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Pumpkin Appetizers & Snacks

Pumpkin Peanut Butter Stuffed Dates

Pumpkin peanut butter stuffed dates are a fun no-bake snack made with pitted dates, pumpkin puree, peanut butter and pumpkin spice.

I’ve seen many different variations of stuffed date recipes online and never really got the hype. I like dates just fine but I didn’t really get the point of putting something in the inside and topping them with chocolate, etc. until I made these!

I wanted to put my own pumpkin spin on stuffed dates so I got to work thinking of how I could possibly incorporate some pumpkin and pumpkin spice. Combining my love of pumpkin and peanut butter (and chocolate) I got to work and made these pumpkin peanut butter stuffed dates!

Date bites stuffed with a pumpkin peanut butter mixture topped with chocolate, sea salt and pumpkin spice are the snack you didn’t know you needed.

Although I wouldn’t say they’re an exact replacement for a piece of candy, they would be a healthier sweet treat if you’re looking for one around Halloween time or anytime you want something sweet, and salty with a hint of that fall flavor we love.

These pumpkin stuffed dates are a good source of fiber thanks to dates and pumpkin puree and a little bit of protein from the peanut butter — perfect after lunch when you need a little something sweet!

Nutrition Benefits of Dates

Dates are packed with antioxidants, fiber, potassium B vitamins and iron. They’re a natural source of sugar, but have a lower glycemic index than other sweeteners due to their fiber content which helps prevent blood sugar levels from spiking too high after eating.

Using dates is a great way to sweeten things like smoothies and baked goods to get the added nutrition benefits and natural sweetness. One of my favorite recipes that uses dates is this pumpkin sticky date cake for fall!

Ingredients for Pumpkin Peanut Butter Stuffed Dates

  • pitted Medjool dates
  • creamy unsweetened peanut butter
  • pumpkin puree — I use Libby’s in all of my pumpkin recipes.
  • chocolate chips — I use Lily’s in most all of my recipes. Use milk or dark chocolate chips.
  • pumpkin pie spice
  • flakey salt

equipment/ utensils:

  • small bowls
  • spoon

How to Make Pumpkin Peanut Butter Stuffed Dates

Making this fun snack/treat recipe couldn’t be easier.

Start by cutting the date in half or just use your fingers to pull apart the two halves. Next, stir pumpkin puree into your peanut butter (it will be thick) and add about two teaspoons to the inside of one half of the date. Repeat with all of the remaining mixture.

Melt your chocolate in increments of 15 seconds in the microwave until it’s smooth and drizzle over each date.

Sprinkle flakey sea salt and pumpkin spice all over each date and refrigerate for 10-20 minutes until the chocolate hardens. Enjoy and store in a resealable container in the fridge or freezer for maximum freshness.

Pumpkin-Peanut-Butter-Stuffed-Dates

Pumpkin Peanut Butter Stuffed Dates

Maggie Michalczyk, RDN
Pumpkin peanut butter stuffed dates are a sweet and salty no-bake treat packed with the goodness of pumpkin and pumpkin spice!

Ingredients
  

  • 8 pitted Medjool dates
  • 1/4 cup creamy unsweetened peanut butter
  • 1 tbsp pumpkin puree
  • 1/4 cup chocolate chips melted
  • 2 tsp flaky sea salt
  • 2 tsp pumpkin pie spice

Instructions
 

  • Start by splitting the dates in half using a butter knife or your fingers.
  • Stir the pumpkin puree into the peanut butter and add about 1/2 tbsp. to each half of the date. Repeat until they are all stuffed with the pumpkin peanut butter.
  • Melt the chocolate chips in a small microwave safe bowl in increments of 15 seconds, stirring until completely melted.
  • Drizzle the melted chocolate on top of each date, then sprinkle with flaky sea salt and pumpkin spice.
  • Refrigerate for about 10-20 minutes until the chocolate hardens and enjoy!

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pumpkin spice peanut butter stuffed dates
Pumpkin Breakfast

Pumpkin No Bake Cookies

Pumpkin no bake cookies are made with simple ingredients like peanut butter, pumpkin puree, oats and honey. Made gluten and dairy free, and sweetened naturally, they’re easy to make and “cook” in your freezer!

healthy pumpkin cookies with oats, pumpkin puree, peanut butter, honey, pumpkin seeds, and chocolate chips

In an effort not to use the oven during this heat wave we’ve been in here in Chicago, I whipped up a batch of pumpkin no bake cookies that I know you’ll love too! They’re the perfect, easy to make treat when it’s way to hot to bake other cookies. If you’re a peanut butter and pumpkin lover, these are definitely for you!

I put my pumpkin spin on this recipe that can be made gluten free, is dairy free and sweetened naturally with honey. I love how easy they to make and then you’ll have a freezer stash of treats anytime the mood strikes, especially in early August when you might be starting to crave something pumpkin!

gluten and dairy free pumpkin no bake cookies

Oats give these cookies a chewy texture, which is the perfect addition to crunchy pumpkin seeds! The pumpkin puree, and collagen help give each cookie a nutritional boost too!

Pumpkin is a great source of vitamin C, A and E, fiber and potassium. Pumpkin seeds also pack a big nutritional punch with lots of magnesium, fiber, and plant-based protein. These ingredients ensure that each no bake cookie is well rounded with protein and fiber for a snack you can feel good about reaching for in the afternoon.

If you follow me on Instagram, then you know I’m a pumpkin-year-round-kinda gal. I highly recommend pumpkin puree as a pantry staple all year long because there’s just so many things you can do with it from sweet to savory and everything in between.

6 ingredient pumpkin no bake cookies sweetened with honey

ingredients for pumpkin no bake cookies

  • pumpkin puree
  • oatsuse gluten-free oats if preferred
  • creamy unsweetened peanut butter
  • honeyI like sweetening this recipe with honey because it’s 100% pure and unprocessed
  • coconut oil
  • unflavored collagen I used this one from mindbodygreen that I love! (affiliate link)
  • pumpkin pie spice
  • vanilla extract
  • salt

equipment / utensils

  • measuring cups
  • mixing bowl
  • saucepan
pumpkin no bake cookies with pumpkin seeds

how to make pumpkin no bake cookies

Making pumpkin no bake cookies could not be easier! First, you don’t need to turn your oven on like you would for a traditional cookie recipe.

Instead, start by adding the peanut butter, honey, pumpkin puree, coconut oil, collagen, pumpkin pie spice, vanilla and salt to a medium saucepan on medium to low heat. Once everything is melted and combined, remove from heat, and stir in the oats and pumpkin seeds.

For a chocolatey twist on this recipe, wait until the batter is completely cooled (you could stick the saucepan in the fridge to speed this up) and add chocolate chips. Unsweetened coconut flakes would also be a good addition!

Then, line a plate or container that will fit in your freezer with parchment paper. Use a cookie scoop to portion out the dough and place cookies directly in the freezer to harden. That’s it!

