Thanksgiving Archives - Organically Addison

Pecan Pie Brownies

Addison LaBonte — Mon, 03 Nov 2025 03:55:00 +0000

If you love fudgy chocolate brownies and gooey pecan pie, you’ll absolutely fall for these Pecan Pie Brownies. This recipe gives you both in one bar: a rich chocolate base, a creamy-sweet pecan topping, crunchy nuts, and a perfect balance of flavors. Below you’ll find a full from-scratch version as well as an easy shortcut version using boxed mix, along with tips, variations, and troubleshooting to ensure your brownies come out perfect every time.

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

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.

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

Problem	Possible Cause	Solution

Pecan topping burns or browns too fast

Oven too hot or top too near heating element

Cover with foil during final bake; reduce oven rack position

Center is too gooey after full bake

Underbaked brownie base; topping seeped into it

Increase initial bake time by 2-3 minutes; ensure brownie layer is partially set before topping

Bars crumble or cut poorly

Not chilled / cooled fully before slicing

Chill in fridge for at least 1 hour before cutting with clean sharp knife

Topping is too sweet or too runny

Maple syrup / brown sugar ratio too high

Reduce maple syrup slightly or use less liquid sweetener (e.g. reduce syrup by 1 Tbsp)

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

Cook Time 45

Total Time 1

Servings 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

The post Pecan Pie Brownies appeared first on Organically Addison.

Pumpkin Cookie Dough Bread

Addison LaBonte — Mon, 03 Nov 2025 03:36:23 +0000

This Pumpkin Cookie Dough Bread has a soft, spiced pumpkin crumb with pockets of raw cookie-dough in the center. I’ve always loved the idea of combining cookie dough and pumpkin bread into one indulgent, layered loaf. It’s perfect for fall breakfasts, dessert slices, or sharing with friends. (Feel free to halve for mini-loaves!)

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.

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

Frequently Asked Questions

Can I use store-bought cookie dough vs homemade?

Yes — store-bought cookie dough works well. If using homemade cookie dough, make sure it’s safe-to-eat raw (or use heat-treated flour or egg-free dough).

Why layer the cookie dough inside, instead of mixing it in?

The layered approach gives you a visual surprise slice through the loaf, also preserves some gooeyness in the center rather than having it fully baked into crumb. It may require you to adjust bake time slightly, so check the middle with a toothpick.

Can I reduce sugar / make it less sweet?

You may reduce the sugar by up to ¼ cup, but note texture becomes denser. Or you could experiment by replacing some sugar with maple syrup or coconut sugar.

What pan size should I use?

This recipe is tested in a standard 9×5-inch loaf pan. If you use a smaller pan (e.g. 8×4), expect slightly longer baking time; if you use mini pans, reduce bake time accordingly and monitor frequently.

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

Cook Time 1

Total Time 1 15

Servings 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

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

Pumpkin Skillet Cookie

Addison LaBonte — Thu, 04 Sep 2025 18:42:08 +0000

Fall is here, and you know what that means—it’s time for cozy treats! This Pumpkin Skillet Cookie is the best one you’ll find. It’s warm, gooey, and you can eat it right out of the pan with a spoon. It tastes like a mix of a soft chocolate chip cookie and a pumpkin pie, all baked in one dish. It’s super easy to make and tastes amazing. Get ready to fall in love with this simple, delicious dessert!

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)

Can I use regular flour?

Yes! You can use regular all-purpose flour instead of gluten free flour if you are not gluten free. The cookie will still be just as good.

Why do I add water?

We add a tablespoon of water because browning the butter removes some moisture. If you just melt the butter and don’t brown it, you can leave the water out.

Can I make regular cookies with this dough?

Yes, you can! Chill the dough for at least 2 hours before baking. Then, drop spoonful of the dough onto a baking sheet and bake for about 10 to 12 minutes.

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.

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

Cook Time 20

Total Time 40

Servings 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

The post Pumpkin Skillet Cookie appeared first on Organically Addison.

