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Fall Recipes

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 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


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


  • 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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how to make no bake pumpkin cheesecake bars
Easy Meals

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

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


  • 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


  • 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 Recipes

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

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!)


  • 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


  • 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.


**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!

more pumpkin recipes you’re sure to love


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 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 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


  • 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


  • 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.


*This sauce also doubles as a great salad dressing. 

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Pumpkin Cookies

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)


  • 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


  • 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.


*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.




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