This time of year I’m all about fun, seasonal baked goods and pumpkin bread is one that is just so quintessential fall in my book. I love coming up with new combinations that capture the flavor of pumpkin and warm spices, and this chocolate pumpkin avocado bread might just be my new favorite! 

Avocado and pumpkin are a power pairing for fall that make this recipe extra moist, nutritious, and with reduced added sugars. Lightly sweetened with a nice spiced and chocolate flavor thanks to cocoa powder. Pureed avocado replaces the fat in this recipe and if you’re weary about baking with avocado, you can feel good knowing it adds more nutrition to every bite. 

As a dietitian I’m really passionate about adding more nutrition to our diets instead of removing foods or food groups. That’s one of the reasons avocados are always on my grocery list! Sliced, diced, mashed, or pureed, there are so many ways to incorporate avocados into meals and snacks that help you add more good fats and fiber to your diet in a delicious way without adding sugar, cholesterol or sodium.

I’m excited to team up with Avocados – Love One Today® to give you a chance to win 1 of 6 $500 visa® e-gift cards. Subscribe to Love One Today’s newsletter and enter the Fall Sweepstakes at LoveOneToday.com/avocadoandpumpkin today. Good luck!

Here are a few additional nutritional highlights about pumpkin and avocado : 

• A third of a medium avocado contains 6 grams of good fats which can act as an immune system booster by helping increase the absorption of fat-soluble vitamins A, D, E and K.

• A 1 cup serving of pumpkin is a good source of vitamin E, and an excellent source of vitamin A. Vitamin A is critical for vision and is involved in immune function.

• Avocados contain 250 mg of potassium (6% DV) per serving.

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Chocolate Pumpkin Avocado Bread

Enjoy this chocolate pumpkin avocado bread that’s a good source of fiber and delicious for the season! Made with simple ingredients including whole-wheat flour, cocoa powder, pumpkin puree, avocado, and fall spices. 

Course Snack

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Servings 9 servings

Ingredients

• 1 1/4 cup whole-wheat pastry flour or all-purpose flour
• 1/2 cup cocoa powder
• 2 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. pumpkin spice
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 1 cup pumpkin puree
• 1 ripe, fresh medium avocado, halved, pitted, peeled and mashed
• 1/4 cup maple syrup
• 1/4 cup dates, pureed
• 2 eggs
• 1 tsp. vanilla extract
• 1/4 cup dark chocolate chips

Instructions

• Preheat the oven to 350 degrees F and line a 9X13 inch bread pan with parchment paper.
• In a large bowl whisk together the flour, cocoa powder, pumpkin spice, cinnamon and salt. Set aside.
• With a hand mixer beat together the pumpkin puree, mashed avocado, maple syrup, pureed dates, eggs and vanilla exrtact.
• Pour the wet ingredients into the dry and combine using a wooden spoon or spatula until just combined.
• Pour the batter into the prepared pan and sprinkle dark chocolate chips on top.
• Bake for 45 to 50 minutes. Remove from oven and let the bread cool in the pan for a few minutes before transferring onto a cooling rack. Slice into approximately 9 slices that are 1 1/2 inch thick and enjoy!

​​This recipe was created in partnership with the Avocados – Love One Today®. As always all of my opinions are my own and I appreciate your support! 

More Pumpkin Bread Recipes You’re Sure to Love:

• Better Than Starbucks Pumpkin Bread
• Healthy Gluten Free Pumpkin Bread
• Cinnamon Apple Pumpkin Bread

Pin this recipe for later!

The post Chocolate Pumpkin Avocado Bread appeared first on Once Upon a Pumpkin.

When I saw the upside down puff pastry trend taking over the internet this summer, I knew I definitely wanted to create a pumpkin version for pumpkin season — enter these pumpkin cheesecake upside down puff pastries that are super easy to make and fun for the season!

Also inspired by these pumpkin cheesecake croissants from Trader Joes that I spotted this year, these pumpkin puff pastries are an easy and fun treat to make for a fall get together or part of brunch! My version is lower in sugar and made with fewer ingredients, plus this recipe makes enough to share.

Dusted with confectioners’ sugar on top, this puff pastry dessert is the best of both worlds — flakey puff pastry layers with a creamy, pumpkin cheesecake center. They’re great little individual pastries that are not overly sweet but still a super fun pumpkin treat for fall.

Pumpkin Puff Pastry

This upside puff pastry hack works with so many different types of fruits like peaches, pears and apples and can be made both sweet like my pumpkin recipe here and savory. I’m already thinking of a savory version with squash, cheese and herbs as a Thanksgiving appetizer. Stay tuned for that in November!

It’s fun to flip them over and find these perfectly little golden brown flakey pumpkin cheesecakes that look super fancy but are actually really easy to make. I could see these being a really cute dessert for a fall dinner party or part of the spread for Sunday brunch this time of year.

As you can probably guess from being on this site, I’m a huge fan of pumpkin in the fall and love finding new ways to make fun and healthy meals and treats with pumpkin all season long. I love Because these were so fun and easy to make, they are getting me excited about making other pumpkin desserts with puff pastry!