Pumpkin Oatmeal Chocolate Chip Cookies

Addison LaBonte — Wed, 03 Sep 2025 01:51:49 +0000

If fall had a cookie, this would be it! These Pumpkin Oatmeal Chocolate Chip Cookies are soft, chewy, warmly spiced, and studded with melty chocolate chips. Made with browned butter for rich caramel notes and pumpkin purée for seasonal flair, they’re the perfect cozy treat for crisp days. Even better? They’re naturally gluten-free, easy to make, and keep well for days.

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.

Ingredients	Substitution Options
Gluten free flour	All-purpose flour (1:1 swap if not GF)
Butter (browned)	Melted butter (omit added water if not browning)
Pumpkin purée	Mashed sweet potato or butternut squash purée
Chocolate chips	White chocolate, chopped dark chocolate, or dried cranberries
Pumpkin pie spice	1 tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger + pinch cloves

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)

Can I use quick oats instead of rolled oats?

We recommend using rolled oats for their chewy texture. Quick oats can become mushy, changing the final texture of the cookie.

What if I don’t want to brown the butter?

If you prefer, you can simply melt the butter. Be sure to omit the extra tablespoon of water from the recipe. The cookies will still be delicious but will lack the nutty flavor from the browning process.

Why are my cookies so soft?

These pumpkin oatmeal chocolate chip cookies are meant to be very soft when they first come out of the oven. This is why it’s so important to let them cool on the pan for at least 15 minutes before moving them. They will continue to set as they cool.

Why is my dough so thick?

Pumpkin adds moisture, so thick dough is normal. It bakes up soft and chewy.

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.

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

Cook Time 20

Total Time 30

Servings 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

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

Gluten Free Pumpkin Bars

Addison LaBonte — Tue, 02 Sep 2025 03:12:30 +0000

Pumpkin season is here, and there’s no better way to celebrate than with a batch of delicious, decadent gluten free pumpkin bars! This isn’t just another pumpkin dessert—it’s an unforgettable treat that combines the warm, spicy flavors of fall with rich, nutty brown butter and melty dark chocolate chips.

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)

Why is it important to use specific gluten free flour brands?

Different gluten free flour blends have varying absorbencies and compositions. Using a high-quality, all-purpose gluten free blend like King Arthur or Bob’s Red Mill ensures the best results and texture.

Can I make these bars dairy free?

To make this recipe dairy free, you can substitute the butter with a high-quality vegan butter substitute. Be sure to check that the brand browns well. You may also need to use dairy free chocolate chips.

Why did my bars turn out dry?

The most common reason is over baking or using too much flour. Be sure to measure your flour accurately and check the gluten free pumpkin bars for doneness at the 30-minute mark.

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

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.

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

Cook Time 30

Total Time 40

Servings 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

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

Gluten Free Pumpkin Cake

Jane Rabaca — Tue, 26 Aug 2025 03:25:27 +0000

Get ready to grab your mixing bowl because this one-bowl gluten free pumpkin cake is about to become your new favorite fall tradition! It’s incredibly moist, packed with all the classic autumn spices, and so simple that even a beginner baker can pull it off perfectly. Get ready to bake a little bit of fall magic!

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)

Can I make this cake dairy free?

Yes! You can substitute the plain Greek yogurt with a plain, unsweetened dairy free yogurt alternative (like coconut or almond-based yogurt) in the same amount.

Is it okay to use olive oil instead of avocado oil?

Absolutely. Both avocado and olive oil work well in this recipe, providing a moist texture without a strong flavor. You can also use other neutral-tasting oils like vegetable or canola oil.

What if I don’t have pumpkin pie spice?

No problem! You can easily make your own. A common blend is 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, 1/4 teaspoon of ground ginger, and a pinch of ground cloves. Double these amounts for this recipe.

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

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.

