Pumpkin Cheesecake


For anyone who didn’t get enough pumpkin during the holidays, here is a pumpkin cheesecake!

Original recipe


Pumpkin Cheesecake
Adapted from Paula Deen

Yield: 8 servings

For the crust:

  • 1 3/4 cups graham cracker crumbs, homemade or store bought (for example, Pamela’s Gluten-Free Honey Grahams)
  • 3 tablespoons light brown sugar OR 3 tablespoons granulated sugar+dollop molasses
  • 1/2 teaspoon ground cinnamon
  • 8 tablespoons salted butter, melted

For the filling:

  • 3 (8-ounce) packages cream cheese, at room temperature
  • 1 (15-ounce) can pureed pumpkin
  • 3 eggs plus 1 egg yolk
  • 1/4 cup sour cream
  • 1 1/2 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 tablespoons gluten-free OR all-purpose flour
  • 1 teaspoon vanilla extract


  1. Center a rack in the oven and preheat to 350°F.
  2. In a medium bowl, combine crumbs, sugar and cinnamon.
  3. Add melted butter and stir together.
  4. Press into the bottom of a 9-inch springform pan. Set aside.
  5. In a large bowl, beat cream cheese until smooth.
  6. Beat in pumpkin puree, eggs, egg yolk, sour cream, sugar, and spices.
  7. Add flour and vanilla and beat together until well combined.
  8. Pour into crust and spread out evenly.
  9. Bake for 1 hour.
  10. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Banana Pumpkin Chocolate Chip Muffins

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Sometimes when you’re baking pumpkin desserts, you just happen to have a bit of pumpkin puree left over.  You can combine it with bananas in muffins.  It won’t have a very strong flavor compared to the bananas, but you can add some cinnamon to spice up the muffins.


Banana Pumpkin Chocolate Chip Muffins
Inspired by All Recipes

Yield: 12 muffins

  • 1 1/2 cups gluten-free flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large, ripe bananas
  • 1/2 cup pumpkin puree
  • 3/4 cup sugar
  • 1 egg
  • 1/3 cup butter, melted
  • 1/2 cup chocolate chips (optional)
  • 1 teaspoon cinnamon (optional)


  1. Preheat oven to 350ºF.  Line a muffin pan with liners.
  2. Mix together sugar, egg, and butter in a large mixing bowl.
  3. Mash the bananas into the mixture.
  4. Stir in pumpkin puree.
  5. Stir in baking powder, baking soda, salt, and cinnamon (if using).
  6. Stir in flour.
  7. Stir in chocolate chips, if desired.
  8. Scoop into muffin pans and bake for 27 minutes.

Pumpkin Apple Streusel Muffins

Since it’s the fall, here is one more pumpkin recipe, this time with apples.  The pumpkin and the apples help to hold the batter together, so these muffins work well gluten free.

Original recipe


Pumpkin Apple Streusel Muffins
Adapted from All Recipes

Yield: 18-20 muffins

For the muffins:

  • 2 1/2 cups gluten-free OR all-purpose flour
  • 2 cups white sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 2 cups apple, peeled, cored, and chopped

For the streusel topping:

  • 2 tablespoons gluten-free OR all-purpose flour
  • 1/4 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 4 teaspoons butter


  1. Preheat oven to 350ºF. Lightly grease 18 muffin cups or use paper liners.
  2. In a large bowl, mix together eggs, pumpkin, and oil.
  3. Mix in 2 cups sugar, pumpkin pie spice, baking soda, and salt.
  4. Mix in 2 1/2 cups flour, stirring just to moisten. (If you’re using gluten-free flour, you don’t need to worry about over-mixing.)
  5. Fold in apples.
  6. Spoon batter into prepared muffin cups.  (Depending on how full you fill the cups, you might end up with 20 muffins.)
  7. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar, and cinnamon.
  8. Cut in butter until mixture resembles coarse crumbs.
  9. Sprinkle topping evenly over muffin batter.
  10. Bake for 40 minutes if gluten-free, 35-40 minutes if not.  A toothpick inserted into a muffin should come out clean.

Pumpkin Swirl Brownies


These brownies turn out very moist and delicious, plus swirling the pumpkin and chocolate batters together is fun.

Original recipe


Pumpkin Swirl Brownies
Adapted from Smitten Kitchen

Yield: 16 brownies

  • 8 tablespoons unsalted butter
  • 6 oz bittersweet chocolate, chopped
  • 2 cups gluten-free OR all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 1/2-1 3/4 cups sugar, depending on how sweet you want them
  • 4 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 1/4 cups solid-pack pumpkin
  • 1/4 cup vegetable oil
  • 1-2 teaspoons ground cinnamon
  • 1/4-1/2 teaspoon ground nutmeg


