Half the peaches sauté into the filling. The second half waits to be sautéed fresh right before serving, keeping the topping bright and vibrant instead of dull and overcooked.

What is Peach Cobbler Cheesecake?

Peach Cobbler Cheesecake is a baked cheesecake that combines the creamy richness of classic cheesecake with the warm, spiced peach flavor of a cobbler. Sautéed cinnamon peaches bake into the center of a smooth cheesecake filling set over a graham cracker crust, then more fresh sautéed peaches go on top before serving. This version uses gluten free graham crackers and arrowroot powder for a stable, crack-resistant filling.

Ingredients

Sautéed peaches

• 8 fresh ripe peaches, divided
• ¼ cup coconut sugar or granulated sugar
• 1 tsp ground cinnamon
• ¼ tsp nutmeg

Graham cracker crust

• 3 cups gluten free graham crackers (see notes)
• 1 stick unsalted butter, melted

Cheesecake filling

• 32 ounces cream cheese, room temperature
• 4 large eggs, room temperature
• 1 ⅓ cups granulated sugar or coconut sugar
• ⅔ cup Greek yogurt or sour cream
• 1 tsp vanilla extract
• 2 tsp arrowroot powder or tapioca starch

What Each Ingredient Does

Room temperature cream cheese and eggs

Room temperature ingredients are essential for a smooth, crack-free cheesecake. Cold cream cheese does not blend smoothly and leaves lumps, while cold eggs can cause the batter to seize and lead to overmixing. Pull both out of the refrigerator at least 45 minutes before starting.

Greek yogurt or sour cream

Both add tang and a silky texture. Sour cream is the traditional choice. Greek yogurt works as a direct substitute at the same amount, adding a slightly lighter texture and more natural protein. Use a thick, full-fat variety for either option.

Arrowroot powder and gluten free graham crackers

Two teaspoons of arrowroot powder or tapioca starch stabilizes the filling and helps it set evenly. Both are grain-free alternatives to the flour or cornstarch most recipes use for the same purpose. Three cups of processed gluten free graham crackers, combined with melted butter, form the crust. Cinnamon-flavored gluten free graham-style cookies work especially well here. Regular graham crackers substitute directly if gluten free is not required.

How to make Peach Cobbler Cheesecake, step by step

First, preheat your oven to 350 degrees Fahrenheit. Then, sauté half of the peaches in a skillet over low medium heat. Slice 4 of the peaches. Add the peaches, sugar, cinnamon, and nutmeg to the warm skillet. Cook for 3 to 4 minutes, until the peaches are coated in cinnamon sugar and starting to look soft. Remove from heat and set aside.

Preheat your oven to 350 degrees Fahrenheit.

Next, make the graham cracker crust. Add the graham crackers to a food processor. Process until fine and crumbly. Stir in the melted butter.

Press this mixture down into a lined 8 inch springform cheesecake pan. Save about 2 tablespoons of this mixture for topping the cheesecake after it bakes.

Bake this crust at 350 degrees Fahrenheit for 10 minutes. Then, remove from the oven.

At this point, I like to start boiling 4 cups of water for the water bath.

While the crust bakes, make the cheesecake filling. Add the room temperature cream cheese to a large mixing bowl. Use an electric mixer to whip until smooth and creamy. Add in the 4 eggs and mix until just barely combined.

Then, add in the sugar, Greek yogurt, vanilla, and arrowroot powder. Stir.

Pour half of this cheesecake mixture on top of the crust. Top with the sautéed peaches. Then, pour the remaining cheesecake batter on top. Smooth into an even layer.

Place the pot of boiling on the lowest rack of your oven. Then, place the cheesecake pan on the rack directly above the water bath.

Bake for 1 hour 30 minutes or until the cheesecake is slightly jiggly.

Finally, turn the oven off. Open the oven door slightly and leave the cheesecake inside for 1 hour.

Cool for at least 4 hours, ideally overnight.

