Ah, fall… when the leaves change color, sweaters come out of hiding, and suddenly everyone’s obsessed with pumpkin everything. But wait—you’re gluten-free and feeling left out of all the fall baking madness? Not anymore, friend! I’ve got your back with some ridiculously delicious gluten-free fall treats that’ll make your gluten-eating friends secretly jealous. (Don’t worry, you can share if you’re feeling generous.)
Why These Gluten-Free Fall Treats Are Awesome
Let’s be honest—gluten-free baking has a reputation for being either A) tasteless, B) complicated, or C) both. But these recipes break all those stereotypes! They’re actually delicious (not just “good for gluten-free”), they don’t require a chemistry degree to make, and they capture all those cozy fall flavors we’re craving.
Plus, these treats won’t leave you with that “I just ate cement” feeling that some GF baked goods give you. Win-win!
Pumpkin Spice Blondies That Will Change Your Life
First up, we’re making pumpkin spice blondies that are so good, you might shed a tear. No joke—my neighbor (who usually avoids gluten-free stuff like the plague) ate four in one sitting.
Ingredients You’ll Need
• 1 cup gluten-free flour blend (I use Bob’s Red Mill 1-to-1, but use whatever doesn’t make your wallet cry)
• 1 tsp pumpkin pie spice (or more if you’re one of those pumpkin-obsessed people)
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup pumpkin puree (the canned stuff, not pumpkin pie filling)
• ½ cup melted coconut oil
• ¾ cup brown sugar (packed like your vacation suitcase)
• 1 egg
• 1 tsp vanilla extract
• ½ cup white chocolate chips (optional, but why would you skip these?)
• ⅓ cup chopped pecans (also optional, but highly recommended)
Step-by-Step Instructions
1. Preheat your oven to 350°F (177°C). Don’t skip this step! Line an 8×8-inch baking pan with parchment paper, leaving some hanging over the edges for easy removal later.
2. In a medium bowl, whisk together the gluten-free flour, pumpkin pie spice, baking powder, and salt. Set aside while you handle the wet ingredients.
3. In a larger bowl, whisk together the pumpkin puree, melted coconut oil, and brown sugar until smooth. Add the egg and vanilla, and mix until well combined and looking deliciously gooey.
4. Add the dry ingredients to the wet ingredients and stir just until combined. Overmixing is the enemy here! Fold in the white chocolate chips and pecans if using.
5. Pour the batter into your prepared pan and smooth the top with a spatula. It’ll be thick, so don’t panic.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
7. Let cool completely in the pan before lifting out the parchment paper and cutting into squares. I know waiting is torture, but trust me on this one.
Apple Cider Donuts (Yes, Really!)
These baked apple cider donuts are the perfect excuse to eat dessert for breakfast. They’re gluten-free, baked not fried, and taste like fall jumped into your mouth. What’s not to love?
Ingredients You’ll Need
• 1½ cups gluten-free flour blend
• 1½ tsp baking powder
• ½ tsp baking soda
• 2 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• ⅓ cup melted butter (or coconut oil for dairy-free)
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• ½ cup apple cider (the good stuff, not the cheap juice)
• ¼ cup applesauce (unsweetened)
• 1 tsp vanilla extract
For the cinnamon-sugar coating:
• ⅓ cup granulated sugar
• 1½ tsp cinnamon
• 3 tbsp melted butter
Step-by-Step Instructions
1. Preheat your oven to 350°F and grease a donut pan. No donut pan? Use a muffin tin and just call them “donut holes” — no one will question you.
2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs one at a time, then stir in the apple cider, applesauce, and vanilla.
4. Add the dry ingredients to the wet ingredients and stir until just combined. The batter should be thick but pourable — somewhere between pancake batter and cookie dough.
5. Spoon or pipe the batter into your donut pan, filling each cavity about ¾ full.
6. Bake for 10-12 minutes until the donuts spring back when lightly touched. Let cool in the pan for 5 minutes before removing to a wire rack.
7. While the donuts are still warm, brush each one with melted butter and dip into the cinnamon-sugar mixture. Flip and repeat so both sides are coated.
Common Mistakes to Avoid
Listen up, because these little tips will save your gluten-free baking life:
• Using just any gluten-free flour. Not all GF flours are created equal! Some are better for cookies, others for bread. A good all-purpose blend with xanthan gum already included will save you many tears.
• Skipping the parchment paper. Gluten-free baked goods can be clingy little things. Always use parchment paper unless you enjoy chiseling treats out of the pan.
• Opening the oven door too early. I know you’re excited, but your treats need consistent heat. Every time you peek, you’re letting cool air in and extending baking time.
• Expecting the same texture as gluten-containing treats. They might be a bit different—embrace it! Different doesn’t mean worse.
• Being stingy with the spices. Gluten-free flours can sometimes be bland, so don’t hold back on those fall spices!
Alternatives & Substitutions
The beauty of these recipes is how adaptable they are. Here are some tweaks if you need them:
• Dairy-free? Use coconut oil instead of butter in both recipes.
• Egg-free? Try a flax egg (1 tbsp ground flaxseed + 3 tbsp water, left to sit for 5 minutes) in the blondies.
• No pumpkin pie spice? Make your own with 1 part cinnamon, ¼ part ginger, ¼ part nutmeg, and ⅛ part cloves.
• Want to fancy up the blondies? Add a cream cheese swirl on top before baking. (Mix 4 oz softened cream cheese with 2 tbsp sugar and 1 egg yolk.)
• Not into white chocolate? Dark chocolate chips or butterscotch chips work beautifully too.
FYI, if you’re avoiding refined sugar, you can substitute coconut sugar in both recipes. The flavor will be slightly different (more caramel-y) but still delicious!
FAQ (Frequently Asked Questions)
Can I make these ahead of time?
Absolutely! The blondies actually taste better on day two when the flavors have had time to mingle. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. The donuts are best eaten within 24 hours (as if they’d last that long anyway).
Will these treats taste “gluten-free”?
Do you mean will they taste like cardboard? Nope! The secret is in all the bold fall flavors that take center stage. Most people won’t even realize they’re gluten-free unless you tell them.
Can I use a store-bought gluten-free flour blend?
Yes, and I actually recommend it! Just make sure it contains xanthan gum or add ¼ tsp per cup of flour if it doesn’t. My top picks are Bob’s Red Mill 1-to-1, King Arthur Measure for Measure, or Cup4Cup.
How do I know when they’re done baking?
The toothpick test rarely fails! Insert a toothpick in the center—if it comes out with a few moist crumbs (not wet batter), you’re good to go. The blondies might look slightly underdone in the center, but they’ll continue to set as they cool.
My family doesn’t have to eat gluten-free. Is it worth making these?
Is it worth experiencing pure deliciousness? IMO, these treats stand on their own merits, gluten-free or not. Make them once, and your family will be requesting them again!
Final Thoughts
There you have it—proof that gluten-free fall baking doesn’t have to be bland, dry, or complicated. These treats capture all the cozy autumn flavors we crave without making you feel like you’re missing out on anything.
The best part? You can bring these to any fall gathering, and they’ll disappear faster than the last warm days of autumn. Just be prepared to share the recipe (or lie and say they’re a family secret—I won’t tell).
Now go forth and bake something that’ll make your kitchen smell like a fall-scented candle, but way more delicious! Your gluten-free self deserves it.