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

Cook Time 35

Cooling Time 4

Total Time 4 45

Servings 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

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

Gingerbread Loaf

Addison LaBonte — Fri, 01 Dec 2023 22:31:07 +0000

This moist and flavorful gingerbread loaf is packed with warm and cozy spices! It is perfect for enjoying on a cold winter day or giving as a gift to friends and family. This quick bread takes only 10 minutes to prep and will make your home smell amazing as it bakes. This holiday favorite is perfect for Christmastime and all year long!

Why You’ll Love This Recipe

This gingerbread loaf recipe is very easy to follow, even for beginner bakers.
The texture is soft and moist.
The batter comes together quickly and easily.
This Starbucks inspired loaf is packed with warm spices. You will also love this cozy Cinnamon Crunch Banana Bread.
This loaf is very moist and tender, thanks to the molasses and coconut sugar.
Great for breakfast, an afternoon snack, or dessert!
Both kids and adults love this recipe. Pack it in school lunches or serve as an after-school treat.
This loaf can be enjoyed plain, or with frosting, whipped cream, or fruit. Try these Gluten Free Cinnamon Rolls too!
This recipe is gluten free, nut free, refined sugar free, and can be easily made dairy free.
Check out these Vegan Gingerbread Cookies for another holiday classic dessert!

Ingredients & Substitutes

These are the ingredients and substitutes for this gingerbread loaf. Scroll down to the recipe card below for the full recipe.

First, use gluten free flour. I love Bob’s Red Mill or King Arthur Flour. If you are not gluten free, feel free to use all purpose flour.

Ground ginger, cinnamon, and ground cloves add the gingerbread flavor. These spices are warm and cozy!

Baking soda helps this bread rise.

Molasses also adds a warmth of flavor. I do not recommend substituting the molasses.

Warm water helps smooth out the batter.

The melted butter adds just a subtle flavor. The molasses and spices are the overwhelming flavor.

Sweeten this bread naturally with coconut sugar. Feel free to use brown sugar if desired.

Vanilla extract adds a homemade flavor.

Lastly, use one egg. This binds the batter together. I have not tested this recipe using vegan eggs, flax eggs, or chia eggs. Check out this Vegan Banana Bread!

Taste & Texture

This gingerbread loaf is moist, tender, and flavorful.

It is spiced with ginger, cinnamon, and cloves. The molasses and coconut sugar give the loaf a deep, rich flavor.

Overall, this ginger molasses bread is warm, cozy, and delicious!

How to Make

Step 1

First, preheat the oven to 350 degrees Fahrenheit. Line a standard bread loaf pan with parchment paper.

Step 2

In a large bowl, combine the gluten free flour, ginger, cinnamon, ground cloves, and baking soda. Stir together.

Step 3

Then, add in the remaining ingredients. Stir to combine.

Step 4

Pour the gingerbread batter into the lined pan. Smooth into an even layer.

Step 5

Bake for 40 to 45 minutes, or until a toothpick inserted comes out clean.

Step 6

Lastly, remove the pan from the oven. Allow the bread to fully cool before removing from the pan.

Expert Tips for Success

Here are a few tips and tricks for making the perfect gingerbread loaf.

Use dark molasses for the most rich flavor.

Do not overmix the batter. It should be smooth and creamy.

Bake the loaf until a toothpick inserted into the center comes out clean.

Let the loaf cool completely before slicing it or frosting it.

Flavor Variations & Add-Ins

There are many ways to flavor your gingerbread loaf. You can add:

Orange zest

Chocolate chips

Dried cranberries

Crystallized ginger

White chocolate chips

How to Serve & Store

This gingerbread loaf can be served plain, or with frosting, whipped cream, or fruit.

This loaf is great as part of a larger holiday spread or by itself. I especially love it with a mug of hot chocolate!

Store this gingerbread loaf at room temperature for up to 3 days, or in the freezer for up to 2 months.

Frequently Asked Questions (FAQs)

What can I use instead of molasses?