For an even easier version of this recipe simply mix all of the ingredients together in a mixing bowl until well combined and use a cookie scoop to portion onto a parchment lined plate. Refrigerate until cold and enjoy!

gluten and dairy free pumpkin no bake cookies

Pumpkin No Bake Cookies

Maggie Michalczyk, RDN
Pumpkin no bake cookies are the perfect gluten and dairy free treat in the heat! No need to turn on your oven for this recipe that “cooks” in your freezer and is made with just a few simple ingredients. 
Prep Time 10 mins
Cook Time 1 hr
Servings 14 cookies

Ingredients
  

  • 1/2 cup creamy unsweetened peanut butter
  • 1/4 cup pumpkin puree
  • 1/4 cup honey
  • 1/4 cup coconut oil
  • 1 serving unflavored collagen
  • 2 tsp. pumpkin pie spice
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1 cup old-fashioned oats
  • 1/2 cup pumpkin seeds
  • 1/2 cup chocolate chips optional; dairy-free if preferred*

Instructions
 

  • Add peanut butter, pumpkin puree, honey, coconut oil, collagen, pumpkin pie spice, vanilla, and salt to a medium saucepan over medium to low heat.
  • Stir until creamy and combined. Remove from heat and stir in oats and pumpkin seeds. 
  • Line a plate or a container that will fit into your freezer with parchment paper and use a cookie scoop to portion out the batter. Repeat until all the batter is gone and freeze immediately for at least 1 hour until the cookies have hardened.
  • Store covered in the freezer and pull one out at a time when you’re ready to enjoy! 

Notes

*if adding chocolate chips be sure the batter is completely cooled to prevent chocolate from melting. If it does melt the cookies will still freeze well and taste great! 
For an even easier version of this recipe simply mix all of the ingredients together in a mixing bowl until well combined and use a cookie scoop to portion onto a parchment lined plate. Refrigerate until cold and enjoy!
Keyword pumpkin no bake cookies; no bake pumpkin cookies; pumpkin cookies; pumpkin oat cookies

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Pumpkin Desserts & Baked Goods

No Bake Pumpkin Cheesecake Bars

No bake pumpkin cheesecake bars are the perfect frozen pumpkin treat! Made gluten and dairy free, they’re sweetened naturally and are spiced to perfection with pumpkin puree and pumpkin spice! The date nut crust is infused with espresso powder for that gives these bars pumpkin spice latte vibes.

no bake layered pumpkin cheesecake bars

If you follow me on Instagram, it should come as no surprise that once July 4th is over my mind becomes preoccupied with pumpkin season on the horizon! I don’t hate summer but if you’re on this site, it should come as no surprise to you that I’m all about those fall vibes!

It won’t be long now until pumpkin products start popping up all over and I say why wait?! These frozen layered pumpkin cheesecake bars are perfect for you if you’re starting to crave some pumpkin in your life but it’s still hot out. The cheesecake layers are made from cashews that give each bite a really nice smooth, creamy texture and keep these bars dairy free.

Dates and maple syrup naturally sweeten the crust and the cheesecake layers and pumpkin and pumpkin spice give each bite that quintessential fall flavor we all know and love!

Libby’s 100% Pure Pumpkin

Just like in all of my pumpkin recipes, I used Libby’s 100% Pure Pumpkin in this no bake pumpkin recipe. Libby’s knows what they’re doing when it comes to pumpkin as they have been the leading producer of canned pumpkin for generations. I always have a can (of 5!) in my pantry year round because I firmly believe pumpkin isn’t just for the fall! I love that Libby’s 100% Pure Pumpkin products contain nothing but 100% pure pumpkin – there’s no additives, chemicals, or preservatives used in the production or canning process.

I also recently learned more about the sustainability efforts Libby’s is taking on their farms that they’ve planted on for over 100 years.

Their factory in Morton, IL is 100% landfill-free. They are able to achieve this by recycling pumpkin by-products and incinerating remaining waste for energy recovery. Pumpkin waste, like rind and skin, finds new life as land applied fertilizer—except for the seeds—those are sold for wild squirrel food.

It’s nice knowing that the process of harvesting a vegetable that can be used in so many different ways is also finding many different ways to ensure as little waste from that process as possible.

health benefits of pumpkin

One of the reasons I’m so passionate about pumpkin not being just a fall food is that it’s packed with so much good nutrition! Pumpkin puree contains:

  • vitamin A
  • vitamin C
  • vitamin E
  • fiber
  • potassium
  • iron

Pumpkin gets its orange color from beta-carotene, a precursor to vitamin A and a powerful antioxidant that helps protect the body against free radicals.

dairy free no bake layered pumpkin cheesecake bars made with libbys pumpkin

no bake pumpkin cheesecake bars

I love the smell of pumpkin baked goods baking in the oven, but can also appreciate whipping up a delicious pumpkin treat with some help from my freezer, which is where these come in!

These frozen pumpkin cheesecake bars are creamy and smooth like a slice of cheesecake and “bake” in your freezer in about 2 hours. One bar makes for a good after lunch or after dinner treat!

ingredients for freezer pumpkin cheesecake bars

  • LIBBY’S 100% Pure Pumpkin
  • raw almonds
  • pecans
  • unsweetened coconut flakes
  • pitted dates
  • pumpkin pie spice 
  • vanilla extract
  • espresso powder
  • coconut oil
  • cashews
  • unsweetened non-dairy milk 
  • maple syrup 

equipment / utensils:

date nut crust for frozen pumpkin cheesecake bars
no-bake-layered-pumpkin-cheesecake-bars

No Bake Pumpkin Spice Latte Cheesecake Bars

Maggie Michalczyk, RDN
No bake pumpkin cheesecake bars are the perfect frozen pumpkin treat! Made gluten and dairy free,  the cashew cheesecake layers are smooth and creamy and infused with pumpkin and pumpkin spice! Stash these in your freezer for a fun pumpkin treat any time of year! 
Prep Time 40 mins
Cook Time 8 hrs 10 mins
Servings 16 bars

Ingredients
  

for the crust:

  • ¾ cup raw almonds
  • ¼ cup pecans
  • ¾ cup unsweetened coconut flakes
  • 1 cup pitted dates
  • 2 tsp. pumpkin pie spice
  • 1 tsp. vanilla extract
  • 1 tsp. espresso powder
  • 3 tbsp. coconut oil melted
  • for the filling:
  • 1 cup cashews soaked overnight
  • ¾ cup unsweetened non-dairy milk
  • ½ cup maple syrup
  • ¼ cup coconut oil melted
  • ½ cup LIBBY’S 100% Pure Pumpkin
  • 2 tsp. pumpkin pie spice
  • 1 tsp. vanilla extract

Instructions
 

  • Soak the cashews overnight or pour boiling water on top and let sit for at least 20 minutes to soften.
  • Next prepare the crust. In the bowl of a food processor add the almonds and pulse until finely chopped. Add the rest of the crust ingredients and pulse until a sticky crust begins to form. About 1-2 minutes.
  • Line an 8X8 inch pan with parchment paper. Add the crust to the pan and use your hands or a spatula to press it evenly into the pan. Refrigerate while you prepare the cheesecake filling.
  • Add the cashews, non-dairy milk, maple syrup, and coconut oil to the blender. Blend on high until combined.
  • Pour half of the mixture over the crust and place in the freezer for about 20 minutes.
  • Add pumpkin puree and cinnamon to the remaining mixture in the blender and blend until combined.
  • Once the first layer has been in the freezer for about 20 minutes, pour the pumpkin layer on top and return to the freezer. Spread evenly with a spatula until smooth.
  • Freeze for at least 2 hours or overnight to set.
  • When ready to eat, soften at room temperature and cut into squares.
  • Store covered in the freezer and enjoy!
Keyword frozen pumpkin cheesecake bars; pumpkin cheesecake bars; dairy free pumpkin cheesecake bars

This recipe was proudly created in partnership with Libby’s. I hope you love it!