Ingredients for Upside Down Pumpkin Cheesecake Pastries

• Puff Pastry – 1 box / 2 puff pastry sheets
• Pumpkin Puree
• Cream Cheese — I haven’t tried it, but you could try using vegan cream cheese for a dairy free version.
• Egg
• Confectioners’ Sugar
• Pumpkin Spice or Cinnamon
• Vanilla Extract
• Salt
• Honey

Equipment / Utensils

• baking sheet
• parchment paper
• mixing bowl
• hand-held mixer
• knife or pizza cutter

How To Make Upside Down Puff Pastry Squares

Start by bringing the puff pastry and cream cheese to room temperature. Thaw the puff pastry in the fridge until pliable.

Once the cream cheese is at room temperature, use a hand held mixer to combine the cream cheese, pumpkin puree, confectioners’ sugar, egg, vanilla extract, pumpkin spice and salt together. Set aside.

Next, line a baking sheet with parchment paper and preheat the oven to 400 degrees. Using a pizza cutter or knife, cut the puff pastry sheet into 6 squares.

Drizzle about two teaspoons of honey on the parchment lined baking sheet and then add about one tablespoon of the pumpkin cheesecake mixture directly on top covering the honey. Add one puff pastry square on top and repeat with remaining puff pastry squares.

Use a fork to stamp down the sides of the puff pastry. Brush egg wash over each puff pastry and bake for approximately 15 minutes. Remove from the oven and let cool for 2-3 minutes before using a spatula to gently flip over the puff pastries. Sprinkle with confectioners’ sugar and enjoy right away!

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Upside Down Pumpkin Cheesecake Pastries

Enjoy these pumpkin cheesecake upside down puff pastries made with puff pastry and pumpkin puree as a fun fall treat this time of year! My pumpkin spin on the TikTok viral upside down puff pastry trend.

Course Dessert

Cuisine American

Keyword pumpkin cream cheese puff pastry, pumpkin dessert with puff pastry, pumpkin puff pastry, upside down pastry hack, upside down puff pastry squares

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 12 servings

Ingredients

• 4 oz. cream cheese, softened
• 1/3 cup pumpkin puree
• 1/3 cup confectioners' sugar + more for dusting on top
• 1 egg
• 1/2 tsp. vanilla extract
• 2 tsp. pumpkin pie spice or cinnamon
• pinch of salt
• 1/2 cup honey, divided

Instructions

• Bring the puff pastry and cream cheese to room temperature. Thaw the puff pastry in the fridge until pliable.
• Use a hand held mixer to combine the cream cheese, pumpkin puree, confectioners' sugar, egg, vanilla extract, pumpkin spice and salt together. Set aside.
• Next, line a baking sheet with parchment paper and preheat the oven to 400 degrees. Using a pizza cutter or knife, cut the puff pastry sheet into 6 squares.
• Drizzle about 2 teaspoons of honey on the parchment lined baking sheet and then add about 1 tablespoon of the pumpkin cheesecake mixture directly on top covering the honey. Add one puff pastry square on top and repeat with remaining puff pastry squares.
• Use a fork to stamp down the sides of the puff pastry. Brush egg wash over each puff pastry and bake for approximately 15 minutes.
• Remove from the oven and let cool for 2-3 minutes before using a spatula to gently flip over the puff pastries. Sprinkle with confectioners' sugar and enjoy right away!

Notes

These are best served right out of the oven, but you could air fry them to re-warm if they’ve been out for a while. 

If you’re not already, I’d love for you to join the Once Upon a Pumpkin community on Instagram!

More Pumpkin Recipes You’re Sure to Love

• Pumpkin S’mores Bars (GF)
• Pumpkin Cheesecake Streusel Muffins
• Pumpkin Baked Feta Pasta
• Pumpkin Cheesecake Bars

The post Pumpkin Cheesecake Upside Down Puff Pastry appeared first on Once Upon a Pumpkin.

This post was sponsored by The Quaker Oats Company. All opinions are my own and I appreciate your support. 

These are great bars to bake up when you find yourself wanting something warm and delicious, in the fall or winter time.

Pumpkin and apple are definitely my two favorite flavor combinations year round — they just go together SO well. These bars remind me of an apple cake my mom makes that’s just incredible. They are my pumpkin spin on a family recipe we’ve enjoyed for years.

Ready in just 45 minutes, these oat bars will fill your entire house with the most delicious smell of while they bake! When you sauté the apples for this recipe you will essentially be making pumpkin butter that they are sautéing in. Apples mixed with pumpkin puree, maple syrup and warm spices come together for the filling that is topped with oat clusters that add great texture. 

I always have a canister of Quaker Oats in my pantry and like thinking of different ways I can use them during breakfast time and when baking. Oat flour is also one of my favorite swaps for all-purpose flour.  I feel good knowing I’m adding more whole grains to my baked goods by using oats and oat flour! 

Ingredients for Pumpkin Apple Oat Bars: 

• Quaker Oat Flour
• Quaker Old-Fashioned Oats 
• Butter
• Pumpkin puree 
• Cinnamon
• Pumpkin pie spice
• Honey crisp apples
• Baking soda
• Pumpkin seeds (optional) 
• Maple syrup
• Corn starch or arrowroot powder
• Vanilla extract

Equipment / utensils: 

• 8X8 baking tin
• Parchment paper
• Sauté pan 
• Mixing bowls
• Whisk 

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Pumpkin Apple Oat Bars

Pumpkin apple oat bars are made with chewy oats and warm spices for a treat that will leave your whole house smelling just as delicious as these bars taste!