If you do not have molasses, you can use honey or maple syrup, but the flavor will be much different. Molasses really contributes to the gingerbread flavor.

Can you freeze this bread?

Yes, this bread is freezer-friendly. Wrap each individual piece and freeze for up to 2 months.

Is gingerbread a bread?

Gingerbread is a flavor. It can be used in cakes, cookies, and quick breads.

What is the difference between gingerbread and ginger cake?

Gingerbread and ginger cake share ginger as their main flavoring, but gingerbread is often firmer and cut into shapes, while ginger cake is a soft, moist cake similar to other spiced cakes.

Can you add frosting?

Yes! This gingerbread loaf is great with frosting. Add on a vanilla glaze, cream cheese frosting, or even chocolate ganache!

Equipment Needed

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

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

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

Bread Pan: I use this bread pan every time I bake this ginger molasses bread!

Check out all of my kitchen favorites!

You May Also Enjoy

If you make this Starbucks gingerbread loaf 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.

Gingerbread Loaf

A moist and flavorful gingerbread loaf, perfect for the holidays. Loaded with warm spices like ginger, cinnamon, and nutmeg, this loaf is sure to please everyone at your table. I love making it for the holiday season, but I enjoy it all year long!

Course Breakfast, Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 40

Total Time 50

Servings slices

Calories 316kcal

Author Addison LaBonte

Ingredients

2 cups gluten free flour see note
1 tsp ground ginger
1 tsp cinnamon
pinch ground cloves
1 tsp baking soda
⅔ cup molasses
¾ cup warm water
½ cup melted butter
⅓ cup coconut sugar
1 tsp vanilla extract
1 egg

US Customary – Metric

Instructions

First, preheat the oven to 350 degrees Fahrenheit. Line a standard bread loaf pan with parchment paper.
In a large bowl, combine the gluten free flour, ginger, cinnamon, ground cloves, and baking soda. Stir together.
Then, add in the remaining ingredients. Stir to combine.
Pour the gingerbread batter into the lined pan. Smooth into an even layer.
Bake for 40 to 45 minutes, or until a toothpick inserted comes out clean.
Finally, remove the pan from the oven. Allow the bread to fully cool before removing from the pan.

Notes

Since I am gluten free, I always use gluten free flour.
This recipe can be made using all purpose flour if you are not gluten free.
Do not bake too long. Check the bread after about 35 minutes.
This gingerbread loaf is done baking when a toothpick inserted comes out clean. The middle will have puffed up into a beautiful dome shape.
Allow the bread to fully cool before slicing and serving.
Store leftovers in an airtight container for up to 3 days at room temperature.
If needed, store leftovers in the freezer for up to 2 months. Individually wrap each piece and thaw as needed.

Nutrition

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The post Gingerbread Loaf appeared first on Organically Addison.

Healthy Pumpkin Pie

Addison LaBonte — Fri, 17 Nov 2023 03:58:37 +0000

This healthy pumpkin pie has a flaky crust and creamy pumpkin filling! It has the warm and cozy flavors of classic pumpkin pie. This version is lower in sugar and contains no heavy cream, but it is incredibly flavorful. Great for Thanksgiving, Christmas, the holiday season, and more!

Why You’ll Love This Recipe

This healthy pumpkin pie is quick and easy to make!
It has a smooth and creamy pumpkin filling. Try our Gluten Free Pumpkin Cake too!
The crust is flaky and buttery.
This pie is made without condensed milk or evaporated milk.
It is lower in sugar.
Use a store bought pie crust to save time if needed.
This pie is just as flavorful as the traditional version, but it is also healthier.
This recipe is gluten free and nut free.
Check out this Gluten Free Pumpkin Pie or these Gluten Free Pumpkin Bars for another delicious holiday favorite!

Ingredients & Substitutes

These are the main ingredients and substitutions for this healthy pumpkin pie. Scroll down to the recipe card for full ingredients list and instructions.

