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Pumpkin Breakfast

20 Healthy Pumpkin Breakfast Recipes

Explore this list of healthy pumpkin breakfast recipes to start your day with something pumpkin in the fall!

healthy pumpkin breakfast recipes

It’s an unspoken truth that when pumpkin coffee drinks hit the stores, it’s the beginning of fall. I always get super excited when I start to see fall things at the store — it’s just the best time of the year. You can find me decorating my apartment, looking for new pumpkin products, and finding new ways to add pumpkin to recipes from late August to November.

In the fall it just makes sense to make something seasonal for breakfast that’s infused with pumpkin and cozy spices like pumpkin pie spice and cinnamon. So, let’s take a closer look at all the benefits of and options for healthy pumpkin breakfast recipes.

Is Pumpkin Good for Breakfast?

Absolutely! Pumpkin is a vegetable (technically a fruit) that is packed with nutrients, including vitamin A, C, and E as well as potassium, fiber, copper, and manganese. It is also very high in antioxidants which help protect our bodies from disease and can help reduce inflammation.

The best part is, it’s super easy to add to a wide variety of recipes from sweet to savory to reap the benefits of its nutrition all fall long. You can’t go wrong baking it or blending it into something for breakfast during the fall.

What Does Pumpkin Pair Well With?

You’ll notice that in most of these pumpkin breakfast recipes I’ve baked or blended pumpkin puree into a recipe that works for breakfast.

Pumpkin puree goes well with lots of different baked goods, as well as Greek yogurt and cheese. I love how it fits with a wide variety of both sweet and savory recipes making it perfect to not only add to your breakfast recipes, but also lots of other recipes in the fall and year-round.

Pumpkin Breakfast Recipes

Depending on the breakfast mood you’re in, jump to one of the pumpkin breakfast recipe categories below:

Quick Pumpkin Breakfast

If you have minimal time and want to whip something up within minutes, try one of these quick pumpkin breakfast options. I love these to switch things up when I am in the mood for a cool smoothie or a warm fall-inspired piece of toast.

frozen pumpkin smoothie

Frozen Pumpkin Pie Protein Smoothie

Creamy and oh so *dreamy*, you’ll fall in love with this frozen pumpkin pie smoothie that tastes like everything we love about the season! 
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healthy-pumpkin-smoothie-bowl

Healthy Pumpkin Smoothie Bowl

This healthy pumpkin smoothie bowl is super smooth and spiced just right for the season! Made with simple ingredients and sweetened naturally, you’ll love this smoothie bowl as fun snack or breakfast. 
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pumpkin-ricotta-toast-on-sourdough-with-butternut-squash-pumpkin-seeds-and-sage

Pumpkin Ricotta Toast

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Pumpkin Yogurt Mousse Parfaits

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pumpkin cookie protein balls

Pumpkin Cookie Protein Balls

Pumpkin cookie protein balls are the perfect post workout or midday snack packed with protein and fiber. Super easy to make with simple ingredients, you’ll love having these to snack on!
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healthy pumpkin granola

Healthy Pumpkin Seed Granola

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!
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Pumpkin Oatmeal

Pumpkin goes so well with oats in a variety of recipes, especially oatmeal. Oatmeal is always a go-to fall breakfast because it’s easy to make and customize with different toppings like nut butter and fruit. Baked oatmeal or oatmeal cups is great to make in advance and have for breakfast during the week.

best healthy pumpkin pie baked oatmeal

Pumpkin Pie Baked Oatmeal

Pumpkin pie baked oatmeal made with Quaker Old Fashioned Oats, pumpkin puree, fall spices and maple syrup makes for a delicious make-ahead breakfast time option for the fall season.
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pumpkin-apple-baked-oatmeal-with-fall-spices-pumpkin-seeds-and-nut-butter

Pumpkin Apple Baked Oatmeal

This pumpkin apple baked oatmeal is a warm and cozy breakfast that is perfect all fall long! Make it ahead of time and enjoy slices all week with nut butter on top! 
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pumpkin zucchini oatmeal cups

Pumpkin Zucchini Oat 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. I highly recommend a dollop of nut butter on top! 
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pumpkin gingerbread oatmeal

Pumpkin Gingerbread Oatmeal

Pumpkin gingerbread oatmeal is a delicious and festive way to flavor your oats during the winter months! Made with old fashioned oatmeal, pumpkin puree, molasses and cozy spices. 
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Healthy Pumpkin Breakfast Muffins

Pumpkin breakfast muffins are another great option on the go. In comparison to typical muffins, they contain less sugar and more fiber. This helps control hunger and keeps you full until your next snack or meal. Depending on your muffin tin size, choose one or two and pair with Greek yogurt or nut butter for added protein.

whole wheat pumpkin blueberry muffins

Healthy Whole-Grain Pumpkin Blueberry Muffins

Pumpkin blueberry muffins will be your new favorite spin on a pumpkin muffin! Pumpkin spiced just right with blueberries in every bite, they’re fluffy and fun for fall or summer!
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gluten free pumpkin carrot muffins with dairy free cashew cream cheese frosting

Gluten Free Pumpkin Carrot Muffins

Gluten free pumpkin carrot muffins are fluffy with hints of walnuts, ginger, cinnamon, carrot and pumpkin! Made with almond and oat flour and topped with a dairy-free cashew cream cheese, they’re perfect for spring!
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pumpkin veggie egg muffins

Pumpkin Veggie Egg Muffins

Pumpkin veggie egg muffins are a quick and nutritious breakfast that are fun to eat and easy to make!
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Pumpkin Pancakes and Waffles

