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.

Recipe at a Glance

Prep Time: 15 minutes
Bake Time: 9 to 12 minutes
Cooling and Icing Time: 30 to 60 minutes
Total Time: About 1.5 hours
Yields: 12 large or 24 medium cookies
Dietary Options: Gluten free, dairy free, and vegan variations included

Ingredients for Soft and Chewy Iced Oatmeal Cookies

Cookie Dough:

• ½ cup unsalted butter, cold and cubed
• ½ cup granulated sugar
• ½ cup tightly packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 ¼cups gluten free all purpose flour (or regular flour if not gluten free)
• 1 ½ cups gluten free rolled oats (old fashioned, not quick oats)
• ½ teaspoon baking soda
• ½ teaspoon sea salt

Glaze:

• ½ cup powdered sugar
• 1 teaspoon milk or non dairy milk
• ½ teaspoon cinnamon (optional)

How to Make Iced Oatmeal Cookies Step by Step

Prep Time: 15 minutes | Cook Time: 9-10 minutes | Total Time: 24 minutes | Yield: 12 large cookies

1. Preheat & Prep

Preheat your oven to 350 degrees Fahrenheit (175°C). Line a baking pan with parchment paper.

2. Cream Cold Butter and Sugars

In the bowl of a stand mixer fitted with the paddle attachment, add the cold butter (cut into a few chunks for the mixer), granulated sugar, and brown sugar. Mix on medium speed for 2 to 3 minutes, or until the mixture is lightened slightly and no large clumps of butter remain. The mixture will look slightly crumbly, but fully combined.

3. Add Wet Ingredients

Stop the mixer and scrape down the sides of the bowl. Add in the egg and vanilla extract. Stir briefly on low speed until just combined.

4. Mix in Dry Ingredients

In a separate bowl, briefly whisk together the gluten-free flour, oats, baking soda, and salt. Gradually add this dry mixture to the wet ingredients in the stand mixer. Stir on low speed until the ingredients are just combined and you no longer see streaks of dry flour.

Note on Texture: The dough will be pretty thick. This is normal for a cold butter and gluten free dough.

5. Scoop and Bake

Use an ice cream scoop (a standard 3-tablespoon scoop works best) to scoop uniform balls of dough onto the lined baking pan.

Bake for 9 to 10 minutes or until the edges are lightly golden brown. Do not over bake! The centers should look slightly soft.

6. Cool the Cookies

Remove the pan from the oven. Allow the cookies to cool on the pan for 5 minutes before carefully transferring them to a wire cooling rack. Allow the cookies to cool completely before moving on to the glaze step.

7. Make and Apply the Icing

While the iced oatmeal cookies are cooling, whisk together the powdered sugar, milk, and cinnamon in a small bowl. The glaze should be thick but drizzleable. If it’s too thin, add a teaspoon more powdered sugar; if it’s too thick, add a drop or two more milk.

Once the cookies are fully cooled, drizzle the icing on top using a fork or spoon for a casual, rustic look. Alternatively, dip the tops of the cookies lightly into the bowl of icing for a full, classic glaze.

Baking Tips

Always use cold butter straight from the fridge to reduce spread.

If your butter is softened, chill the dough balls for 30 to 60 minutes before baking.

Don’t over mix. Stop once everything is just combined.

Use old fashioned rolled oats, not quick oats.

Let the iced oatmeal cookies cool completely before glazing to prevent the icing from melting off.

If you want cleaner glaze lines, use a piping bag or dip method instead of drizzling with a spoon.

Cookie Variations and Add-Ins

Vegan Version:

• Use plant based butter or coconut oil
• Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
• Use non dairy milk in the glaze

Flavor Add-Ins:

• Add ¼ teaspoon nutmeg for a cozy flavor boost
• Add ½ teaspoon citrus zest to the glaze for brightness
• Stir in up to 1⁄3 cup chopped pecans, walnuts, or raisins

Lower Sugar Option:

• Reduce sugar in the dough by ¼ cup total
• Use a powdered sugar substitute in the glaze such as monk fruit or erythritol

Bake Time Chart for Iced Oatmeal Cookie Texture

Frequently Asked Questions (FAQs)

Homemade vs Store Bought

Nutrition Info (Per Large Cookie, Approximate)

• Calories: 241
• Fat: 9 grams
• Carbohydrates: 38 grams
• Protein: 3 grams

Note: Nutrition will vary depending on flour type, glaze amount, and any substitutions.

