Great for holiday gatherings, gift boxes, or simply indulging at home. Try my Pecan Pie Bars too!

Ingredients

Brownie Layer

• ½ cup melted butter
• 1 cup dark chocolate chips
• 2 eggs
• 1 cup granulated sugar
• 2 tbsp cocoa powder
• 1 tsp vanilla extract
• ¼ cup flour, all purpose or gluten free flour
• ½ cup dark chocolate chips, to mix in

Pecan Pie Layer

• ¼ cup melted unsalted butter
• 1 egg
• ½ cup light brown sugar
• ¼ cup maple syrup
• 1 ¼ cups pecan halves

How to Make Pecan Pie Brownies Step by Step

1. First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
2. Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
3. In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
4. Add the melted chocolate mixture to the mixing bowl. Stir to combine.
5. Then, add in the cocoa powder, vanilla, flour and espresso powder. Stir to combine.
6. Fold in extra chocolate chips if desired.
7. Pour batter into the lined pan. Smooth out into one even layer.
8. Bake for 20 minutes or until the brownies are just barely set in the middle.
9. While they are baking, make the pecan pie layer. Combine all of the pecan pie ingredients in a bowl. Stir together.
10. Once the brownies come out, carefully pour the pecan layer on top. Gently spread into an even layer.
11. Return the pan to the oven for 20 to 25 minutes or until the pecan topping is set.
12. Finally, remove from oven. Allow the pecan pie brownies to completely cool before slicing into.

Tips and Variations for the Best Pecan Pie Brownies

Gluten-free version: Use a 1:1 gluten-free flour in place of all-purpose flour.

Vegan-style swap: Substitute each egg with flax-egg (1 Tbsp ground flax + 3 Tbsp water), and use dairy-free butter / chocolate chips. (Note: texture may vary.)

Chocolate intensity: Use high-quality dark chocolate (60 %–70 %). You can adjust the cocoa powder or reduce sugar slightly if you find it too sweet.

Nut size: Use chopped pecans instead of halves for easier slicing, or halves for visual appeal.

Pan size adjustment: If using a 9×9 or 9×13 pan, scale topping accordingly (increase pecan topping ingredients by same factor).

High-altitude / convection ovens: Consider reducing bake time by 5 minutes or lowering temperature by 10 °F if edges bake too quickly.

Storage and Serving Suggestions

Store at room temperature in an airtight container for up to 3 days.

For longer storage, you can refrigerate (up to 5 days) or freeze individual bars (wrapped in plastic + foil) for up to 1 month.

Serve with a scoop of butter pecan ice cream, drizzle with caramel sauce, or dust with powdered sugar.

Great for gifting — wrap bars in parchment and tie with ribbon. Serve alongside these Pecan Cookies!

FAQ and Troubleshooting

You May Also Like

• Gluten Free Dairy Free Brownies
• Chocolate Cherry Brownies
• Matcha Brownies
• Chocolate Covered Pecans
• Dark Chocolate Brownies

If you make these pecan pie brownies, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

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Pecan Pie Brownies

Pecan Pie Brownies are rich, fudgy bars with a gooey pecan pie topping. Sweet, nutty, and chocolatey, each bite melts with buttery pecans, smooth dark chocolate, and soft brownie goodness. Perfect for holidays or anytime treats.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 9 brownies

Calories 396kcal

Author Addison LaBonte

Ingredients

Brownie Layer

• ½ cup melted butter
• 1 cup dark chocolate chips
• 2 eggs
• 1 cup granulated sugar
• 2 tbsp cocoa powder
• 1 tsp vanilla extract
• ¼ cup flour all purpose or gluten free flour
• ½ cup dark chocolate chips

Pecan Pie Layer

• ¼ cup melted unsalted butter
• 1 egg
• ½ cup light brown sugar
• ¼ cup maple syrup
• 1 ¼ cups pecan halves

US Customary – Metric

Instructions

• First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
• In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
• Add the melted chocolate mixture to the mixing bowl. Stir to combine.
• Then, add in the cocoa powder, vanilla, flour and espresso powder. Stir to combine.
• Fold in extra chocolate chips if desired.
• Pour batter into the lined pan. Smooth out into one even layer.
• Bake for 20 minutes or until the brownies are just barely set in the middle.
• While they are baking, make the pecan pie layer. Combine all of the pecan pie ingredients in a bowl. Stir together.
• Once the brownies come out, carefully pour the pecan layer on top. Gently spread into an even layer.
• Return the pan to the oven for 20 to 25 minutes or until the pecan topping is set.
• Finally, remove from oven. Allow the pecan pie brownies to completely cool before slicing into.

Notes

• For the best results, use high-quality dark chocolate chips.
• Stir together the melted butter and chocolate chips until completely smooth and creamy. If needed, microwave for an additional 10–15 seconds.
• This recipe works with both all-purpose flour and gluten-free 1:1 flour, and even cornstarch can be used.
• Gently spread the pecan layer on top.
• Avoid overbaking—the brownies are ready when the pecan topping is set.
• Let the brownies cool completely before cutting.
• Store them at room temperature for up to 3 days.

Nutrition

Calories: 396kcal | Carbohydrates: 52g | Protein: 4g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 147mg | Potassium: 145mg | Fiber: 4g | Sugar: 40g | Vitamin A: 560IU | Vitamin C: 0.2mg | Calcium: 45mg | Iron: 3mg

The post Pecan Pie Brownies appeared first on Organically Addison.

Ingredients You’ll Need

For the Pumpkin Bread Batter

• 1 cup pumpkin purée
• 3 large eggs
• ⅓ cup melted coconut oil (or melted butter or olive oil)
• 1 tsp vanilla extract
• 1½ cups all-purpose flour (or gluten-free 1:1 blend)
• ½ tsp baking powder
• 1 tsp baking soda
• 1 cup brown sugar (or coconut sugar)
• ½ tsp pumpkin pie spice
• 1 tsp cinnamon
• ½ cup chocolate chips or chocolate chunks

For the Cookie Dough Layer

• 1 cup raw cookie dough (store-bought or homemade edible dough)

Tip: Make sure your cookie dough is room temperature before layering — it helps it bake easier.

Step-by-Step Instructions

Step 1: Prep the Pan

Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy lifting.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together the pumpkin purée, eggs, melted coconut oil, and vanilla extract until smooth.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk flour, baking powder, baking soda, pumpkin pie spice, and cinnamon.

Step 4: Make the Batter

Add dry ingredients to the wet mixture. Stir gently until combined, then fold in brown sugar and chocolate chips.

Step 5: Layer the Batter and Dough

Pour ⅓ of the batter into the pan and smooth.

Crumble or spread ½ of the cookie dough on top.

Add the next ⅓ of the batter, then the remaining cookie dough.

Finish with the final layer of batter on top.

Step 6: Bake

Bake for 55–65 minutes, or until a toothpick inserted in the centre comes out mostly clean (a few moist crumbs are perfect).

Step 7: Cool and Slice

Let the pumpkin cookie dough bread cool in the pan for 30 minutes, then lift it out and cool completely before slicing.

Expert Tips & Variations

Ingredient Swaps

Use melted butter or olive oil instead of coconut oil if you prefer.

Almond flour or 1:1 gluten-free flour blend works in place of all-purpose flour.

Coconut sugar or light brown sugar both yield good flavor, though coconut sugar gives a deeper, slightly caramel note.

Variations & Fun Twists

Make mini-loaves (2 x 8-inch pans) using half the recipe. Reduce bake time by ~10 minutes — check with toothpick.

Omit chocolate chips and add chopped nuts (e.g. walnuts or pecans) for crunch.

For a vegan version: replace eggs with flax-egg or applesauce and use vegan cookie-dough if available.

Try my Peanut Butter Cookie Dough Bread too!

Freezing & Storage

Store cooled pumpkin cookie dough bread wrapped at room temperature for up to 4 days.

To freeze: wrap slices in freezer-safe wrap / foil. Freeze up to 2 months. Thaw overnight in fridge or at room temperature. Toast lightly before serving.

Make-Ahead Tip for Pumpkin Cookie Dough Bread

Bake the loaf the night before. Wrap well. For best flavor, slice and warm in toaster oven (light toast) before serving.

Frequently Asked Questions

You May Also Like

• Chocolate Banana Bread
• Sourdough Banana Bread
• Pumpkin Banana Bread
• Cream Cheese Banana Bread
• Protein Banana Bread

If you make this gluten free pumpkin cookie dough bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along!  For more ideas, check out these Breakfast Recipes.