When the weekend rolls around, there’s nothing like a stack of pumpkin pancakes or waffles for breakfast or brunch. Cozy up with a cup of coffee and one of these pumpkin breakfast recipes on a chilly fall weekend.

healthy-pumpkin-protein-pancakes-with-white-chocolate-chips

Healthy Pumpkin Protein Pancakes

There’s nothing better than a stack of pumpkin pancakes on a cozy fall morning! Wake up to this extra fluffy and protein packed stacked that is spiced to perfection with pumpkin and pumpkin spice.
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Pumpkin Protein Waffles

Packed with protein, whole grains, pumpkin and pumpkin spice, these pumpkin protein waffles are fluffy and delicious! Look no further for your new favorite pumpkin recipe to make for brunch in the fall!  
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healthy pumpkin pancakes

The Best Healthy Pumpkin Spice Pancakes

Wake up with a stack of these extra-fluffy, delicious and healthy pumpkin pancakes! Perfect for a cozy weekend brunch, you will love these pancakes that taste just like fall! 
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Pumpkin Coffee Drinks to Pair with Breakfast

And finally, breakfast in the fall isn’t complete without a pumpkin coffee drink. Pair one of these with a breakfast above or whip up some fluffy eggs with veggies and a slice of toast as you sip on your festive beverage. 

starbucks copycat pumpkin cream cold brew recipe

Pumpkin Cream Cold Brew with Pumpkin Cold Foam

This homemade pumpkin cream cold brew recipe with pumpkin cold foam is super silky-smooth, dairy-free recipe that's better than Starbucks! 
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Pumpkin Spice Oat Milk Latte

Pumpkin Spice Oat Milk Latte

Silky smooth and oh so pumkin-y! This pumpkin spice oat milk latte is lower in sugar than your average latte, made with real pumpkin, dairy free, and delicious. 
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pumpkin white chocolate spice latte

White Chocolate Pumpkin Spice Latte

White chocolate pumpkin spice latte is delicious twist on a traditional pumpkin spice latte. Smooth, and creamy with hints of white chocolate and pumpkin spice in every sip, it’s a fun twist on this fall favorite.
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pumpkin spiced whipped coffee

Pumpkin Spice Whipped Coffee

Pumpkin spice whipped coffee is a delicious and fun coffee drink, perfect for fall! It feels like a fancy coffeehouse drink that is easy to make at home! 
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Breakfast is definitely my favorite meal of the day and I especially love infusing pumpkin into something delicious for breakfast or brunch during the fall season.

Be sure to also check out my 40 Must-Try Easy Pumpkin Recipes and if you’re not already, I’d love for you to be part of the Once Upon a Pumpkin community on Instagram!

Drinks & Smoothies

Pumpkin Cream Cold Brew with Cold Foam (Starbucks Copycat)

This pumpkin cream cold brew recipe is the fall drink of your dreams! Super-silky smooth and full of that pumpkin flavor we all know and love, you’ll fall in love with this homemade (and dairy-free) cold brew recipe!

homemade Pumpkin Cream Cold Brew (Starbucks Copycat)

It truly isn’t pumpkin season until you’ve had your first pumpkin coffee. And although it might still be 90 degrees out where you are (it is here for me!), once you take that first sip suddenly it’s all about boots, cozy sweaters, pumpkin patches, and baking a loaf of pumpkin bread. Am I right or am I right?!

If you follow me on Instagram then you know I’m a fan of pumpkin year-round, and especially in the fall. I saw a funny meme the other day that said there are only two seasons. Fall and waiting for fall. I couldn’t agree more!

My Version of Pumpkin Cream Cold Brew vs. Starbucks’ Version

This recipe gives Starbucks a run for its money. Here are a few reasons why my recipe wins over Starbucks’ in my opinion:

  • Made dairy free (theirs is not)
  • Lower in sugar (theirs has 31 grams)
  • Cheaper (I didn’t calculate cause math’s not my thing but I’m assuming here!).

I know you’ll love it! So let’s start at the beginning and make this delicious pumpkin coffee drink at home!

What is a Pumpkin Cream Cold Brew with Cold Foam?

New in 2019, the pumpkin cream cold brew was Starbuck’s newest addition to the pumpkin spice latte family. They describe it as a “super smooth fall treat” and I’ve got to say, I totally agree. The pumpkin cream cold foam is uber silky and super pumpkin-y.

It’s essentially cold brew coffee (ice, with brewed coffee) with vanilla syrup added, and topped with pumpkin cream cold foam topping. The topping is made from cream and pumpkin spice sauce.

If you haven’t tried it and love all things pumpkin, it’s simply a must. But for the days you want to make coffee at home, this recipe is the perfect stand in!

ingredients for pumpkin cream cold brew
note: your pumpkin puree doesn’t have to be organic for this recipe

HOMEMADE PUMPKIN CREAM COLD BREW RECIPE INGREDIENTS

1. Cold brew or iced coffee

Starbucks uses cold brew in the traditional drink but you could totally use iced coffee too. I used Califia Farms

2. Unsweetened oat milk or other non-dairy or dairy milk of your choice

I used oat milk in this recipe because it has a higher fat content than other non-dairy milks like almond. This makes it thicker and gives it those silky-smooth vibes. I ended up testing this recipe with two different oat milks and it worked well with both.. My very favorite oat milk to use for coffee is this one. I also think this recipe would work really well with this Califia Farms Almond Milk Half and Half. It’s on the thicker side and dairy free. I usually find it at Whole Foods or Target.

