10 Allergy Free Pumpkin Desserts for Fall

1. Pumpkin Oatmeal Cookies

These chewy pumpkin oatmeal cookies are perfect for a quick snack or dessert. Made with gluten-free oats and natural sweeteners, they are a delightful treat that everyone can enjoy.

• Ingredients: 1 cup gluten-free oats, 1/2 cup pumpkin puree, 1/4 cup maple syrup, 1/4 cup coconut oil, 1 teaspoon cinnamon, 1/2 teaspoon baking soda.
• Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix together the pumpkin puree, maple syrup, and melted coconut oil.
3. Add in the gluten-free oats, cinnamon, and baking soda. Mix until well combined.
4. Drop tablespoon-sized amounts of the dough onto a baking sheet lined with parchment paper.
5. Bake for 12-15 minutes or until the edges are golden brown.

2. Vegan Pumpkin Pie

This vegan pumpkin pie is rich and creamy, with all the traditional flavors of fall. It’s made without eggs or dairy, making it a fantastic allergy-free option.

• Ingredients: 1 prepared gluten-free pie crust, 1 can (15 oz) pumpkin puree, 1 cup coconut milk, 3/4 cup maple syrup, 2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract.
• Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the pumpkin puree, coconut milk, maple syrup, pumpkin pie spice, and vanilla extract. Whisk until smooth.
3. Pour the filling into the prepared pie crust.
4. Bake for 60 minutes or until the filling is set and a toothpick comes out clean.
5. Let cool before slicing and serving.

3. Pumpkin Chia Pudding

This pumpkin chia pudding is a healthy and nutritious dessert that is also allergy-friendly. It’s filled with fiber and omega-3 fatty acids, making it a guilt-free treat.

• Ingredients: 1/2 cup coconut milk, 1/2 cup pumpkin puree, 1/4 cup chia seeds, 1/4 cup maple syrup, 1 teaspoon pumpkin pie spice.
• Instructions:
1. In a bowl, whisk together the coconut milk, pumpkin puree, maple syrup, and pumpkin pie spice.
2. Add the chia seeds and stir to combine.
3. Cover and refrigerate for at least 4 hours or overnight.
4. Serve chilled, topped with nuts or dairy-free whipped cream if desired.

4. Pumpkin Banana Muffins

These moist pumpkin banana muffins are a perfect way to use up ripe bananas and enjoy the flavors of fall. They are gluten-free, dairy-free, and filled with wholesome ingredients.

• Ingredients: 1 cup mashed ripe bananas, 1/2 cup pumpkin puree, 1/4 cup coconut oil, 1/2 cup maple syrup, 1 cup almond flour, 1/2 teaspoon baking soda, 1 teaspoon cinnamon.
• Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, combine the mashed bananas, pumpkin puree, melted coconut oil, and maple syrup.
3. Stir in the almond flour, baking soda, and cinnamon until just combined.
4. Pour the batter into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake for 20-25 minutes or until a toothpick comes out clean.

5. Pumpkin Energy Bites

These no-bake pumpkin energy bites are perfect for a quick snack or healthy dessert. Packed with nutrients and flavor, they are easy to make and great for on-the-go.

• Ingredients: 1 cup rolled oats, 1/2 cup pumpkin puree, 1/4 cup almond butter, 1/4 cup maple syrup, 1 teaspoon pumpkin pie spice, 1/4 cup mini dairy-free chocolate chips.
• Instructions:
1. In a bowl, mix together all the ingredients until well combined.
2. Chill the mixture in the refrigerator for 30 minutes to make it easier to handle.
3. Once chilled, roll the mixture into small balls.
4. Store in an airtight container in the fridge for up to one week.

6. Pumpkin Spice Smoothie

This pumpkin spice smoothie is a delicious and nutritious way to enjoy the flavors of fall in a drinkable form. It’s dairy-free, packed with protein, and full of pumpkin goodness.