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Breakfast Recipes

Almond Butter & Jelly Overnight Oats

Almond butter & jelly overnight oats make for a classic and delicious breakfast anytime of year! Made dairy-free simply with old-fashioned oats, chia seeds, creamy almond butter, mixed berry jelly and lots of cinnamonthey “cook” in your fridge overnight!

how to make dairy free almond butter and jelly overnight oats

This post was created in partnership with The Quaker Oats Company. As always all opinions are my own and I appreciate your support!

Overnight oats are one of my favorite ways to enjoy oats! Even though I work from home and have the luxury of taking extra time to make breakfast, I like prepping them the night before to have them ready to go in the morning for breakfast time!

How I flavor my overnight oats tends to change with the season. In the fall it should come as no surprise that I like adding pumpkin, but one flavor combination that never fails year-round is almond butter and jelly!

Like the classic combination of peanut butter and jelly that reminds me of the lunch I packed for school of all of those years, almond butter and jelly overnight oats are a slightly more refined, yet equally delicious version.

Oats are a great option for breakfast time because of the nutrition they provide. They’re definitely a pantry staple I recommend having on hand. I often share other ways I use them on Instagram too!

For over 140 years, Quaker has been the leading expert in oats, committed to combining science, scale, passion and expertise, and dedicated to researching all that this powerful grain has to offer. Their nourishing oats are produced with high standards of quality, taste and safety.

The oats used in each variety of Quaker Oats – instant, quick, old fashioned and steel cut – are 100% whole grain, and ounce per ounce, they all provide similar amounts of fiber, vitamins and minerals.

Oats & Heart Health

Oats are a simple and great way to support a healthy heart. There’s solid evidence that whole grain oats and oat bran can help lower blood cholesterol thanks to the power of beta-glucan – a soluble fiber, largely unique to oats, that basically tells your liver to pull LDL (bad) cholesterol out of the blood. Then, it binds to some of the cholesterol in your gut, keeping it from ever reaching your bloodstream.  Three grams of soluble fiber from oats as part of a diet low in saturated fat and cholesterol may help reduce the risk of heart disease.  A serving of Quaker Old Fashioned Oats provides 2 grams.  Another reason why adding oats to your diet in a variety of ways is a great idea!

dairy free almond butter and jelly overnight oats

Ingredients for Almond Butter & Jelly Oats

  • Quaker Old Fashioned Oats
  • unsweetened non-dairy milk (almond or oat)
  • unsweetened almond butter
  • no sugar added blueberry or raspberry preserves (or can be fresh muddled blueberries or raspberries)
  • chia seeds or hemp seeds
  • cinnamon
how-to-make-dairy-free-almond-butter-and-jelly-overnight-oats

Almond Butter & Jelly Overnight Oats

Maggie Michalczyk, RDN
These almond butter and jelly overnight oats “cook” in your fridge overnight for a delicious and nutritious no-fuss breakfast anytime of year! 
Prep Time 5 mins
Cook Time 8 hrs 10 mins
Servings 1 serving

Ingredients
  

  • ½ cup Quaker Old Fashioned Oats
  • 1/2 cup unsweetened non-dairy milk almond or oat
  • 1 11/2 tsp. unsweetened almond butter
  • 1 tbsp. no sugar added blueberry or raspberry preserves or can be fresh muddled blueberries or raspberries
  • 1 tsp. chia seeds / hemp seeds
  • dash of cinnamon

Instructions
 

  • In a small bowl, combine oats, milk, chia seeds and cinnamon. Mix until well combined, cover and refrigerate for at least 4 hrs or overnight.
  • In the morning add half of the oats to a small bowl or jar, top with almond butter and jelly or muddled fruit and then top with the other half of the oats. Sprinkle with extra cinnamon on top and enjoy! 
Keyword almond butter and jelly overnight oats

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old fashioned overnight oats with almond butter and jelly
Pumpkin Breakfast

Almond Flour Pumpkin Bread

Almond flour pumpkin bread is gluten free, naturally sweetened and full of pumpkin and fall spices! It’s perfect for breakfast with a cup of coffee or snack with vegan pumpkin cream cheese on top.

paleo pumpkin bread with pumpkin seeds on top

Sweetened naturally with maple syrup, and made with pumpkin puree and all the fall spices, I know you’ll love this pumpkin bread recipe with almond flour!

If you follow me on Instagram, then you know there’s no one out there more excited for pumpkin season more than me! Pumpkin bread is such a quintessential fall baked good, I practically make a loaf each week to snack on, which is why I’m so excited to share this healthy and delicious pumpkin bread recipe with you!

Almond flour gives this pumpkin bread an incredibly soft and moist texture — exactly how a delicious pieces of pumpkin bread should taste. A nice thick slice makes for a delicious healthy treat or snack! I’ve even shared this loaf with people who are not gluten and dairy free, and they loved it. So if you’re thinking it won’t be as good as a slice from your local bakery, prepare to be surprised!

And if you are dairy free and missing pumpkin cream cheese, I got you! Be sure to check out my vegan pumpkin spice cream cheese made with cashews! It’s easy to make in a blender with just a few simple ingredients, and tastes delicious on top of this almond flour pumpkin bread.

paleo friendly pumpkin bread
almond flour pumpkin bread with vegan pumpkin cream cheese
almond flour pumpkin bread with vegan pumpkin cream cheese

ingredients for almond flour pumpkin bread

  • blanched almond flour – I do not recommend using almond meal
  • tapioca flour – this flour helps the bread from being TOO moist and helps the almond bread bind together. Do not omit!
  • pumpkin puree
  • pumpkin spice
  • cinnamon
  • nutmeg
  • eggs
  • creamy unsweetened almond butter
  • coconut oil
  • maple syrup
  • vanilla
  • baking soda
  • salt
  • pumpkin seeds (optional)

equipment/ utensils:

best delicious almond flour pumpkin bread

how to make almond flour pumpkin bread

Making this almond flour loaf of pumpkin bread is easy! You don’t need any fancy equipment or a mixer to make this recipe

  1. Prepare & preheat. Grease a loaf pan with coconut oil or cooking spray and preheat the oven to 350 degrees F.
  2. Combine the wet ingredients. Combine the wet ingredients including pumpkin puree and stir together.
  3. Combine the dry ingredients. Whisk the dry ingredients together.
  4. Mix ingredients together. Add the dry ingredients to the we ingredients and use a wooden spoon to mix the ingredients together until just combined.
  5. Pour into loaf pan and bake. Pour the batter into a prepared loaf pan, place in the oven and bake for 40-45 minutes.
  6. Cool and enjoy! Let the bread cool before slicing with a bread knife. Top with nut butter or vegan pumpkin spice cream cheese, and enjoy!