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Pumpkin Cookie Dough Bread

Pumpkin Cookie Dough Bread is soft, moist, and full of cozy pumpkin spice flavor. Each slice has a gooey cookie dough layer and melty chocolate chips, making it taste like warm pumpkin pie mixed with fresh-baked cookies in one sweet loaf.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 slices

Calories 355kcal

Author Addison LaBonte

Ingredients

• 1 cup pumpkin purée
• 3 eggs
• ⅓ cup coconut oil melted
• 1 tsp vanilla extract
• 1 ½ cups flour all purpose or gluten free
• ½ tsp baking powder
• 1 tsp baking soda
• 1 cup brown sugar or coconut sugar
• ½ tsp pumpkin pie spice
• 1 tsp cinnamon
• ½ cup chocolate chips or chocolate chunks
• 1 cup raw cookie dough

US Customary – Metric

Instructions

• First, preheat oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
• In a large mixing bowl, add pumpkin purée, eggs, melted coconut oil and eggs. Stir to combine.
• Add in all remaining ingredients except chocolate chips. Stir to combine.
• Fold in the chocolate chips.
• Transfer ⅓ of the batter to the lined bread pan. Smooth into one even layer. Top with half of the cookie dough. Smooth into an even layer.
• Repeat this step. Transfer the second third of the batter on top of the cookie dough. Top with the remaining cookie dough.
• Spread the rest of the pumpkin bread batter on top.
• Bake for 55 to 65 minutes or until toothpick inserted comes out clean.
• Finally, remove pumpkin cookie dough bread from oven. Allow bread to fully cool before slicing into.

Notes

• You can make this recipe with any type of cookie dough — even store-bought works great.
• You can swap the melted coconut oil for olive oil or melted butter if you prefer.
• Use either regular all-purpose flour or a gluten-free 1:1 flour blend.
• Light brown sugar and coconut sugar both work nicely, though I personally like the flavor from coconut sugar best.
• Be careful not to overbake — once a toothpick inserted in the center comes out with just a few moist crumbs, it’s ready.
• Let the bread cool completely before slicing.
• Keep covered at room temperature for up to 4 days.

Nutrition

Calories: 355kcal | Carbohydrates: 55g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 197mg | Potassium: 150mg | Fiber: 2g | Sugar: 28g | Vitamin A: 4856IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg

The post Pumpkin Cookie Dough Bread appeared first on Organically Addison.

Why You Will Love This Pumpkin Skillet Cookie Recipe

This isn’t just a cookie, it’s a whole new way to enjoy dessert. Here’s why this pumpkin skillet cookie recipe is so great.

• You mix everything in a single skillet. That means less mess!
• We use browned butter, which gives the cookie a deep, nutty flavor. It goes perfectly with the pumpkin and dark chocolate.
• This cookie is just right for two people, or a small group. Just grab spoons and dig in!
• Use regular flour if you aren’t gluten free. It is simple to make it your own.
• This skillet cookie is warm and cozy for the fall months.
• The edges are slightly chewy while the middle is gooey and soft!
• Check out this Mini Skillet Cookie for another fun, easy dessert recipe!

Ingredients & Substitutes

These are the ingredients and substitutions for this pumpkin cookie skillet. Scroll down to the recipe card below for the entire recipe.

• 1 stick unsalted butter – Browning the butter deepens its flavor, adding nutty, caramel-like notes that make the cookie rich and cozy.
• 3/4 cup coconut sugar, or light brown sugar – Provides sweetness while adding moisture and a subtle molasses flavor for chewiness.
• 1 egg – Helps bind the dough together and adds structure to the cookie.
• 1 egg yolk – Adds extra richness and chewiness, creating a soft, fudgy texture.
• 1 tbsp water – Adds just enough moisture to balance the dough and help it come together.
• 1 tsp vanilla extract – Enhances all the warm flavors and adds depth to the cookie.
• 1/3 cup pumpkin purée – Infuses natural sweetness, moisture, and seasonal pumpkin flavor.
• 1 1/4 cups gluten-free flour – Creates the structure of the cookie while keeping it gluten-free.
• 1 tsp pumpkin pie spice – Brings warm, cozy spice notes that highlight the pumpkin flavor.
• 1/2 tsp baking soda – Helps the cookie rise slightly and stay soft in the center.
• 3/4 cup dark chocolate chips – Melts into gooey pockets of chocolate, balancing the sweetness with a hint of bitterness.

Taste & Texture

The flavor of this Pumpkin Skillet Cookie is really special. The browned butter adds a rich, caramel taste. This taste is balanced by the sweet pumpkin and warm pumpkin pie spice. The dark chocolate chips melt into pools of gooey goodness, making every bite a delight.

The cookie is soft and chewy on the outside, but the center stays warm and gooey, almost like a brownie. It’s the perfect texture to eat with a scoop of melting ice cream on top!

How to Make

Step 1

First, preheat the oven to 350 degrees Fahrenheit.

Step 2

Brown the butter. Add the stick of butter to an 8 inch skillet over low medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the butter has started to turn a deep caramel color. Do not let it burn.

Step 3

Then, remove the pan from the heat. Allow the butter to cool for 10 minutes.

Step 4

Next, add the coconut sugar, egg, egg yolk, water, vanilla, and pumpkin right into the skillet with the browned butter. Stir together.

Step 5

Add in the gluten free flour, pumpkin pie spice, and baking soda. Stir together.

Step 6

Fold in the chocolate chips.

Step 7

Bake for 20 to 24 minutes, or until the center looks just barely set.

Step 8

Finally, remove the pumpkin skillet cookie from the oven. If desired, top with ice cream and caramel!

Expert Tips for Success

Don’t Rush the Butter: Browning the butter takes a few minutes, but it’s worth it. Keep the heat low-to-medium and stir it until it turns a nice brown color and smells nutty.

Let It Cool: Let the browned butter cool for about 10 minutes before you add the eggs. This keeps the eggs from cooking.

Use Pumpkin Purée: Make sure you use 100% pure pumpkin purée from a can, not pumpkin pie filling. The purée lets you control how sweet the cookie is.

Don’t Over bake: The center of the cookie should look a little soft and gooey when you take it out of the oven. It will keep cooking and set up as it cools down.

Flavor Variations & Add-Ins

Get creative with your Pumpkin Skillet Cookie! Here are a few ideas:

Add Nuts: Stir in some chopped pecans or walnuts for a nice crunch.

Extra Spices: Add a little more ginger or cinnamon for a bolder flavor.

Different Chocolate: Try milk or white chocolate chips instead of dark. Or use a mix!

Top It Off: Drizzle some caramel sauce or sprinkle a little sea salt on top before serving.

Add some oats like in my Oatmeal Cookie Pie!

How to Serve & Store

This giant skillet cookie is best served warm, right away. Put a scoop of vanilla ice cream and a drizzle of caramel on top for the ultimate treat.

If you have any leftovers, put them in an airtight container. They will stay good for up to 4 days. You can warm up a piece in the microwave for a few seconds to make it taste fresh again.

Frequently Asked Questions (FAQs)

Equipment Needed

Oven Safe Skillet: Use the 8 inch oven safe skillet for this pumpkin cookie skillet recipe.

Pyrex 3 Glass Mixing Bowls: These mixing bowls are great for baking and mixing.

Pyrex Glass Measuring Cups: I always bake with these glass measuring cups. They are sturdy and durable.

Check out all of my kitchen favorites!

You May Also Enjoy

• Small Batch Chocolate Chip Cookies
• Paleo Brownie Skillet
• Almond Flour Cookies
• Brookie Skillet
• Levain Bakery Chocolate Chip Cookies

If you make this pumpkin skillet cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

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Pumpkin Skillet Cookie

Cozy up with this gooey Pumpkin Skillet Cookie! This delicious fall treat combines the rich, nutty taste of browned butter with cozy pumpkin spice and rich, melted dark chocolate chips. It's the perfect dessert to share—or keep all to yourself!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 211kcal

Author Addison LaBonte

Ingredients

• 1 stick unsalted butter
• ¾ cup coconut sugar or light brown sugar
• 1 egg
• 1 egg yolk
• 1 tbsp water
• 1 tsp vanilla extract
• ⅓ cup pumpkin purée
• 1 ¼ cups gluten free flour
• 1 tsp pumpkin pie spice
• ½ tsp baking soda
• ¾ cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat the oven to 350 degrees Fahrenheit.
• Brown the butter. Add the stick of butter to an 8 inch skillet over low medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the butter has started to turn a deep caramel color. Do not let it burn.
• Then, remove the pan from the heat. Allow the butter to cool for 10 minutes.
• Next, add the coconut sugar, egg, egg yolk, water, vanilla, and pumpkin right into the skillet with the browned butter. Stir together.
• Add in the gluten free flour, pumpkin pie spice, and baking soda. Stir together.
• Fold in the chocolate chips.
• Bake for 20 to 24 minutes, or until the center looks just barely set.
• Finally, remove from the oven. If desired, top with ice cream and caramel!