• Ingredients: 1 cup almond milk, 1/2 cup pumpkin puree, 1 banana, 1 tablespoon almond butter, 1 teaspoon pumpkin pie spice, 1 tablespoon maple syrup (optional).
• Instructions:
1. Add all ingredients to a blender and blend until smooth.
2. Taste and adjust sweetness if needed by adding maple syrup.
3. Pour into a glass and enjoy immediately.

7. Pumpkin Coconut Macaroons

These pumpkin coconut macaroons are a delightful twist on the traditional macaroon. They are chewy, sweet, and perfect for those with nut allergies.

• Ingredients: 2 cups shredded coconut, 1/2 cup pumpkin puree, 1/4 cup maple syrup, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon.
• Instructions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine shredded coconut, pumpkin puree, maple syrup, vanilla extract, and cinnamon.
3. Mix until well combined and form small balls with the mixture.
4. Place the macaroons on the prepared baking sheet and bake for 20-25 minutes or until golden brown.

8. Pumpkin Chocolate Chip Muffins

These pumpkin chocolate chip muffins are a crowd-pleaser, combining the rich flavor of pumpkin with sweet chocolate chips. They are gluten-free and dairy-free, making them suitable for various dietary needs.

• Ingredients: 1 cup pumpkin puree, 1/2 cup almond flour, 1/4 cup coconut flour, 1/4 cup maple syrup, 1/4 cup coconut oil, 1/2 teaspoon baking soda, 1/2 cup dairy-free chocolate chips.
• Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix the pumpkin puree, almond flour, coconut flour, maple syrup, and melted coconut oil.
3. Add baking soda and stir until well combined.
4. Fold in the dairy-free chocolate chips.
5. Pour the batter into the muffin cups and bake for 20-25 minutes.

9. Pumpkin Rice Pudding

This creamy pumpkin rice pudding is a comforting dessert that’s free from common allergens. It’s perfect for cool fall evenings and can be enjoyed warm or cold.

• Ingredients: 1 cup cooked rice, 1 can (15 oz) coconut milk, 1/2 cup pumpkin puree, 1/4 cup maple syrup, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg.
• Instructions:
1. In a saucepan, combine the cooked rice, coconut milk, pumpkin puree, maple syrup, cinnamon, and nutmeg.
2. Cook over medium heat, stirring frequently, until heated through and creamy.
3. Serve warm or chilled, topped with additional cinnamon if desired.

10. Pumpkin Flourless Brownies

These flourless brownies are rich, fudgy, and full of pumpkin flavor. They are gluten-free and can be made vegan by using a flax egg.

• Ingredients: 1 cup pumpkin puree, 1/2 cup almond butter, 1/4 cup cocoa powder, 1/2 cup maple syrup, 1 teaspoon vanilla extract, 1/2 teaspoon baking soda.
• Instructions:
1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan.
2. Mix together pumpkin puree, almond butter, cocoa powder, maple syrup, vanilla extract, and baking soda in a bowl until smooth.
3. Pour the batter into the prepared baking pan and spread evenly.
4. Bake for 25-30 minutes or until the edges are set and a toothpick comes out clean.

Bonus: No-Bake Pumpkin Cheesecake

This no-bake pumpkin cheesecake is a creamy, luscious dessert that requires no oven time. It’s perfect for those who want a cool treat during the fall.

• Ingredients: 1 cup cashews (soaked), 1/2 cup pumpkin puree, 1/4 cup maple syrup, 1/4 cup coconut oil (melted), 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice.
• Instructions:
1. In a blender, combine the soaked cashews, pumpkin puree, maple syrup, melted coconut oil, vanilla extract, and pumpkin pie spice.
2. Blend until smooth and creamy, scraping down the sides as needed.
3. Pour the mixture into a lined 8-inch springform pan and smooth the top.
4. Refrigerate for at least 4 hours or until set. Serve chilled, garnished with crushed nuts or dairy-free whipped cream.

