Gluten Free Pumpkin Baking Recipes

Have you been wringing your hands with worry over whether you can enjoy fall’s pleasures now that you’re cooking and baking gluten free? Never fear! Although I cannot be everything … more »

Have you been wringing your hands with worry over whether you can enjoy fall’s pleasures now that you’re cooking and baking gluten free? Never fear! Although I cannot be everything to every reader (a sad, but necessary, realization if I expect to keep my own mental health intact), one thing I can do and I will do is give you back your old favorites. A voracious omnivore by nature, there’s a good chance that your favorites are my favorites, too. Or maybe they’ll be new favorites of mine. Then we all win! Either way, rest assured that we’ll have everything from Halloween treats to Thanksgiving stuffing, and everything in between, covered in spades.

So let’s start with these 8 Gluten Free Pumpkin Recipes. There’s some of the best that this blog has to offer, and I hope you’ll consider them a downpayment on my promise to bring back everything you love about the season—at least in the kitchen!

[If you’ve been reading this blog for a while, you know the drill with the clickable collage, but just in case—hover over each photo for the recipe title, then click the picture to open a new window with that post and the entire recipe]Gluten Free Pumpkin Baking Recipes

Here’s a 10¢ tour of these 8 amazing pumpkin baking recipes, and a few words to say what I love about each of them (remember—all the links are above):

Starbucks-Style Gluten Free Pumpkin Scones with Maple Cinnamon Glaze: It’s just plain mean that Starbucks no longer serves any gluten free baked treats. We have no choice but to take matters into our own hands, and these light and flaky pumpkin scones are just the revenge we seek.

Gluten Free Pumpkin Crack Cake: So politically incorrect! This crazy good gluten free cake is no fancypants dessert, but bring it to a party and watch it disappear before anything else. And, as the name implies, no one will be able to resist coming back for more, so make extra.

Gluten Free Thanksgiving Pumpkin Cake Roll: If you’re new around here, you might not know yet that I leave no gluten free holiday stone unturned. So if you were worried about being able to make a gorgeous, decadent gluten free Thanksgiving with all your old favorites, let this pumpkin cake roll convince you to relax. I’m at your holiday service. :)

Gluten Free Pumpkin Cupcakes with Molasses Cream Cheese Frosting: Oh these are just too good to believe, and like any pumpkin baking worth its salt, will make your house smell like an autumn dream come true. And the molasses cream cheese frosting alone is worth the price of admission, so don’t skimp.

Gluten Free Pumpkin Biscotti: Crunchy gluten free biscotti, made with pumpkin? How do we do it?! Click the picture and you’ll see ….

Gluten Free Pumpkin Chocolate Chip Chips Ahoy! Style Cookies: These cookies mark the beginning of my love affair with developing gluten free pumpkin recipes—with pumpkin butter. It lets us pack in tons of pumpkin flavor, without making everything chewy. The proof is in these crunchy better-than-Chips-Ahoy chocolate chip cookies.

Gluten Free Pumpkin Chocolate Swirl Cheesecake: Everybody knows that pumpkin + chocolate = a match made in heaven. Elevate this common knowledge to uncommon heights with everyone’s favorite: cheesecake.

Gluten Free Pumpkin Pinwheel Cookies: Soft and chewy, these buttery pumpkin cookies are dipped in rich, melted chocolate for an extra special flavor—not to mention a gorgeous presentation. These make a super impressive hostess gift!



P.S. If you haven’t yet, join the gluten free bread revolution by pre-ordering your copy of Gluten-Free on a Shoestring Bakes Bread! There are tons of reasons to pre-order, so don’t delay!

  • Jennifer Sasse

    OMG. I totally forgot about that pumpkin crack cake. I can almost taste it now. Loved that stuff!!!

    • Nicole Hunn

      I know, right, Jennifer? So easy. So wrong. So right. ;)
      xoxo Nicole

  • Jamie

    Do you have a brand of bittersweet chocolate you like?

    • Nicole Hunn

      Hi, Jamie, That’s a good question. More often than not, I use Scharffen Berger. It is relatively easy to find, good quality and reliably gluten free. It’s also a nice middle-ground chocolate—not crazy expensive like some rarified ones, and not poor quality like others. Hope that helps!
      xoxo Nicole

  • Andrea

    I can’t wait to try the pumpkin crack… might need to leave work early!

    • Nicole Hunn

      I wouldn’t try to talk you out of that, Andrea. It’s worth it!
      xoxo Nicole

  • Carol

    I have been baking gluten free for 9 years. I bake a lot and try a lot of recipes. Yours are by far the best and most reliable I have found. Thank you!

    • Nicole Hunn

      I consider that a high compliment, Carol! I work hard to make sure my recipes can be replicated readily, so I really appreciate your taking the time to write this kind note.
      xoxo Nicole

      • Carol

        I left a word out. Yous are by far the best TASTING and most reliable I ave found. And, you’re welcome.

  • Anneke

    Whipped up some crack cake today, thanks for giving me a solution for the pumpkin that needed to be used up! Yum!!

    • Nicole Hunn

      Oh there’s always a pumpkin solution, Anneke! ;)
      xoxo Nicole

  • Melina

    Dear Nicole, I would like to buy one of your books. Especially the ones with all the sweet stuff looks good to me. But since I can’t eat corn either, which book do you think would work best for me? Melina, a fan from The Netherlands.

    • Nicole Hunn

      I suggest you use the “Look Inside” feature on amazon to look at both books ( you can see the entire table of contents and even some of the content) and see which appeals to you more, Melina!
      xoxo Nicole

  • Michele Miller

    Hello Nicole! I have a quickie question–the Pumkin Crack cake recipe calls for a box of cake mix. I am using the recipe in the Quick and Easy GF on a Shoestring for my cakes. Can I use the yellow cake mix from the book for this recipe or do I have to purchase a box cake mix? Thank you. I wanted to share with you that I finally put together the ap flour blend mix for a mock cup4cup in your flour section. Used it for a simple “white” bread loaf and OMGoodness! The best loaf of bread I have made in the past 4.5 years! The recipe I followed is your blend with some other ingredients from a class I am taking. It was made on Sunday, is half way gone, is still soft and sitting on the counter wrapped in plastic wrap. :-)

    • Nicole Hunn

      Hi, Michelle,
      Definitely you can use the Make-Your-Own Vanilla Cake Mix from Quick & Easy! That’s what I use. :) It’s closer to 16 ounces than 15, but for a recipe like the crack cake it doesn’t matter at all.

      xoxo Nicole

      • Michele Miller

        YES!! I LOVE everything Pumpkin so very excited to make several of the items on the list. Have a great day!

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