Notes

• Since we are browning the butter, add in the extra tablespoon of water to account for the loss in moisture.
• If you are not browning the butter, simply melt the butter and omit the tablespoon of water.
• If you are not gluten free, feel free to use all purpose flour.
• Use pumpkin purée, not pumpkin pie filling.
• You can mix everything right in the skillet you will bake the cookie in.
• This cookie skillet will look a little gooey in the center. The edges should look set.
• Store any leftovers in an airtight container for up to 4 days.
• Check out all of my kitchen favorites!

Nutrition

Calories: 211kcal | Carbohydrates: 38g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 45mg | Sodium: 107mg | Potassium: 33mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1652IU | Vitamin C: 0.5mg | Calcium: 23mg | Iron: 2mg

The post Pumpkin Skillet Cookie appeared first on Organically Addison.

Whether you’re baking for a fall gathering, packing school lunches, or just craving a pumpkin-chocolate fix, this recipe will quickly become your new favorite.

Why You’ll Love These Chewy Pumpkin Oatmeal Cookies

• Perfect fall flavor: Pumpkin + pumpkin pie spice + oats = cozy comfort.
• Rich & nutty: Browned butter takes these cookies to bakery-level.
• Gluten-free friendly: Works with gluten-free flour or regular all-purpose.
• Soft & chewy: The oats give them great texture, while the pumpkin keeps them moist.
• Make-ahead friendly: Store or freeze easily for fresh-baked cookies anytime.
• Check out these Healthy Pumpkin Cookies for another fun fall dessert recipe!

Ingredients & Substitutes

Here’s what makes these cookies special. Scroll down to the recipe card below for the full pumpkin oatmeal chocolate chip cookies recipe.

Chocolate chips (1 ½ cups) – use milk, dark, or a mix.

Unsalted butter (2 sticks) – browned for deep caramel notes.

Granulated sugar + light brown sugar – the perfect sweet balance.

Egg – binds the dough.

Pumpkin purée (not pumpkin pie filling!) – adds moisture and flavor.

Vanilla extract – rounds out the flavor.

Water – just 1 tablespoon to replace moisture lost while browning butter.

Gluten-free flour (2 cups) – or swap for all-purpose if you’re not GF.

Rolled oats (1 ½ cups, gluten-free if needed) – adds chewiness.

Pumpkin pie spice (2 tsp) – for warm fall spice.

Sea salt (½ tsp) – balances sweetness.

Baking soda + baking powder (½ tsp each) – gives lift.

How to Bake Your Pumpkin Oatmeal Chocolate Chip Cookies

Step 1

First, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

Step 2

Add the sticks of butter to a skillet over low medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the butter has started to turn a deep caramel color. Do not let it burn.

Step 3

Then, set the skillet aside and let the butter cool for about 10 minutes.

Step 4

Once the butter is somewhat cool, pour into a large mixing bowl. Add in the granulated sugar, brown sugar, egg, pumpkin, vanilla, and water. Stir together.

Step 5

Then, add in the remaining ingredients except the chocolate chips. Stir until a thick dough forms.

Step 6

Fold in the chocolate chips.

Step 7

Use a cookie scoop to scoop balls of dough onto the lined pan.

Step 8

Bake for 12 to 14 minutes.

Step 9

Finally, remove from the oven. Allow the pumpkin oatmeal chocolate chip cookies to cool on the pan for 15 minutes before very carefully removing to a cooling rack.

Expert Tips for Perfect Oatmeal Pumpkin Cookies

Making great pumpkin oatmeal chocolate chip cookies is all about the details. Follow these tips for the best results:

• Brown the Butter: Don’t skip this step! Browning the butter adds a nutty, complex flavor that takes these cookies from good to amazing. Just be sure to watch it closely so it doesn’t burn.
• Use Pumpkin Puree, Not Pie Filling: This is a crucial distinction. Pumpkin puree is just cooked and mashed pumpkin, while pie filling has added sweeteners and spices. Using puree gives you more control over the flavor.
• Let the Cookies Cool: After baking, the cookies will be very soft. Let them cool on the baking sheet for at least 15 minutes. This allows them to firm up and prevents them from falling apart when you move them.
• Don’t skip cooling the butter: Hot butter will scramble the egg.
• Use pumpkin purée only: Pumpkin pie filling has added sugar and spices.
• Let them rest: These pumpkin oatmeal chocolate chip cookies are fragile when hot. Cooling sets their texture.
• Customize your chips: Try a mix of milk, dark, or even white chocolate for variety.

Flavor Variations & Add-Ins

Get creative with your pumpkin oatmeal chocolate chip cookies!

• Nuts: Add chopped pecans or walnuts for extra crunch.
• White Chocolate Chips: Swap out some of the chocolate chips for white chocolate chips for a different flavor profile.
• Toffee Bits: Stir in a handful of toffee bits for a buttery, caramel-like flavor.
• Seeds: Add a tablespoon of chia or flax seeds for a nutritional boost.

How to Serve & Store Your Cookies

Room Temp: Store these pumpkin oatmeal chocolate chip cookies in an airtight container up to 4 days.

Refrigerator: Keeps well up to 1 week.

Freezer (dough): Scoop dough balls, freeze on a baking sheet, then transfer to a bag. Bake straight from frozen, adding 2–3 minutes to bake time.

Freezer (baked cookies): Store baked cookies in a freezer bag for up to 3 months.

Frequently Asked Questions (FAQs)

Equipment Needed

Pre-Cut Parchment Paper Sheets: Use parchment paper to prevent these cookies from sticking.

USA Pan 3 Piece Cookie Sheet Set: I love these metal pans for these gluten free pumpkin oatmeal chocolate chip cookies.

KitchenAid Stand Mixer: I always use this stand mixer for baking!

Hand Mixer: If you do not have a stand mixer, use this handy hand mixer.

Check out all of my kitchen favorites!

You May Also Enjoy

• Gluten Free Pumpkin Muffins
• Almond Flour Pumpkin Bread
• Gluten Free Pumpkin Bread
• Gluten Free Pumpkin Chocolate Chip Cookies
• Edible Pumpkin Cookie Dough

If you make this healthy gluten free pumpkin oatmeal chocolate chip cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

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Pumpkin Oatmeal Chocolate Chip Cookies

These Pumpkin Oatmeal Chocolate Chip Cookies are the ultimate fall treat — soft, chewy, and packed with pumpkin, oats, and gooey chocolate chips. Gluten-free, easy to make, and freezer-friendly. Save this recipe for cozy fall baking!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 15 cookies

Calories 244kcal

Author Addison LaBonte

Ingredients

• 2 sticks unsalted butter
• ½ cup granulated sugar
• ¾ cup light brown sugar
• 1 egg
• ½ cup pumpkin purée
• 1 tsp vanilla extract
• 1 tbsp water
• 2 cups gluten free flour
• 1 ½ cups gluten free rolled oats
• 2 tsp pumpkin pie spice
• ½ tsp sea salt
• ½ tsp baking soda
• ½ tsp baking powder
• 1 ½ cups chocolate chips see note

US Customary – Metric

Instructions

• First, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
• Add the sticks of butter to a skillet over low medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the butter has started to turn a deep caramel color. Do not let it burn.
• Then, set the skillet aside and let the butter cool for about 10 minutes.
• Once the butter is somewhat cool, pour into a large mixing bowl. Add in the granulated sugar, brown sugar, egg, pumpkin, vanilla, and water. Stir together.
• Then, add in the remaining ingredients except the chocolate chips. Stir until a thick dough forms.
• Fold in the chocolate chips.
• Use a cookie scoop to scoop balls of dough onto the lined pan.
• Bake for 12 to 14 minutes.
• Finally, remove from the oven. Allow the cookies to cool on the pan for 15 minutes before very carefully removing to a cooling rack.