Store this bread on the counter for 1-2 days and then in the fridge. I haven’t tried freezing it, however I think that would work too if you wanted to enjoy some later.

how to make bread with almond flour

Making bread with almond flour is essentially the same as making bread with any other flour. You don’t have to do anything special to almond flour.

I do recommend measuring the almond flour for this recipe by using a scoop to scoop the flour from the bag into a measuring cup. This will ensure that you have the correct amount of flour and not too much. When we “dunk” the measuring cup into the bag of flour and pack it in, we often get way too much flour, which will ultimately give you a super dense, and dry bread.

Is almond meal the same as almond flour?

No! Almond meal is typically made from raw (unpeeled) almonds, whereas almond flour is made from blanched (peeled) almonds. Compared to almond meal, almond flour has a finer texture and lighter color, which is typically better for most baked goods.

almond flour pumpkin bread

Almond Flour Pumpkin Bread

Maggie Michalczyk, RDN
Almond flour pumpkin bread is gluten free, naturally sweetened and full of pumpkin and fall spices! It’s perfect for breakfast with a cup of coffee or snack with vegan pumpkin cream cheese on top.
Prep Time 10 mins
Cook Time 40 mins
Servings 1 loaf

Ingredients
  

  • 2 cups blanched almond flour*
  • 1/4 cup tapioca flour
  • 2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1/4 cup creamy almond butter
  • 2 large eggs
  • 2 tbsp. coconut oil
  • 1 tsp. vanilla

Instructions
 

  • Preheat oven to 350ºF and grease a loaf pan with cooking spray or coconut oil.
  • In medium bowl whisk almond flour, tapioca flour, pumpkin pie spice, cinnamon, nutmeg, baking soda and salt.
  • In large bowl whisk together pumpkin puree, almond butter, and maple syrup. Add in eggs, coconut oil and vanilla extract and whisk until smooth.
  • Pour dry ingredients into large bowl of wet ingredients. Use a wooden spoon to stir until just combined — don’t overmix!
  • Pour batter into prepared loaf pan. Top with pumpkin seeds if desired.
  • Bake pumpkin bread for 40-45 minutes. If you see the top of the bread browning, cover with foil and continue baking.
  • Remove bread from oven and let cool on a wire rack. Once bread is completely cooled, slice and enjoy!** 

Notes

*In order to ensure you measure the correct amount of almond flour, I recommend using a scoop to scoop the flour into a measuring cup. Dunking the cup in the almond flour to pack it will give you way too much flour, giving you a super dense, dry bread! 
**Store almond flour pumpkin bread on the counter for 1-2 days and then covered in the fridge for maximum freshness.
Keyword almond flour pumpkin bread; gluten and dairy free pumpkin bread

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Pumpkin Breakfast

Healthy Pumpkin Seed Granola

Healthy pumpkin seed granola made with simple, nourishing ingredients sweetened naturally and a great nutrient-dense snack for the season. Made with oat, almonds, pumpkin seeds, toasted quinoa, pumpkin puree and lots of fall spices!

Sprinkled on top of yogurt, on top of apple slices with nut butter, or simply by the handful, there’s no wrong way to enjoy this healthy pumpkin granola! This recipe is gluten free, made with nutrient dense nuts, seeds, and whole grains and sweetened naturally with maple syrup.

Homemade vs. Store-Bought Granola

Granola makes for such a good snack. However, not all granola is made the same. Most store bought granolas are packed with sugar, low in protein and not very nutritious. This is why it’s important to always read the label. Choose ones that are lower in sugar and made with simple ingredients when possible.

The good news is it’s really easy to make your own at home and this pumpkin granola is truly a must for pumpkin season. It’s everything you want in granola — a little sweet, salty, nutty, crunchy and packed with pumpkin and pumpkin spice in every cluster!

Your whole house will smell super cozy while it bakes in the oven. And this recipe makes a batch big enough to enjoy for at least a week if it will last that long. 🙂

Nutrition Benefits of Snacking on Pumpkin Seed Granola

You can feel good snacking on it knowing you’re getting plant-based protein and healthy fats from the pumpkin seeds, almonds and quinoa. Pumpkin seeds are small but mighty when it comes to nutrition — did you know you can even make pumpkin seed milk out of them?

Maple syrup complements the flavor of pumpkin and pumpkin spice perfectly and gives this granola some subtle sweetness that’s not too over the top.

Ingredients for Healthy Pumpkin Granola

  • Pumpkin Pureemake sure you’re using pumpkin puree and not canned pumpkin pie!
  • Old-fashioned Oats (gluten free if desired)
  • Raw Almonds
  • White Quinoa
  • Pumpkin Seeds (aka pepitas)
  • Arrowroot Powder arrowroot powder is gluten free and will help make this granola form really nice clusters.
  • Maple Syrup
  • Coconut Oil
  • Vanilla Extractvanilla extract really brings out the pumpkin flavors in this granola. Use a high- quality pure vanilla extract if possible.
  • Pumpkin Pie Spice
  • Cinnamon
  • Ginger
  • Cloves
  • Salt
  • Dark Chocolate Chunks (optional)
gluten free pumpkin granola with pumpkin seeds, almond and quinoa

Why I Added Quinoa to This Granola

Including toasted quinoa in this recipe provides an added texture, additional nutrients, and a fun visual appeal. Toasting it before adding it to the mixture gives it that golden brown color while also adding an extra crunch.

How to Enjoy This Recipe

Pumpkin granola truly makes for the perfect fall snack. Here are a few ideas for how to enjoy this delicious and crunchy pumpkin granola!

  • on top of apple slices dipped in nut butter
  • like a bowl of cereal with nut milk on top
  • sprinkled on top of pumpkin yogurt (my favorite is siggi’s pumpkin spice)
  • simply a handful by itself

How Long Does Homemade Granola Last?

This pumpkin seed homemade granola will last for 1-2 weeks if it’s stored in an air-tight container.

My Favorite Store Bought Pumpkin Granola

As I mentioned, not all granola is created equal. Most you see at the grocery are high in sugar, low in protein and lacking nutritional value. My favorite store bought pumpkin granola is the pumpkin cinnamon granola from Purely Elizabeth.