12. Pumpkin Oatmeal Cookies

These soft and chewy pumpkin oatmeal cookies are easy to make and are packed with wholesome ingredients. They’re perfect for an afternoon snack or dessert.

• Ingredients: 1 cup rolled oats, 1/2 cup pumpkin puree, 1/4 cup almond flour, 1/4 cup maple syrup, 1/4 cup coconut oil (melted), 1 teaspoon cinnamon, 1/2 teaspoon baking powder.
• Instructions:
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine rolled oats, pumpkin puree, almond flour, maple syrup, melted coconut oil, cinnamon, and baking powder.
3. Stir until well mixed, then drop spoonfuls of dough onto the prepared baking sheet.
4. Bake for 12-15 minutes until the edges are lightly golden. Allow to cool before serving.

13. Pumpkin Chia Pudding

This pumpkin chia pudding is a nutritious and filling dessert that is naturally sweetened and packed with omega-3 fatty acids.

• Ingredients: 1/2 cup almond milk, 1/4 cup pumpkin puree, 1/4 cup chia seeds, 2 tablespoons maple syrup, 1/2 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice.
• Instructions:
1. In a bowl, whisk together almond milk, pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice.
2. Add chia seeds and mix thoroughly to prevent clumping.
3. Cover and refrigerate for at least 4 hours or overnight until thickened.
4. Serve chilled, topped with nuts or seeds if desired.

14. Pumpkin Coconut Macaroons

These pumpkin coconut macaroons are a delightful twist on the traditional coconut treat, combining pumpkin flavor with chewy coconut for a unique fall dessert.

• Ingredients: 2 cups shredded unsweetened coconut, 1/2 cup pumpkin puree, 1/3 cup maple syrup, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, a pinch of salt.
• Instructions:
1. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine shredded coconut, pumpkin puree, maple syrup, vanilla extract, cinnamon, and salt. Mix until well combined.
3. Using a spoon or cookie scoop, drop mounds of the mixture onto the prepared baking sheet.
4. Bake for 15-20 minutes until the edges are golden brown. Allow to cool before serving.

15. Pumpkin Spice Energy Bites

These no-bake pumpkin spice energy bites are perfect for a quick snack or dessert, packed with energy-boosting ingredients.

• Ingredients: 1 cup rolled oats, 1/2 cup pumpkin puree, 1/4 cup almond butter, 1/4 cup maple syrup, 1 teaspoon pumpkin pie spice, 1/4 cup mini dairy-free chocolate chips (optional).
• Instructions:
1. In a bowl, mix together rolled oats, pumpkin puree, almond butter, maple syrup, and pumpkin pie spice until combined.
2. If using, fold in mini chocolate chips.
3. Refrigerate the mixture for about 30 minutes to make it easier to handle.
4. Once chilled, roll the mixture into small balls and store in an airtight container in the refrigerator.

16. Pumpkin Banana Bread

This moist and flavorful pumpkin banana bread is a fantastic way to use up overripe bananas while enjoying the flavors of fall.

• Ingredients: 1 cup mashed ripe bananas (about 2 bananas), 1 cup pumpkin puree, 1/4 cup maple syrup, 1/4 cup coconut oil (melted), 1 teaspoon vanilla extract, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1 cup gluten-free flour blend.
• Instructions:
1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine mashed bananas, pumpkin puree, maple syrup, melted coconut oil, and vanilla extract.
3. In another bowl, mix together baking soda, salt, cinnamon, and gluten-free flour blend.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick comes out clean.

Conclusion

As the fall season approaches, these 10 allergy-free pumpkin desserts provide a delicious way to enjoy the flavors of autumn without compromising dietary needs. From creamy pumpkin pies to spiced muffins, there’s something for everyone to savor.

By incorporating allergy-friendly ingredients, these recipes ensure that everyone can partake in the joy of pumpkin treats, making your fall celebrations inclusive and enjoyable.