These delightful gluten free pumpkin pancakes are full of coziness with their warm autumn spices, sweet molasses, and delicious pumpkin puree.

Growing up in Oregon, I always loved the feeling of that first crisp fall day after enjoying a few months of warm summer air. The leaves would change, kids went back to school and football season began. Let’s just say we were ready to enjoy pumpkin EVERYTHING! Pumpkin patches, pumpkin spice lattes, pumpkin bread, pumpkin décor, the best pumpkin pancakes ever . . . you name it.

We don’t get those crisp fall days where we live in Arizona, but we make sure to visit a place that does each year and turn our home into an autumn wonderland! Saturday morning pancakes or waffles have become a tradition in our household and we look forward to that first Saturday in September when it’s time to make my pumpkin pancakes.  I love the smell, the taste and the coziness it brings to our little family table. I’m guessing you will too!

Why You’ll Love these Gluten Free Pumpkin Pancakes

• They fill the house with a lovely fall frangrance.
• The luscious taste and texture are to die for.
• They’re perfect for Halloween, Thanksgiving, or any cozy fall morning.
• No one will have any idea they’re gluten free. They’re that good!
• They’re fantastic leftover!

What’s in these Pumpkin Pancakes?

Liquid Ingredients

Egg – This helps hold the ingredients together (it’s a binder) and adds a little fluff. 

Change it up: I haven’t had a need to make these without eggs, but there are a lot of options for egg substitutes out there, including pumpkin puree, believe it or not. You can try replacing the egg with an additional ¼ cup of pumpkin puree or if you’re feeling adventurous, try ¼ cup of yogurt, applesauce or even carbonated water.

Pumpkin – You can use canned pumpkin puree, but make sure you don’t grab canned pumpkin pie filling by mistake.

Change it up: Try making pumpkin puree from home with fresh pumpkin. I grew up doing this and it’s easy and quite fun (you can even roast the seeds with cinnamon and sugar while you’re at it – yum).

Molasses – Love the distinct flavor and sweetness this adds to the pancakes.

Milk – I most often use a lactose free milk brand called Fairlife that’s super creamy, but regular milk is great too.

Change it up: If you’re dairy free or prefer other types of milk, I often make this with unsweetened vanilla almond milk. These can be made with most alternative milks, so choose your fav!

Oil or Butter – Choose your favorite here. I’ve made them with real butter and vegetable oil and they turn out great.

Apple Cider Vinegar – The flavor of the apple cider vinegar blends well with these other fall flavors. 

Dry Ingredients

Flour – You’ll want to use a gluten free 1 to 1 baking flour. I prefer Bob’s Redmill brand.

Spices – These spices along with the pumpkin make the pancake! Cinnamon, Ginger, Nutmeg and a little clove will warm you from head to toe and provide the delightful autumn scent. This is my favorite spice combo in so many fall and winter baked goods.

Brown Sugar – For a little extra touch of sweetness.

Baking Powder and Baking Soda – Combined with the cider vinegar, the other liquid ingredients, and a little heat, these will help fluff up the pancakes.

How to make Gluten Free Pumpkin Pancakes

Preheat Griddle or Skillet – Heat your non-stick griddle to 350 degrees or warm a non-stick skillet on medium heat.

*** Add a little oil if you are not using a non-stick surface

Mix Dry Ingredients – Add the flour, cinnamon, ginger, nutmeg, cloves, brown sugar, baking powder and baking soda to a medium bowl and mix until they are well combined.

Combine Wet Ingredients – In a large mixing bowl, whisk together the egg yolk and white until just combined. Then add the pumpkin puree, molasses, milk, oil OR butter and apple cider vinegar and gently mix together.

Add Dry Ingredients to Wet Ingredients – With a whisk, slowly and gently mix in the dry ingredients with the wet ingredients in your large bowl. You’ll see those beautiful bubbles that will fluff those pancakes up, so you don’t want to over mix it.

Make the Pumpkin Pancakes – Spoon enough batter onto the griddle or skillet to make 3–4-inch pancakes. Flip the pancakes after about 3 minutes or once they begin to turn a golden-brown color. Cook a remaining 2-3 minutes on the bottom side.

Add Toppings and Enjoy!

What Toppings Go Well on these Pumpkin Pancakes?

Classic Butter and Syrup – The obvious topping is butter (or non-dairy buttery spread) and syrup. These Gluten Free Pumpkin Pancakes are so good with pure maple syrup!

Whipped Cream and Candied Nuts – Add a little whipped cream and candied pecans or walnuts and we’ll call these pumpkin pie!

Nut Butter and Chocolate Chips – Spread your favorite nut butter on your pancakes and top with chocolate chips. There’s your classic peanut butter (crunchy or creamy), but almond or hazelnut are tasty options as well!