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 20

Ingredients

• 1 1/2 cup Quaker Oat Flour
• 1 cup Quaker Old-Fashioned Oats
• 1/4 cup brown sugar
• 1 tsp. pumpkin pie spice
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 7 tbsp. butter, melted

For the Apple Filling:

• 1/2 tbsp. butter, melted
• 3 medium Honeycrisp apples peeled and sliced into about 1/4 inch thick slices
• 1/4 cup pumpkin puree
• 2 1/2 tbsp. maple syrup
• 2 tsp. cornstarch or arrowroot powder
• 2 tsp. pumpkin pie spice
• 1 tsp. vanilla extract

Instructions

• Preheat the oven to 350 degrees F and line an 8X8 baking dish with parchment paper.
• In a bowl combine the oat flour, oats, brown sugar, pumpkin pie spice, baking soda and salt.
• Whisk together and add melted butter. Use a fork to combine it into clumps.
• Wash and peel your apples. Cut into slices and add to a sauté pan along with the maple syrup, melted butter, pumpkin puree, cornstarch, pumpkin spice and vanilla extract.
• Sauté for 4-5 minutes until the apples are tender and the mixture has thickened.
• Use about ¾ of the oat dough mixture to make the base of the bars.Press the dough into the pan forming a crust. Pour the apple mixture on top and use the remaining dough to sprinkle as a topping on top. Adding pumpkin seeds if desired.
• Bake for approximately 30 minutes. Remove from the oven, let cool and cut. Enjoy!

More Oat Recipes You’re Sure to Love

• Birthday Cake Oatmeal Pancakes
• Winter Citrus Oat Bowl
• Pumpkin Pecan Pie Baked Oatmeal 
• Honey Oat Blueberry Banana Bread

The post <strong>Pumpkin Apple Oat Bars </strong> appeared first on Once Upon a Pumpkin.

When my sweet dog Pumpkin turned two, I wanted to make something fun to celebrate how much he means to us, so I baked up this pumpkin dog birthday cake that we could all enjoy made with dog safe ingredients like pumpkin puree, applesauce and yogurt.

This pumpkin dog cake is topped off with a peanut butter yogurt frosting and makes for the perfect birthday cake that you and your dog can enjoy! Maybe it’s a millennial thing to make your dog a birthday cake, but when you’re as in love with your dog as we are with Pumpkin, making a dog birthday cake doesn’t seem that crazy, does it?!

Pumpkin is the first dog I’ve ever had so I didn’t really know the type of unconditional love, joy and sweetness you get from a dog until the day we brought him home. Since then he has filled our lives with so much happiness, love and cavalier personality. He’s full of snuggly sweetness, always curious about everything around him, and knows how to get what he wants with those big brown eyes!

I could truly go on and on about all the ways he has made our life better and I know you must feel the same way if you’re looking for a cake to make for your dog’s birthday. Let’s celebrate our very special furry friends!

Pumpkin Birthday Cake for Dogs and Humans

This pumpkin dog birthday cake for dogs and humans is perfect to make for you and your pooch. It’s made with dog and human-safe ingredients, not overly complicated to make, and easy to decorate with your dog’s favorite treats or peanut butter yogurt frosting.

This cake is made with pumpkin puree which is good for us and good for dogs. It gets it get it’s moist texture from unsweetened applesauce which is a healthier way to add sweetness and moisture to baked goods for both dogs and humans.

It tastes like a fall spiced cake that you and your dog can enjoy anytime of the year!

Dog Birthday Cake Recipe

This dog birthday cake recipe is made especially for your dog but one that you can also eat! It would be fun to make for a dog birthday party, puppy play date or when you want something you and your furry best friend can both enjoy.

My dog loved licking the frosting off this cake. And now it’s become tradition that I make it for him to celebrate his birthday in January. I used peanut butter in a pipping bag on the original cake to make a “2” and a little pumpkin on the cake.

Can You Give a Dog Birthday Cake?

Traditional birthday cakes are most likely made with ingredients that are not safe for dogs, especially chocolate birthday cake. Chocolate birthday cake would be a huge no for dogs as chocolate can be harmful to dogs.

Traditional vanilla or yellow cake may also contain ingredients that are not the best for dogs. I recommend making this recipe for your dog instead!

You and Your Dog will Love This Recipe Because…

• It’s easy to make (takes less than 1 hour).
• It’s made with simple ingredients that are all dog safe.
• It’s made with pumpkin puree which is especially good for dogs and their digestion.
• It’s totally edible for humans, so you can also eat it!

9 Ingredients for This Pumpkin Dog Cake Recipe

• Pumpkin Puree — be sure it’s pumpkin puree and not pumpkin pie mix.
• Oat Flour — if you can’t find oat flour at the store, simply blend old-fashioned oats in a blender until they are the consistency of flour.
• Unsweetened Creamy Peanut Butter — it’s best to choose unsweetened versions for dogs.
• Plain Greek Yogurt — I used siggi’s, which I like because it’s low in sugar and doesn’t contain any artificial sweeteners or sugar alcohols which are not good for dogs.
• Eggs
• Unsweetened Applesauce — this will help give the cake a subtle sweetness and a moist texture.
• Cinnamon — cinnamon is safe for dogs to eat.
• Baking Soda
• Baking Powder

equipment / utensils:

• mixing bowls
• 2 6-inch cake pans
• whisk
• knife or cake leveler

Is Yogurt Good For Dogs?