When ready to serve, sauté the remaining peaches on the stovetop. Serve the cheesecake with those peaches on top and a sprinkle of graham cracker crumbs if desired!

Why the Water Bath and Gradual Cooling Prevent Cracks

A cheesecake cracks when its egg proteins set too quickly, often from a dry oven or a sudden temperature change. The water bath adds humidity, slowing the baking process so eggs set gently rather than seizing. Placing the cheesecake on the rack above the boiling water, rather than wrapping the pan in foil and submerging it, avoids water leaking into the crust through a foil seam.

Turning off the oven and cracking the door afterward continues that gentle approach, letting the cheesecake cool gradually rather than facing a sudden temperature drop that causes cracking.

Tips for the Best Result

Use fresh peaches, not frozen

Frozen peaches release excess water as they thaw, making the sautéed filling watery. Fresh, ripe peaches hold their shape and produce concentrated flavor.

Do not overmix once the eggs go in

Overmixing incorporates air that expands during baking and causes cracks. Mix just until the eggs are barely combined.

Let the cheesecake cool gradually

Pulling the cheesecake out immediately exposes it to a temperature shock that almost always causes cracking. The hour of cooling with the oven off and the door cracked is not optional.

Chill overnight for the best texture

An overnight chill produces a firmer, more sliceable cheesecake with fully developed flavor. Plan to make this a day ahead whenever possible.

Substitutions

Storage

Refrigerator: Store covered in the fridge for up to 5 days.

Freezer: Freeze undecorated slices or the whole cheesecake tightly wrapped for up to 90 days. Thaw overnight in the refrigerator before serving, and make the fresh peach topping just before you serve it.

Frequently Asked Questions

You May Also Like

• Paleo Mini Cobblers
• Peach Cobbler Cookies
• Peach Cobbler in a Jar
• Gluten Free Blueberry Cobbler
• Paleo Apple Cobbler

If you make this Peach Cobbler Cheesecake 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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Peach Cobbler Cheesecake

This Peach Cobbler Cheesecake is rich, creamy, and smooth, with a layer of warm cinnamon-sautéed peaches baked right into the center. A buttery graham cracker crust holds everything together, and fresh peaches on top make every slice taste like summer.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Chill Time 4 hours hours

Total Time 6 hours hours

Servings 12 slices

Calories 490kcal

Author Addison LaBonte

Ingredients

Sautéed Peaches

• 8 fresh ripe peaches
• ¼ cup coconut sugar or granulated sugar
• 1 tsp cinnamon
• ¼ tsp nutmeg

Graham Cracker Crust

• 3 cups gluten free graham crackers see notes
• 1 stick unsalted butter melted

Cheesecake Filling

• 32 ounces cream cheese room temperature
• 4 eggs room temperature
• 1 ⅓ cups granulated sugar or coconut sugar
• ⅔ cup Greek yogurt or sour cream
• 1 tsp vanilla extract
• 2 tsp arrowroot powder or tapioca starch