Notes

• Since we are browning the butter, add in the extra tablespoon of water to account for the loss in moisture.
• If you are not browning the butter, simply melt the butter and omit the tablespoon of water.
• If you are not gluten free, feel free to use all purpose flour.
• Use pumpkin purée, not pumpkin pie filling.
• For these photos, I used a combination of milk chocolate chips and dark chocolate chips. Feel free to use your favorite.
• The cookie dough will be relatively thick.
• The cookies will be very soft after baking. Do not touch them; allow them to cool for at least 15 minutes on the pan.
• Store any leftovers in an airtight container for up to 4 days.
• Check out all of my kitchen favorites!

Nutrition

Calories: 244kcal | Carbohydrates: 46g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.001g | Cholesterol: 11mg | Sodium: 137mg | Potassium: 67mg | Fiber: 4g | Sugar: 18g | Vitamin A: 1288IU | Vitamin C: 0.4mg | Calcium: 38mg | Iron: 2mg

The post Pumpkin Oatmeal Chocolate Chip Cookies appeared first on Organically Addison.

Whether you’re a seasoned baker or just starting your gluten free journey, this recipe is simple to follow and guaranteed to be a big hit!

Why You Will Love This Gluten Free Pumpkin Bar Recipe

• The browned butter adds a caramel-like richness that makes these bars stand out.
• These gluten free pumpkin bars are moist, dense, and chewy, with a tender crumb that melts in your mouth.
• The dark chocolate chips create gooey pockets of chocolatey goodness.
• You’ll find all the ingredients at your local grocery store.
• The pumpkin and chocolate combination is delicious!
• These bars take only 10 minutes of prep time.
• They are great all year long, especially during the fall months.
• Check out this Gluten Free Pumpkin Cake for another autumn dessert recipe!

Ingredients & Substitutes

These are the main ingredients and substitutions for easy gluten free pumpkin bars. Scroll down to the recipe card for full ingredients list and instructions.

First, use unsalted butter. Brown the butter in a skillet. This adds a deep caramel flavor!

For the gluten free flour, I always use either King Arthur Flour or Bob’s Red Mill. Both are the elite gluten free baking flours.

Pumpkin pie spice adds the classic fall flavor. If needed, make homemade pumpkin pie spice using cinnamon, nutmeg, and cloves.

Both brown sugar and white sugar add sweetness.

A little baking powder helps these bars rise.

Add in a pinch of sea salt to balance out the sweet flavor.

Use pumpkin purée, not pumpkin pie filling. I always use Libby’s brand.

Only one egg is needed.

Add in a tablespoon of water to account for the loss in moisture from browning the butter.

Lastly, fold in dark chocolate chips!

Taste & Texture

These gluten free pumpkin bars are the epitome of a perfect fall dessert. The texture is moist, dense, and wonderfully chewy, similar to a brownie but with a cake-like softness. The interior is soft and tender, with pockets of gooey melted chocolate chips.

The brown butter adds a subtle nuttiness that complements the warmth of the pumpkin pie spice. Each bite is a harmonious blend of sweet, spicy, and rich flavors, with a hint of salt to balance it all out.

How to Make

Step 1

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch square pan with parchment paper.

Step 2

Brown the butter. Add the sticks of butter to a large skillet over low medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the butter has become a deep caramel color. Set aside to cool.

Step 3

In a large mixing bowl, add the gluten free flour, pumpkin pie spice, brown sugar, granulated sugar, baking powder, and sea salt. Stir together.

Step 4

Then, add in the pumpkin, egg, and water. Stir together.

Step 5

Pour in the browned butter. Make sure to scrape the bottom of the skillet to get those brown bits at the bottom! They have the best flavor. Stir until a dough is formed.

Step 6

Fold in the dark chocolate chips. Stir together.

Step 7

Transfer the batter to the lined pan. Smooth into an even layer.

Step 8

Bake for 30 to 32 minutes, or until a toothpick inserted comes out mostly clean or with a few moist crumbs.

Step 9

Finally, remove the gluten free pumpkin bars from the oven. Cool fully before slicing and serving.

Expert Tips for Success

Measure Carefully: The most important rule in gluten free baking is to measure your flour correctly. Use a kitchen scale for the most accurate result. If you don’t have one, spoon the flour into your measuring cup and level it off with a knife. Do not scoop directly from the bag, as this will compact the flour and result in a dry, dense bar.

Master the Brown Butter: This is where the magic happens! Heat the butter over medium-low heat, stirring constantly. It will bubble, foam, and eventually turn a deep golden-brown with a fragrant, nutty aroma. The small brown bits at the bottom of the pan hold the most flavor, so be sure to scrape them into your batter.

Don’t Over bake: These bars are meant to be soft and fudgy. The residual heat will continue to cook them as they cool, ensuring they stay moist and chewy. A toothpick inserted into the center should come out with just a few moist crumbs attached.

Flavor Variations & Add-Ins

Here are some fun ways to switch up the flavors of your gluten free pumpkin bars!

White Chocolate and Cranberry: Swap out the dark chocolate chips for white chocolate chips and add a handful of dried cranberries for a festive, tangy twist.

Spiced Nuts: Fold in 1/2 cup of chopped pecans or walnuts for an extra crunch and nutty flavor.

Cream Cheese Swirl: Before baking, dollop spoonfuls of a simple cream cheese mixture (4 oz softened cream cheese, 1/4 cup powdered sugar, 1 tsp vanilla) on top of the batter and use a knife to create swirls.

Espresso Powder: Add 1 tsp of instant espresso powder to the dry ingredients to enhance the chocolate flavor.

How to Serve & Store

Serve these gluten free pumpkin bars on their own for a simple dessert, or take them to the next level with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce.

Store any leftover bars in an airtight container at room temperature for up to 4 days. While they are delicious on the first day, the flavors deepen over time, so they are just as good on day two or three!

Frequently Asked Questions (FAQs)

Equipment Needed

Pre-Cut Parchment Paper Sheets: Use parchment paper to prevent sticking.

Pyrex 3 Glass Mixing Bowls: I use these mixing bowls every time I make these gluten free pumpkin bars.

Check out all of my kitchen favorites!

You May Also Enjoy

• Pumpkin Banana Bread
• Gluten Free Pumpkin Bread
• Pumpkin Cheesecake Cookies
• Vegan Pumpkin Bread
• Gluten Free Pumpkin Pie

If you make this gluten free pumpkin bars recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

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Gluten Free Pumpkin Bars

Enjoy the ultimate fall dessert! These Gluten Free Pumpkin Bars are unbelievably moist and chewy, with a rich, nutty flavor from browned butter. The classic taste of pumpkin spice and chocolate chips makes them irresistible.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 9 bars

Calories 413kcal

Author Addison LaBonte

Ingredients

• 2 sticks unsalted butter
• 1 ¾ cups gluten free flour
• 2 tsp pumpkin pie spice
• 1 cup light brown sugar
• ¾ cup granulated sugar
• 1 tsp baking powder
• ½ tsp sea salt
• 1 cup pumpkin purée
• 1 egg
• 1 tbsp water
• 2 cups dark chocolate chips

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch square pan with parchment paper.
• Brown the butter. Add the sticks of butter to a large skillet over low medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the butter has become a deep caramel color. Set aside to cool.
• In a large mixing bowl, add the gluten free flour, pumpkin pie spice, brown sugar, granulated sugar, baking powder, and sea salt. Stir together.
• Then, add in the pumpkin, egg, and water. Stir together.
• Pour in the browned butter. Make sure to scrape the bottom of the skillet to get those brown bits at the bottom! They have the best flavor. Stir until a dough is formed.
• Fold in the dark chocolate chips. Stir together.
• Transfer the batter to the lined pan. Smooth into an even layer.
• Bake for 30 to 32 minutes, or until a toothpick inserted comes out mostly clean or with a few moist crumbs.
• Finally, remove from the oven. Cool fully before slicing and serving.

Notes

• I highly recommend using King Arthur Flour or Bob’s Red Mill gluten free flour for this recipe.
• Measure the gluten free flour carefully.
• Brown the butter carefully. Do not let it burn.
• Make sure to scrape the skillet to get those brown butter bits! These are incredibly delicious.
• Do not bake too long. The bars will look a little soft in the middle.
• Store any leftovers in an airtight container for up to 4 days at room temperature.
• Check out all of my kitchen favorites!

Nutrition

Calories: 413kcal | Carbohydrates: 37g | Protein: 4g | Fat: 27g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 195mg | Potassium: 105mg | Fiber: 6g | Sugar: 42g | Vitamin A: 4892IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 4mg

The post Gluten Free Pumpkin Bars appeared first on Organically Addison.