Use a store bought or homemade gluten free pie crust.

Use canned pumpkin purée, not pumpkin pie filling.

Granulated sugar adds sweetness. For refined sugar free, use maple sugar. The filling might be very slightly gritty.

Salt balances out the sweetness.

Warm spices include cinnamon, ginger, cloves, and nutmeg.

Eggs help bind the filling together. Do not substitute for the eggs. Chia eggs, flax eggs, and vegan eggs will not work.

Canned coconut milk replaces heavy cream for a healthier option. This is usually found in the Asian foods aisle. Shake the can before opening and pouring.

Taste & Texture

This healthy pumpkin pie tastes like regular pumpkin pie! The coconut cream adds a very subtle coconut flavor. Overall, the flavor is warm and cozy.

The crust is flaky while the filling is so creamy!

How to Make

Step 1

First, preheat your oven to 425°F (220°C).

Step 2

Place the gluten free pie crust in a 9-inch pie dish. Crimp or decorate the edges if desired.

Step 3

In a large mixing bowl, combine the pumpkin puree, granulated sugar, salt, ground cinnamon, ground ginger, ground cloves, and ground nutmeg. Mix until well combined.

Step 4

In a separate bowl, beat the eggs and then add them to the pumpkin mixture. Mix until the eggs are fully incorporated.

Step 5

Gradually pour in the coconut milk while stirring the mixture continuously. Mix until the filling is smooth and well combined.

Step 6

Pour the pumpkin filling into the prepared pie crust, spreading it out evenly.

Step 7

Place the pie in the preheated oven and bake for 15 minutes.

Step 8

Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 to 50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.

Step 9

Once done, remove the pie from the oven and let it cool completely on a wire rack.

Step 10

Once cooled, refrigerate the pie for at least 2 hours to allow it to set completely.

Step 11

Serve slices of pumpkin pie chilled and topped with whipped cream if desired!

Expert Tips for Success

Follow these tips and tricks to make the best healthy pumpkin pie recipe.

Use a pre-made pie crust to save you time and effort.

Make sure your pumpkin purée is unsweetened. Some pumpkin puree comes with added sugar, so be sure to check the label.

Do not overmix the filling. Overmixing can make the pie tough.

Bake until a toothpick inserted comes out clean. Do not overbake.

Let the pie cool completely before slicing. This will help prevent the filling from running.

Flavor Variations & Add-Ins

Try these fun flavor variations!

Spice it up: Add a pinch of ginger or cloves to the filling for extra flavor.

Add a nutty flavor: Stir in some chopped nuts, such as pecans or walnuts, to the filling.

Make it chocolatey: Add a few tablespoons of cocoa powder to the filling for a chocolate pumpkin pie.

How to Serve & Store

This healthy pumpkin pie can be served at room temperature or chilled.

If desired, top with a dollop of whipped cream! It is also great with vanilla ice cream.

It will keep fresh in the refrigerator for up to 4 days.

Frequently Asked Questions (FAQs)

Can I make this pie ahead of time?

Yes, you can make this pie up to 2 days in advance. Just store it in the refrigerator until you are ready to bake it.

Can I freeze this pie?

Yes, you can freeze this pie for up to 3 months. Just thaw it in the refrigerator overnight before serving.

Is pumpkin pie healthy?

Pumpkin pie typically contains a lot of sugar, butter, and processed ingredients. This recipe is much healthier!

Which is healthier: pumpkin pie or apple pie?

Both pumpkin pie and apple pie can be part of a healthy diet, but pumpkin pie is generally considered to be the healthier option. This is because pumpkin pie is lower in calories, fat, and sugar than apple pie. Pumpkin pie is also a good source of fiber and vitamin A.

What makes this pumpkin pie recipe healthy?

First of all, this pumpkin pie is gluten free. In addition, it uses canned coconut cream instead of heavy cream.

Equipment Needed

Pie Plate: This 9-inch pie plate is perfect for this creamy sweet potato pie!