Not only does it taste incredible, but it’s also made with nutrient dense ingredients. The ingredients are even similar to the ones I used in this recipe! The granola is lower in sugar and higher in protein than your average granola. It also comes in big, nice clusters! The best part is the pumpkin flavor is sold year round in stores and online.

apples with peanut butter and healthy pumpkin granola on top
healthy pumpkin granola

Healthy Pumpkin Seed Granola

Maggie Michalczyk, RDN
Healthy pumpkin granola is a nutrient-dense, low sugar snack that's packed with fall flavor in every nutty cluster. A perfect pumpkin snack for the season!
Prep Time 10 mins
Cook Time 45 mins
Servings 8 servings

Equipment

  • 1 food processor
  • 1 mixing bowl
  • 1 Small saucepan
  • 1 Whisk
  • 1 wooden spoon
  • 1 baking sheet

Ingredients
  

  • 2 cups organic old-fashioned oats gluten free if desired
  • 1/2 cup quinoa uncooked
  • 1 cup raw almonds
  • 1/2 cup raw pumpkin seeds
  • 1 tbsp. pumpkin pie spice
  • 2 tsp. cinnamon
  • 1/2 tsp. fresh ginger optional
  • dash of clove optional
  • 1 tsp. salt
  • 1 tbsp. arrowroot powder
  • 1/3 cup pumpkin puree
  • 1/3 cup maple syrup
  • 2 tbsp. coconut oil melted
  • 2 tsp. vanilla extract

Instructions
 

  • Preheat the oven to 350 degrees F. 
  • Add oats, almonds and pumpkin seeds to the bowl of a food processor. Roughly chop, 2-3 times. Alternatively you can roughly chop the almonds and pumpkin seeds. Add to a mixing bowl and set aside.
  • Over low heat toast the quinoa until golden and fragrant. Once you start to hear a popping sound it's close to being toasted.
  • In a small saucepan, combine the maple syrup, pumpkin puree, coconut oil and vanilla. Whisk together and heat over low for a couple of minutes to combine. Remove from heat and stir in the arrowroot powder.
  • Add toasted quinoa to the bowl with oats, almonds and pumpkin seeds. Add pumpkin spice, cinnamon, ginger, clove and salt. Stir together.
  • Pour the pumpkin puree mixture onto the dry ingredients and stir to combine so that all of the granola is coated.
  • Spread out onto a baking sheet so that's all the granola is touching but in a single later. Bake for 30 minutes.
  • Remove from oven, let cool for a few minutes, add chocolate chunks if desired and then place the granola in the freezer to harden for 10 minutes.
  • Remove, break up granola with a folk so that some big clusters remain, and enjoy! 

Notes

Store granola in a sealed container for 1-2 weeks. 
Keyword healthy pumpkin granola; gluten free pumpkin granola

More Pumpkin Recipes You’re Sure to Love for Fall

And if you’re not already, I’d love for you to be a part of the Once Upon a Pumpkin community on Instagram.

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Pumpkin Desserts & Baked Goods

Vegan Pumpkin Chocolate Chip Cookies

Fall in love with these vegan and gluten free pumpkin chocolate chip cookies that are fluffy, soft and spiced just right!

Are you ready for a delicious pumpkin cookie recipe or what?! Look no further this fall because I’ve got you covered with this cookie recipe that is vegan and can also be made gluten free.

If you follow me on Instagram, then you know I think it’s always a good time for a pumpkin treat and that I always recommend having a can of pumpkin on hand for when the mood strikes!

I often get asked why pumpkins?! The answer is simple. Fall and pumpkins make people happy! They remind us of a time of year we all look forward to and there’s just a magical feeling in the air during that time that I live for! I hope these cookies will remind you of everything you love about the season!

vegan pumpkin chocolate chip cookies

Vegan Pumpkin Cookies

These vegan pumpkin cookies are made with no dairy and no eggs and can be made with gluten free flour. Did you know that pumpkin puree can actually act as an egg replacer in some baked good recipes?! Yes! You’ll notice in this recipe that I’m not using a flax egg or pre-made egg replacer. which is common in some baked goods, because the pumpkin puree does the trick!

It also makes these pumpkin cookies moist, fluffy and taste like fall!

Pumpkin Chocolate Chip Cookies

It doesn’t get much better than baking pumpkin chocolate chip cookies on a crisp, fall day and these are the perfect ones if you follow a gluten or dairy free diet, looking for an egg-free recipe or are vegan.

Each cookie is like a little pillow of pumpkin heaven! Spiced just right with hints of chocolate and that pumpkin flavor we all know and love!

Hungry for more pumpkin recipes?! Be sure to check out my NEW cookbook, The Great Big Pumpkin Cookbook, available now on Target.com and Amazon! It’s packed with both sweet and savory recipes with lots of gluten and dairy free recipes. Oh, and more cookie recipes for sure!

ingredients for this pumpkin recipe

  • all-purpose or gluten-free flour – If using gluten-free flour, I recommend Bob’s Red Mill or King Arthur Flour 1:1 gluten-free flour.
  • pumpkin spicedon’t have pumpkin spice? You can definitely swap in cinnamon!
  • baking soda
  • baking powder
  • salt
  • coconut sugar brown sugar will definitely work too and can be substituted for coconut sugar.
  • pumpkin pureealways make sure it’s pumpkin puree and not pumpkin pie filling!
  • coconut oil or vegan butter
  • water
  • dairy-free chocolate chips (I love this brand for all my baking needs!)

equipment/utensils:

  • (2) mixing bowls
  • whisk
  • wooden spoon
  • 2 tbsp. cookie scoop
  • baking sheet
  • parchment paper

how to make vegan pumpkin chocolate chip cookies

  1. Whisk. Whisk the flour, pumpkin spice, baking soda, baking powder, and salt together. Set aside. Whisk together the coconut sugar, pumpkin puree, coconut oil and vanilla extract until smooth.
  2. Combine. Add the dry ingredients to the wet ingredients and combine with a wooden spoon.
  3. Fold. Fold in the chocolate chips and use a cookies scoop to portion out the dough on a baking sheet lined with parchment paper.
  4. Bake. Bake for 12-14 minutes.
  5. Enjoy! Let cool on a wire rack and enjoy!
vegan pumpkin chocolate chip cookies

Vegan Pumpkin Chocolate Chip Cookies

Maggie Michalczyk, RDN
Vegan pumpkin chocolate chip cookies are little pillows of pumpkin perfection and the best part is that you can totally take a bite of the cookie dough! These are sure to be your new favorite pumpkin treat this fall! 
Prep Time 10 mins
Cook Time 8 hrs 9 mins
Servings 18 cookies

Ingredients
  

  • 2 cups all-purpose or gluten-free flour
  • 2 tsp. pumpkin pie spice/cinnamon
  • tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. salt
  • 1 cup coconut sugar
  • ½ cup coconut oil melted*
  • heaping cup of pumpkin puree
  • 2 tbsp. water
  • 2 tsp. vanilla extract
  • 1 cup semi-sweet or white chocolate chips

Instructions
 

  • Preheat the oven to 350°F and line a baking sheet with parchment paper. 
  • In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt until combined.
  • In a large bowl, whisk together the coconut sugar, pumpkin puree, coconut oil, water, and vanilla until smooth.
  • Pour the dry ingredients into the bowl of wet ingredients and use a wooden spoon to combine. Fold in the chocolate chips.
  • Use a 2 tbsp. cookie scoop to scoop the dough onto the baking sheet. Bake for 12 to 14 minutes on the middle rack. Remove from the oven and let cool on the baking sheet for at least 10 minutes and enjoy! 

