7 Gluten-Free Pumpkin Treats Kids Will Love

Pumpkin Chocolate Chip Muffins

Ingredient	Quantity
Gluten-free all-purpose flour	1 ½ cups
Baking powder	1 tsp
Baking soda	½ tsp
Ground cinnamon	1 tsp
Ground nutmeg	½ tsp
Salt	½ tsp
Pumpkin puree	1 cup
Brown sugar	¾ cup
Granulated sugar	¼ cup
Eggs	2
Vegetable oil	⅓ cup
Vanilla extract	1 tsp
Semi-sweet chocolate chips	½ cup

Cooking Steps:

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, mix the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined, then fold in the chocolate chips.
Divide the batter evenly among the muffin cups and bake for 18-20 minutes or until a toothpick comes out clean.
Let the muffins cool for a few minutes before transferring them to a wire rack. Enjoy!

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Gluten-Free Pumpkin Pancakes

Gluten-Free Pumpkin Pancakes are a delightful and fluffy breakfast option that kids will love! Made with nutritious pumpkin puree and warm spices, these pancakes are not only delicious but also a fun way to incorporate some fall flavors into your morning routine. Serve them with maple syrup or a sprinkle of powdered sugar for an extra treat!

Ingredient	Quantity
Gluten-free all-purpose flour	1 cup
Baking powder	1 tbsp
Ground cinnamon	1 tsp
Ground nutmeg	½ tsp
Salt	¼ tsp
Pumpkin puree	¾ cup
Milk (dairy or non-dairy)	1 cup
Eggs	2
Vanilla extract	1 tsp
Vegetable oil or melted butter	2 tbsp

Cooking Steps:

In a mixing bowl, combine the gluten-free flour, baking powder, cinnamon, nutmeg, and salt.
In another bowl, whisk together the pumpkin puree, milk, eggs, vanilla extract, and vegetable oil or melted butter.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Preheat a non-stick skillet over medium heat and lightly grease it.
Pour about ¼ cup of batter for each pancake onto the skillet and cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for an additional 1-2 minutes until golden brown.
Serve warm with maple syrup or your favorite toppings. Enjoy!

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Pumpkin Spice Energy Bites

Pumpkin Spice Energy Bites are a nutritious and tasty snack that kids will love! Packed with the flavors of pumpkin spice and combined with oats, nut butter, and a hint of sweetness, these no-bake energy bites are perfect for a quick snack or after-school treat. Kids can even help roll them into balls, making it a fun kitchen activity!

Ingredient	Quantity
Rolled oats	1 cup
Pumpkin puree	½ cup
Nut butter (peanut or almond)	½ cup
Honey or maple syrup	¼ cup
Ground cinnamon	1 tsp
Ground nutmeg	½ tsp
Chia seeds or flaxseeds	2 tbsp
Chocolate chips (optional)	¼ cup
Vanilla extract	1 tsp

Cooking Steps:

In a large mixing bowl, combine all the ingredients and mix well until fully combined.
If the mixture is too sticky, chill it in the refrigerator for about 15 minutes.
Once chilled, use your hands to roll the mixture into bite-sized balls (about 1 inch in diameter).
Place the energy bites on a baking sheet lined with parchment paper and refrigerate until firm.
Store in an airtight container in the refrigerator for up to one week. Enjoy these healthy snacks anytime!

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Creamy Pumpkin Pudding

Creamy Pumpkin Pudding is a delightful and velvety dessert that brings the flavors of fall right to your kitchen. This gluten-free treat is not only simple to make but also packs a nutritious punch with pumpkin puree and a hint of warm spices. Kids will enjoy the creamy texture and sweet taste, making it an ideal dessert for family gatherings or a fun treat any day of the week!