Whether you are serving this for Halloween, Thanksgiving, or a birthday, it is sure to be a hit! This easy cake recipe is made in one mixing bowl and one pan. It doesn’t get any easier!

Why You Will Love This Gluten Free Pumpkin Cake Recipe

• Simple & Straightforward: This is a one-bowl wonder! All the ingredients (except the frosting) are mixed together, making for an easy cleanup.
• Perfectly Moist Texture: The combination of pumpkin purée, Greek yogurt, and oil ensures a cake that is incredibly moist and tender, a common challenge in gluten-free baking.
• Rich Autumnal Flavor: With a generous amount of pumpkin pie spice, this cake delivers that classic, warm, and inviting flavor profile you crave during the fall season.
• Naturally Delicious: Using whole ingredients like pumpkin purée and Greek yogurt provides a wholesome base for this delightful treat.
• Check out this Easy Pumpkin Bread or these Gluten Free Pumpkin Bars for another cozy fall dessert recipe!

Ingredients & Substitutes

These are the main ingredients and substitutions for easy gluten free pumpkin cake. Scroll down to the recipe card for full ingredients list and instructions.

First, use gluten free flour. I highly recommend using King Arthur Flour gluten free flour. In addition, Bob’s Red Mill gluten free baking flour is a great option.

Light brown sugar adds a cozy sweetness. For a refined sugar free version, replace with coconut sugar.

Pumpkin pie spice adds the delicious fall flavor! If you don’t have any, replace with cinnamon and a pinch of nutmeg.

Baking soda helps this cake rise in the oven.

Add in a pinch of sea salt to balance out the sweetness.

Greek yogurt keeps this cake very moist. Use plain Greek yogurt, not sweetened.

Use pumpkin purée, not canned pumpkin pie mix. I always use Libby’s.

Avocado oil also helps keep the cake moist. Feel free to use olive oil instead.

Vanilla extract adds a cozy homemade flavor.

Four eggs help bind the cake together. Do not replace the eggs.

Lastly, top with your favorite frosting. Buttercream and cream cheese frosting work best!

Taste & Texture

This gluten free pumpkin cake has the perfect balance between a dense, satisfying texture and a light, airy crumb. The use of pumpkin purée and Greek yogurt gives it moistness, preventing the dry, crumbly texture that can sometimes happen with gluten free baked goods.

The flavor is a tasty blend of sweet and spiced, with the earthy notes of pumpkin complemented by the warm, aromatic blend of cinnamon, nutmeg, ginger, and cloves from the pumpkin pie spice.

It’s the kind of cake that feels like a warm hug on a chilly fall day!

How to Make

Step 1

First, preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch pan with parchment paper.

Step 2

In a large mixing bowl, add the gluten free flour, brown sugar, pumpkin pie spice, baking soda, and sea salt. Stir together.

Step 3

Then, add in the remaining ingredients (except for the frosting). Stir until a thick cake batter is formed.

Step 4

Transfer the cake batter to the lined pan. Smooth into an even layer.

Step 5

Bake for 34 to 38 minutes or until a toothpick inserted into the middle comes out with only moist crumbs.

Step 6

Fianlly, remove the cake from the oven. Allow the gluten free pumpkin cake to fully cool before frosting and serving!

Expert Tips and Tricks for a Perfect Cake

Choose the Right Flour: The type of gluten free flour you use can make a big difference. We recommend using a high-quality all-purpose gluten free flour blend like King Arthur Flour or Bob’s Red Mill. These blends are specifically designed for baking and produce a more consistent result.

Pumpkin Purée vs. Pumpkin Pie Filling: Be sure to use 100% pure pumpkin purée, not canned pumpkin pie filling. Pie filling has added sugars and spices, which will alter the flavor and texture of your cake.

Don’t Over bake: The key to a moist cake is to not overbake it. Start checking for doneness around the 34-minute mark. The cake is ready when a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter.

Cool Completely: Patience is a virtue when it comes to frosting! Make sure the cake has completely cooled before you even think about adding the frosting. Frosting a warm cake will cause it to melt and slide right off.

Flavor Variations & Add-Ins

Get creative with your gluten free pumpkin cake!

• Chocolate Chips: Stir in a cup of your favorite gluten-free chocolate chips for a rich, decadent twist.
• Nuts: For a delightful crunch, fold in 1/2 cup of chopped pecans or walnuts.
• Cranberries: A handful of dried cranberries can add a tart, festive flavor.
• Frosting Fun: While cream cheese and buttercream frostings are classic choices, consider a maple glaze for a less-sweet option or a decadent brown butter frosting to elevate the flavor.

How to Serve & Store

Serve this gluten free pumpkin cake at room temperature. It’s the perfect dessert for holiday gatherings, fall parties, or simply a cozy night in. For an extra touch, serve it with a dollop of whipped cream or a sprinkle of cinnamon.

To store leftovers, place the cake in an airtight container. It will stay fresh at room temperature for up to two days. If you still have leftovers after that, move the container to the refrigerator where it will keep for up to a week.

For longer storage, you can freeze slices of the unfrosted cake for up to three months. Thaw in the refrigerator before frosting and serving.

Frequently Asked Questions (FAQs)

Equipment Needed

Pyrex Glass Measuring Cups: Use these heavy duty measuring cups for baking cakes.

9 Inch by 13 Inch Pan: This is my favorite pan for this gluten free pumpkin cake recipe.

Hand Mixer: This hand mixer is a great kitchen staple.

KitchenAid Stand Mixer: If desired, a stand mixer can be used. Be sure to not over mix.

Pyrex 3 Glass Mixing Bowls: These are my favorite glass mixing bowls for baking!

You May Also Enjoy

• Pumpkin Banana Bread
• Gluten Free Pumpkin Bread
• Pumpkin Cheesecake Cookies
• Vegan Pumpkin Bread
• Gluten Free Pumpkin Pie

If you make this gluten free pumpkin cake recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

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Gluten Free Pumpkin Cake

Enjoy a slice of autumn! This Gluten Free Pumpkin Cake is wonderfully moist and tender, bursting with warm pumpkin spice flavor. It's the perfect cozy treat for a fall day.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Cooling Time 4 hours hours

Total Time 4 hours hours 45 minutes minutes

Servings 18 slices

Calories 213kcal

Author Addison LaBonte

Ingredients

• 2 cups gluten free flour
• 1.5 cups light brown sugar
• 2 tsp pumpkin pie spice
• 2 tsp baking soda
• Pinch sea salt
• ½ cup plain Greek yogurt
• 15 ounces pumpkin purée
• ⅔ cup avocado oil or olive oil
• 1 tsp vanilla extract
• 4 eggs
• 1 can frosting

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch pan with parchment paper.
• In a large mixing bowl, add the gluten free flour, brown sugar, pumpkin pie spice, baking soda, and sea salt. Stir together.
• Then, add in the remaining ingredients (except for the frosting). Stir until a thick cake batter is formed.
• Transfer the cake batter to the lined pan. Smooth into an even layer.
• Bake for 34 to 38 minutes or until a toothpick inserted into the middle comes out with only moist crumbs.
• Remove from the oven. Allow the cake to fully cool before frosting and serving.

Notes

• I recommend using King Arthur Flour gluten free flour. I also love Bob’s Red Mill gluten free flour.
• Use unsweetened plain Greek yogurt.
• Use pumpkin purée, not pumpkin pie filling.
• The cake is done baking when a toothpick inserted comes out with moist crumbs.
• Do not frost the cake until it has completely cooled.
• I love using cream cheese frosting or buttercream frosting.
• Store any leftovers in an airtight container for up to 2 days at room temperature. Beyond that, store in the fridge.
• Check out all of my kitchen favorites!

Nutrition

Calories: 213kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 144mg | Potassium: 96mg | Fiber: 2g | Sugar: 19g | Vitamin A: 3730IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg

The post Gluten Free Pumpkin Cake appeared first on Organically Addison.

The classic candy bar got a healthier makeover! You will be shocked to find out these are gluten free, dairy free, and vegan. In addition, they contain no refined sugar. A sweet treat that is also healthy is a win-win!

Why You’ll Love This Recipe

• These homemade payday bars are nostalgic and fun!
• They take only a few minutes of prep time.
• This recipe uses only 5 easy ingredients.
• You probably already have everything in your kitchen and pantry!
• This recipe is no-bake. No need to turn on the oven.
• They are so fun for Halloween!
• Feel free to drizzle with melted chocolate for the ultimate sweet treat.
• This recipe is great for many diets and lifestyles. These healthy payday bars are grain free, gluten free, dairy free, egg free, vegan, and refined sugar free.
• Check out these Homemade Snickers Bars for another delicious candy bar recipe!
• For more dessert ideas, check out these Gluten Free Dessert Recipes.