Notes

* You can substitute softened vegan butter for the coconut oil.
Keyword vegan pumpkin chocolate chip cookies; pumpkin chocolate chip cookies

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how to make vegan pumpkin chocolate chip cookies
Pumpkin Appetizers & Snacks

No-bake Pumpkin Cookie Dough Bars

No-bake pumpkin cookie dough bars “bake” in your freezer and make for a delicious sweet treat that give you the best of both worlds — pumpkin goodness and cookie dough! They are made gluten and dairy free with just a few simple ingredients.

Cookie dough and pumpkin. What’s not to love?! These are definitely two of my favorite flavors of all time coming together in one delicious treat! Made gluten and dairy free, with just a few simple ingredients you’ll love how easy these bars are to make.

If you’ve been following me on Instagram, then you know I love pumpkin year round! There is truly no wrong time to make something pumpkin! I always recommend having a can in your pantry to add to recipes for more nutrition and that pumpkin taste we all know and love!

pumpkin cookie dough bars

These no-bake pumpkin bars are super fun because you can keep them stashed in your fridge or freezer and grab one out when you need a little something sweet. Creamy cashew butter and pumpkin come together to give these bars a really incredible texture and the mini chocolate chips in the cookie dough layer add just the right about of sweetness and crunch!

One of the things I love the most about pumpkin is how versatile it is in both sweet and savory recipes! It truly is a fall superfood!

Hungry for more pumpkin recipes?! Be sure to check out my NEW cookbook, The Great Big Pumpkin Cookbook, available now on Target.com and Amazon! It’s packed with both sweet and savory recipes with lots of gluten and dairy free recipes.

how to make no-bake pumpkin bars

ingredients in no-bake pumpkin cookie dough bars

  • pumpkin puree
  • cashew butter
  • collagen (optional; I use this brand!)
  • blanched almond flour
  • coconut flour
  • pumpkin pie spice or cinnamon
  • maple syrup
  • vanilla extract
  • mini chocolate chips (dairy free if desired)
  • regular chocolate chips (dairy free if desired)
  • flaky sea salt
gluten and dairy free no bake pumpkin cookie dough bars
For bite-sized bars cut the bars shown here in half one more time.

how to make no-bake pumpkin cookie dough bars

Making these no-bake pumpkin bars is actually super easy and takes less than 20 minutes for the prep! The hard part is waiting for them to freeze so you can enjoy them!

  1. Line. Line a 9X5-inch bread pan with parchment paper and spray lightly with cooking spray.
  2. Stir. Stir the cashew butter, pumpkin puree, maple syrup, almond flour, coconut flour, vanilla extract and pumpkin spice together until combined. Fold in the mini chocolate chips.
  3. Melt. Melt the regular sized chocolate chips and stir in 1 tbsp. of cashew butter
  4. Scoop & Smooth. Scoop the pumpkin cookie dough into the pan and spread evenly until there is a smooth later on the bottom. Drizzle the melted chocolate on top and use a spatula to spread it evenly across the top. Sprinkle with flaky sea salt.
  5. Freeze. Place the pan in the freezer for at least 2 hours to freeze!
how-to-make-no-bake-pumpkin-bars

No-Bake Pumpkin Cookie Dough Bars

Maggie Michalczyk, RDN
No-bake pumpkin cookie dough bars “bake” in your freezer and make for a delicious sweet treat that give you the best of both worlds — pumpkin goodness and cookie dough! They are made gluten and dairy free with just a few simple ingredients. 
Prep Time 10 mins
Cook Time 8 hrs 8 mins
Servings 18 mini bars

Ingredients
  

  • for the cookie dough:
  • 1 cup creamy unsweetened cashew butter
  • 1/3 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1 cup blanched almond flour
  • 1/4 cup coconut flour
  • 2 tbsp. unflavored collagen
  • 1/4 cup mini chocolate chips
  • 1 tsp. vanilla extract
  • for the chocolate layer on top:
  • 2/3 cup semi-sweet or dark chocolate chocolate chips
  • 1 tbsp. cashew butter
  • 1/2 tsp. flaky sea salt

Instructions
 

  • Line a 9X5-inch bread pan with parchment paper and lightly spray it with cooking spray. 
  • In a small bowl using a wooden spoon, stir together the cashew butter, pumpkin puree, maple syrup, almond flour, coconut flour, collagen, pumpkin spice and vanilla extract until combined. Fold in the mini chocolate chips.
  • Spread the pumpkin cookie dough batter in an even later in the pan so that it’s smooth.
  • Melt the chocolate chips and stir in 1 tbsp. cashew butter. Pour the melted chocolate over the cookie dough layer, sprinkle with flaky sea salt and freeze for at least 2 hours or overnight.
  • When you’re ready to enjoy, remove bars from the freezer and use a knife to cut them into pieces. Store covered in the fridge or freeze for longer. 
Keyword no-bake pumpkin bars; no-bake pumpkin cookie dough bars
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no-bake pumpkin bars
Pumpkin Desserts & Baked Goods

Pumpkin Zucchini Oatmeal Cups

Pumpkin zucchini oatmeal cups are like a bowl of oatmeal in muffin form! Made gluten and dairy free, they have a hearty texture, make for a nutritious, delicious (and compact!) breakfast and freeze well too.

A bowl of oatmeal in muffin form?! Yes! That’s exactly what these pumpkin zucchini oatmeal muffins taste like! Made with the goodness of oats, pumpkin puree, pumpkin spice, zucchini and just a few other simple ingredients, you’ll love their chewy texture and how easy they are to make!

I love putting pumpkin and zucchini together in bread and muffins recipes and this one is no different! Zucchini adds incredible texture and more nutrition to spiced pumpkin treats. These oatmeal cups are gluten and dairy free and sweetened naturally with maple syrup.

If you love the way these look, be sure to check out this blueberry lemon version too! Both are great to make ahead of time and freeze.

pumpkin zucchini oatmeal cups

ingredients for pumpkin zucchini oat cups

ingredients:

  • old-fashioned oats or gluten-free old-fashioned oats
  • pumpkin puree
  • zucchini
  • unsweetened almond milk
  • maple syrup
  • eggs
  • pumpkin pie spice or cinnamon
  • ground flax seed
  • salt
  • baking powder
  • semi-sweet chocolate chips (optional) (dairy free if desired)

equipment/utensils:

how to make oatmeal cups

Making oatmeal cups is really easy! They’re great if you want to make something ahead of time to have for breakfast or a snack during the week!

You don’t need anything super fancy for this recipe. They come together in just a few short steps and you can customize what you mix into them based on your preference or what you have at home. Let’s go!

  1. Whisk. Whisk together the oats, flax seed, pumpkin spice,, baking soda and salt.
  2. Mix. In a separate bowl, whisk the eggs, pumpkin puree, almond milk and maple syrup. Fold in the shredded zucchini.
  3. Combine. Combine the wet ingredients with the dry. Mix together and let stand for 5 minutes so that the oats soak up some of the liquid.
  4. Fold. Fold in the chocolate chips. In place of chocolate chips you could use pecan pieces.
  5. Portion & Bake. Use a cookie scoop to portion the oatmeal into the muffin tin. Bake for 25 minutes, let cool and enjoy!
gluten and dairy free pumpkin zucchini oatmeal cup with chocolate chips

nutrition benefits of pumpkin

As a dietitian you know I couldn’t share a pumpkin recipe without talking about the nutrition benefits of pumpkin!