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Then, sauté half of the peaches in a skillet over low medium heat. Slice 4 of the peaches. Add the peaches, sugar, cinnamon, and nutmeg to the warm skillet. You may need to add a splash of water to prevent burning. Cook for 3 to 4 minutes, until the peaches are coated in cinnamon sugar and starting to look soft. Remove from heat and set aside.
• Preheat your oven to 350 degrees Fahrenheit.
• Next, make the graham cracker crust. Add the graham crackers to a food processor. Process until fine and crumbly. Stir in the melted butter. The mixture should resemble wet sand.
• Press this mixture down into a lined 8 inch springform cheesecake pan. Note: I like to save about 2 tablespoons of this mixture for topping the cheesecake after it bakes.
• Bake this crust at 350 degrees Fahrenheit for 10 minutes. Then, remove from the oven.
• At this point, I like to start boiling 4 cups of water for the water bath. Use an oven safe pot.
• While the crust bakes, make the cheesecake filling. Add the room temperature cream cheese to a large mixing bowl. Use an electric mixer to whip until smooth and creamy. Add in the 4 eggs and mix until just barely combined. Do not over mix.
• Then, add in the sugar, Greek yogurt, vanilla, and arrowroot powder. Stir until just barely combined.
• Pour half of this cheesecake mixture on top of the crust. Top with the sautéed peaches. Then, pour the remaining cheesecake batter on top. Smooth into an even layer.
• Place the pot of boiling on the lowest rack of your oven. Then, place the cheesecake pan on the rack directly above the water bath.
• Bake for 1 hour 30 minutes or until the cheesecake is slightly jiggly.
• Finally, turn the oven off. Open the oven door slightly and leave the cheesecake inside for 1 hour. This allows the cheesecake to slowly cool down and helps prevent cracks.
• Cool for at least 4 hours, ideally overnight.
• When ready to serve, sauté the remaining peaches on the stovetop. Serve the cheesecake with those peaches on top and a sprinkle of graham cracker crumbs if desired!

Notes

• If you are not gluten free, feel free to use regular graham crackers.
• I used Simple Mills Cinnamon Sweet Thins for the crust.
• I do NOT recommend frozen peaches. They are too watery.
• The ingredients for the cheesecake filling need to be at room temperature, especially the cream cheese and eggs.
• Store covered in the fridge for up to 5 days or in the freezer for up to 90 days.

Nutrition

Calories: 490kcal | Carbohydrates: 67g | Protein: 9g | Fat: 41g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 165mg | Sodium: 460mg | Potassium: 138mg | Fiber: 2g | Sugar: 40g | Vitamin A: 1098IU | Vitamin C: 0.01mg | Calcium: 129mg | Iron: 2mg

The post Peach Cobbler Cheesecake appeared first on Organically Addison.

Three components build this cookie: the dough, the peach filling, and the crumble topping. Each is straightforward on its own, and together they create something that genuinely tastes like an individual warm peach cobbler you can hold in your hand. Check out my Peach Cobbler Cheesecake too!

What are Peach Cobbler Cookies?

Peach Cobbler Cookies are soft, buttery cookies designed to taste like an individual serving of peach cobbler. A baked cookie base with a cinnamon-spiced crumb gets a well pressed into the center right after baking, then fills with a warm, thickened fresh peach filling.

A crumble topping goes on top to recreate the buttery, golden crust of a classic cobbler. This version is fully gluten free with a honey-sweetened filling and an optional coconut butter glaze.

Ingredients

Cookie dough

• 2 sticks unsalted butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 1 tsp vanilla extract
• 2 large eggs
• 3 ¼ cups gluten free flour (see notes)
• 1 tsp baking soda
• 1 tsp ground cinnamon

Peach filling

• ½ cup diced fresh ripe peaches
• 1 tbsp honey
• 1 tsp arrowroot powder or tapioca starch

Crumble topping

• 4 tbsp unsalted butter, cubed and cold
• ½ cup gluten free flour, heat treated (see notes)
• ½ cup granulated sugar or coconut sugar
• 2 tbsp melted coconut butter, optional glaze

What Makes This Recipe Stand Apart

Gluten free natively

Every top-ranking peach cobbler cookie recipe uses all-purpose flour. This one uses a 1:1 gluten free baking blend throughout both the dough and the crumble topping. All-purpose flour works as a direct 1:1 substitute if you are not gluten free.

Honey-sweetened filling and arrowroot thickener

Every top competitor sweetens the filling with granulated sugar and thickens it with cornstarch. This recipe uses honey for a natural floral sweetness and arrowroot powder or tapioca starch as a grain-free, paleo-friendly thickener that works just as well. Both choices make this recipe meaningfully different from every top result.

Coconut butter glaze

The optional melted coconut butter drizzle adds a subtle sweetness and a glossy finish with no refined sugar. It adds a faint coconut note that complements the peach and cinnamon without overpowering either, and makes these cookies visually distinctive in photos.