Ice Cream, Cinnamon Crumble and Nuts– If you want to turn your pancakes into dessert, top them with vanilla ice cream and a simple crumble of butter (or non-dairy spread), cinnamon, brown sugar and gluten free 1 to 1 flour. Top the ice cream with the crumble and pecans or walnuts.

Making Ahead, Storing and Reheating Leftover Pumpkin Pancakes

Mix Dry Ingredients Ahead of Time – Save time by mixing the dry ingredients together ahead of time. I like to do this the night before I make them.

*** Do not mix the wet ingredients ahead of time. Once you make the batter, you’ll want to make the pancakes right away so they fluff up nicely.

Make Pancakes Ahead of Time – These pumpkin pancakes are fantastic leftover, so go ahead and make them ahead of time!

Storing Leftovers – You can store the leftover pancakes in the fridge for up to 3 days or the freezer for up to 3 months. In the fridge, I recommend storing them in a plastic baggie, removing all of the air to keep them moist and fresh. In the freezer, double up the baggies to avoid freezer burn.

Reheating Leftovers – The best way to reheat these is in the toaster. I absolutely love the slight crisp it gives to the outside of the pancakes.

Thank you for making these absolutely delicious pumpkin pancakes with me! Let me know what you think in the comments below!

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This butternut squash recipe will warm you right upwith its autumn spices and just the right amount of sweetness.

I love this time of year and all the great recipes that come along with it. Squash is no exception, friends! This butternut squash recipe is a staple in our household each fall. It’s tender and covered with sweetness and spice to make the BEST warm and cozy autumn comfort food. Come with me and I’ll show you what’s in it, how to make it (it’s so easy) and more!

Why You’ll Love this Butternut Squash Recipe

• It’s extremely simple to make.
• This recipe makes a perfect side dish for your fall meal.
• The buttery cinnamon and nutmeg coating has just the right amount of spice.
• You’ll love how the brown sugar adds sweetness to the tender squash.

What’s in this Recipe

Butternut Squash

Use one butternut squash to serve about four people. Cut it into ¾ inch to 1 inch pieces and remove the skin.

• Speed it up: Grocery stores often carry precut butternut squash in their refrigerated produce section if you want to save a little time.

Butter

The buttery flavor is a delicious coating to the squash.

• Change it up: Use a non-dairy buttery spread for dairy free or olive oil for a healthy choice. It’s quite tasty, whichever way you make it!

Cinnamon – For nice flavor and spice. The fragrance of the squash when it’s baking is quite lovely thanks to the cinnamon. Yum!

Nutmeg – For a little extra spice.

Brown Sugar – To add a little sweetness.

Salt –Just a touch to bring out the flavor and sweetness of the other ingredients.

How to Make this Butternut Squash Recipe

1. The first thing I do is preheat the oven to 400 degrees.

2. Then, I rinse and dry the squash and cut it into ¾ -1 inch pieces. To achieve this, I first cut the squash in half and scrape out the seeds and guts. I then chop each half into smaller slices and cut the skin off. Then I do a final chop or two until I reach the ¾-1 inch size.

3. After the squash is cubed, I melt the butter and gently mix it together until all pieces of squash are well coated.

4. I then sprinkle the cinnamon, nutmeg, brown sugar, and salt over the squash and again gently mix it all together until the spices and sugar combine with the butter and evenly coat the squash.

5. Next, I place the squash on a large baking sheet and bake it in the oven for 20-25 minutes until the squash is easily pierced with a fork, but still has good structure. I like to check it at 18 minutes to see where it’s at and with my oven, it’s usually ready at about 22 minutes. Cooking time can vary by oven, but also size of squash pieces, with smaller pieces baking faster, of course. Avoid baking it too long so it doesn’t become mushy.

6. When it’s finished, I remove it from the oven, inhale the wonderful scent that makes the house smell amazing, dish it up, and dig in. It’s SO good.

How to Pick Out a Butternut Squash

To find a squash that’s ripe and ready, choose a one that is beige or tan in color with no green. It should have a little weight or heaviness to it. Overripe squash is lighter in weight.

What Goes Well with this Squash Recipe

Pork – This is my favorite meat to serve as a main dish with this butternut squash recipe. Sometimes I make simple pork chops on the stovetop and other times I serve it with pork tenderloin. Pork chops are great with just salt and pepper or with apple sauce.

Turkey – This recipe also goes well alongside turkey as the main dish. It makes a great Thanksgiving side dish!

Green Beans – This is a great vegetable side dish to round out a meal with the squash and a main dish. Like the port chops, I like to keep the seasoning on the green beans simple.

Salad – A simple side salad is another vegetable option. Dried cranberries, nuts and cheese go well on a salad alongside this dish.