You May Also Like

• Banana Oatmeal Cookies
• 3 Ingredient Banana Oatmeal Cookies
• Vegan Peanut Butter Oatmeal Cookies
• Gluten Free Oatmeal Chocolate Chip Cookies
• Banana Oatmeal Peanut Butter Cookies

These iced oatmeal cookies are cozy, nostalgic, and easy to make with everyday ingredients. The crackly glaze and chewy oat texture make them feel both old fashioned and elevated. Perfect for gifting, holidays, lunchbox treats, or pairing with a cup of tea.

If you make this iced oatmeal 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 Gluten Free Recipes.

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Iced Oatmeal Cookies

These iced oatmeal cookies are soft, chewy in the center, and lightly crisp on the edges. Sweet vanilla glaze adds the perfect finish. Cozy, cinnamon-spiced, and full of hearty oats, they taste like homemade comfort in every bite!

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 cookies

Calories 241kcal

Author Addison LaBonte

Ingredients

• ½ cup unsalted butter cold
• ½ cup granulated sugar
• ½ cup brown sugar tightly packed
• 1 egg
• 1 tsp vanilla extract
• 1 ¼ cups gluten free flour
• 1 ½ cups gluten free rolled oats
• ½ tsp baking soda
• ½ tsp sea salt
• ½ cup powdered sugar
• 1 tsp milk
• ½ tsp cinnamon

Instructions

• First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
• In the bowl of a stand mixer, add cold butter, sugar and brown sugar. Mix for 2 to 3 minutes, until no clumps of butter remain.
• Then, add in egg and vanilla. Stir to combine.
• Add in gluten free flour, oats, baking soda and salt. Stir to combine.
• Use ice cream scoop to scoop balls of dough onto lined baking pan.
• Bake for 9 to 10 minutes or until edges are lightly golden.
• Next, remove from oven. Allow the cookies to cool on pan for 5 minutes before carefully transferring to a cooling rack.
• While they are cooling, whisk together the powdered sugar, milk, and cinnamon. Once the cookies are fully cooled, drizzle the icing on top!

Notes

• Use cold butter straight from the fridge. This prevents the cookies from spreading too thin while baking.
• If you only have softened butter, make dough as written. Then scoop into dough balls and refrigerate those dough balls until chilled, at least 1 hour. Then, finally bake.
• Mix cold butter and sugars until completely combined. This usually takes 2 to 3 minutes in my stand mixer.
• Use old fashioned rolled oats, not quick oats.
• The dough will be pretty thick.
• Use ice cream scoop to scoop balls of dough. This makes about 12 large cookies.
• Wait until fully cooled before icing them.
• Store leftovers in the fridge for up to 3 days.
• Check out all of my kitchen favorites!

Nutrition

Calories: 241kcal | Carbohydrates: 38g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 152mg | Potassium: 58mg | Fiber: 2g | Sugar: 23g | Vitamin A: 257IU | Vitamin C: 0.003mg | Calcium: 27mg | Iron: 1mg

The post Iced Oatmeal Cookies 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.

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 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)

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

• Paleo Pumpkin Pie
• The Best Paleo Pie Crust
• Sweet Potato Pie
• Sweet Potato Blondies
• Vegan Snickerdoodles

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.

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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 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 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

Calories: 313kcal | Carbohydrates: 36g | Protein: 5g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 268mg | Potassium: 251mg | Fiber: 3g | Sugar: 18g | Vitamin A: 8401IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 2mg

Love this healthy pumpkin pie? You can sign up here to receive healthy meal plans, exclusive new recipes, and updates!

The post Healthy Pumpkin Pie appeared first on Organically Addison.