Yogurt is generally safe for dogs to eat. Some yogurts do contain a lot of added sugar and artificial sweeteners. These aren’t good for dogs, so you want to make sure you’re giving them lower in sugar, plain 0% yogurt that doesn’t contain artificial sugars or sugar alcohols.

I recommend a lower in sugar plain 0% yogurt for this dog birthday cake recipe.

I’m not a vet or dog food specialist and every dog is different in terms of the food they can eat. Check with your vet before giving this cake to your dog if you have any hesitation.

Is Peanut Butter Good for Dogs?

Peanut butter is generally safe for dogs to eat. As a dog owner, I’m sure you’ve seen peanut butter in many different dogs treats. When you’re buying it to give to your dog, make sure you are choosing peanut butter that doesn’t have added sugars and no artificial sweeteners. These aren’t good for dogs (and not really humans either!). That is the kind I recommend using in this pumpkin dog birthday cake recipe.

While peanut butter is safe for dogs to eat, it is higher in fat and calories. This might not be the best for all dogs on a regular basis. Chat with your vet about what a safe amount would be to give your dog on a regular basis.

Is Pumpkin Puree Good for Dogs?

Yes, pumpkin puree is good for dogs! Not only is it a fall superfood for humans, but it’s good for dogs too!

When buying pumpkin puree at the store for this dog birthday cake (or any other recipe on my site) make sure it’s pumpkin puree and not pumpkin pie mix. Pumpkin pie mix is mixed with sugar and other ingredients.

You just want 100% pure pumpkin and it can be the same can that you would buy at the grocery store for yourself. No need to buy special pumpkin puree from pet stores since they’re probably more expensive.

Health Benefits of Pumpkin Puree for Dogs

Pumpkin puree is safe for dogs to eat and good for their digestion when they are having issues like constipation or diarrhea because it contains fiber.

How Much Can Pumpkin Puree Can You Give Them?

Depending on the size of your dog, 2 tsp – 1 tbsp is a safe amount to give them to help with tummy troubles.

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Pumpkin Dog Cake (For Humans Too!)

Celebrate your special furry friend with this pumpkin dog cake is the perfect treat to make for your dog on their birthday! All of the ingredients are safe for humans and dogs and it's easy to make.

Course dog treats

Cuisine American

Keyword pumpkin dog birthday cake

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 10 slices

Author Maggie Michalczyk, RDN

Equipment

• 2 mixing bowls
• 1 Whisk
• 2 6-in cake pans
• 1 knife or cake leveler

Ingredients

For the Cake

• 1 1/2 cups oat flour
• 1/2 tsp. cinnamon
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 3/4 cup pumpkin puree
• 2 eggs
• 1/2 cup unsweetened applesauce
• 1/4 cup creamy unsweetened peanut butter

For the Peanut Butter Yogurt Frosting

• 1 cup plain, unsweetened 0% yogurt
• 1/2 cup unsweetened creamy peanut butter
• your dog's favorite treats for garnishing

Instructions

• Preheat oven to 350° F. Grease and flour two 6-inch round cake pans. Set aside.
• In a medium bowl, whisk together oat flour, baking soda, baking powder, and cinnamon. Set a side.
• Gently whisk together the pumpkin, applesauce, eggs and peanut butter until well combined. Add in the flour ingredients and mix with a wooden spoon to combine.
• Divide batter evenly between the two prepared pans and bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes then invert cakes onto a wire rack to cool completely.
• Use a cake leveler or knife to cut the top off of one of the cakes. Spread a thin layer of yogurt on top of that layer and place the other layer on top.
• In a small bowl with a spoon mix the rest of the yogurt and the peanut butter.
• Use a small spatula to frost a thin layer of it around the entire cake. Garnish with extra peanut butter or dog treats. Enjoy!

Pumpkin Peanut Butter Dog Treat Recipe

If you like this dog cake recipe, be sure to check out this baked pumpkin peanut butter dog treat recipe. It’s an easy recipe for healthy homemade dog treats.

And if you’re not already a part of the community on Instagram, I’d love for you to follow me @onceuponapumpkin!

Pumpkin Recipes (for humans!) You’re Sure to Love:

• Pumpkin Chickpea Blondies (GF & DF).
• Frozen Pumpkin Pie Smoothie (GF & DF)
• Pumpkin S’mores Cookies (GF & DF)
• Starbucks Copycat Pumpkin Bread (GF & DF)

Pin this dog cake for later!

The post Pumpkin Dog Cake (For Humans Too!) appeared first on Once Upon a Pumpkin.

Looking for a fun October snack that’s packed with pumpkin and chocolate?! You’ve come to the right place! These cute little pumpkin brownie cookie balls are just that and super nutritious too. Made gluten and dairy free with almond and oat flour, this recipe requires only a few simple ingredients. They’re great to make ahead and enjoy all week in the fall!

I love having a snack like these pumpkin protein balls on hand to enjoy as part of my breakfast with coffee, after lunch, or anytime I need a little something during the day. They are not overly sweet (sweetened naturally with honey), and you can feel good knowing you’re getting extra nutrition by way of pumpkin puree.

Pumpkin is a great source of vitamin A, C, E, and minerals like potassium and iron. It’s also a good source of fiber and works in a variety of sweet and savory recipes — not many other vegetables can go from muffins to pastas and even dog treats!

These bites have a luxe texture that’s everything you want in a pumpkin ball. Filled with fall spices, that nice bit of chocolate that goes so well with the pumpkin, and a silky smooth texture!

