Fall will always be my season, and pumpkin is the reason why. The moment the weather cools down, I stock my pantry with canned pumpkin and start baking my way through every recipe on this list. It’s all here, from creamy pumpkin pie and moist pumpkin bread to fluffy pancakes, baked donuts, and a few fun no-bake treats. Every recipe is gluten-free, and most of them are naturally dairy-free or come with an easy dairy-free swap. Whether you’re planning Thanksgiving dessert or a cozy Saturday breakfast, you’ll find a pumpkin recipe here that fits.
The One Can I Always Keep in My Pantry
Most of these recipes start with canned pumpkin puree. Look for a can labeled 100% pure pumpkin, not pumpkin pie filling. Pie filling already contains sugar and spices, which can change the flavor and texture of a recipe.
You’ll also see pumpkin pie spice in many of these treats. Its blend of cinnamon, ginger, nutmeg, and cloves gives pumpkin baking that familiar fall flavor. If you’re baking for someone who’s dairy-free, check the swaps in each recipe. You can also find more ideas in Gluten-Free and Dairy-Free Desserts roundup.
Everybody Loves Pumpkin Pie
I’m asked to bring pumpkin pie every Thanksgiving. These three recipes give you a choice between a classic slice, a creamy crustless pie, and bars that are easy to share.
This simple recipe for gluten-free pumpkin pie has a crunchy Chex cereal crust and a creamy, perfectly spiced filling! This recipe also includes a dairy-free option.
I’ve made this pumpkin pie for years. I started using crushed Chex cereal for the crust because I wanted an easier option than expensive frozen gluten-free crusts. It bakes up crisp and holds the creamy, spiced pumpkin filling beautifully. Use dairy-free butter and full-fat coconut milk if you need a dairy-free pie. Prefer a traditional crust? Gluten-free pie crust works here, too.
This crustless pumpkin pie is the recipe I make when I want pumpkin pie without preparing a crust. A little cornstarch helps the spiced custard set, while a gentle bake keeps it smooth and creamy. It needs at least 8 hours in the refrigerator before you slice it, so it’s a great dessert to make the day before a holiday meal.
Gluten-Free Pumpkin Pie bars have all of your favorite flavors from pumpkin pie made with an easy gluten-free graham cracker crust. The recipe also has a dairy-free option.
These gluten-free pumpkin pie bars are so easy to bring to a potluck. A crunchy gluten-free graham cracker crust supports the smooth pumpkin filling, and the 9×13 pan makes it easy to cut squares for a crowd. My family is dairy-free, so I make ours with coconut milk and dairy-free butter.
My Favorite Pumpkin Baked Goods
Pumpkin helps keep gluten-free breads, muffins, and cookies soft and moist. These are some of the recipes I look forward to baking each fall.
Pumpkin is one of my favorite ingredients to bake with, which is why fall will always be my season. This gluten-free pumpkin bread is everything I love in a quick loaf. It’s moist, tender, and full of cozy flavor. It never fails to rise with a soft crumb that’s just right for slicing. Every bite is filled with sweet pumpkin and warm spices, making it the kind of bake I look forward to year after year.
This gluten-free pumpkin bread is one of the most popular recipes on my site and a loaf I bake every fall. It has a tender crumb, plenty of warm spice, and slices that hold together nicely. The recipe uses oil instead of butter, so it’s naturally dairy-free. I especially love a slice with my morning coffee.
If you like the nutty flavor of almond flour, try this grain-free pumpkin bread. It’s a little denser than a classic quick bread, but still moist and full of pumpkin spice. Once the loaf cools, a simple vanilla glaze finishes it off. It’s naturally dairy-free and has more protein than many traditional quick breads.
These naturally dairy-free pumpkin muffins have fluffy centers, golden tops, and just the right mix of cinnamon, nutmeg, and ginger. They come together quickly, making them handy for a fall breakfast or snack. A few seconds in the microwave makes a leftover muffin warm and soft again.
Everything for these almond flour pumpkin muffins comes together in one bowl. Almond flour, maple syrup, and a little tapioca starch give them a soft, moist texture, and the batter contains no dairy. You can leave out the chocolate chips, but I love chocolate with pumpkin.
When fall rolls around, I’m all about pumpkin everything, and these flourless pumpkin muffins are one of my favorite healthy treats to bake. They’re soft, cozy, and full of warm pumpkin spice flavor without a speck of flour.
For these flourless pumpkin muffins, you blend rolled oats with pumpkin, almond butter, eggs, and maple syrup right in the blender. They’re soft and lightly sweet, somewhere between a muffin and a slice of pumpkin bread. Be sure to use certified gluten-free oats. Dairy-free milk and chocolate chips will make the whole batch dairy-free.