How to make Peach Cobbler Cookies, step by step

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

Make the cookie dough. In the bowl of a stand mixer, add the softened butter, sugar, and light brown sugar. Beat until combined.

Then, add in the vanilla and eggs. Beat until mixed.

Add in the gluten free flour, baking soda, and cinnamon. Stir until mixed. Place this bowl in the fridge while you make the filling and topping.

Then, make the filling. Add the diced peaches and honey to a pan over medium heat. Gently stir for 3 to 4 minutes, until warm. Then remove from the heat. Sprinkle in the arrowroot starch and stir until the sauce has thickened. Set aside to gently cool.

Next, make the topping. In a mixing bowl, combine the cubed cold butter, heat treated gluten free flour, and sugar. Use your hands or a fork to combine until a crumbly mixture forms.

Bake the cookies. Use a cookie scoop to scoop balls of dough onto the lined pan. Bake for 11 to 13 minutes, or until the edges are just barely lightly golden brown.

Once you remove from the oven, use the back of a spoon to make a gently indent in the middle of the cookie. Spoon some peach filling mixture on top. Then, top with the crumble topping.

Finally, if desired, add some melted coconut butter on top as a glaze!

Why Chilling the Dough and Heat-Treating the Flour Both Matter

Chilling the dough solidifies the butter, which slows spreading in the oven and gives the cookies time to puff and set before spreading outward. The result is a thicker, chewier cookie with a well-defined center that holds the filling cleanly. Unchilled dough spreads flat and makes the well difficult to form.

Additionally, heat-treating the crumble flour is a food safety step: raw flour can harbor bacteria including E. coli. Because the crumble goes on after baking and never returns to the oven, spreading the flour on a sheet pan and baking at 350 degrees for 5 to 6 minutes is non-negotiable.

Tips for the best result

Use ripe, juicy peaches

Ripe peaches produce the most flavorful filling. If your peaches resist gentle pressure, leave them at room temperature for one to two more days before using.

Press the well while the cookie is still warm

The indent must happen immediately after the cookies come out of the oven, while the center is still soft enough to compress. Cool cookies are too firm to press without cracking.

Cool the filling before assembling

Hot filling softens the cookie too much. Allow the peach filling to cool to room temperature or a gentle warmth before spooning it into the wells.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days. The crumble softens slightly over time but the flavor stays excellent.

Make-ahead: Prepare the dough, filling, and crumble separately up to one day ahead. Store each covered in the refrigerator and assemble after baking. Portioned dough balls freeze for up to 2 months. Bake from frozen, adding 2 to 3 minutes.

Frequently Asked Questions

You May Also Like

• Baked Peaches
• Paleo Mini Cobblers
• Peach Cobbler in a Jar
• Peach Cobbler 
• Blackberry Cobbler

If you make this raspberry brownie 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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Peach Cobbler Cookies

These Peach Cobbler Cookies are buttery and soft with a warm, cinnamon-spiced crumb, a juicy honey-sweetened peach filling in the center, and a golden crumble topping on top. Every bite tastes like a bite of warm peach cobbler tucked into the perfect summer cookie.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 10 cookies

Calories 451kcal

Author Addison LaBonte

Ingredients

Cookie Dough

• 2 sticks unsalted butter softened
• 1 cup granulated sugar
• 1 cup light brown sugar
• 1 tsp vanilla extract
• 2 eggs
• 3 ¼ cups gluten free flour see note
• 1 tsp baking soda
• 1 tsp cinnamon

Peach Filling

• ½ cup diced fresh peaches
• 1 tbsp honey
• 1 tsp arrowroot powder or tapioca starch

Crumble Topping

• 4 tbsp unsalted butter cubed and cold
• ½ cup gluten free flour heat treated
• ½ cup granulated sugar or coconut sugar
• 2 tbsp melted coconut butter optional glaze

