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Pumpkin Recipes

9 Pumpkin Recipes for Warm Weather

Enjoy these pumpkin recipes for warm weather that are sure to get you in the mood for fall! These pumpkin recipes are cold, creamy and mostly require no baking, making them perfect for when it’s still hot out but your heart says pumpkin spice!

healthy pumpkin recipes for warm weather

Pumpkin Recipes for Warm Weather

Dive into one of these delicious pumpkin recipes for warm weather this August! When you’re not quite ready for baking a loaf of pumpkin bread or making pumpkin soup, these no bake and freezer-friendly pumpkin recipes are a perfect way to kick off the season!

  1. Starbucks Copycat Pumpkin Cream Cold Brew (dairy free)

Pumpkin cream cold brew 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) pumpkin cream cold brew recipe! Starbucks, who?!

best-Starbucks-copycat-pumpkin-cream-cold-brew

2. Healthy Pumpkin Smoothie Bowl (dairy & gluten free)

This healthy pumpkin smoothie bowl is the perfect pumpkin recipe for warm weather. It tastes like fall in a bowl and makes for a delicious breakfast or snack on a hot day when you’re starting to crave the flavors of fall. Made gluten and dairy free with oat milk, pumpkin puree, banana, collagen, pumpkin pie spice.

3. No Bake Mini Pumpkin Cheesecakes (dairy & gluten free)

Fall in love with these no bake mini pumpkin cheesecakes that are made with simple ingredients, require no baking, are gluten free and can be made dairy free. They’re one of my all time favorite pumpkin treats!

raw-pumpkin-cheesecakes

4. No Bake Pumpkin Cookies (dairy & gluten free)

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

5. Pumpkin Ice Cream Sandwiches (dairy free)

Dairy-free pumpkin ice cream sandwiches will be your new favorite warm weather pumpkin treat! Dairy-free pumpkin ice cream is sandwiched in between two dairy and gluten free thin and crispy pumpkin cookies for a melt-in-your-mouth deliciously spiced treat! These are definitely one of my favorite pumpkin recipes for warm weather!

dairy free pumpkin ice cream sandwiches

6. Pumpkin S’mores Cookies (dairy & gluten free)

Pumpkin s’mores cookies are a delicious twist on a pumpkin cookie! Made gluten free, with vegan marshmallows and dairy free chocolate chips in every bite.

healthy pumpkin s'mores cookies

7. Layered Pumpkin Cheesecake Bars (dairy & gluten free)

No bake pumpkin cheesecake bars are the perfect frozen pumpkin treat! Made gluten and dairy free, the date nut crust is infused with espresso powder for that gives these bars pumpkin spice latte vibes.

no-bake-layered-pumpkin-cheesecake-bars

8. Copycat Pumpkin Perfect Bars (dairy and gluten free)

Enjoy your favorite peanut butter chocolate chip protein bar at home with these homemade pumpkin pie perfect bars! They’re made gluten and dairy free with almond flour, oat flour, collagen, pumpkin puree, and pumpkin spice.

homemade-pumpkin-perfect-bars

9. Pumpkin Snickerdoodle Balls (dairy and gluten free)

Healthy no bake pumpkin snickerdoodle energy bites are the perfect pumpkin recipe for warm weather. They’re great to stash in your fridge to enjoy anytime.

no bake pumpkin snickerdoodle energy bites

Have you made any of these no bake pumpkin recipes?! I’d love to hear what you think! Leave a comment on this post or tag me at @onceuponapumpkin! Enjoy, xo!

Pumpkin Recipes

Dairy Free Homemade Pumpkin Pie Ice Cream Sandwiches

Homemade pumpkin pie ice cream sandwiches will be your new favorite warm weather pumpkin treat! Dairy-free pumpkin ice cream is sandwiched in between two dairy and gluten-free pumpkin cookies that are thin and crispy for a melt-in-your-mouth deliciously spiced treat!

dairy free pumpkin ice cream sandwiches

When it’s still hot out but you’re starting to think about how much you’re looking forward to fall, enter these dairy-free pumpkin ice cream sandwiches! If you follow me on Instagram, then you know to me pumpkin is a year round food!

best thin and crispy pumpkin chocolate chip cookies made gluten and dairy free

Thin & Crispy Gluten-Free Homemade Pumpkin Cookies

Typically when adding pumpkin puree to cookies you get a thicker, more fluffy cookie. Those are just as delicious, however for these ice cream sandwiches I knew I wanted something thinner and and crispier so I got to work perfecting a thin and crispy pumpkin chocolate chip cookie that I know you’ll love all year long.

Crispy edges with softer middles with chocolate chips and hints of pumpkin in every bite. What’s not to love?! All the heart eyes for these cookies! The best part is you’ll have a few left over from this recipe to enjoy!

dairy free pumpkin banana ice cream

Dairy Free Pumpkin Ice Cream

Technically referred to as “nice cream” since its made with frozen bananas, this pumpkin “ice cream” is dairy free and made with just 3 ingredients.

Combining frozen bananas, pumpkin puree and pumpkin pie spice in a food processor or high-speed blender yields a super creamy, smooth consistency just like soft serve. This is what you will sandwich in between two pumpkin cookies for a delicious pumpkin ice cream sandwich!

If this type of pumpkin ice cream simply isn’t going to cut it in an ice cream sandwich for you, feel free to use whichever kind of ice cream you like. They’ll be delicious either way. 🙂

Bonus points for using pumpkin ice cream when it’s available in the fall!