3. Pumpkin puree

Hopefully you’ve stocked up because if you’re going to make any recipe you see on this blog you’re going to need it! P.S. make sure it’s pumpkin puree and not pumpkin pie mix. Pumpkin puree is just pumpkin while pumpkin pie mix contains added sugar.

4. Maple syrup

Honey would also be a great natural sweetener to use in this recipe.

5. Pumpkin spice or cinnamon

Either will work! If you can’t find pumpkin spice you can definitely make your own or use cinnamon.

6. Vanilla extract

The Starbucks version contains vanilla syrup. I’m lightening things up and adding no sugar by using vanilla extract.

7. Salt

Trust me on this one you need a pinch of salt to really bring out the flavors.

Equipment Needed to Make This Coffee Recipe:

pumpkin cream cold foam in a cup on marble table

How to Make Pumpkin Cream Cold Brew Coffee with Pumpkin Cold Foam

  1. Make the pumpkin cream cold foam. Combine the ingredients for the pumpkin cream cold foam in a small saucepan. Whisk until combined, remove from heat, transfer to a cup and refrigerate to let cool.
  2. Get your cold brew ready. Pour a glass of cold brew or iced coffee.
  3. Froth the pumpkin cream cold foam. Add the pumpkin cream to a frother or use a hand- held frother to get it nice and frothy (a high-speed blender on the highest setting would also work).
  4. Put it together and start sipping! Pour the pumpkin cream over the cold brew, top with extra pumpkin spice, and enjoy! The cold foam will slightly mix with the coffee.

Alternatively, you can make this recipe by making this homemade pumpkin spice syrup, adding that to oat milk and frothing it and then pouring your cold brew on top!

Nutrition of Starbucks’ Version

According to Starbucks a grande pumpkin cream cold brew has 250 calories, 12g fat, 31g carb, 31g of sugar and 3g of protein. Because the sugar is so high, I would definitely put this drink in the treat category vs. an everyday type of drink! My recipe is lower in sugar and calories if you’re looking for a healthier alternative.

Is The Pumpkin Cream Cold Brew Made Dairy-Free at Starbucks?!

Unfortunately no, because the it is made with cream it’s not dairy free and as of right now there isn’t a way to order it dairy free.

best homemade pumpkin coffee recipe

How I Order the Pumpkin Cream Cold Brew at Starbucks

I want to get one thing straight – although I’m a dietitian, I’m not the food police! That said, I don’t think it’s the worst thing if you want to treat yourself to the real version of this drink a few times during the season. I just don’t think it’s an everyday kind of thing.

a healthier way to order a pumpkin cream cold brew at Starbucks

Here’s how I would order it if I want something that’s less sweet, and dairy free but still full of pumpkin flavor: tall light pumpkin spice topping with 1 pump of vanilla syrup OR 1/2 pump OR no vanilla syrup OR 1 pump sugar-free vanilla syrup.

A grande would have 2-3 pumps of syrup in it, which is way too much in my opinion taste and sugar wise! I think one or half would definitely do the trick if you’re looking for something less sweet.

best Starbucks copycat pumpkin cream cold brew
starbucks copycat pumpkin cream cold brew recipe

Pumpkin Cream Cold Brew with Pumpkin Cold Foam

Maggie Michalczyk, RDN
This homemade pumpkin cream cold brew recipe with pumpkin cold foam is super silky-smooth, dairy-free recipe that's better than Starbucks! 
Prep Time 5 mins
Cook Time 5 mins
Servings 1 serving

Equipment

  • Small saucepan
  • Whisk
  • Frother

Ingredients
  

Pumpkin cold foam:

  • 1 cup oat milk
  • 1 1/2 tbsp. pumpkin puree
  • 1 tbsp. maple syrup
  • 1 tsp. pumpkin spice or cinnamon
  • 1 tsp. vanilla
  • pinch of salt

Pumpkin cold foam cold brew:

  • 1 cup cold brew coffee
  • handful of ice
  • sprinkle of pumpkin spice

Instructions
 

  • In a small saucepan combine the oat milk, pumpkin puree, maple syrup, vanilla, pumpkin spice, and salt over low to medium heat. Whisk to combine until it's slightly steaming but not boiling. Alternatively, you can combine all of the ingredients in a glass and use a hand-held frother to mix together.
  • Remove from heat and pour into a glass. Refrigerate for 5-10 minutes. 
  • Remove from the fridge and add to a milk frother. Froth until nice and frothy.
  • Add to a glass with ice and pour the cold brew on top or add the cold brew first and pour the milk mixture on top. Sprinkle extra pumpkin spice on top and enjoy! Cold pumpkin foam can be stored in the fridge for up to a day but may need to be re-frothed. 

Notes

NEW for fall 2022: You can also make this homemade pumpkin spice syrup, add that to your oat milk and froth it and pour your cold brew on top. 
Keyword homemade pumpkin cream cold brew, pumpkin coffee, pumpkin cold foam, pumpkin cream cold brew

Pumpkin Recipes to Pair with Pumpkin Coffee

Sip on your pumpkin coffee and enjoy one of these healthy pumpkin recipes all fall long! Whether hitting the pumpkin patch or just taking in the season, enjoy the season a little more with these recipes you’re sure to fall in love with!