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
• Make the cookie dough. In the bowl of a stand mixer, add the softened butter, sugar, and light brown sugar. Beat until combined.
• Then, add in the vanilla and eggs. Beat until mixed.
• Add in the gluten free flour, baking soda, and cinnamon. Stir until mixed. Place this bowl in the fridge while you make the filling and topping.
• Then, make the filling. Add the diced peaches and honey to a pan over medium heat. Gently stir for 3 to 4 minutes, until warm. Then remove from the heat. Sprinkle in the arrowroot starch and stir until the sauce has thickened. Set aside to gently cool.
• Next, make the topping. In a mixing bowl, combine the cubed cold butter, heat treated gluten free flour, and sugar. Use your hands or a fork to combine until a crumbly mixture forms.
• Bake the cookies. Use a cookie scoop to scoop balls of dough onto the lined pan. Bake for 11 to 13 minutes, or until the edges are just barely lightly golden brown.
• Once you remove from the oven, use the back of a spoon to make a gently indent in the middle of the cookie. Spoon some peach filling mixture on top. Then, top with the crumble topping.
• Finally, if desired, add some melted coconut butter on top as a glaze!

Notes

• If you are not gluten free, feel free to use all purpose flour.
• For the crumble topping, heat treat your flour. Spread the flour on a baking sheet and bake at 350 degrees Fahrenheit for 5 to 6 minutes. Remove from the oven and cool.
• I recommend using ripe juicy peaches for the best results.
• Chilling the cookie dough prevents it from spreading too much.
• Store leftovers at room temperature for up to 3 days in an airtight container.

Nutrition

Calories: 451kcal | Carbohydrates: 57g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 132mg | Potassium: 51mg | Fiber: 5g | Sugar: 55g | Vitamin A: 753IU | Vitamin C: 0.02mg | Calcium: 63mg | Iron: 2mg

The post Peach Cobbler Cookies appeared first on Organically Addison.

Perfect for dessert, gifting, or whenever you want a cookie that stands out from the usual chocolate chip version. They are so fun for spring and summer baking! Try these Raspberry Brownies as well!

Why You Will Love This Recipe

• Soft and chewy texture with gooey centers
• Perfect balance of sweet chocolate and tart raspberries
• Easy one-bowl style recipe
• Gluten free friendly option
• Bakery style cookies at home

Ingredients

• 2 sticks butter, room temperature
• 1 cup light brown sugar or coconut sugar
• 1/2 cup granulated sugar or coconut sugar
• 2 eggs
• 1 tsp vanilla extract
• 3 cups gluten free flour, see note
• 1 tsp baking soda
• 1/2 tsp baking soda
• 1 1/2 cups dark chocolate chips
• 1 cup fresh raspberries

Ingredient Swaps and Substitutions

How to Make Raspberry Chocolate Chip Cookies

• First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
• In a stand mixer or large mixing bowl, beat together the butter, white sugar and light brown sugar. Beat for 3 minutes or until no clumps of butter remain.
• Add in both eggs and vanilla. Stir to combine.
• Then, add gluten free 1 to 1 flour, sea salt, and baking soda to bowl. Stir until a thick dough is formed.
• Fold in dark chocolate chips and raspberries. Be gentle mixing the raspberries in.
• Use a large spoon to scoop balls of dough onto parchment paper. Place equally spaced apart on the lined pan.
• Place the pan in your fridge for 20 minutes to chill.
• Then, bake for 12 to 14 minutes or until cookies are just set in the middle and slightly golden around the edges.
• Finally, remove these raspberry chocolate chip cookies from oven. Allow cookies to cool on pan for at least 10 minutes before carefully transferring to a cooling rack to finish cooling. Garnish with sea salt if desired.

What Perfect Cookies Look Like

• Edges lightly golden
• Centers soft and slightly underbaked
• Raspberries slightly melted but still visible
• Chocolate glossy and melted
• If these raspberry chocolate chip cookies look fully firm in the oven, they are over baked.