Pumpkin is a fall superfood. Not only is it super versatile (hello it works in everything from pumpkin chili to pumpkin cookies!), but it’s packed with vitamin A, C and E, along with potassium and fiber.

You can feel good adding it to just about everything you eat this fall and I recommend you always stash a can in your pantry!

Oats are also a good source of fiber, something a lot of us don’t get enough of but is crucial for healthy digestion and satiety.

pumpkin zucchini oatmeal cups

Pumpkin Zucchini Oat Cups

Maggie Michalczyk, RDN
Pumpkin zucchini oatmeal cups are like a bowl of oatmeal in muffin form! Made gluten and dairy free, they have a hearty texture, make for a nutritious, delicious (and compact!) breakfast and freeze well too. I highly recommend a dollop of nut butter on top! 
Prep Time 10 mins
Cook Time 25 mins
Servings 12 muffins

Ingredients
  

  • 2 ¾ cup old-fashioned oats
  • 2 tbsp. ground flax seed
  • 2 tsp. pumpkin pie spice or cinnamon
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 cup pumpkin puree
  • 1 cup shredded zucchini excess moisture squeezed off with a paper towel
  • 2 eggs
  • 1 cup unsweetened almond milk
  • cup maple syrup
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees F. Grease a muffin tin with cooking spray.
  • In a medium bowl whisk the oats, flax seeds, pumpkin pie spice or cinnamon, and baking powder.
  • In a separate bowl whisk together the eggs, pumpkin puree almond milk, maple syrup. Fold in the shredded zucchini.
  • Add the wet ingredients to the dry ingredients, mix together and let stand for about 5 minutes so that the oats soak up some of the moisture.
  • Fold in the chocolate chips.
  • Use a cookie scoop to portion out the batter in the muffin tin. 
  • Bake for 25 minutes, remove from oven and let cool in the muffin tin for an additional five minutes. Use a butter knife to pop the oatmeal cups out of the muffin tin and enjoy! 
  • Reheat for a few minutes in the microwave the next day. I highly recommend adding nut butter on top! 

Notes

Store covered in the fridge for 3-4 days or freeze for maximum freshness. 
Keyword pumpkin zucchini oatmeal cups

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Pumpkin Desserts & Baked Goods

Pumpkin Chickpea Blondies

Pumpkin chickpea blondies are a delicious and simple gluten and dairy free pumpkin treat! Sweetened naturally and made with just a few simple ingredients, you won’t believe how good they taste!

delicious gluten and dairy free pumpkin chickpea blondies made with pumpkin puree, chickpeas, peanut butter and maple syrup

Not just for pumpkin season, these gluten free pumpkin chickpea blondies will completely change your mind about putting chickpeas in desserts because they are so moist and delicious!

I too was weary when I first started seeing chickpea blondie recipes popping up everywhere. Chickpeas in a dessert?! That’s crazy! When I finally tried them for myself I was shocked and amazed at how good they were. Then I created my own spin by adding pumpkin they’ve quickly become one of my favorite pumpkin recipes ever.

Simply made by combining all of the ingredients together in a food processor, these blondies come together in no time at all and will convince even the most weary of skeptics that chickpeas can in fact be used in desserts! The best is telling people that they’re made with chickpeas after they’ve tried one!

gluten free pumpkin chickpea blondies

a nutritious pumpkin treat

Chickpeas, also know as garbanzo beans are a good source of plant based protein and fiber. When pulsed in a food processor together with the other ingredients they contribute to the thick texture of these pumpkin bars that don’t contain any flour at all. Chickpeas (and canned pumpkin!) are one of those things I believe you should have in your pantry at all times for roasting, putting on top of a salad or getting creative with in treats like these blondies.

And I wouldn’t be me, if I didn’t mention all the good nutrition found in pumpkin! Pumpkin is truly a fall superfood packed with vitamin A, C, E and potassium and fiber. It adds that flavor that we all know and love it everything, plus gives baked goods like these pumpkin bars a really nice texture!

ingredients for pumpkin chickpea blondies

  • garbanzo beans (aka chickpeas)
  • pumpkin puree
  • pumpkin pie spice or cinnamon
  • creamy unsweetened peanut butter
  • maple syrup
  • vanilla extract
  • baking soda
  • baking powder
  • salt
  • chocolate chipsdairy free if desired ( I love baking with these chips from Lily’s)

equipment/ utensils:

how to make pumpkin blondies

Making these pumpkin blondies could not be easier! The prep time is literally 5 minutes, and the hard part is simply waiting for them to bake.

First, you will simply add all of the ingredients to your food processor. Make sure you drain the garbanzo beans as you will not need that extra liquid in the recipe!

Next, once a dough like consistency has formed, scoop the batter into a bowl and fold in chocolate chip. Spread into the prepared baking pan that is lined with parchment paper and sprinkle extra chocolate chips on top. Bake for approximately 28 minutes, remove from oven and let cool. Cut into squares and sprinkle with flakey sea salt on top, and enjoy!

If you like this super simple dairy and gluten free recipe, be sure to check out this one for gluten and dairy free pumpkin chocolate chip cookies, and gluten free pumpkin snowball cookies!

gluten-free-pumpkin-chickpea-blondies

Gluten Free Pumpkin Chickpea Blondies

Maggie Michalczyk, RDN
If you’re weary about putting chickpeas in a dessert, these delicious gluten free pumpkin chickpea blondies will completely change your mind! Made with ingredients you probably have in your pantry right now, they’re a healthy way to get your pumpkin fix! 
Prep Time 5 mins
Cook Time 27 mins
Servings 9 bars (12 if you cut them in smaller pieces!)

Ingredients
  

  • 1 can 15 ounces chickpeas, rinsed and drained
  • 1/2 cup unsweetened creamy peanut butter
  • 1/3 cup maple syrup
  • 1/3 cup pumpkin puree
  • 2 tsp. vanilla extract
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tbsp. coconut oil for coating the pan
  • 1/3 cup dairy free or regular milk or dark chocolate chips plus 2 tbsp. for sprinkling on top optional
  • Coarse sea salt for sprinkling on top once baked

Instructions
 

  • Preheat oven to 350 degrees F and spray 8×8 inch pan with cooking spray and line it with parchment paper on top. 
  • In a food processor, add all ingredients except chocolate chips* and process until batter is smooth.
  • Fold in chocolate chips.
  • Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top. 
  • Bake for 27 minutes or until the center is set. 
  • Let cool in the pan, sprinkle with sea salt and cut into squares. 
  • Store covered in the fridge for  3-4 days.

Notes

**You could stop at this point and would have some very delicious pumpkin cookie dough that is totally safe to eat! 
Keyword chickpeas, dairy free, gluten free, low sugar, pumpkin

This recipe was originally published on February 7th, 2019 and has been updated with new images since!