Perfect for October, I know you’ll love snacking on these pumpkin brownie cookie bites all spooky season long! The only thing scary about them is how good they are….eek!

Ingredients for Pumpkin Brownie Cookie Balls

• Pumpkin Puree — just like in pretty much all of my pumpkin recipes, this recipe calls for pumpkin puree not pumpkin pie filling!
• Blanched Almond Flour — almond flour it what gives these balls their incredible texture. I haven’t tested this recipe with any other flours.
• Oat Flour — coconut flour would also work in place of oat flour.
• Creamy Unsweetened Almond Butter or Creamy Unsweetened Cashew Butter — both work really well to give these bites a nice flavor the doesn’t overpower the pumpkin flavor!
• Honey — I have’t tried it but you could substitute honey for maple syrup.
• Cinnamon
• Raw Cacao Powder or Unsweetened Cocoa Powder — see below for the difference.
• Pumpkin Pie Spice
• Cloves (optional) — in my opinion cloves really amplify the flavors of pumpkin spice and cinnamon to give these balls that quintessential fall taste and smell!
• Salt

Equipment / utensils

• mixing bowl
• measuring cups
• spoon
• whisk
• cookie scoop

Difference Between Cacao Powder and Cocoa Powder

Cacao powder is basically the less processed version of cocoa powder. Often times cocoa powder also contains sugar and dairy as it’s what is marketed for hot chocolate. If you do find cocoa powder is easier for you to find for this recipe, look for unsweetened versions.

Both cacao powder and unsweetened cocoa powder taste similar — like unsweetened chocolate which is why they’re great to use to give these balls that chocolatey taste!

Because it’s processed less, cacao powder has higher amounts of beneficial nutrients like antioxidants and minerals like magnesium and potassium.

More Pumpkin Energy Bite Recipes

Here are some of my other favorite pumpkin energy bite recipes:

• Pumpkin Cookie Protein Balls
• Pumpkin Snickerdoodle Energy Bites
• Pumpkin Chickpea Cookie Dough Balls

How to Make Pumpkin Brownie Cookie Balls

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Pumpkin Brownie Cookie Balls

Pumpkin brownie cookie balls are the perfect snack for October! A delicious bite that tastes like a mix between a pumpkin cookie and a pumpkin brownie with that cozy fall flavor we love!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 10 balls

Equipment

• 1 mixing bowl
• measuring cups
• 1 wooden spoon
• 1 Whisk
• 1 cookie scoop

Ingredients

• 1/4 cup creamy unsweetened almond butter or cashew butter
• 1/4 cup honey
• 1/4 cup pumpkin puree
• 1 cup blanched almond flour
• 1 tbsp. oat flour
• 2 tsp. pumpkin pie spice
• 2 tsp. cinnamon
• 1/4 tsp. clove
• pinch of salt
• 1 tbsp. raw cacao powder or unsweetened cocoa powder

Instructions

• In a mixing bowl whisk together the almond butter, honey and pumpkin puree.
• Add the flours, pumpkin spice, cinnamon, cloves and salt. Mix until you have a pumpkin batter.
• Divide the batter in half, adding the cacao powder or cocoa powder to half of the dough. Mix until you have your brownie dough!
• Using a cookie scoop, scoop half of the cookie dough and half of the brownie dough. Use your hands to roll into a ball and refrigerate the bites for 10-15 minutes before enjoying!
• Store covered in the fridge for up to a week.

More Pumpkin Recipes You’re Sure to Love:

• Pumpkin Chickpea Blondies (GF & DF)
• Pumpkin White Chocolate Snickerdoodle Cookies (GF & DF)
• Pumpkin S’mores Cookies (GF & DF)
• Pumpkin Cheesecake Muffins

The post Pumpkin Brownie Cookie Balls appeared first on Once Upon a Pumpkin.

Extra moist and fluffy with a spiced streusel topping, these pumpkin cheesecake muffins are truly the best muffin for fall! They pop out of the pan with a perfectly fluffy muffin top just like you would expect from a pumpkin muffin from a bakery, and will make your whole house smell amazing while they bake.

Typically on Once Upon a Pumpkin I make healthier versions of pumpkin recipes. I strive to bake up fun pumpkin treats with a little less sugar, perhaps made gluten free and or with just a few simple ingredients.

The thing about the fall is that it brings about a feeling of nostalgia that we look forward to all year. That comfort and coziness that comes from the smell of cinnamon, crisp air and golden hues. As a dietitian, I think I do a pretty good job of bringing that into my healthier pumpkin recipes, but sometimes you just can’t beat the real thing made with traditional ingredients.

That is the balance I preach through this site and on my Instagram page — nutrition that is about mindful choices that honor how you feel, are enjoyable and allow you to enjoy your life (and live your best fall life!).

These bakery-style pumpkin muffins will hopefully remind you of your love of all things fall, baking with your mom or grandma and taking in all the scents and flavors of the season.

This pumpkin recipe uses an entire can of pumpkin puree, and lots of fall spices that will have your whole house smelling amazing. The silky smooth cream cheese layer in between layers of fluffy pumpkin muffin is my favorite part!

So get out your cans of pumpkin, light a fall candle and let’s make these irresistible pumpkin cream cheese muffins!