Pro Tips for Best Results

• Use fresh raspberries only
• Chill the dough to control spreading
• Do not overmix after adding raspberries
• Slightly underbake these raspberry chocolate chip cookies for a chewy texture
• Add flaky sea salt on top after baking

Common Problems and Fixes

Cookies Spread Too Much

• Dough not chilled
• Butter too soft

Fix: Chill dough longer and use room temp butter, not melted

Dough Too Wet

• Raspberries breaking apart

Fix: Fold gently and use firm fresh berries

Cookies Too Dense

• Over mixing flour

Fix: Mix just until combined

Storage Instructions

• Store these raspberry chocolate chip cookies covered at room temperature for up to 4 days
• Refrigerate for up to 1 week
• Freeze baked cookies for up to 2 months
• Freeze dough balls and bake fresh anytime

Frequently Asked Questions

You May Also Like

• Raspberry Cookies
• Raspberry Cheesecake Cookies
• White Chocolate Raspberry Cookies
• Raspberry Brownies
• Raspberry Blueberry Crisp

If you make this raspberry chocolate chip cookie 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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Raspberry Chocolate Chip Cookies

Soft, buttery, and gluten-free! These raspberry chocolate chip cookies feature gooey dark chocolate melted into a golden dough. Every bite has a burst of sweet, tart fresh raspberries for a perfect fruity finish. Irresistibly rich, chewy, and topped with a hint of salt.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Chill Time 20 minutes minutes

Total Time 42 minutes minutes

Servings 12 cookies

Calories 358kcal

Author Addison LaBonte

Ingredients

• 2 sticks butter room temperature
• 1 cup light brown sugar or coconut sugar
• ½ cup granulated sugar or coconut sugar
• 2 eggs
• 1 tsp vanilla extract
• 3 cups gluten free flour see note
• 1 tsp baking soda
• ½ tsp sea salt
• 1 ½ cups dark chocolate chips
• 1 cup fresh raspberries

US Customary – Metric

Instructions

• First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
• In a stand mixer or large mixing bowl, beat together the butter, white sugar and light brown sugar. Beat for 3 minutes or until no clumps of butter remain.
• Add in both eggs and vanilla. Stir to combine.
• Then, add gluten free 1 to 1 flour, sea salt, and baking soda to bowl. Stir until a thick dough is formed.
• Fold in dark chocolate chips and raspberries. Be gentle mixing the raspberries in.
• Use a large spoon to scoop balls of dough onto parchment paper. Place equally spaced apart on the lined pan.
• Place the pan in your fridge for 20 minutes to chill.
• Then, bake for 12 to 14 minutes or until cookies are just set in the middle and slightly golden around the edges.
• Finally, remove from oven. Allow cookies to cool on pan for at least 10 minutes before carefully transferring to a cooling rack to finish cooling. Garnish with sea salt if desired.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• Use fresh raspberries. Do not use frozen berries.
• Gently fold in the raspberries, trying not to smush them.
• Bake until cookies look set in the middle and slightly golden around the edges. Do not over bake! They are meant to be gooey.
• Store covered at room temperature for up to 4 days.

Nutrition

Calories: 358kcal | Carbohydrates: 43g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 325mg | Potassium: 55mg | Fiber: 5g | Sugar: 28g | Vitamin A: 514IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 3mg

The post Raspberry Chocolate Chip Cookies appeared first on Organically Addison.

Whether you’re baking for dessert or brunch, this recipe delivers rich, cozy flavor with simple steps that even beginner bakers can follow. You’ll find substitution options, flavor variations, and essential tips to ensure success every time. Try these Banana Upside Down Brownies too!