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COOKBOOK

Love everything and anything pumpkin like I do?! Keep up with all things pumpkin this fall with me on Instagram and be sure to check out my new pumpkin cookbook, The Great Big Pumpkin Cookbook available now on Amazon and Target.com with over 50 pumpkin recipes, including gluten free, dairy free, and paleo friendly recipes!

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gluten free pumpkin chickpea blondies
Easy Meals

Gluten-Free Chicken Fingers with Healthy Honey Mustard Sauce

Gluten-free chicken fingers with healthy honey mustard sauce are crispy and made gluten-free with crackers and pumpkin seeds on top. A delicious, non-boring way to make chicken tenders!

Looking for a quick meal that is fun for the whole family or just for one? These gluten-free chicken fingers with healthy honey mustard sauce are IT! Instead of using bread crumbs to get that classic chicken finger texture, I used almond flour crackers from Simple Mills and pumpkin seeds, which not only add more nutrition but extra flavor too.

Eat these grown-up chicken fingers on top of a salad or simply dip them into the healthy honey mustard sauce for a protein-packed dinner!

Every once in a while I get a hankering for honey mustard dressing or sauce, something I ate all the time with my chicken fingers as a child. I’m not sure if you’ve looked at the ingredients lately, but most honey mustard dressings contain partially hydrogenated oils and other preservatives. There are some healthy alternatives, however most will set you back upwards of six dollars if you buy them at the grocery store and that doesn’t work for me either!

My solution was to make this healthy homemade honey mustard sauce that doubles as salad dressing. It’s made with high protein, low sugar yogurt, apple cider vinegar, lemon juice and spicy brown mustard. It’s thick and creamy and perfect for dipping these healthy grown-up chicken fingers into!

gluten-free-chicken-tenders

Gluten-Free Chicken Tenders with Healthy Honey Mustard Sauce

Maggie Michalczyk, RDN
Gluten-free chicken fingers with healthy honey mustard sauce are crispy and made gluten-free with crackers and pumpkin seeds on top. A delicious, non-boring way to make chicken tenders! Perfect for dipping in this healthy honey mustard sauce.
Prep Time 10 mins
Cook Time 25 mins
Servings 3 servings

Ingredients
  

  • For the chicken fingers:
  • 1 lb package boneless chicken tenders
  • 1 box Simple Mills Almond Flour crackers
  • 1/2 cup raw pumpkin seeds
  • 1 egg
  • 1 tbsp. honey
  • 3/4 tsp. paprika
  • salt and pepper to taste
  • For healthy honey mustard sauce:
  • 1/2 cup plain high protein low sugar yogurt (I used this exact flavor and brand)
  • juice of half of a lemon
  • 2 tbsp. spicy brown or dijon mustard
  • 1 1/2 tbsp. honey
  • 1 tbsp. apple cider vinegar
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 375 degrees. Line a baking dish with parchment paper.
  • Combine crackers and pumpkin seeds into a plastic bag and using a meat mallet or the tamper from a Vitamix mash the crackers and pumpkin seeds until they are in small pieces. If most of the pumpkin seeds are still whole, that is ok.
  • In a shallow dish, whisk the egg. Add the honey, paprika and salt and pepper.
  • Remove chicken from packaging and start by dipping one chicken tender in the egg mixture and then coating in the cracker mixture.
  • Repeat with remaining chicken tenders and use excess cracker coating to add to parts of the chicken where it might be missing crackers and seeds.
  • Bake in the oven for 25 minutes.
  • While the chicken cooks, whisk together the ingredients for the honey mustard sauce.*
  • Let chicken cool and dip into sauce. Store the sauce in the fridge in an airtight container for up to a week.

Notes

*This sauce also doubles as a great salad dressing. 

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Pumpkin Desserts & Baked Goods

Gluten and Dairy Free Pumpkin Cookies

These gluten and dairy free pumpkin cookies are the perfect taste of fall wrapped up into one cookie! They’re gluten free, dairy free, and delicious!

These pillowy pumpkin cookies are made with simple ingredients, and if I didn’t tell you that they were gluten and dairy free I sweat you wouldn’t know because of how delicious they are! I don’t have to avoid gluten and dairy myself, yet these are my go-to pumpkin cookies in the fall!

Extra soft, a little sweet, and packed with extra nutrition from the pumpkin puree, banana, and flax seeds. Most cookies contain little to no fiber, but when you add pumpkin you’re getting more fiber, vitamin A, C and potassium per bite! 

gluten free pumpkin cookies

These gluten and dairy free pumpkin cookies have a nice soft and moist texture.  You can feel good knowing they’re made with without a ton of sugar, and that at majority of the sweetness is coming from the banana.

I knew this pumpkin recipe was a winner when I had someone who does not usually eat gluten or dairy free treats and they thought they were delicious too! Win! I’ve made them a couple of times now with both white chocolate chips, dark chocolate chips and a combination of both–you really can’t go wrong!

If this pumpkin recipe is giving you all the feels, I know you will love this one for gluten free pumpkin chickpea blondies, and this recipe gluten free pumpkin banana bread!

super soft gluten free pumpkin cookies

And if you’re like me and try to put pumpkin in as many things as possible all fall long, you’ve got to grab a copy of my Once Upon a Pumpkin Cookbook featuring 50+ recipes including gluten free pumpkin recipes, dairy free recipes and paleo pumpkin recipes.

To make these cookies you will need:

gluten and dairy free pumpkin cookies with chocolate chips

Gluten and Dairy Free Pumpkin Cookies

Maggie Michalczyk, RDN
Soft, pillowy and full of pumpkin flavor, you will FALL in love with these cookies all season long! They are especially great with a cup of coffee on a chilly fall morning!
Prep Time 10 mins
Cook Time 16 mins
Servings 24 cookies (2 batches)

Ingredients
  

  • 2 1/4 cup gluten-free flour
  • 2/3 cup pumpkin puree
  • 1 medium banana very ripe
  • 1 tbsp. ground flax seeds*
  • 3 tbsp. water
  • 1 cup coconut oil melted
  • 2 1/4 cups coconut sugar
  • 1 tsp. vanilla
  • 2 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 cup dairy free chocolate or white chocolate chips

Instructions
 

  • Preheat oven to 375 degrees. Grease a baking sheet with coconut oil or baking spray.
  • In a large bowl, mix melted coconut oil and coconut sugar until combined.
  • In a small bowl mix together the flax seeds and water. Let stand.
  • Mash the banana until smooth. Add the pumpkin, flax mixture, and vanilla and combine.
  • Sift flour, pumpkin pie spice, baking soda and salt, add to larger bowl and mix together until just combined.
  • Add white or chocolate chips, and use a cookie scoop to portion onto baking sheet.
  • Bake for 16 minutes, cool on wire rack, repeat with remaining dough and enjoy! Store cookies in an airtight container in the fridge for up to a week or freeze for longer.

Notes

*The flax seed egg is in place of a regular egg. You can substitute that for 1 egg if you do not wish to make this recipe dairy free.
 

 

XOXO

MAGGIE

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