If you like this pumpkin coffee drink recipe, be sure to check out this recipe for a hot pumpkin spice oat milk latte and this video on how I make it.

more pumpkin recipes you are sure to love

pin this pumpkin recipe for later!

dairy free pumpkin cream cold brew recipe
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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pin this recipe for later

how to make no bake pumpkin cookies
Easy Meals

Pumpkin Seed Pesto

Pumpkin seed pesto is delicious and nutritious made with toasted pumpkin seeds, fresh basil, garlic, olive oil and parmesan reggiano cheese. Packed with plant-based protein, and can be made vegan, it’s flavorful and the perfect complement to pasta, proteins, sandwiches and more.

best pumpkin seed pesto

Summer is pesto season and there’s nothing better then pesto pasta for a fresh summertime meal that’s bursting with flavor! For my take on the perfect summertime pesto, it should come as no surprise that I turned to my favorite seed — pumpkin seeds to make pesto. Move over pine nuts, pumpkin seed pesto is the way to go!

Much more cost-effective than pine nuts, pumpkin seeds are packed with nutrition and a smooth nutty flavor that really complements fresh basil, garlic, and cheese. In this recipe I toast the pumpkin seeds before making the pesto to help bring out their buttery, nutty flavor. Toasted pumpkin seeds add flavor to pasta, chicken, fish and more on their own.

This pumpkin seed pesto can also be made vegan by using nutritional yeast if you’re looking for a cheese alternative.

pumpkin seed nutrition

Pumpkin seeds are small but mighty when it comes to nutrition! They’re packed with plant-based protein, healthy fat, fiber, magnesium, manganese, phosphorus, iron and zinc and are easy to incorporate into your diet in a variety of ways.

A one ounce serving of pumpkin seeds contains 7 grams of plant-based protein. This is especially great to keep in mind if you don’t eat meat and are looking for different ways to add protein to your diet. Sprinkle pumpkin seeds on a salad, or grain bowl and of course make this pumpkin seed pesto!

I always recommend incorporating pumpkin seeds into a snack anytime you’re feeling a little stressed and here’s why. Pumpkin seeds are high in magnesium aka the “calming mineral”. Magnesium blocks the activity of stimulating neurotransmitters and binds to calming receptors, resulting in a more peaceful, resting state. I’ll snack to that!

Read more about the benefits of pumpkin seeds and how to roast and eat them here.

ingredients for pumpkin seed pesto

Ingredients for pumpkin seed pesto

  • raw pumpkin seeds (pepitas)I love how beautiful and buttery pumpkin seeds get when you toast them! Just a couple minutes in the oven really helps to bring out their nutty flavor.
  • fresh basil
  • extra virgin olive oil
  • parmesan reggiano – using a nicer cheese is nice in the recipe, however any type of grated parmesan cheese you have on hand will work. I’ve tried it with both!
  • fresh garlic
  • salt & pepper

equipment/ utensils:

toasted pumpkin seeds

making pumpkin seed pesto

Toast your pumpkin seeds: This will really help to bring out there delicious nutty flavor and take away some of that “raw” flavor. After a couple minutes in the oven they will be puffed up and slightly golden.

Add olive oil + garlic to the pan: Adding olive oil to the hot pan when you remove it from the oven will help further toast the pumpkin seeds. The garlic will also slightly toast, helping to draw out the flavor.

Process all of the ingredients: Add all of the ingredients to a food processor and process until smooth. You want to make sure there are no big pumpkin seed pieces left.

Taste: Taste a small spoonful of pesto and see if it needs a little more salt and pepper. Process once more for a few seconds.

Enjoy: Add to pasta, sandwiches, proteins and more!

Store + Freeze: Store pesto in an airtight contain in the fridge for up to a week. If you know you’re not going to get to it all, I recommend freezing pesto in individual ice cube trays. This way you can simply use one cube of pesto at a time anytime you’re in the mood!

Easy pumpkin seed pesto

vegan pumpkin seed pesto

Making this pumpkin seed pesto vegan is easy. Simply swap parmesan cheese for nutritional yeast. Nutritional yeast is a nutty, cheesy tasting cheese alternative that contains B vitamins, zinc, fiber and protein (about 8 grams per 2 tbsp.).

how to use pumpkin seed pesto

Or maybe the question should be how can’t you use pumpkin seed pesto?! There’s so many different ways you can infuse it into meals and snacks this summer! Here are a few of my favorite ways:

  • tossed with any shape of pasta
  • on a sandwich
  • on chicken or salmon
  • tossed in a caprese salad with tomatoes and mozzarella
  • used as a dipping oil with sourdough bread

Did I miss anything?! How else would you use this pumpkin seed pesto? Let me know in the comments!

easy-pumpkin-seed-pesto

Pumpkin Seed Pesto

Maggie Michalczyk, RDN
Packed with plant-based protein thanks to the mighty pumpkin seed, pumpkin seed pesto is flavorful and nutritious and the perfect accompaniment to pasta, sandwiches, chicken and more!
Prep Time 10 mins
Cook Time 5 mins
Servings 1 cup

Ingredients
  

  • 1/2 cup raw pumpkin seeds
  • 2 cloves garlic
  • 1/4 + 1/2 cup extra-virgin olive oil
  • 2 cups fresh basil
  • 1/2 cup grated parmesan reggiano cheese
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. red pepper flakes optional

Instructions
 

  • Preheat the oven to 350 degrees F and add pumpkin seeds to a sheet pan. Toast in the oven for about 5 minutes. 
  • Remove pumpkin seeds from the oven and drizzle 1/4 cup olive oil on to them. Add cloves of garlic to the sheet pan as well to slightly toast from the heat of the pan. Let cool.
  • Add basil, pumpkin seeds, garlic, cheese, additional 1/2 cup of olive oil and salt and pepper to a food processor. Process until smooth. Taste and add additional salt or pepper. 
  • Store covered in the fridge for up to a week. Freeze pesto in an ice cube tray to save for easy use later.

