These gluten-free pumpkin desserts taste like fall on a plate! Healthier treats made gluten-free, paleo, vegan, refined sugar-free, and allergy-friendly.
Whether you're craving gluten-free pumpkin pie, pumpkin pudding, gluten-free pumpkin bread, or oat flour pumpkin muffins, this post has got you covered with the best pumpkin recipes from TBG and beyond!

Gluten-Free Pumpkin Pie Filling & Flaky Homemade Crust
15-Minute Creamy Stovetop Pumpkin Pudding
Gluten-Free Pumpkin Spice Muffins with Oat Flour
Moist & Lofty Gluten-Free Pumpkin Bread (Dairy-Free)
Moist & Lofty Gluten-Free Pumpkin Cake
Gluten-Free Pumpkin Tart with Almond Flour Crust
Creamy Vegan Pumpkin Pie Bars with a Gluten-Free Shortbread Crust
Silky No-Bake Pumpkin Pie in a Raw Vegan Crust
Maple Pumpkin Pudding Chômeur {gluten-free, dairy-free option}
Fudgy Pumpkin Cheesecake Swirl Brownies (GF)
Crunchy, Clustery Pumpkin Spice Granola
Gluten-Free Pumpkin Tart with Almond Flour Crust
*Golden* Pumpkin Pie Spice Blend
Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, YouTube, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make any of these gluten-free pumpkin dessert recipes, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

Moist & Lofty Gluten-Free Pumpkin Bread (Dairy-Free)
Print Recipe Pin RecipeIngredients
Wet Ingredients
- 1 teaspoon softened vegan butter or coconut oil, for the pan
- 1 ⅓ cup (300 g) pumpkin puree (canned or homemade)
- ¾ cup + 2 tablespoons (190 g) organic granulated sugar*
- ⅔ cup (125 g by weight) sunflower oil (or other neutral vegetable oil)
- 4 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup (110 g) Bob's Red Mill gluten-free oat flour*
- ⅔ cup (105 g) Bob's Red Mill sweet rice flour*
- ⅔ cup (95 g) Bob's Red Mill millet flour*
- 3 tablespoons (22 g) Bob's Red Mill tapioca flour*
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon fine sea or kosher salt
- 1 tablespoon + ¾ teaspoon golden pumpkin pie spice*
To Finish
- 1 recipe maple glaze (optional)
Instructions
- Position a rack in the center of the oven and preheat to 350ºF. Rub a 9x5 loaf pan with the butter or coconut oil and line the bottom and sides of the pan with two criss-crossed pieces of parchment paper cut to fit.
Make the Batter
- In a large bowl, whisk together the pumpkin puree, sugar, oil, eggs, and vanilla.
- Place a mesh strainer over the bowl (or over a different medium-sized bowl) and sift in the oat, sweet rice, millet, and tapioca flours along with the baking powder, baking soda, salt, ginger, cinnamon, turmeric (if using), nutmeg, and allspice.
- Whisk the dry ingredients into the wet ingredients until smooth.
Bake the Pumpkin Bread
- Pour the batter into the prepared pan.
- Bake the pumpkin bread until a toothpick inserted near the center comes out with moist crumbs, 55 to 65 minutes. Check the loaf after 45 minutes and rotate if it’s browning unevenly or move it to the lower rack if it’s browning too quickly.
- Remove the loaf from the oven and let cool for 20 minutes, then remove from the pan and let cool completely on a wire rack, about 1 hour.
Finish the Pumpkin Bread
- Meanwhile, make the maple glaze and let stand 20 minutes to thicken.
- Place the pumpkin bread still on the wire rack on a large plate. Pour the glaze over the pumpkin cake letting it drip down the sides. We like to scoop up extra glaze that collects on the plate and slather it on slices of pumpkin bread.
- Let the glaze set until firm (you can pop it in the fridge for 15 minutes to speed this up). Slice and enjoy.
Storage
- Store this pumpkin bread covered at room temperature for up to 1 day, or refrigerated for up to 4 days.
Notes
- In place of sugar, sub by weight coconut sugar or maple sugar
- In place of oat flour, sub by weight sorghum flour or teff flour
- In place of sweet rice flour, sub by weight gluten-free all-purpose flour such as Bob's 1 to 1
- In place of millet flour, sub by weight sorghum flour or teff flour
- In place of tapioca flour, sub arrowroot flour
- In place of the golden pumpkin pie spice, you can use the following: 1 ½ teaspoons ground ginger, 1 ¼ teaspoons ground cinnamon, ½ teaspoon turmeric (optional, mostly for color), ½ teaspoon packed freshly ground nutmeg, ⅛ teaspoon ground allspice
RPM says
Love this pumpkin bread!! It bakes up so tall, like the glutinous quick breads of yore, and I appreciate that it's dairy free in a way that doesn't require non-dairy products. I did use Miyoko's vegan butter in the maple glaze and it did come out delicious, but the bread's good enough on its own that it doesn't need it.
Alanna Taylor-Tobin says
Aw I'm so glad you liked the pumpkin bread on its own and with the maple glaze. Thanks so much for the note!