*** Stay tuned for my fall salad recipe with chilled butternut squash!

Prepping, Making Ahead and Storing Leftovers

Making Ahead

This recipe can be made ahead and stored in the refrigerator before serving. If your goal for making it ahead is to save time, simply pre-chopping the squash and storing it in the fridge until you are ready to bake it is an option. As mentioned, pre-chopped butternut squash is often available at your local market as well.

Storing Leftovers

Leftovers can be stored in the refrigerator for three to four days. I do not recommend freezing baked squash, but storing raw cubed squash in the freezer for up to three months is an option. I recommend double bagging it to avoid freezer burn. Allow it to thaw completely in the refrigerator before baking.

Reheating Leftovers

Leftover baked squash can be rewarmed in the oven or microwave. If you decide to use the microwave, stir halfway through rewarming.

Thank you for baking this delightful butternut squash recipe with me! Let me know what you think in the comments below.

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This rich and creamy pumpkin dip will have you relishing in fall delight with its sweet maple and warm spices.

I was so excited to make this pumpkin dip to share with y’all and it really has me getting into the fall spirit. Coming off the hottest July on record in the Phoenix area, I’m CRAVING “autumn leaves and pumpkins please!” For now, I can thank my air conditioner for crisp air, haha, and Youtube for their “fall ambiance” videos.

So, let’s talk about this pumpkin dip. It’s SO good, you guys. It’s something you can make if you’re craving a tasty snack or dessert, or it’s great for upcoming fall and holiday shindigs. It’ll be a hit with your guests! So come with me and I’ll show you why you’ll love it, what’s in it, how to make it and more!

Why You’ll Love this Pumpkin Dip

• It’s the perfect treat for your Halloween, Thanksgiving or Christmas gathering.
• This dip is super creamy and delicious.
• You’ll love the traditional pumpkin and warm autumn spice combination.
• Maple adds delightful flavor and just the right amount of sweetness.
• It’s quick and simple to make.

What’s in the Dip?

Cream Cheese – You’ll want this softened, so it blends well with the other ingredients. This is the creamy base for the dish and helps give the dip its rich texture.

• • Change it up: Use a non-dairy cream cheese spread or non-dairy plain yogurt for dairy free.

Frozen Whipped Topping – This is part of the base of the dip and lightens up the texture a bit. I like So Delicious brand’s Coco Whip, which also happens to be dairy free.

Pumpkin Puree – This is the seasonal star of the autumn show! I used canned pumpkin puree. ***Make sure to get puree and NOT pumpkin pie filling.

Maple Syrup – This adds nice flavor and sweetness to the dip.

Vanilla – For a little added flavor richness.

Brown Sugar – for a little extra sweetness.

Spices – I use cinnamon, ginger, nutmeg, and cloves in the dip.

• • Change it up: Although I prefer the spices listed above and proportions in this recipe, pumpkin spice works well too if that’s what you have on hand!

How to make the Pumpkin Dip

First, I remove the cream cheese from the fridge 30 min to an hour before making the dip.

When I’m ready to make the dip, I add the cream cheese, frozen whipped topping, pumpkin puree, maple syrup and vanilla (wet ingredients) to a mixing bowl. I use my stand mixer for this, but a hand mixer is fine too.

Then, I mix the ingredients on medium-low for about a minute, and then on medium for an additional minute.

Next, I add the brown sugar and spices and mix on medium-low for another minute or two.

I pop it in the fridge to chill for about an hour before serving.

Finally, I dig into this absolutely divine treat and experience autumnal bliss!

It’s that easy folks! 😊

What to serve with the Pumpkin Dip

Apples

Apple slices are wonderful with this dip and there are many types of apples that work well with this dip. Honeycrisp is a perfect match in my opinion. Gala apples are another recommended choice.

Pears

Pear slices are another great choice. I like the classic Bartlett or green D’anjou pears with this dish.

Cookies

Mildly sweet cookies like vanilla wafers or coconut crips are excellent with the dip, just make sure whatever cookie you choose is lower in sugar since the dip is already sweet. For my gluten free friends, vanilla wafers and coconut crisps can often be found gluten free.

Graham Crackers

Graham Crackers are another great choice for dipping as they are usually not overly sweet. There are a few gluten-free options out there for graham-style crackers as well.

Making Ahead & Storing Leftover Pumpkin Spice Dip

Making Ahead

This dip is excellent made ahead and chilled before serving! The flavors blend and the texture is nice when chilled. Make sure to consume the dip within 3-4 days of making it.

Storing Leftovers

Leftovers can be stored in the fridge for 3 – 4 days. I recommend storing it in a glass container with a lid.

Thank you for making this delightful pumpkin dip! Let me know if you served it at a party or ate it for a snack in the comments below.

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