My family heads straight to the kitchen when these pumpkin cookies come out of the oven. They’re soft and fluffy like little bites of pumpkin bread, with a maple glaze on top. Letting the pumpkin sit with the baking soda for a couple of minutes helps give the cookies their light texture. You can use dairy-free butter and almond milk for a dairy-free batch.
Almond flour and coconut flour work together to make these almond flour pumpkin cookies thick and soft instead of flat or greasy. The brown butter cream cheese frosting makes them an especially good fall dessert. If you’re in the mood to keep baking, browse our Gluten-Free Cookie Recipes roundup.
Gluten-Free Pumpkin Breakfast Recipes
In my house, pumpkin makes its way onto the breakfast table all season. These recipes are fun for a weekend morning, and several work well when you’re feeding family over the holidays.
I love making these pumpkin pancakes on fall weekends. Pumpkin puree gives them a moist, fluffy texture, and pumpkin pie spice adds plenty of flavor. My kids like theirs with lots of maple syrup. Use almond or coconut milk to make them dairy-free, or add a gluten-free egg replacer for a vegan version.
These delicious, gluten-free pumpkin waffles are crispy on the outside and fluffy on the inside. Full of pumpkin flavor and a touch of spice. Recipe with a dairy-free option.
These gluten-free pumpkin waffles have crisp edges and fluffy centers. I often make a double batch, freeze the extras between sheets of parchment, and reheat them in the toaster for an easy school morning breakfast. Any dairy-free milk works well in the batter.
This easy to make Gluten-Free Pumpkin French Toast Casserole has the taste of French toast, gooey cinnamon rolls, and pumpkin pie all wrapped in one. It can be baked right away or made as an overnight casserole. The recipe also has a dairy-free option.
My kids love pumpkin, so I gave our family’s cinnamon roll French toast casserole a fall twist with this gluten-free pumpkin french toast casserole. Toasted gluten-free bread absorbs a creamy pumpkin custard before it’s topped with pecan crumbs and a maple vanilla glaze. You can assemble it the night before, which is a big help on Thanksgiving or Christmas morning.
An easy Gluten-Free Pumpkin Donuts recipe. These baked gluten-free pumpkin spice donuts are topped with a maple cinnamon glaze. The recipe is also dairy-free.
My husband really missed donuts after going gluten-free, and these baked pumpkin donuts were my answer. They’re soft, covered in a maple cinnamon glaze, and naturally dairy-free. They’re ready in about 25 minutes, so you can make a fresh batch without spending all morning in the kitchen.
More Gluten-Free Pumpkin Desserts to Try!
These are the treats I like to make for fall gatherings and holiday celebrations. You can find even more ideas in Gluten-Free Thanksgiving Desserts roundup.
An easy recipe for a gluten-free pumpkin roll. A perfectly spiced gluten-free pumpkin cake filled with a cream cheese frosting. The recipe also includes a how-to video!
A light pumpkin cake wraps around a sweet cream cheese filling for a dessert that looks lovely sliced on a holiday platter. Readers have told me their families love this gluten-free pumpkin roll just as much as the classic version. For a dairy-free filling, use plant-based butter and dairy-free cream cheese.
Pumpkin desserts are a must in my house once fall rolls around, and this gluten-free no-bake pumpkin cheesecake is one of my favorites. It’s rich, creamy, and full of warm pumpkin spice flavor without the hassle of baking. If you’ve been searching for an easy holiday dessert that looks impressive but comes together in minutes, this recipe is for you.
When the oven is full, this pumpkin cheesecake is especially useful. The rich, creamy filling sets in the refrigerator over a gluten-free graham cracker crust, with no water bath to worry about. Chill it overnight for the best texture. Vegan cream cheese and coconut whipped cream are options for making it dairy-free.
Gluten-Free Pumpkin Bundt Cake. A perfectly spiced and moist gluten-free pumpkin cake with a maple vanilla glaze. The recipe includes a dairy-free option.
My husband loves bundt cakes, and my kids call me the queen of bundt cakes, so a pumpkin version had to happen. This gluten-free pumpkin bundt cake is moist, warmly spiced, and topped with a maple vanilla glaze. To make it dairy-free, use plant-based butter and make dairy-free buttermilk with almond milk and a splash of vinegar.
My kids and I had so much fun making these little no-bake peanut butter ball pumpkins. They’re a fall version of peanut butter balls, flavored with pumpkin pie spice and tinted orange. We used a toothpick to shape them and gluten-free pretzel sticks for stems. They’re a cute treat for a Halloween party, and you can make them dairy-free with dairy-free butter.
Our Gluten-Free Pumpkin recipes roundup was originally published 10/15/20. It was reworked and republished to be better than ever 9/28/25.