Notes

Recipe adapted from Andrew Zimmerman 
Keyword pumpkin seed pesto; vegan pumpkin seed pesto

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how to make pumpkin seed pesto
Nutritious Snacks & Treats

Healthy Pumpkin Sticky Date Cake with Caramel Sauce

Healthy pumpkin sticky date cake with a date caramel sauce will wow you with how delicious and flavorful it is! The top has a slightly crispy crust with subtle date pieces and hints of pumpkin in each bite. Made gluten free with almond flour, this date cake can also be made vegan. The date caramel sauce complements the cake perfectly and is vegan.

gluten free sticky date cake with caramel date sauce


Inspired by a dessert from one of my favorite restaurants in Chicago, Avec (definitely put it on your list if you’re planning a visit) this sticky date cake with a pumpkin twist will wow you! It’s fairly simple to make the date caramel sauce that goes with it is truly the cherry on top!

The cake has a little crust to it on the top, which I love, and subtle date pieces throughout that give it a nice sweetness and super moist texture. Hints of pumpkin and pumpkin spice make each piece smell so magical and inviting — just like the way the fall season hits.

Made gluten and dairy free with an option to make it vegan, save this healthy pumpkin sticky date cake recipe for anytime you’re looking for a simple yet elevated dessert ( I mean how sexy does this bite look with the caramel sauce?!).

pumpkin sticky date cake

ingredients for gluten free pumpkin sticky date cake

  • blanched almond flour
  • oat flour – not all oat flours are gluten free. Be sure you’re using gluten free oat flour if desired.
  • pumpkin pie spice
  • ground ginger
  • baking soda
  • baking powder
  • pitted medjool dates
  • pumpkin puree
  • coconut sugar or light brown sugar
  • egg
  • brewed coffee
  • confectioners’ sugar
  • unsweetened non-dairy milk like almond or oat milk
  • vanilla extract
  • salt

equipment / utensils:

healthy date cake recipe

This gluten free pumpkin sticky date cake recipe is made a little healthier by using less sugar and butter than what you might find with others. The addition of the pumpkin puree also gives each bite a little more nutrition like vitamin A, C, E and fiber, not to mention that warm and inviting taste and texture.

It’s important to note that there’s no formal definition of the word “healthy” so while this cake might be “healthier” than other cakes, no cake is super healthy — you know what I mean? To me enjoying cake and baked goods occasionally is part of a healthy diet. I’m not an advocate of depriving yourself and would rather just enjoy the treat that I want and move on. Green smoothies and baked goods all have their place!

Dates themselves are also nutritious — keep reading to find out the difference micronutrients they contain. I recommend using pitted medjool dates for this recipe, but if you have ones with pits at home, simply remove them before chopping.

vegan date cake

Did you know pumpkin puree can serve as an egg replacer in baked goods?!

To make this sticky date cake vegan, simply replace the egg for an additional 1/4 cup of pumpkin puree. It’s so cool because not only does the pumpkin puree work just as well as an egg for the structure of the cake, but you’re also getting hints of that warm pumpkin flavor we all know and love plus extra vitamin A, C, E and fiber in every bite!

Pumpkin baked goods are truly my weakness and one of my favorite things to make! Be sure to keep up on Instagram for more!

Date caramel sauce

This date caramel sauce is vegan because it’s made with dairy free milk. Here I used oat milk, which I love using in baked goods and smoothies because it’s creamier than other non-dairy alternatives like almond. Almond milk would definitely work in this caramel sauce as well as any other non-dairy milk alternative you might have on hand.

Put all the ingredients in a blender and blend on high to get this creamy date caramel sauce. If your seems to be a little too thick, add one tablespoon of non-dairy milk in at a time blending each time until you get the desired consistency.

Sure this sauce is perfect for this sticky date cake, but can also be used in so many different ways! It would be great for dipping apple slices into, and drizzling on top of almost any baked good.

benefits of dates 

Dates come from the date palm tree and they’re typically found dried. They’re chewy and sweet and are a good source of several minerals as well as antioxidants that help protect against disease.

High in fiber, potassium, magnesium and copper, they make for a great snack paired with nut butter. If you haven’t tried that combo, it’s a must!

Dates are gluten free and can be used in so many different ways as a sugar substitute. Some examples are in a smoothie for natural sweetness, in other baked goods and in energy bite recipes to give them a nice texture and sweetness.

pumpkin sticky date cake

Gluten Free Pumpkin Sticky Date Cake

Maggie Michalczyk, RDN
Healthy pumpkin sticky date cake with a date caramel sauce will wow you with how delicious and rich it is! The top has a slightly crispy crust with subtle date pieces and hints of pumpkin in each bite.
Servings 9 pieces

Ingredients
  

  • for the date cake:
  • 2 cup pitted medjool dates roughly chopped
  • 2 cups brewed coffee
  • 1 tsp. baking soda
  • 1 1/4 cup oat flour
  • 3/4 cup blanched almond flour
  • 2 tsp. pumpkin pie spice or cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 6 tbsp. unsalted butter at room temperature
  • 3/4 cup coconut sugar or light brown sugar
  • 1 egg
  • 1/4 cup pumpkin puree
  • for the caramel date sauce:
  • 14 pitted medjool dates
  • 3/4 cup + 2 tbsp non-dairy milk like oat or almond
  • 1 tsp. vanilla extract
  • 1 tsp. pumpkin pie spice or cinnamon
  • pinch of salt