Check out all of my kitchen favorites!

You May Also Enjoy

If you make this healthy pumpkin pie 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 Gluten Free recipes.

Healthy Pumpkin Pie

This healthy pumpkin pie features a flaky buttery crust and creamy pumpkin filling! This version is made with less sugar and no heavy cream. It is a lighter version of the classic pie. Great for Thanksgiving, Christmas, holidays, and more!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 313kcal

Author Addison LaBonte

Ingredients

1 gluten free pie crust
1 ¾ cups canned pumpkin purée
⅔ cup granulated sugar
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
2 large eggs
1 cup canned coconut cream
whipped cream optional for serving

Instructions

First, preheat your oven to 425°F (220°C).
Place the gluten free pie crust in a 9-inch pie dish. Crimp or decorate the edges as desired.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, salt, ground cinnamon, ground ginger, ground cloves, and ground nutmeg. Mix until well combined.
In a separate bowl, beat the eggs and then add them to the pumpkin mixture. Mix until the eggs are fully incorporated.
Shake the coconut cream can gently to mix. Then, gradually pour in the coconut cream while stirring the mixture continuously. Mix until the filling is smooth and well combined.
Pour the pumpkin filling into the prepared pie crust, spreading it out evenly.
Place the pie in the preheated oven and bake for 15 minutes.
Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 to 50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
Once done, remove the pie from the oven and let it cool completely on a wire rack.
Once cooled, refrigerate the pie for at least 2 hours to allow it to set completely.
Serve slices of pumpkin pie chilled, topped with whipped cream, for a delicious fall dessert!

Notes

Feel free to use any pie crust recipe. Store bought and homemade both work well.
The filling mixture will be creamy.
Use canned coconut cream. Shake the can before using.
Bake until a toothpick inserted comes out clean.
Allow the pie to fully cool then refrigerate before slicing into.
Store leftovers in the fridge for up to 4 days.

Nutrition

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The post Healthy Pumpkin Pie appeared first on Organically Addison.

Gluten Free Gingersnaps

Addison LaBonte — Mon, 13 Nov 2023 22:17:58 +0000

These gluten free gingersnaps are a classic holiday cookie that everyone loves! They are slightly crispy, chewy, sweet, and have a delicious ginger flavor. They have chewy edges and a soft center. This quick and easy recipe takes only 20 minutes in total!

This recipe is sponsored by XO Baking Co. All thoughts and opinions are my own.

Why You’ll Love This Recipe

These gluten free gingersnaps are chewy and sweet!
These cookies are packed with ginger spice, giving them a warm and cozy flavor that is perfect for the holiday season.
They are crispy on the outside and chewy on the inside.
The perfect texture for a gingersnap cookie!
These gluten free ginger cookies are quick and easy to make.
This recipe is simple to follow, even for beginner bakers.
They are great for Christmas, Thanksgiving, and the holiday season!
This recipe is gluten free and nut free.
Check out these Vegan Ginger Cookies or this Gingerbread Loaf for another holiday favorite!

Ingredients & Substitutes

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

Granulated sugar and light brown sugar add sweetness. Roll the cookie dough balls in white sugar before baking.

Use cold unsalted butter right from the fridge. Use a stand mixer to beat the butter and sugar together. Beat until completely creamy and no lumps of butter remain.

Only one egg binds the dough together.

Molasses adds such a warm and cozy flavor!

Baking soda helps these cookies rise while baking.

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

Cinnamon and ground ginger add a delicious ginger flavor.

For baking, I love XO Baking Co. gluten free flour! To measure accurately, weigh it on a kitchen scale. One cup is equal to 120 grams. Alternatively, spoon the flour into a dry measuring cup. Use a knife to level it off the top. It is an amazing 1 to 1 replacement for gluten free flour that happens to be Paleo certified!

In addition, XO Baking Co. offers gluten free baking mixes, such as banana bread, cookies, and brownies!