Ingredients for Pumpkin Cheesecake Muffins with Streusel Topping

• Organic All-purpose Flour or White Whole-Wheat Flour
• Pumpkin Puree — this muffin recipes uses an entire can of pumpkin puree! Make sure it’s 100% pure pumpkin and not pumpkin pie mix.
• Coconut Oil
• Eggs + egg yolk
• Light Brown Sugar
• Pumpkin Spice
• Cinnamon
• Baking Soda
• Baking Powder
• Cream Cheese
• Butter
• Pumpkin Seeds

Equipment / utensils

• mixing bowls
• whisk
• wooden spoon
• muffin pan
• muffin liners

Tips for Making the Best Pumpkin Muffins

1. Measure the flour correctly. Too much flour can definitely impact how these muffins turn out. Use a scoop to scoop flour into a measuring cup (don’t pack it in!) to ensure you don’t have too much.
2. Don’t over mix the batter. Muffin batter shouldn’t be super smooth. You want there to be bumps. Just as soon as you don’t see any major streaks of flour, stop mixing.
3. Make sure the baking soda and baking powder are fresh. This is a sneaky little thing I think a lot of us don’t think about. If your baking soda or baking powder has been sitting untouched since last fall when you baked something, this could be impacting your baked goods negatively. Check the date on the label!

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Pumpkin Cheesecake Muffins

Pumpkin cheesecake muffins are super fluffy, spiced just right and taste like everything we love about fall. Enjoy one with a cup of coffee for all the fall feels!

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 12 muffins

Equipment

• 2 mixing bowls
• 1 Whisk
• 1 wooden spoon
• 1 muffin pan
• 12 muffin liners

Ingredients

For the pumpkin muffin batter

• 2 cups organic all-purpose flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp salt
• 2 tsp. cinnamon
• 2 tsp. pumpkin pie spice
• 1 15 oz. can pumpkin puree
• 2 eggs at room temperature
• 1/2 cup coconut oil melted
• 1 cup light brown sugar
• 1 tsp vanilla extract

For the Streusel Topping

• 1/3 cup brown sugar
• 3 tbsp butter melted
• 2 tsp. pumpkin spice
• 1/4 tsp. salt
• 1/2 cup all-purpose flour

For the Cream Cheese Layer

• 8 oz cream cheese softened
• 1 egg yolk
• 1 tsp. vanilla extract

Instructions

• Preheat the oven to 400 degrees F and line a muffin pan with muffin liners, lightly spraying the inside with baking spray or oil so that that the muffins don't stick to the liners.
• Get out the cream cheese and butter to soften and bring to room temperature.
• In a medium sized mixing bowl whisk together the flour, baking powder, baking soda, cinnamon, pumpkin spice and salt. Set aside.
• In another medium sized bowl, whisk together the pumpkin puree, eggs, coconut oil, brown sugar and vanilla until smooth.
• Add the dry ingredients to the wet and combine using a wooden spoon careful not to over mix.
• Make the cream cheese mixture by beating together softened cream cheese, egg yolk and vanilla extract.
• Use an ice cream scoop to scoop the muffin batter into the muffin liner so that they're about 1/3 of the way filled. Spoon about 1 tablespoon of the cream cheese on top and then cover with remaining pumpkin batter (it's ok if the batter doesn't completely cover the cream cheese batter).
• Make the streusel topping by combining the brown sugar, pumpkin pie spice, salt and and flour. Add melted butter and use a fork to mix it around into crumbs — it shouldn't be a super fine consistency.
• Sprinkle the crumb topping and pumpkin seeds if desired over each. Bake for 23-25 minutes (checking at 23 minutes). Let cool and enjoy!

More Pumpkin Recipes You’re Sure to Fall in Love With

• Better Than Starbucks Pumpkin Bread
• Pumpkin S’mores Cookies
• Pumpkin Swirl Cheesecake Bars

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In my opinion pumpkin bread is the most quintessential fall thing you can make to kick off the fall season! If you’re like me then come September 1st no matter how hot it may still be outside, you’re ready for all things pumpkin!

This healthy gluten free pumpkin bread made with a blend of almond and oat flour has an incredibly soft and spongey texture that you’d never know was gluten free. As a dietitian, I love making pumpkin recipes that are a bit healthier, fit a wide variety of diets, but also don’t skip on flavor and texture.

This is my go-to easy gluten free pumpkin bread to bring to a get together, make for a friend or just whip up on a Sunday to enjoy all week long. It’s everything you want and more in a slice of pumpkin — spongey texture, hints of cinnamon and nutmeg and a slightly crisp top that tastes like it’s from a bakery.

You can’t go wrong with a slice for breakfast and I’ve included a few suggestions below on different ways you could top it and add things into it.

Time to light a pumpkin candle, preheat the oven and bake this incredibly moist and fluffy healthy pumpkin bread that tastes like everything we love about fall!

Ingredients for a Healthy Gluten Free Pumpkin Bread

• Oat flour – be sure to look for gluten free oat flour to keep this recipe gluten free.
• Blanched almond flour – I do not recommend substituting this flour for another as the oat and almond flour combination will give you the intended taste and texture.
• Pumpkin spice
• Cinnamon
• Baking soda
• Baking powder
• Salt
• Light brown sugar – alternatively you can substitute brown sugar for coconut sugar.
• Butter or coconut oil– I haven’t tested it with vegan butter but that could be an option if you’re looking to keep this loaf dairy free.
• Eggs
• Vanilla extract
• Pumpkin puree – just like it all my recipes, I used Libby’s 100% Pure Pumpkin — always make sure it’s not pumpkin pie mix.