What are Payday Bars?

Payday bars are a type of candy bar made of caramel and peanuts. They were first introduced by the Hollywood Candy Company in 1932. The bar quickly became popular because of its unique sweet and salty taste.

Payday bars have remained a favorite for many candy lovers over the years.

Today, they are produced by The Hershey Company, which continues to make them in the same classic style.

Ingredients & Substitutions

These are the main ingredients and substitutions for these homemade payday bars. Scroll down to the recipe card for the full ingredients list and instructions.

First, use unsalted peanuts. Salted peanuts may be too salty for this recipe.

Pure maple syrup helps sweeten the caramel layer. If you are not vegan, then honey works too.

Use all natural creamy peanut butter made from only peanuts and salt. If desired, replace with all natural almond butter or cashew butter.

Coconut oil helps thin out the caramel sauce. In addition, it hardens when cold which helps the bars become set.

Lastly, a little vanilla adds a cozy homemade taste.

Taste & Texture

These homemade payday bars taste like the original beloved candy bar! The peanuts are crunchy while the caramel is sweet and gooey.

These bars have the perfect contrast of crunchy and creamy textures.

How to Make

Step 1

First, line a bread loaf pan with parchment paper.

Step 2

Spread 1 cup of the peanuts into the bottom of the lined pan.

Step 3

In a microwave safe bowl, add the maple syrup, peanut butter, coconut oil, and vanilla. Stir together. Microwave for 30 seconds. Stir until creamy. If needed, microwave for another 10 seconds.

Step 4

Pour this mixture on top of the peanuts. Smooth into an even layer.

Step 5

Then, sprinkle the remaining 1 cup of peanuts on top.

Step 6

Freeze for 1 hour or until set.

Step 7

Finally, remove the homemade payday bars from the freezer and carefully slice them into bars.

Expert Tips & Tricks

Follow these tips and tricks to make the best homemade payday bars.

First, use unsalted peanuts.

Use all natural creamy peanut butter made from only peanuts and salt.

Microwave the caramel mixture until smooth and creamy.

Line the pan with parchment paper for easy removal.

Allow the bars to set in the freezer. Be patient!

How to Serve & Store

Serve these homemade payday bars once they have become set.

They are great by themselves or with some melted chocolate on top!

In addition, these are delicious served in a bowl of vanilla ice cream. For another nostalgic treat, try these Nutty Buddies or these Milky Way Cookies!

Store in the fridge for a more gooey and soft texture or in the freezer for a firm texture.

Frequently Asked Questions

Equipment Needed

Pre-Cut Parchment Paper Sheets: Use parchment paper to prevent sticking and for easy clean up.

Check out all of my kitchen favorites!

You May Also Like

• Gluten Free Peanut Butter Cookies
• Chocolate Peanut Butter Brownies
• Vitamix Peanut Butter
• Vegan Peanut Butter Cookies
• Cosmic Brownies

If you make this homemade payday bar recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along!  For more sweet treats, check out these Dessert Recipes.

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Homemade Payday Bars

These healthier homemade Payday bars offer a delightful sweet and salty taste much like the classic candy, but they're vegan, gluten-free, free from refined sugar, and made with just a few ingredients.

Course Dessert

Cuisine American

Diet Diabetic, Gluten Free, Low Lactose, Vegan

Prep Time 10 minutes minutes

Cook Time 1 minute minute

Freezing Time 1 hour hour

Total Time 1 hour hour 11 minutes minutes

Servings 8 bars

Calories 371kcal

Author Addison LaBonte

Ingredients

• 2 cups peanuts
• ¼ cup pure maple syrup
• ¾ cup all natural creamy peanut butter
• ¼ cup coconut oil
• ½ tsp vanilla extract

US Customary – Metric

Instructions

• First, line a bread loaf pan with parchment paper.
• Spread 1 cup of the peanuts into the bottom of the lined pan.
• In a microwave safe bowl, add the maple syrup, peanut butter, coconut oil, and vanilla. Stir together. Microwave for 30 seconds. Stir until creamy. If needed, microwave for another 10 seconds.
• Pour this mixture on top of the peanuts. Smooth into an even layer.
• Then, sprinkle the remaining 1 cup of peanuts on top.
• Freeze for 1 hour or until set.
• Finally, remove from the freezer and carefully slice into bars.

Notes

• I recommend using unsalted peanuts, especially if your peanut butter is salted.
• The peanut butter mixture should be creamy and slightly thicker than caramel sauce.
• Use peanut butter made from only peanuts and salt.
• Allow the bars to freeze until set.  Then use a large sharp knife to slice into bars.
• Check out all of my kitchen favorites!

Nutrition

Calories: 371kcal | Carbohydrates: 18g | Protein: 15g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Sodium: 113mg | Potassium: 431mg | Fiber: 5g | Sugar: 9g | Calcium: 62mg | Iron: 2mg

Love these vegan gluten free homemade payday bars? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!

The post Homemade Payday Bars appeared first on Organically Addison.

They are so fun and festive for both Easter and Halloween. These homemade peanut butter eggs feature a rich chocolate coating and ultra creamy peanut butter filling! Check out these Healthy Peanut Butter Cups too!

Why You’ll Love This Recipe

• These peanut butter eggs take only 20 minutes to make!
• This recipe is simple, straightforward, and easy.
• They taste even better than the Reese’s version.
• These are great for Easter and Halloween.
• They are made with only 5 healthy ingredients.
• These little bites are delicious straight from the fridge.
• Kids love them too! They also love these Peanut Butter Blondies and these Payday Bars.
• This recipe is grain free, gluten free, dairy free, egg free, vegan, and refined sugar free.
• Check out these Homemade Peanut Butter Cups for another healthy no bake recipe!

Ingredients & Substitutions

These are the main ingredients and substitutions for these Reese’s peanut butter eggs. Scroll down to the recipe card for the full ingredients list and instructions.

First, use your favorite type of chocolate chips. I personally love dark chocolate chips the most. They add a stark contrast to the creamy peanut butter.

Coconut oil helps melt the chocolate more easily. In addition, coconut oil hardens when cold. This allows the chocolate coating to harden more quickly.

Use all-natural creamy peanut butter made from only peanuts and salt. For a paleo option, use cashew butter, almond butter, or even sunflower butter for a nut free option.

Coconut flour helps thicken the filling. I have not tried this recipe using almond flour or oat flour.

Lastly, pure maple syrup naturally sweetens the filling. Use honey if needed.

Taste & Texture

These chocolate covered peanut butter eggs taste like a classic chocolate peanut butter dessert!

They are similar to the nostalgic Reese’s version, but they are not nearly as sweet.

The filling is super creamy and smooth. In addition, the chocolate coating is velvety smooth.

How to Make

Step 1

First, line a pan with parchment paper.

Step 2

In a bowl, add the dark chocolate chips and coconut oil. Microwave for 30 seconds, or until melted.

Step 3

In another bowl, combine the peanut butter, coconut flour, and maple syrup. Stir until a thick mixture forms.

Step 4

Use your hands to form the mixture into egg shapes. They should be about 2 inches long, 1 inch wide, and ½ inch thick.

Step 5

Use a fork to lower each peanut butter egg into the melted chocolate mixture. Cover with chocolate on all sides. Carefully place on the prepared pan.

Step 6

Once all the eggs have been coated with chocolate, place the pan in the freezer for 10 minutes, or until the coating has hardened.

Step 7

Lastly, remove the pan from the freezer. If desired, drizzle more melted chocolate on top!

Expert Tips & Tricks

Follow these tips and tricks to make the best peanut butter eggs.

When melting the chocolate and coconut oil, be careful not to burn it.

The egg shapes do not have to be perfect.

Use a piece of parchment paper for easy removal and clean up.

Allow the chocolate coating to fully harden.

How to Serve & Store

Serve these creamy peanut butter eggs once the coating has hardened.

Wrap them up as part of a gift, Easter basket, or Halloween candy!

They are also great served with ice cream.

Store in the fridge or freezer.

Frequently Asked Questions

Equipment Needed

USA Pan 3 Piece Cookie Sheet Set: I always use these pans for baking and dessert recipes.

Pre-Cut Parchment Paper Sheets: Line the pan with parchment paper.