Instructions
 

  • Preheat the oven to 350 degrees F and grease an 8X8 baking pan with cooking spray and set aside.
  • In a small saucepan combine chopped dates and coffee and bring to a low simmer. Continue simmering for about 5 minutes until the date pieces begin to break down and the mixture looks thicker. Remove from heat and stir in baking soda. Let cool.
  • Whisk oat flour, almond flour, pumpkin pie spice, ginger and salt together in a medium bowl. 
  • Using a stand or hand mixer, beat the room temperature butter until light and fluffy. Add in the coconut sugar and continue beating until combined. Add the egg and pumpkin puree and beat together until smooth.
  • Finally add in the flour mixture and date mixture and beat together on low until just combined. 
  • Pour the batter into the prepared pan and bake for 50-55 minutes until a toothpick inserted comes out clean with just a few crumbs sticking to it. 
  • While the cake cooks, make the date caramel sauce by combining all of the ingredients together in a high speed blender.

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how to make pumpkin sticky date cake
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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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 S’mores Cookie Bars

Pumpkin s’mores cookie bars are a pumpkin treat unlike any other! Made gluten free, the flavors of fluffy marshmallow, delicious pumpkin, and melted chocolate chip cookies come together perfectly and taste like a pumpkin s’more.

Picture this — it’s August and you’re not quite ready to let go of summer but the thought of fall is starting to get you just a little excited for what’s to come. If that’s exactly how you’re feeling right now then you need these pumpkin s’mores cookie bars that are the perfect summer and fall treat!

Fluffy marshmallow, melty chocolate, and hints of pumpkin and pumpkin spice come together in every bite in this classic summer treat with a fall twist!

Made with simple ingredients, the pumpkin, marshmallow and chocolate combination is one that I know you’ll absolutely love. If you follow me on Instagram, you know my love for pumpkin everything runs deep. I’m constantly thinking of new ways to use pumpkin in the fall and this pumpkin recipe is definitely one of my new favorites!

After the popularity of these gluten free pumpkin s’mores cookies, I was inspired to make another treat with the same flavors because they were just that good. I know these pumpkin cookie bars will be on repeat all fall long like they are for me!

These pumpkin s’more bars would be an amazing treat for a fall get together, tailgating or a Halloween party.

If you follow a gluten or a dairy free diet this recipe can be modified to work for you too. These bars are made with gluten-free flour, and can be made with vegan butter, dairy-free chocolate chips and vegan marshmallows. They can also be made two ways — with fluff (or marshmallow creme) or with mini marshmallows!

pumpkin s'mores cookie bars

gluten and dairy free pumpkin marshmallow bars

Ingredients for Pumpkin S’mores Cookie Bars

  • all purpose flour or gluten-free flourI like Bob’s Red Mill or King Arthur 1:1 gluten-free flour.
  • light brown sugar or coconut sugar
  • unsalted butter or vegan butteruse vegan butter to make this recipe dairy free.
  • pumpkin puree
  • egg or flax egguse a flax egg to make this recipe vegan.
  • pumpkin pie spice
  • vanilla extract
  • salt
  • chocolate chips or chocolate chunks use dairy free chocolate chips to make this recipe dairy free.
  • marshmallow creme or fluff OR mini marshmallowsthese are the vegan mini marshmallows I used to make this recipe dairy free.

equipment/utensils:

best pumpkin s'more bars

How to Make Pumpkin S’mores Cookie Bars

  • Prep. Preheat the oven and take out the butter and egg to soften. One way to soften butter faster is to microwave a tall glass of water for 1 minute, pour the water out in the sink, and place tall glass directly on top of the stick of butter. You may have to do this 1-2 times, but it works well. Grease an 8X8 pan with cooking oil or baking spray.

  • Mix. In the bowl of a stand mixer or using a hand mixer cream the sugar and butter. Add the pumpkin puree, egg and vanilla and mix until combined. In a separate small bowl, whisk the dry ingredients together and then add then to the wet and mix until well combined. Fold in the chocolate chips with a spoon.

If using fluff or marshmallow creme:

  • Divide the dough. Add 3/4 of the dough to the greased pan, reserving 1/4 cup.
  • Spread & Sprinkle. Spread the marshmallow fluff over the cookie dough layer covering most of it but not all. Sprinkle a few more chocolate chips on top and then spoon the rest of the cookie dough on top of the marshmallow layer, not covering it just adding “globs” on top.

If using mini marshmallows:

  • Fold in the mini marshmallows and chocolate chips. Fold in the mini marshmallows and chocolate chips into the entire amount of cookie dough, reserving about 1/4 cup of each for sprinkling on top of the batter.