LIBBY’S 100% PURE PUMPKIN

Libby’s 100% Pure Pumpkin is always in my pantry no matter the time of year! They’re the only ones I trust when it comes to pumpkin puree and for good reason — they’ve been the leading producer of canned pumpkin for generations!

Their canned pumpkin is just pumpkin! There are no chemicals or preservatives used in the production or canning process of Libby’s 100% Pumpkin Pumpkin.

This recipe uses Libby’s 100% Pure Pumpkin in both the cookies and the pumpkin ice cream, yum!

thin and crispy pumpkin chocolate chip cookies with dairy free pumpkin ice cream

ingredients for homemade gluten-free pumpkin pie ice cream sandwiches

for the cookies:

  • gluten-free oat flour
  • coconut oil
  • light brown sugar or coconut sugar
  • LIBBY’S 100% PURE PUMPKIN
  • vanilla extract
  • egg yolk
  • pumpkin pie spice
  • baking soda
  • arrowroot powder
  • salt
  • dairy-free chocolate chips

for the dairy-free pumpkin ice cream:

  • frozen bananas
  • pumpkin pie spice
  • LIBBY’S 100% PURE PUMPKIN

equipment / utensils

Are Ice Cream Sandwiches Gluten Free?

Not all ice cream sandwiches are gluten-free. The cookie or outside of the ice cream sandwich can sometimes be made with gluten-containing ingredients like flour, and sometimes flour is added to ice cream to thicken it.

While you can definitely find store bought gluten-free ice cream sandwiches, why not have fun with it and make your own?! These gluten-free pumpkin pie ice cream sandwiches won’t disappoint, and are a great dessert for the transition from summer to fall.

Making Pumpkin Pie Ice Cream Sandwiches

These gluten free pumpkin pie ice cream sandwiches require a few different steps, but are totally worth the small amount of patience that goes into making them perfect!

Make the cookie dough. Start by whisking the wet ingredients and dry ingredients together in separate bowls. Then combine the two and stir together using a wooden spoon. Fold in the chocolate chips.

Let the dough chill. Refrigerate the dough for at least one hour. This will ensure crispier edges.

Bake the gluten-free cookies and let cool. Once the dough has chilled for an hour, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Use a cookie scoop to portion out the pumpkin cookie dough about 2 inches apart from each other. Use your palm to gently flatten each cookie and add about 2-3 more chocolate chip cookies to the top. Bake for 10-12 minutes until the edges are slightly golden brown.

Prepare the pumkin pie ice cream. In the bowl of a food processor or high-speed blender combine the frozen bananas, pumpkin puree and pumpkin pie spice. I recommend breaking up the frozen bananas into smaller pieces. Pulse for about 5 minutes until a smooth and creamy ice cream-like consistency begins to form. Place the pumpkin ice cream in the freezer for about 15 minutes to firm up.

Assemble ice cream sandwiches. One the ice cream has firmed up, use a spoon to scoop some onto the bottom of one cookie. Use the back of the spoon to smooth it around so that it takes up the entire cookie bottom. Then take a second cookie and place it on top. Once I’m done making one, I like to place it directly into the freezer to harden up and start working on assembling the next one.

thin-and-crispy-pumpkin-chocolate-chip-cookies-with-dairy-free-pumpkin-ice-cream

Dairy Free Homemade Pumpkin Pie Ice Cream Sandwiches

Maggie Michalczyk, RDN
Homemade gluten-free pumpkin pie ice cream sandwiches are the perfect warm weather pumpkin treat. Easy to make at home, and perfect for stashing in your freezer, you’ll love how delicious the cookies are and how fun they are to make into ice cream sandwiches.

Ingredients
  

  • for the cookies:
  • 1/2 cup coconut oil melted and cooled
  • 3/4 cup light brown sugar
  • 1 egg yolk
  • 6 tbsp. LIBBY’S 100% PURE PUMPKIN
  • 1 tsp. vanilla extract
  • 1 1/2 cup gluten free oat flour
  • 2 tsp. pumpkin pie spice
  • 1 tsp. arrowroot powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup dairy-free chocolate chips + more for sprinkling on top
  • for the pumpkin ice cream:
  • 2 frozen bananas
  • 1/4 cup pumpkin puree
  • 2 tsp. pumpkin pie spice

Instructions
 

  • Start by baking the cookies. In a medium bowl combine melted and cooled coconut oil, light brown sugar, egg yolk, pumpkin puree and vanilla extract. Whisk to combine.
  • In a separate bowl, whisk the oat flour, pumpkin pie spice, arrowroot powder, baking soda and salt.Add the dry ingredients to the wet ingredients and stir together until combined. Fold in the chocolate chips.
  • Cover the dough and refrigerate for at least one hour.
  • Preheat the oven to 350 degrees F. Use a cookie scoop to portion out the dough onto a baking sheet lined with parchment paper. Bake for approximately 10-12 minutes. Remove from the oven and let cool.
  • While the cookies are cooling, prepare the pumpkin ice cream.
  • In the bowl of a food processor, add the frozen bananas, pumpkin puree, and pumpkin pie spice. Pulse until a smooth and creamy consistency forms, about 5 minutes.
  • Place the ice cream in the freezer for about 15 minutes so that it firms up a bit more. This will make it easier to use for the ice cream sandwiches.
  • Once the ice cream has hardened, use a spoon to scoop it onto the bottom of one cookie. Place the second cookie on top, sandwiching the two together. Repeat with remaining pumpkin ice cream.
Keyword dairy free pumpkin ice cream sandwiches

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

more pumpkin treats for warm weather you’re sure to love:

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pumpkin pie ice cream sandwiches with gluten free cookies