  1. Preheat oven to 350ºF. Butter a 9″ square baking pan or dish. Cut a length of parchment that will cover the bottom and two sides (makes it much easier to remove), and line the pan with it. Butter the lining as well.
  2. Melt chocolate and butter in a heatproof bowl in a microwave or over a pan of simmering water, stirring occasionally until smooth.
  3. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3-5 minutes.
  4. Beat in baking powder, cayenne, and salt.
  5. Beat in flour.
  6. Pour a little over half of batter (about two cups plus a few tablespoons) into a separate bowl and stir chocolate mixture into it.  You want the chocolate and pumpkin batters to be about the same consistency so they’re easier to swirl together.
  7. In other bowl, stir in the pumpkin, oil, cinnamon, and nutmeg.
  8. Transfer half of chocolate batter to prepared pan, smoothing top with a rubber spatula.
  9. Top with half of pumpkin batter.
  10. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don’t set.
  11. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Be sure to get your knife all the way to the bottom of the pan.
  12. Bake until set, 45-48 minutes if using gluten free flour, or 40-45 minutes if using normal flour.
  13. Let cool in pan on a wire rack. Cut into 16 squares.

Pumpkin Gingerbread


Even gluten free, this recipe makes a nicely domed, moist loaf of pumpkin gingerbread.  If you like, you can increase the spices.  Once I doubled all of them by accident and the loaf still turned out delicious, even if you couldn’t really taste the pumpkin anymore.

Original recipe


Pumpkin Gingerbread
Adapted from All Recipes

Yield: Two 9″ x 5″ loaf pans

  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 2/3 cup water
  • 1 (15 oz) can pumpkin puree
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking powder


  1. Preheat oven to 350ºF. Lightly grease two 9″ x 5″ loaf pans.
  2. In a large mixing bowl, beat sugar, oil, and eggs until smooth.
  3. Add water and beat until well blended.
  4. Beat in pumpkin, ginger, allspice, cinnamon, and cloves.
  5. Beat in baking soda, salt, and baking powder.
  6. Beat in flour.  If using normal flour, beat, just until combined.
  7. Divide batter between pans.
  8. Bake for 1 hour 10 minutes if using gluten-free flour, or 1 hour if using normal flour.  A thin knife inserted near the center should come out clean.

Pumpkin Cake


This pumpkin cake turns out to be soft and moist even when gluten free.  I personally love the combination of chocolate and pumpkin flavors, but you could also top it with cream cheese frosting.

Original recipe


Pumpkin Cake
Adapted from All Recipes

Yield: Bundt cake

For the cake:

  • 1 1/3 cups white sugar
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups (about 15 oz.) canned pumpkin
  • 4 eggs
  • 2 cups gluten-free OR all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 cup chopped walnuts (optional)

For the topping:

  • 1 cup semisweet chocolate chips


  1. Preheat oven to 350ºF. Grease and flour bundt pan.
  2. In a large bowl, combine sugar and oil.
  3. Beat in vanilla, pumpkin, and eggs.
  4. Beat in baking powder, baking soda, salt, and cinnamon.
  5. Gradually beat in flour.  Stir in nuts, if using.
  6. Pour batter into bundt pan and smooth the top with a spatula.
  7. Bake for 45-50 minutes if gluten free OR 40-45 minutes if not.  A thin knife inserted into the center of the cake should come out clean. 
  8. Cool cake in pan and then turn it out onto a serving plate.
  9. Melt chocolate chips in a small bowl in the microwave, pausing often to stir.
  10. Spoon melted chocolate over the top of the cake, allowing it to run down the sides.

Pumpkin Pie


It’s the fall, which means pumpkin season!  Here is our favorite pumpkin pie (we doubled all the spices from the original recipe).  You can make your own pie crust (shown above on right), or you can buy a gluten-free unbaked pie crust, such as a graham cracker one (shown above on left).  We personally preferred the homemade one.

Original pie recipe


Pumpkin Pie
Adapted from All Recipes and Betty Crocker

Yield: One 9″ pie

For the filling:

  • 1 (15-oz) can pumpkin
  • 1 (14-oz) can sweetened condensed milk
  • 2 eggs
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt

For the crust:

  • 1 cup gluten-free flour OR all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon butter
  • 2 to 3 tablespoons cold water (you may need to add a little more until the pastry just sticks together in a ball)


  1. Preheat oven to 425ºF.
  2. Mix flour and salt in a bowl.  Cut in butter with a pastry cutter or with your fingers until the pieces are the size of small peas.
  3. If you’re using gluten-free flour and have time, cover and refrigerate the flour mixture for at least 30 minutes, or until the butter pieces harden.  This will help make the crust flakier.
  4. Sprinkle in water and toss with a fork until the pastry sticks together and you can form it into a ball.
  5. You can dust a work surface with flour and roll out the dough with a rolling pin, but the easiest thing to do with gluten-free flour is to press the dough into the pie tin.  If the butter pieces are cold and hard, they’re less likely to melt from the heat of your hands.
  6. In a medium bowl, whisk pumpkin, sweetened condensed milk, eggs, spices, and salt until smooth.
  7. Pour into crust.  Bake 15 minutes.
  8. Reduce oven temperature to 350ºF and continue baking 35-40 minutes, or until knife inserted 1 inch from crust comes out clean.
  9. Cool completely before serving.  Store leftovers covered in refrigerator.