  • Bake. Bake for 25-30 minutes.
  • Cool. These bars are much easier to cut when cooled. If you cut into the when they’re still on the warmer side, things might get mushy. Cool in the pan before cutting into them!
how to make pumpkin marshmallow bars

Gluten and Dairy Free Recipe Modifications

To make this recipe gluten and dairy free use gluten-free flour and vegan butter. Also look for dairy-free chocolate chips and vegan mini marshmallows.

gluten-and-dairy-free-pumpkin-marshmallow-bars

Pumpkin S’mores Cookie Bars

Maggie Michalczyk, RDN
Gooey marshmallow, melty chocolate with hints of pumpkin and pumpkin spice throughout — these pumpkin s'mores cookie bars are truly the perfect fall treat you'll want to make again and again!
Prep Time 10 mins
Cook Time 25 mins
Servings 9 servings

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 2/3 cup light brown sugar
  • 1/4 cup + 2 tbsp. pumpkin puree
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 cup all purpose or gluten-free flour
  • 2 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 cup semisweet chocolate chips or chocolate chunks dairy free if desired
  • 1/2 cup marshmallow creme or fluff OR 1 cup mini marshmallows divided

Instructions
 

  • Preheat the oven to 375, and lightly spray a 8×8″ pan with cooking oil or baking spray. 
  • Using a stand or a hand mixer, cream the butter and sugar until light and fluffy, about 1 minute.
  • Add the pumpkin puree, egg and vanilla. Beat until just combined. 
  • Whisk the flour, pumpkin pie spice, baking soda, baking powder and salt together in a bowl. Add to the butter mixture and mix until just combined. Don’t over mix! 
  • Stir in the chocolate chips with a wooden spoon. 
  • Spread about 3/4 of the cookie batter into the greased pan, reserving 1/4 cup. 
  • Use a spatula to spread the marshmallow fluff on top of the cookie dough layer. It’s ok if the marshmallow mixes with the cookie dough batter a little. Cover most of the cookie dough batter with the marshmallow cream and sprinkle a few more chocolate chips on top.
  • Spoon the remaining 1/4 cup of cookie dough on top around different parts of the marshmallow layer. You don't want to completely cover the marshmallow layer, just put chunks of the cookie dough on top.
  • Alternatively if using mini marshmallows and chocolate chips, stir into the batter and reserve about 1/4 cup for adding on top of the batter before baking.
  • Bake the bars in the oven for 25-30 minutes until a toothpick comes out mostly clean. These bars will harden as they cool and the marshmallow later will stay gooey, so remember that when you're checking with a toothpick! 
  • Let cool in the pan before cutting (bars will be very gooey if you cut into them while warm!).
  • Store in a covered container and heat in the microwave for a few seconds the next day to enjoy again!
Keyword pumpkin s’mores bars; pumpkin marshmallow bars

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pumpkin cookie bars with chocolate chips and marshmallows
Pumpkin Desserts & Baked Goods

Healthy Pumpkin Donuts with Pumpkin Spice Maple Glaze

Healthy pumpkin donuts with pumpkin spice maple glaze are made with eight simple ingredients, and baked to perfection! They’re a more nutritious, lower in sugar version of your favorite cider mill donut that are made gluten and dairy free.

These baked pumpkin donuts will wow you — they’re super easy to make and I swear they’re as delicious as one from a pumpkin patch cider mill that you would get in the fall.

Don’t get me wrong, I do enjoy the real thing every fall when we go to an apple orchard, but when I want a version that’s just as good with more nutrition and less sugar, I always bake up a batch of these donuts!

I’m writing this post as we are in quarantine due to the corona virus pandemic happening in the United States. It’s a scary time with a lot of uncertainty around how the future will look. One thing that always brightens my spirits when I need it most is thinking of my favorite season, fall and baking up something pumpkin!

The nostalgia and warmth of the season makes me hopeful for the future and snacking on one of these nutritious donuts with my coffee doesn’t hurt either! The texture is unreal — they’re fluffy, not overly sweet and packed with the flavors of pumpkin and pumpkin spice in every bite.

While these pumpkin donuts bake in your oven you’ll remember why you love fall so much and if you’re baking them in April like I am, they will definitely get you excited for what’s to come in just a few months!

And if you need more ideas for how to use up that can of pumpkin you opened for this recipe, check out the recipes linked here at the bottom or browse this site for more!

fluffy and delicious baked pumpkin donuts
healthy pumpkin donuts with pumpkin spice maple glaze

Ingredients for Healthy Pumpkin Donuts with Pumpkin Spice Maple Glaze

Here’s what you’ll need to bake a batch of these homemade pumpkin donuts

  • oat flour or gluten free flourif you don’t have oat flour at home you can simply add oats to a high speed blender and blend on high until a thin, flour consistency forms.
  • pumpkin puree if you don’t have pumpkin puree this recipe also works with banana.
  • light brown sugarcoconut sugar would also work.
  • butter or coconut oil -vegan butter would be another option that would work.
  • vanilla extract
  • pumpkin pie spice
  • baking soda
  • salt
  • maple syrup
  • lemon juice
  • powdered sugar

utensils/ equipment needed:

gluten free pumpkin donuts

How to Make Homemade Pumpkin Donuts That Taste as Good as Ones from the Cider Mill

This baked pumpkin donut recipe is a one-bowl recipe that couldn’t be easier to make! I promise they will become your favorite treat to bake because they taste just like a donut from the

To make healthy pumpkin donuts you will simply mix all of the ingredients together in one bowl until well combined. Divide the batter evenly among the wells of the donut pan, and bake!

healthy baked pumpkin donuts with pumpkin spice maple glaze

Healthy Pumpkin Donuts with Pumpkin Spice Maple Glaze

Maggie Michalczyk, RDN
Healthy pumpkin donuts will be your new favorite treat to bake in the fall! Fluffy and spiced, they taste like they're from a cider mill but easy to make at home.
Prep Time 5 mins
Cook Time 18 mins
Servings 6 donuts

Ingredients
  

Pumpkin Donuts:

  • 3/4 cup gluten free flour or oat flour
  • 1/2 cup pumpkin puree
  • 1/2 cup light brown sugar
  • 1/4 cup butter or coconut oil melted
  • 1 1/2 tsp. pumpkin pie spice
  • 1/8 tsp. salt
  • 1/4 tsp. baking soda
  • 1/2 tsp. vanilla extract

Pumpkin spice maple glaze:

  • ½ cup powdered sugar
  • 1 tbsp. maple syrup
  • 1 tbsp. almond milk or lemon juice
  • 1 tsp. pumpkin pie spice

Instructions
 

  • Preheat the oven to 350ºF and grease a donut pan with cooking spray.
  • In a large mixing bowl, combine the flour, pumpkin puree, sugar, butter, pumpkin pie spice, salt, baking soda, vanilla, stir until combined.
  • Use a spoon to divide the batter evenly among the 6 donuts wells. It’s ok if they’re not perfectly uniform. 
  • Bake for approximately 18-19 minutes.
  • While the donuts are baking combine the ingredients for the maple glaze in a small bowl until combined and a drippy glaze forms. 
  • Remove from the oven, and let cool for a minutes in the pan before using a butter knife to pop them out of each well. 
  • Use a fork to drizzle each donut with glaze and top with extra pumpkin pie spice!

Notes

For maximum freshness, store in the fridge. You can reheat donuts for a few minutes in the microwave when ready to enjoy. 
Keyword healthy baked pumpkin donuts; healthy pumpkin donuts; baked pumpkin donuts

This recipe was inspired by this recipe for healthy pumpkin donuts.

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Pumpkin Desserts & Baked Goods

Pillowy Pumpkin Cookies With Spiced Cream Cheese Frosting

These delicious pillowy pumpkin cookies with pumpkin cream cheese frosting are gluten free, and can be made dairy free for fall! Topped with spiced cream cheese, they will be your go-to cookie all season long!

Each bite of these pumpkin cookies will make you love fall even more! This recipe for pillow pumpkin cookies with spiced cream cheese frosting is sweetened naturally and made with simple gluten free, grain free and a dairy-free option.

I firmly believe that not matter what diet or meal pattern you follow, you should be able to enjoy a pumpkin treat this time of year, which is why I strive to create all types of pumpkin recipes! Sweet, savory and literally everything in between, I seriously believe there’s nothing you can’t do with pumpkin!

soft pumpkin cookies with cream cheese frosting
cookies with cream cheese frosting
healthy gluten and dairy free pumpkin cookies

I wouldn’t be a good dietitian if I didn’t mention the fact that pumpkin is busting with nutrition! It contains fiber, vitamin A, C, E and potassium. It adds texture, nutrition and flavor to everything you add it too, including these cookies!

‘Tis the season for all things pumpkin spiced often topped with a think layer of cream cheese frosting. My recipe for dairy free pumpkin cream cheese frosting is a lightened up version that still tastes very fall-ish and is easy to make with cashews! Who knew?!

Soaking cashews gives them that thick and creamy cream cheese-like texture, and of course I added pumpkin puree!

Ok, but back to this pillowy pumpkin cookies! They are extra soft, melt-in-your-mouth little fall gems that would taste perfectly fine without anything on top too! I nearly make a batch for us to have every week!

paleo pumpkin cookies
cookies with dairy free pumpkin cream cheese frosting
dairy free pumpkin cream cheese
gluten and dairy free pumpkin cookies

Pillowy Pumpkin Cookies With Dairy-Free Pumpkin Cream Cheese Frosting

Maggie Michalczyk, RDN
These pillowy paleo pumpkin cookies with dairy free pumpkin cream cheese frosting are little bites of delicious fall flavor you are sure to fall in love with this season! 
Prep Time 5 mins
Cook Time 12 mins
Servings 18 cookies

Ingredients
  

For the cookie dough:

  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup maple syrup
  • 1 cup pumpkin puree
  • 1 egg
  • 1 1/2 tsp. pumpkin pie spice
  • 1 tbsp coconut oil
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  •  

For the frosting:

    Please refer to this dairy free pumpkin cream cheese recipe! Or for a version that uses cream cheese see below:

    • 4 tbsp. grass-fed butter softened
    • 8 oz. cream cheese softened
    • 1 tsp. vanilla extract
    • ¼ tsp. pumpkin pie spice
    • ½ cup powdered sugar

    Instructions
     

    • Preheat the oven to 375 degrees F.
    • In a medium bowl whisk together almond and coconut flour plus pumpkin pie spice, baking soda, baking powder and salt.
    • In another small bowl whisk the egg with the pumpkin puree, maple syrup, melted coconut oil and vanilla extract.
    • Add the wet ingredients to the dry and mix until combined.
    • Use a cookie scoop or roughly 2 tbsp scoop to scoop the dough onto a parchment lined baking sheet. Use the back of a glass or mug to gently press the cookie dough down a little bit. 
    • Bake for approximately 12 minutes, let cool and frost if desired. Store in an airtight container in the fridge for up to a week. 
    • To make the frosting: 
    • Place softened butter (very important that it’s soft!), cream cheese and vanilla in a medium bowl (or bowl of a stand mixer).
    • Beat until well combined. Add powdered sugar and pumpkin pie spice and continue to beat on high speed until fluffy.
    • Spread frosting on cooled cookies and sprinkle with additional pumpkin pie spice

    Fall in Love With These Other Healthy Pumpkin Recipes Too

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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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