Pyrex 3 Glass Mixing Bowls: These mixing bowls are great!

Check out all of my kitchen favorites!

You May Also Like

• Gluten Free Peanut Butter Cookies
• Banana Oatmeal Peanut Butter Cookies
• Vitamix Peanut Butter
• Vegan Peanut Butter Cookies
• Healthy Twix Bars

If you make these healthy peanut butter eggs, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Vegan Recipes and these Easter Recipes!

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Peanut Butter Eggs

These peanut butter eggs are inspired by the classic Reese's peanut butter eggs! They are made with only 5 wholesome ingredients. This no-bake recipe is quick and easy to make. They are so fun for Easter!

Course Dessert

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10 minutes minutes

Freezing Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 167kcal

Author Addison LaBonte

Ingredients

• ½ cup dark chocolate chips
• 1 tsp coconut oil
• ½ cup all-natural creamy peanut butter
• 2 tbsp coconut flour
• 1 tbsp pure maple syrup

Instructions

• First, line a pan with parchment paper.
• In a bowl, add the dark chocolate chips and coconut oil. Microwave for 30 seconds, or until melted.
• In another bowl, combine the peanut butter, coconut flour, and maple syrup. Stir until a thick mixture forms.
• Use your hands to form the mixture into egg shapes. They should be about 2 inches long, 1 inch wide, and ½ inch thick.
• Use a fork to lower each peanut butter egg into the melted chocolate mixture. Cover with chocolate on all sides. Carefully place on the prepared pan.
• Once all of the eggs have been coated with chocolate, place the pan in the freezer for 10 minutes, or until the coating has hardened.
• Finally, remove the pan from the freezer. If desired, drizzle more melted chocolate on top!

Notes

• Be careful melting the chocolate chips and coconut oil.  Stir to avoid burning.
• The eggs do not have to look perfect!
• Use parchment paper to prevent sticking.
• I have not tried this recipe using almond flour, but at least 4 tablespoons would be needed to replace the coconut flour.
• Allow the chocolate coating to fully harden before enjoying.
• Store in the fridge or freezer.

Nutrition

Calories: 167kcal | Carbohydrates: 13g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 73mg | Potassium: 97mg | Fiber: 2g | Sugar: 3g | Calcium: 11mg | Iron: 1mg

Love these peanut butter eggs? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!

The post Peanut Butter Eggs appeared first on Organically Addison.

Why You’ll Love This Recipe

• This Dutch oven beef stew is easy to make and requires minimal prep work.
• The flavor is out of this world!
• The beef is tender and flavorful, while the vegetables are cooked to perfection.
• It is a hearty and satisfying meal that will keep you feeling full for hours.
• This stew is perfect for a crowd.  You can easily double or triple the recipe to feed a large group of people.
• In addition, make it for family dinners, holidays, meal prep, and leftovers.
• The leftovers are even more delicious the second day!
• This recipe is Whole30 compliant, Paleo, gluten free, dairy free, nut free, and sugar free.
• Check out this Instant Pot Beef Stew for another delicious recipe!

Ingredients & Substitutes

These are the ingredients and substitutions for Dutch oven beef stew. Scroll down to the recipe card below for the full recipe.

Olive oil browns the chunks of beef. Replace with avocado oil if needed.

Use beef stew meat. I love the grass-fed stew meat from Parker Pastures.

Season all over with sea salt and pepper.

Dice the yellow onion. If desired, use sweet onion.

Garlic cloves add a delicious garlicky flavor.

Balsamic vinegar adds flavor.

Tomato paste helps thicken the broth.

In addition, the gluten free flour thickens the creamy sauce. If you are not gluten free, regular flour works fine.

Use no sugar added beef broth. If needed, use chicken broth.

The bay leaf adds an earthy flavor to this homemade beef stew.

Chopped carrots and potatoes become soft and tender.

Lastly, top with fresh thyme if desired!

Taste & Texture

This Dutch Oven Beef Stew is packed with flavor, thanks to the combination of beef, vegetables, and beef broth.

The beef is tender and melts in your mouth, while the vegetables are soft and flavorful.

How to Make

Step 1

First, preheat the oven to 325 degrees Fahrenheit.  Place the Dutch oven on the stovetop and drizzle olive oil inside.  Heat the oil over medium heat until hot.

Step 2

While the oil is heating, pat the beef stew meat dry with paper towels.  Season all over with salt and pepper.

Step 3

Brown the meat in batches.  Brown on all sides.  Remove the meat to a plate.

Step 4

Then, add the chopped onions, garlic, and balsamic vinegar to the Dutch oven.  Cook for 3 minutes, stirring to prevent burning.

Step 5

Add in the tomato paste, browned beef, and gluten free flour to the Dutch oven.  Stir and cook for 3 minutes.

Step 6

Pour in the broth and water.  Place the bay leaf inside.  Place the cover on top.  Bake for 1 hour.

Step 7

Then, remove from the oven.  Add in the chopped carrots and potatoes.  Place the lid back on top.

Step 8

Return to the oven.  Bake for another 2 hours or until the potatoes and carrots are fork tender and the meat is tender.

Step 9

Finally, ladle into bowls.  Top with fresh thyme if desired.

Expert Tips for Success

Follow these tips to make the best Dutch oven beef stew.

Use high-quality beef stew meat.

Season the beef generously with salt and pepper before searing.

Sear the beef in batches to avoid overcrowding the pan.  This will help to ensure that the beef gets a nice sear on all sides.

Use a cast iron Dutch oven.  This will help to evenly distribute the heat and prevent the stew from burning.

Cook the stew for at least 3 hours.  This will give the beef time to become tender and the flavors to meld.

Flavor Variations & Add-Ins

Consider these flavor variations for your Dutch oven beef stew.

Use a combination of different types of mushrooms, such as cremini, shiitake, and porcini.

Add a handful of chopped fresh herbs, such as thyme, rosemary, or parsley.

Stir in a cup of frozen peas or green beans in the last 10 minutes of cooking.

Serve the stew with a dollop of sour cream or crème fraîche.

How to Serve & Store

This Dutch Oven Beef Stew is best served hot with gluten free biscuits or crusty gluten free bread for dipping.

You can also serve it over a bed of mashed potatoes or rice. For a hearty side dish, try these Green Beans and Potatoes.

The stew can be stored in the refrigerator for up to 5 days.

To reheat, simply place the stew in a saucepan over medium heat and simmer until heated through.

Frequently Asked Questions (FAQs)

Equipment Needed

Dutch Oven: This heavy-duty cast iron Dutch oven is great for this recipe.

Check out all of my kitchen favorites!

You May Also Enjoy

• Beef Masala Curry
• Whole30 Chicken Stew
• Orange Chicken
• Whole30 Gravy (Quick & Easy)
• Whole30 Pork Carnitas

If you make this Dutch oven roasted chicken recipe, I would appreciate a review! Find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas and recipes, check out these Dinner Recipes.

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Dutch Oven Beef Stew

Dutch Oven Beef Stew is a hearty and flavorful dish that is perfect for a cold winter day! It is made with beef, potatoes, carrots, onions, and beef broth. The stew is cooked slowly in a Dutch oven, which allows the flavors to meld together and the beef to become tender.

Course Main Course

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 6 servings

Calories 431kcal

Author Addison LaBonte

Ingredients

• 2 tbsp olive oil
• 3 pounds beef stew meat
• 1 tsp sea salt
• 1 tsp black pepper
• 1 large yellow onion diced
• 5 garlic cloves
• 2 tbsp balsamic vinegar
• 4 ounces tomato paste
• 4 tbsp gluten free flour
• 3 cups beef broth
• 1 cup water
• 1 bay leaf
• 2 cups chopped carrots
• 1 pound Yukon gold potatoes quartered
• fresh thyme to garnish

Instructions

• First, preheat your oven to 325 degrees Fahrenheit. Place the Dutch oven on the stovetop. Drizzle the olive oil inside. Heat the oil over medium heat until hot.
• While the oil is heating, pat the beef stew meat dry with paper towels. Season with sea salt and pepper.
• Brown the meat in batches. Brown on every side. Place the meat on a plate.
• Then, add in the chopped onions, garlic, and balsamic vinegar to the Dutch oven. Cook for 3 minutes. Stir to prevent burning.
• Add in the tomato paste, browned beef, and gluten free flour to the Dutch oven. Stir and cook for 3 minutes.
• Pour in the beef broth and water. Place the bay leaf inside. Place the cover on top and roast for 1 hour.
• Then, remove from the oven. Add in the chopped carrots and potatoes. Place the lid back on top.
• Return to the oven. Roast for another 2 hours or until the potatoes and carrots are fork tender and the meat is tender.
• Lastly, ladle into bowls. Top with fresh thyme if desired.