Ingredient	Quantity
Pumpkin puree	1 cup
Coconut milk	1 cup
Maple syrup	¼ cup
Ground cinnamon	1 tsp
Ground ginger	½ tsp
Ground nutmeg	¼ tsp
Vanilla extract	1 tsp
Cornstarch	2 tbsp
Salt	¼ tsp

Cooking Steps:

In a medium saucepan, whisk together the pumpkin puree, coconut milk, maple syrup, cinnamon, ginger, nutmeg, vanilla extract, cornstarch, and salt until well combined.
Heat the mixture over medium heat, stirring constantly until it begins to thicken (about 5-7 minutes).
Once thickened, remove from heat and let it cool slightly.
Pour the pudding into individual serving bowls or one large dish and refrigerate for at least 2 hours until fully chilled and set.
Serve with whipped cream or a sprinkle of cinnamon on top, if desired. Enjoy this creamy treat!

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Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes are a fun and festive dessert that perfectly captures the essence of fall in a bite-sized treat. These gluten-free cheesecakes combine the rich flavors of cream cheese, pumpkin puree, and warm spices, making them a delightful option for kids and adults alike. With a simple crust made from gluten-free graham crackers, these mini desserts are sure to be a hit at any gathering!

Ingredient	Quantity
Gluten-free graham cracker crumbs	1 cup
Unsalted butter, melted	4 tbsp
Sugar	2 tbsp
Cream cheese, softened	8 oz (1 package)
Pumpkin puree	½ cup
Maple syrup	¼ cup
Ground cinnamon	1 tsp
Ground nutmeg	¼ tsp
Vanilla extract	1 tsp
Eggs	2 large
Salt	¼ tsp

Cooking Steps:

Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
In a bowl, mix the graham cracker crumbs, melted butter, and sugar until crumbly. Press the mixture into the bottom of each cupcake liner to form the crust.
In a separate bowl, beat the cream cheese until smooth, then mix in the pumpkin puree, maple syrup, cinnamon, nutmeg, vanilla, eggs, and salt until fully combined.
Pour the pumpkin cheesecake mixture over the crust in each liner, filling them about ¾ full.
Bake for 18-20 minutes, or until the centers are just set. Let them cool at room temperature, then refrigerate for at least 2 hours before serving. Enjoy your mini pumpkin cheesecakes!

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Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies are a delightful and healthy treat that kids will love! These gluten-free cookies are made with wholesome ingredients like oats and pumpkin puree, making them a nutritious snack or dessert. Perfectly spiced with cinnamon and nutmeg, these cookies come together quickly and are ideal for little hands to help make.

Ingredient	Quantity
Gluten-free rolled oats	2 cups
Pumpkin puree	1 cup
Almond flour	1 cup
Honey or maple syrup	½ cup
Coconut oil, melted	½ cup
Eggs	2 large
Ground cinnamon	1 tsp
Ground nutmeg	¼ tsp
Baking soda	1 tsp
Salt	¼ tsp
Chocolate chips (optional)	½ cup

Cooking Steps:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the pumpkin puree, honey or maple syrup, and melted coconut oil until well combined. Beat in the eggs.
In another bowl, combine the rolled oats, almond flour, cinnamon, nutmeg, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until combined. Fold in chocolate chips if desired.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy your tasty pumpkin oatmeal cookies!

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Pumpkin Smoothie Bowl

Pumpkin Smoothie Bowl is a delicious and nutritious way to enjoy the flavors of fall! This gluten-free dish is packed with pumpkin puree, yogurt, and banana, making it perfect for breakfast or a refreshing snack. Kids will love customizing their smoothie bowl with their favorite toppings, creating an interactive and fun mealtime experience.

Ingredient	Quantity
Pumpkin puree	1 cup
Greek yogurt (or dairy-free)	1 cup
Banana	1, frozen
Almond milk (or any milk)	½ cup
Ground cinnamon	½ tsp
Honey or maple syrup (optional)	1-2 tbsp

Cooking Steps:

In a blender, combine the pumpkin puree, Greek yogurt, frozen banana, almond milk, ground cinnamon, and honey or maple syrup (if using).
Blend until smooth and creamy.
Pour the smoothie mixture into a bowl.
Top with your favorite toppings such as sliced bananas, granola, nuts, seeds, or coconut flakes.
Serve immediately and enjoy your vibrant pumpkin smoothie bowl!