Taste & Texture

These gluten free gingersnaps are warmly spiced and flavorful! They taste like ginger, butter, and sugar.

These cookies are are also crispy on the outside and chewy on the inside, just like the classic version.

How to Make

Step 1

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

Step 2

In the bowl of a stand mixer, add the cold butter, sugar, and brown sugar. Beat on medium speed until completely creamy and no lumps of butter remain.

Step 3

Then, add in the egg and molasses. Beat until combined.

Step 4

Add in the baking soda, sea salt, cinnamon, ginger, and gluten free flour. Beat on low speed until combined. The dough will be slightly thick.

Step 5

Add the ½ cup of white sugar to a shallow bowl. Scoop out spoonfuls of dough. Roll the dough between your palms to smooth out. Roll each dough ball in sugar. Place 3 inches apart on the lined pan.

Step 6

Bake for 10 to 11 minutes or until the edges are golden brown.

Step 7

Lastly, remove the gluten free gingersnaps from the oven. Cool for 10 minutes before removing from the pan.

Expert Tips for Success

Use a good quality gluten-free flour blend. This will help to ensure that your cookies turn out light and fluffy.

Don’t overmix the dough. Overmixing can make the cookies tough.

Chill the dough before baking. This will help to prevent the cookies from spreading too much.

Bake the cookies until they’re just golden brown. Overbaking will make the cookies hard.

Flavor Variations & Add-Ins

Easily customize this recipe to create your unique gingersnaps. Here are a few ideas.

Add other spices to the dough, such as nutmeg or cloves.

Dip the baked cookies in melted chocolate or white chocolate.

Top the cookies with sprinkles or nuts.

How to Serve & Store

Gluten free gingersnaps can be served immediately after baking. They are slightly soft for a few minutes, but they are not fragile.

Serve with a tall glass of milk, coffee, hot chocolate, or tea.

They are delicious served with vanilla ice cream.

Store in an airtight container at room temperature for up to 4 days.

Frequently Asked Questions (FAQs)

What flour blend should I use?

I recommend using a gluten-free flour blend that contains xanthan gum. This will help to give the cookies a good structure.

My cookies are too dry. What did I do wrong?

You may have overmixed the dough or overbaked the cookies. Be careful not to overmix the dough, and bake the cookies until they’re just golden brown.

My cookies are too soft. What did I do wrong?

You may have undermixed the dough or underbaked the cookies. Make sure to mix the dough until it’s well combined, and bake the cookies until they’re set.

Can I freeze gluten-free gingersnaps?

Yes, gluten-free gingersnaps can be frozen for up to 3 months. Simply place the cookies in an airtight container and freeze them. When you’re ready to eat them, thaw them at room temperature for a few hours before serving.

Can you buy gluten free gingersnaps?

Yes, several brands offer them. They include Mi-Del and Tate’s.

Does Trader Joe’s have gluten free gingersnaps?

Yes, Trader Joe’s does have gluten free gingersnaps. They are called Trader Joe’s Gluten Free Ginger Chunk Cookies.

What is the difference between gingersnaps and molasses cookies?

Gingersnaps are typically smaller and thinner than molasses cookies, and they have a crispy, snappy texture. They are also typically spicier, with a more pronounced ginger flavor. Molasses cookies, on the other hand, are larger and thicker, and they have a soft, chewy texture. They also have a richer, deeper molasses flavor.

What is a gingersnap?

A gingersnap is a thin, crispy cookie flavored with ginger and other spices, such as cinnamon, cloves, and nutmeg. Gingersnaps are often rolled in sugar before baking, which gives them a sweet and crunchy coating.

Equipment Needed

Pyrex 3 Glass Mixing Bowls: These are my favorite mixing bowls for baking cookies.

Pyrex Glass Measuring Cups: I love these measuring cups!

Hand Mixer: This hand mixer is easy to use. It is convenient and great for creaming butter and sugar.

