Ready to get in the mood for fall? Try one of these tasty pumpkin dessert recipes that are all gluten and dairy-free!
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As the leaves change and the air gets crisper this fall, there’s one thing that I’m always ready for – pumpkin season! And if you’re like me, you’re on the hunt for a few sweet ways to enjoy this popular fall ingredient.
If you’re on a gluten and dairy-free diet like me, you’ve got to look a little harder to find these recipes. So I thought I’d round up some of my own favorite pumpkin dessert recipes to help you (and me) have a place to reference any time we want to tap into pumpkin season!
Whether you’re hosting a dinner party, asked to bring dessert to Thanksgiving dinner, or just want to treat yourself to a little fall inspired treat, these recipes will help you hit the sweet spot.
Let’s go through seven tasty gluten and dairy-free pumpkin dessert recipes that you’re going to love all fall season long!
We’ll start this roundup with a classic – a pumpkin pie that’s been reinvented to be dairy-free with a homemade gluten-free crust. The filling is made right in a blender, so you don’t have to do any whisking or mixing. It’s incredibly simple!
Bake up a crust with some gluten-free oats, cornstarch, vegan butter, maple syrup, and salt before making your filling. Get the gluten-free pie crust recipe here.
If you enjoy eating only the filling of pumpkin pie, you’ve got to try this crustless version that’s so easy, you won’t miss one bite of crust! It’s gluten and dairy-free, and perfect for any special fall gathering, including Thanksgiving.
I love making this option when I’m short on time and need to get a pie together with minimal hands-on time.
You might think that pumpkin bread is a breakfast or brunch food, but let me tell you that this gluten and dairy-free pumpkin bread is so full of flavor and it’s just the right amount of sweetness that it can double as a cake to serve guests.
If you want to make it more cake-like, you can add a drizzle over top or serve it with a dollop of dairy-free whipped cream to make it feel more special.
This isn’t an idea I’ve come up with on my own either. My local vegan bakery does this all the time, and I really think it’s super genius! Plus if you have leftovers, you can eat them for breakfast!
Have you ever tried pumpkin cookies? If not, you’re missing out! These are so simple and full of fall-flavors, that they’re one of my favorite cookies to make through October and November.
They’re a twist on my popular almond flour based cookies with additional canned pumpkin and pumpkin pie spice. You’ll love these for a special weekend treat!
If you are a fan of the classics, you might have a chocolate chip cookie recipe that you love. But if you want to take it to the next level this fall, try incorporating some canned pumpkin into the recipe.
It’s a surprising twist of two cookies – chocolate chip and pumpkin – that works so well together and really gets you in the fall mood.
When I set out to make this pumpkin cheesecake the first time, I wasn’t sure if it was going to work. But I was so pleasantly surprised with how it turned out! It’s a no-bake dairy-free and gluten-free cheesecake with a base of gluten-free graham crackers, and a pumpkin and cashew filling.
It’s seriously so flavorful with the cinnamon drizzle over top and I truly think it’s a show-stopper too! Give this one a try this Thanksgiving or your next fall gathering that you are asked to bring a dish to share!
If you’ve been looking for a tasty pumpkin dessert recipe to make the most of pumpkin season, I hope you try one of these recipes out and love them!