Ingredients

• 3 medium bananas, sliced lengthwise
• 2 tbsp water
• ¾ cup maple sugar or coconut sugar, see note

Cake Batter

• 1 cup gluten free flour, see note
• 1 tsp baking soda
• ½ tsp cinnamon
• ½ tsp sea salt
• 1 cup mashed ripe bananas
• 2 eggs
• ⅓ cup avocado oil
• ¾ cup maple sugar or coconut sugar, see note
• 1 tsp vanilla extract

Tips for Best Results

For richer flavor, use brown sugar instead of unrefined sugar.

If your bananas are small, use 4 so the bottom of the pan is covered.

Do not let the caramel sauce burn. Stir frequently.

Avoid stirring the caramel too long or it can harden.

To deepen flavor, add a pinch of ginger or a splash of rum to the caramel.

Variations You’ll Love

Nutty Upside Down: Sprinkle 1/3 cup chopped walnuts on the caramel before adding bananas.

Cardamom Twist: Add 1/2 tsp ground cardamom to the batter for warm spice.

Buttermilk Version: Replace oil with 1/2 cup buttermilk plus 1/4 cup oil for more tenderness.

Chocolate Version: Add some chocolate chips to the batter!

Serving Suggestions

This banana upside down cake is best served slightly warm with vanilla ice cream or freshly whipped cream, plus a dusting of cinnamon.

Try my Banana Upside Down Peanut Butter Bars too!

Troubleshooting

Cake not rising? Check that your baking soda isn’t expired.

Soggy top? Let it cool more before flipping to stabilize the caramel.

Frequently Asked Questions

You May Also Like

• Gluten Free Pumpkin Cake
• Brownie Cake
• Cookie Dough Cake
• Berry Cake
• Gluten Free Chocolate Cake

If you make this gluten free banana upside down 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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Banana Upside Down Brownies

Sticky, sweet, and spiced to perfection! This Banana Upside Down Cake blends caramelized fruit with a fluffy, golden sponge. It’s a simple, gluten-free masterpiece that’s buttery, moist, and bursting with real banana flavor. Pure comfort food.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10 slices

Calories 241kcal

Author Addison LaBonte

Ingredients

• 3 medium bananas sliced into coins
• 2 tbsp water
• ¾ cup maple sugar or coconut sugar see note

Cake Batter

• 1 cup gluten free flour see note
• 1 tsp baking soda
• ½ tsp cinnamon
• ½ tsp sea salt
• 1 cup mashed ripe bananas
• 2 eggs
• ⅓ cup avocado oil
• ¾ cup maple sugar or coconut sugar see note
• 1 tsp vanilla extract

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a 9 inch circular cake pan with parchment paper.
• Carefully slice the bananas into coins. Place in the parchment lined pan.
• In a small saucepan, combine the maple sugar and water. Cook on low medium heat, stirring occasionally, until a runny caramel sauce forms.
• Pour this caramel sauce over the bananas in the pan.
• Then, make the cake batter. In a mixing bowl, combine the flour, baking soda, cinnamon, and sea salt.
• Then, add in the mashed bananas, eggs, oil, sugar, and vanilla. Stir together.
• Pour this cake batter on top of the bananas. Smooth into an even layer.
• Bake for 45 to 50 minutes, or until a toothpick inserted comes out clean.
• Allow the cake to cool for 1 hour. Then take a knife and run it along the edges of the pan. Place a large pan or platter on top of the pan and very gently invert the pan. Remove the pan and parchment paper. Serve!

Notes

• I prefer to use unrefined sugar (maple sugar or coconut sugar) but feel free to use white or brown sugar instead.
• If you are not gluten free, feel free to use all purpose flour.
• Do not let the caramel sauce burn. Stir to prevent burning.
• Since this cake is very gooey and moist, it is best eaten within 24 hours.
• Store any leftovers at room temperature in an airtight container.

Nutrition

Calories: 241kcal | Carbohydrates: 41g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 286mg | Potassium: 194mg | Fiber: 3g | Sugar: 22g | Vitamin A: 80IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg

The post Banana Upside Down Cake appeared first on Organically Addison.

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.