a wonderful addition to your autumn menu.
| Ingredients | Quantity |
|---|---|
| Gluten-free all-purpose flour | 1 ½ cups |
| Granulated sugar | ¾ cup |
| Baking powder | 2 tsp |
| Baking soda | ½ tsp |
| Salt | ½ tsp |
| Eggs | 2 large |
| Orange juice | ½ cup |
| Vegetable oil | ⅓ cup |
| Orange zest | 1 tbsp |
| Fresh cranberries (chopped) | 1 cup |
Instructions:
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine gluten-free flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, orange juice, vegetable oil, and orange zest until well blended.
- Pour the wet ingredients into the dry ingredients and mix until just combined, then gently fold in the chopped cranberries.
- Fill muffin cups about ¾ full with the batter and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving. Enjoy your delicious Cranberry Orange Muffins!
Gluten-Free Pumpkin Cheesecake
Gluten-Free Pumpkin Cheesecake is a rich and creamy dessert that perfectly captures the essence of fall. With its smooth pumpkin filling and hint of warm spices, this cheesecake offers a delightful balance of flavors while being entirely gluten-free. It’s an indulgent treat that’s perfect for holiday gatherings or cozy evenings at home, ensuring everyone can savor a slice of this seasonal delight.
| Ingredients | Quantity |
|---|---|
| Gluten-free graham cracker crumbs | 1 ½ cups |
| Granulated sugar | ½ cup |
| Unsalted butter (melted) | ⅓ cup |
| Cream cheese (softened) | 16 oz (2 packages) |
| Pumpkin puree | 1 cup |
| Eggs | 3 large |
| Vanilla extract | 1 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ¼ tsp |
| Salt | ¼ tsp |
| Heavy cream (optional for topping) | 1 cup |
Instructions:
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a bowl, mix the gluten-free graham cracker crumbs, sugar, and melted butter until combined, then press the mixture into the bottom of the springform pan.
- In a large mixing bowl, beat together the softened cream cheese, pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth.
- Pour the pumpkin filling over the crust in the springform pan and smooth the top.
- Bake for 50-60 minutes or until the center is set but still slightly jiggly.
- Allow to cool before refrigerating for at least 4 hours or overnight. Serve chilled, optionally topped with whipped heavy cream for extra richness. Enjoy your Gluten-Free Pumpkin Cheesecake!
