If you’re looking to make something gluten-free with PUMPKIN, you’re in the right place!
From donuts to pancakes and cake to pie, I’ve collected my BEST gluten-free pumpkin recipes all in one place.
Each one of these recipes is a tried-and-true reader and family favorite!
Tis the season for all things pumpkin. Below I’m sharing my favorite and the BEST gluten-free pumpkin recipes. From gluten-free pumpkin pancakes to gluten-free pumpkin pie, I know you’ll find a recipe you love!
For more gluten-free recipe collections, check out these roundups of gluten-free breakfast ideas, gluten-free dairy-free recipes, gluten-free thanksgiving desserts, gluten-free pie recipes and gluten-free thanksgiving recipes.
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Tips for Gluten-Free Baking with Pumpkin
It’s no secret that gluten-free baking can be a challenge. Adding moist pumpkin to a recipe can make the task even more complicated. But don’t worry! I’m here to help you make the most of pumpkin season with a few tricks of the trade.
Here are my top tips for baking gluten-free with pumpkin!
- Remember, gluten-free flour is dense! Whenever you’re baking a gluten free dessert, it’s important to remember that gluten-free flour is denser than regular flour. Keep this in mind when converting recipes to make the gluten-free. (As a starting point, I typically reduce the flour by 25%.) Even better yet, follow a recipe that is specifically made to be gluten-free (like these gluten-free pumpkin bars!). There will be less guesswork, and the recipe will be more likely to turn out!
- Use high-quality 1:1 gluten-free baking flour: I like to use King Arthur all purpose gluten-free flour blend in my baked goods. (It works best to use a blend that contains xanthan gum, like this one!) Xanthan gum is especially crucial in gluten-free desserts like this gluten-free pumpkin roll.
- Don’t worry about over-mixing: Good news! Unlike gluten recipes, gluten-free recipes usually can’t be over-mixed. (They don’t contain the gluten that can get tough if the batter is mixed for too long.)
- Follow the recipe exactly: If you’re new to gluten-free baking, this is not the time to experiment. Gluten-free baking can be finicky, and it’s important to follow every instruction without making any modifications. You invested all that time and energy, and you want it to turn out! You can trust every great recipe in this roundup to turn out well, as long as you follow each step exactly!
Canned pumpkin vs. pumpkin pie filling
No matter what gluten-free pumpkin recipe you’re making, it’s important to know the difference between canned pumpkin and pumpkin pie filling.
In most cases, you’ll want to buy canned pumpkin, which is simply pumpkin purée. If you’re looking for a shortcut to make pumpkin pie, you may want to buy pumpkin pie filling, which is pureed pumpkin, spices, and sweetener.
(But I wouldn’t recommend using pumpkin pie filling — your gluten-free pumpkin pie will taste MUCH better if you make your own!)
Pumpkin pie spice vs. pumpkin spice
Pumpkin pie spice and pumpkin spice are actually the same product. They’re both a blend of spices that is used in most pumpkin desserts. The spice doesn’t have actual pumpkin in it — it’s a blend of cinnamon, ginger, cloves, and nutmeg.
Some recipes might call for pumpkin pie spice, while others will just list out each spice separately. You can even make your own DIY pumpkin spice, if you prefer!
Don’t under-bake pumpkin desserts
Do you love slightly under-baked desserts? I do too! But if you’re using pumpkin, now is NOT the time to under-bake – especially with recipes like gluten-free pumpkin muffins and gluten-free pumpkin cake. Pumpkin is very moist, meaning it needs to bake through in order to get the right consistency.
Use pumpkin as a substitute
Canned pumpkin is a great way to add sweetness, moisture, and fat to gluten-free recipes. So if you see a recipe that calls for applesauce, vegetable oil, or coconut oil, you can consider adding pumpkin puree instead. It’s usually a 1:1 ratio!
Gluten-Free Pumpkin Recipes
FAQs
Libby’s canned pumpkin is gluten-free, along with most other brands of canned, pure pumpkin.
There are so many desserts that can be made from pumpkin, including cake, brownies, bars, pumpkin rolls, muffins, and ice cream.
No, most pumpkin pie filling does not contain gluten. (But it’s always best to check the ingredient list to be sure.)
I hope you love all of these delicious recipes as much as we do! If you try any of these gluten-free pumpkin recipes, be sure to leave me a comment/rating below. I’d love to hear from you. Happy baking!