Equipment / utensils:

• 9X5 bread baking pan
• mixing bowls
• hand-held mixer

Is Pumpkin Bread Wheat Free?

Many pumpkin bread recipes are made with whole wheat. However, there are many other flour substitutes to use instead of wheat, such as almond flour and oat flour (used in this recipe), all purpose gluten-free flour, and more.

Tips for Making Amazing Gluten Free Pumpkin Bread

1. Measure the Flour Correctly – In the case of this pumpkin bread, it’s important to make sure you scoop the flour into the measuring cup using a scoop or spoon and that they are not packed into the measuring cup as this will give you too much flour.
2. Don’t Spray the Entire Pan with Baking Spray. Just lightly spray the bottom of the pan. Too much moisture on the sides of the pan might cause the loaf to cave in. I like to spray the bottom of the pan and then line it with a sheet of parchment paper so that I can easily lift out the loaf.
3. Make Sure Your Baking Soda and Baking Powder are Fresh – this is a sneaky little thing that might be causing your baked goods to not rise properly. Although baking soda and baking powder last a while, if they’re over a few months old this might be the reason why your baked goods aren’t cooking properly.
4. Don’t Over Mix the Batter – When combining the wet ingredients and the dry ingredients mix together using a wooden spoon until just combined. Over mixing can cause the loaf to be rubbery and not as light and fluffy.

Storing Your Pumpkin Bread

I typically store this easy gluten free pumpkin bread on my counter for a day before popping it into the fridge so it stays moist and fresh.

Best Ways To Enjoy This Gluten Free Pumpkin Bread

You can’t go wrong no matter how you slice it — this pumpkin bread is amazing as is, but here are a few of my favorite ways to eat it:

• with peanut butter or almond butter on top
• with pumpkin seeds on top
• with chocolate chips folded into the batter
• with a pumpkin spice cream cheese frosting spread on top (beat together 4 tbsp of softened cream cheese with 4 tbsp room temperature butter 2 tsp. cinnamon or pumpkin spice, 1/2 cup powdered sugar and a pinch of salt)
• with this pumpkin cashew cream cheese spread on top

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Best Healthy Gluten Free Pumpkin Bread

Extra moist and fluffy and filled with pumpkin and pumpkin spice, you'll love this healthy pumpkin bread for many fall seasons to come!

Course breakfast; nutritious snack

Keyword almond flour pumpkin bread, gluten free pumpkin bread, healthy pumpkin bread, pumpkin bread

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Servings 8

Author Maggie Michalczyk, RDN

Equipment

• Oven
• Medium-sized mixing bowl
• Hand-held mixer
• Bread pan

Ingredients

• 1 1/2 cup oat flour GF is desired
• 1 1/2 cup blanched almond flour not packed
• 2 tsp. pumpkin pie spice
• 1 tsp. cinnamon
• 2 tsp. baking power
• 1/2 tsp. baking soda
• 1 tsp. salt
• 3/4 cup light brown sugar
• 1/3 cup butter melted
• 2 eggs room temperature
• 1 1/2 tsp. vanilla extract
• 1 heaping cup pumpkin puree

Pumpkin Spice Cream Cheese Frosting (optional)

• 4 tbsp softened cream cheese
• 4 tbsp softened butter
• 1/2 cup confectioners' sugar
• 2 tsp pumpkin pie spice
• pinch of salt

Instructions

• Preheat the oven to 350 degrees F.
• In a medium-sized mixing bowl, whisk together the oat flour, almond flour, pumpkin spice, cinnamon, baking powder, baking soda and salt. Set aside.
• In a separate medium-sized bowl using a hand-held mixer cream together the butter and sugar. Add the vanilla and 1 egg at a time beating on low until combined.
• Lastly, add the pumpkin puree and mix until combined.
• Use a wooden spoon to combine the wet and the dry ingredients until just mixed together careful not to over mix.
• Pour the batter into a bread pan that is lined with parchment paper or light coated with baking spray.
• Bake for approximately 50 minutes until a toothpick comes out with little to no crumbs. Let cool completely and enjoy!

Notes

Store pumpkin bread covered in the fridge for 3-4 days for maximum freshness. 

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More Healthy Pumpkin Recipes You’re Sure to Fall in Love With

• Copycat Pumpkin Cream Cold Brew (DF)
• Pumpkin Chickpea Blondies (GF & DF)
• Pumpkin S’mores Cookies (GF & DF)
• Pumpkin Pie Cinnamon Rolls
• Frozen Pumpkin Pie Smoothie (GF & DF)

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I love putting different twists on pumpkin bread based on the season and this cranberry orange spiced pumpkin bread makes for the perfect loaf for the month of december and the holidays! 

Fresh orange zest elevates and complements the taste of pumpkin and pumpkin spice so well and the tart cranberry glaze is the chef’s kiss on each slice. 

Made with my favorite flavor of siggi’s yogurt, pumpkin spice of course, I love a slice with a cup of coffee in the morning this time of year. The pumpkin spice yogurt adds an incredibly spongy texture to this loaf that I know you’ll love. Yogurt is definitely a pantry staple of mine that I like using in different ways like this and of course having as a healthy snack. 