KitchenAid Stand Mixer: I love this stand mixer for baking cookies!

USA Pan 3 Piece Cookie Sheet Set: This cookie sheet set is great for baking. It evenly distributes the heat.

Check out all of my kitchen favorites!

You May Also Enjoy

If you make this easy gluten free gingersnap 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.

Gluten Free Gingersnaps

Crisp, crunchy, and full of flavor, these gluten free gingersnaps are the perfect treat for any occasion! They are made with a blend of warm spices, butter, and sugar. These gluten free cookies are so fun all year long!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 240kcal

Author Addison LaBonte

Ingredients

⅔ cup granulated sugar
⅓ cup light brown sugar tightly packed
¾ cup unsalted butter cold
1 egg
⅓ cup molasses
1 tsp baking soda
½ tsp sea salt
1 tsp cinnamon
1 tsp ground ginger
2 ¼ cups gluten free 1 to 1 flour
½ cup granulated sugar for rolling

US Customary – Metric

Instructions

First, preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
In the bowl of a stand mixer, add the cold butter, sugar, and brown sugar. Beat on medium speed until completely creamy and no lumps of butter remain.
Then, add in the egg and molasses. Beat until combined.
Add in the baking soda, sea salt, cinnamon, ginger, and gluten free flour. Beat on low speed until combined. The dough will be slightly thick.
Add the ½ cup of white sugar to a shallow bowl. Scoop out spoonfuls of dough. Roll the dough between your palms to smooth out. Roll each dough ball in sugar. Place 3 inches apart on the lined pan.
Bake for 10 to 11 minutes or until the edges are golden brown.
Finally, remove the gluten free gingersnaps from the oven. Cool for 10 minutes before removing from the pan.

Notes

XO Baking gluten free flour is the perfect flour blend for this recipe. It is also certified Paleo.
Use a stand mixer to beat the butter and sugars together. Do not mix by hand. An electric hand mixer also works well.
The cookie dough will be pretty thick.
Use a cookie scoop or ice cream scoop to scoop the balls of dough.
Bake until the edges are lightly golden.
Store in an airtight container for up to 4 days.

Nutrition

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The post Gluten Free Gingersnaps appeared first on Organically Addison.

Pumpkin Cream Cheese Bread

Addison LaBonte — Fri, 20 Oct 2023 03:12:34 +0000

This pumpkin cream cheese bread is the perfect fall recipe! It features a moist pumpkin loaf and creamy cheesecake filling. Each bite is such a treat! This pumpkin bread recipe is great for chilly fall days, but it can be enjoyed all year long. You will love the gooey cheesecake layer!

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)

Can this bread be made gluten-free?

Yes, you can substitute the all purpose flour with a gluten free flour blend. I love King Arthur Flour and Bob’s Red Mill for gluten free flour blends.

Can I use fresh pumpkin instead of canned?

Absolutely! Just ensure you are using a baking pumpkin, roast it, and purée the flesh until smooth. Blot out any excess moisture.

What makes pumpkin bread dense?

Pumpkin bread can be dense if there is too much flour or if it is overbaked.

What can pumpkin replace in baking?

Pumpkin can replace eggs, oil, and butter in baking, depending on the recipe.

What add-ins can I add to the bread batter?

Add in chocolate chips, nuts, or dried fruit to the bread batter.

Can you freeze this?

Yes, freeze individual slices for up to 1 month.

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

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.

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

Cook Time 45

Total Time 1

Servings 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

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

Thanksgiving Archives - Organically Addison

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Brownie Layer

Pecan Pie Layer

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Tips and Variations for the Best Pecan Pie Brownies

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Step-by-Step Instructions

Step 1: Prep the Pan

Step 2: Mix Wet Ingredients

Step 3: Combine Dry Ingredients

Step 4: Make the Batter

Step 5: Layer the Batter and Dough

Step 6: Bake

Step 7: Cool and Slice

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