Notes

• Use code ORGANICALLYADDISON for 10% off your first order of $150 or more on Parker Pastures!
• Brown the beef in batches if needed.
• Cook until the meat, carrots, and potatoes are tender.
• Store leftovers in the fridge for up to 5 days.

Nutrition

Calories: 431kcal | Carbohydrates: 26g | Protein: 55g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 141mg | Sodium: 1148mg | Potassium: 1505mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7421IU | Vitamin C: 22mg | Calcium: 92mg | Iron: 6mg

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The post Dutch Oven Beef Stew appeared first on Organically Addison.

Why You’ll Love This Recipe

• This pumpkin cream cheese bread is surprisingly easy to make!
• The cheesecake filling is so creamy and gooey.
• This bread has the perfect balance of sweetness.
• The pumpkin flavor is strong, warm, and cozy. Try these Gluten Free Pumpkin Bars too!
• Great for the cooler fall and winter months!
• This bread is delicious any time of the day.
• It is versatile. Serve it for breakfast, as a snack, or a dessert – it fits any occasion.
• Made with common pantry items, you probably already own all of the ingredients.
• This recipe can be made gluten free. In addition, it is nut free.
• Check out these Pumpkin Cheesecake Cookies for another fall favorite recipe!

Ingredients & Substitutes

These are the main ingredients and substitutions for this easy pumpkin cream cheese bread. Scroll down to the recipe card for the full ingredients list and instructions.

Use large eggs. For the filling, use just one egg yolk. Save the egg white or discard. If you are vegan, make this Vegan Pumpkin Bread instead!

Vanilla extract adds a cozy flavor to the bread and the filling.

Use pumpkin purée, not pumpkin pie filling.

Both regular flour and gluten free flour work well. Since I am gluten free, I always use gluten free flour. Check out this Almond Flour Pumpkin Bread for a Paleo and grain free option.

Pumpkin pie spice and cinnamon add warm fall flavors.

Baking soda helps this bread rise.

A pinch of sea salt helps balance out the sweetness.

Coconut sugar adds sweetness to this bread. If desired, use brown sugar.

For the cheesecake filling, use softened cream cheese. It should be soft to the touch. Do not use cold cream cheese. For a dairy free version, check out vegan cream cheese.

Lastly, sugar helps sweeten the cheesecake filling.

Taste & Texture

Every bite of this pumpkin cream cheese bread is delightful!

The bread is moist, tender, and rich with the warmth of pumpkin spices. The cream cheese layer is a creamy contrast

This bread is not overly sweet.

The texture is moist, gooey, creamy, and soft!

How to Make

Step 1

First, preheat your oven to 350 degrees Fahrenheit.  Line a 9-inch by 5-inch bread pan with parchment paper.

Step 2

In a mixing bowl, combine the eggs, melted coconut oil, vanilla, and pumpkin purée.  Stir together.

Step 3

Then, sift in the flour, pumpkin pie spice, cinnamon, baking soda, sea salt, and coconut sugar.  Stir together.

Step 4

Then, make the filling.  Add the softened cream cheese, sugar, and egg yolk to a clean mixing bowl.  Use an electric mixer to beat until completely creamy and smooth.

Step 5

Assemble the bread.  Pour ¾ of the pumpkin bread batter into the parchment lined bread pan.

Step 6

Spread the filling mixture on top.  Smooth into an even layer.

Step 7

Top with the remaining pumpkin bread batter.  Smooth into an even layer.

Step 8

Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out mostly clean.

Step 9

Lastly, remove the pan from the oven. Allow the pumpkin cream cheese bread to fully cool before slicing into.

Expert Tips for Success

Follow these tips for making the best pumpkin cream cheese bread.

Use canned pumpkin purée, not pumpkin pie filling.

For a smooth and creamy texture, ensure your cream cheese is at room temperature before mixing. It will not mix together as easily if it is cold.

Insert a toothpick in the center. If it comes out with a few moist crumbs and a little cheesecake filling, it is done. Do not overbake, or you’ll lose that perfect moist texture.

Let the pumpkin cream cheese bread cool completely before slicing. This allows the flavors to meld and ensures clean slices.

Flavor Variations & Add-Ins

Switch up the flavors of your pumpkin cream cheese bread.

Nuts: Add some chopped pecans or walnuts for a delightful crunch.

Chocolate: Throw in chocolate chips or chunks for a decadent touch.

Fruit: Dried cranberries or raisins can provide a tart contrast to the sweet bread.

Spices: Feel free to play with spices like cloves or cardamom for a unique twist.

How to Serve & Store

Serve this pumpkin cream cheese bread once fully cooled.

Pair with coffee, tea, or milk.

This bread can be eaten for breakfast, brunch, an afternoon snack, or dessert!

To store, keep the bread in an airtight container at room temperature for up to 4 days. For longer storage, freeze individual slices to maintain its freshness and flavor.

Frequently Asked Questions (FAQs)

Equipment Needed

Pre-Cut Parchment Paper Sheets: These parchment paper sheets make clean up very easy.

Pyrex 3 Glass Mixing Bowls: These are my favorite mixing bowls for baking this quick bread.

Pyrex Glass Measuring Cups: I love these glass measuring cups.

Bread Pan: I use this bread pan every time I bake this pumpkin cream cheese bread!

Check out all of my kitchen favorites!

You May Also Enjoy

• Pumpkin Chocolate Chip Bread
• Healthy Zucchini Bread
• Gluten Free Pumpkin Bread
• Healthy Banana Bread
• Gluten Free Banana Bread

If you make this cream cheese pumpkin bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  Check out these Breakfast Recipes for more great ideas.

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Pumpkin Cream Cheese Bread

This Pumpkin Cream Cheese Bread is a delicious fall treat! It features a fluffy pumpkin quick bread and gooey cheesecake filling. It is easy to make and the perfect treat to bring to a party or to serve at home during the holidays!

Course Breakfast, Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 337kcal

Author Addison LaBonte

Ingredients

Pumpkin Bread

• 2 large eggs
• ½ cup melted coconut oil or olive oil
• 1 tsp vanilla extract
• 1 cup pumpkin purée
• 1 ½ cups flour all purpose or gluten free
• 1 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1 tsp baking soda
• ½ tsp sea salt
• ¾ cup coconut sugar or brown sugar

Filling

• 4 ounces softened cream cheese
• ¼ cup sugar
• 1 large egg yolk

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a 9-inch by 5-inch bread pan with parchment paper.
• In a mixing bowl, combine the eggs, melted coconut oil, vanilla, and pumpkin purée. Stir together.
• Then, sift in the flour, pumpkin pie spice, cinnamon, baking soda, sea salt, and coconut sugar. Stir together.
• Then, make the filling. Add the softened cream cheese, sugar, and egg yolk to a clean mixing bowl. Use an electric mixer to beat until completely creamy and smooth.
• Assemble the bread. Pour ¾ of the pumpkin bread batter into the parchment lined bread pan.
• Spread the filling mixture on top. Smooth into an even layer.
• Top with the remaining pumpkin bread batter. Smooth into an even layer.
• Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out mostly clean.
• Finally, remove the pan from the oven. Allow the bread to fully cool before slicing.

Notes

• Use pumpkin purée, not pumpkin pie filling.
• Both regular flour and gluten free flour work well.  I am gluten free, so I used King Arthur Flour gluten free flour.
• The pumpkin bread batter will be somewhat thick.
• Use softened cream cheese.  I put mine on the kitchen counter 2 hours before baking.
• Use a stand mixer or electric mixer to beat the cheesecake filling.  Do not mix by hand.
• Do not bake too long.  If you insert a toothpick into the middle, it will come out a little gooey from the filling.
• Allow the bread to fully cool before slicing and serving.  It needs time to cool down and fully set.
• Store leftovers in an airtight container at room temperature for up to 4 days.
• Freeze individual slices for up to 1 month.

Nutrition

Calories: 337kcal | Carbohydrates: 42g | Protein: 6g | Fat: 18g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 73mg | Sodium: 381mg | Potassium: 144mg | Fiber: 2g | Sugar: 18g | Vitamin A: 4938IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg

Love this easy recipe for pumpkin cream cheese bread? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!

The post Pumpkin Cream Cheese Bread appeared first on Organically Addison.