Siggi’s is my favorite yogurt because it’s made with simple ingredients and not a lot of sugar. Not to mention the pumpkin & spice flavor is made with real pumpkin! You seriously cannot go wrong with any of their flavors and if you’re making this loaf when the pumpkin & spice flavor is not around feel free to substitute vanilla or plain whole milk siggi’s yogurt. 

No matter the season, siggi’s is the only yogurt you’ll find in our fridge because it’s higher in protein and lower in sugar than many other yogurts you’ll find in the dairy aisle. Find out exactly what you should look for on a yogurt label in this post here.

P.s. siggi’s pumpkin spice is only around for a limited time (it’s seasonal!) so I recommend stocking up the next time you see these cups in the dairy aisle of your local grocery store! Visit their store locator to find a store that carries them near you.

Ingredients for Orange Pumpkin Bread with Cranberry Glaze 

• oat flour
• blanched almond flour
• pumpkin pie spice 
• cinnamon
• baking powder
• baking soda
• salt
• siggi’s pumpkin & spice yogurt – if you’re making this loaf when the pumpkin & spice flavor is not available, feel free to substitute vanilla or plain whole milk siggi’s yogurt. 
• neutral olive oil 
• honey 
• pumpkin puree 
• egg
• orange zest
• fresh cranberries
• confectioners sugar 

Equipment / utensils 

• Mixing bowls
• Bread pan

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Orange Pumpkin Bread with Cranberry Glaze

A perfect holiday spin on pumpkin bread, this gluten-free orange spiced pumpkin bread with cranberry glaze is extra moist and full of flavor!

Servings 1 loaf

Author Maggie Michalczyk, RDN

Ingredients

• 1 1/2 cups oat flour
• 1/2 cup blanched almond flour
• 1 ½ teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup siggi’s pumpkin & spice yogurt
• ½ cup neutral olive oil
• 1/3 cup honey
• ¼ cup pumpkin puree
• 2 eggs
• Zest of one orange

Cranberry glaze:

• 1/2 cup frozen cranberries
• 1 cup confectioners’ sugar

Instructions

• Preheat the oven to 350F. Spray the bottom of a 9X5 loaf pan to prevent bread from sticking.
• In a large bowl, combine the oat flour, almond flour, baking powder, baking soda, salt, pumpkin spice and cinnamon: set aside.
• In a medium bowl, using a hand or stand mixer on low, mix together the yogurt, honey, egg, pumpkin puree, oil, blood orange zest and vanilla until well combined. Add wet ingredients to the dry ingredients and mix on until just combined. It’s ok if a few streaks of flour remain, you don’t want to over mix it!
• Pour into the prepared loaf pan and bake for 50-55 minutes.* The loaf is done when a toothpick inserted into the center comes out clean with a few crumbs attached.
• Remove from the oven and place the pan on a wire rack to cool. In the meantime prepare the cranberry icing by cooking the cranberries down to their juices. Mix the confectioners sugar and cranberry juice together with a spoon in a small bowl.
• Once the loaf is cool, drizzle the icing on top and top loaf with extra cranberries. Cut into slices and enjoy!

This recipe was created in partnership with siggi’s — I hope you love it!

More Recipes With Yogurt You’re Sure to Love:

• Pumpkin yogurt mousse parfaits 
• Pumpkin spice coffee cake 
• Avocado key lime parfaits 

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If you’re like me and not quite ready to give up on pumpkin after Halloween or Thanksgiving, whip up a batch of these healthy pumpkin gingerbread muffins made with simple ingredients in December! Molasses and ginger give them extra holiday flavor and that classic gingerbread taste. I say pumpkin season is truly year-round!

Made gluten and dairy free with a blend of almond and oat flour, these healthy pumpkin gingerbread muffins will hit the spot alongside a cup of coffee on a chilly December morning. The citrus glaze is totally optional, but it definitely adds a little extra flavor and bright sweetness.

Pumpkin Gingerbread Muffins

Pumpkin puree, pumpkin spice, ginger and molasses come together for a perfectly spiced muffin that marries the flavors of fall and winter! The blend of almond and oat flour in this recipe give the muffins an extra fluffy and soft texture that I know you’ll love as much as I do!

One tip to keep in mind when you’re baking any type of muffins is to not over mix the batter. The batter should be mixed together just so and you should still see some lumps. At that point you can start portioning out the batter into the individual muffin tins.

Nutrition Benefits of Pumpkin Puree

Pumpkin puree is a great source of a lot of vitamins and minerals which is one of the many reasons I love cooking and baking with it all fall long! It’s super versatile, adding flavor and texture to both sweet and savory foods — not many other fruits and vegetables can say the same.

Maybe you’ve noticed that a lot of gingerbread flavored treats contain molasses, but what is molasses and is it good for you? Let’s find out!

What is Molasses and is it Healthy?

Blackstrap molasses is a byproduct of sugar cane’s refining process. Sugar cane is mashed to create juice, and then boiled once to create cane syrup. A second boiling creates molasses.

Blackstrap molasses has the lowest sugar content of any sugar cane product and is actually packed with vitamins and minerals like iron, calcium, magnesium, B6 and selenium. It’s also digested slower than other sweeteners, which is good for blood sugar balance. Known for giving gingerbread its distinctive taste, you can use it in other ways too like a glaze for chicken!

Ingredients for almond flour gingerbread muffins

Here’s everything you will need to make these pumpkin gingerbread muffins with lemon glaze!

• blanched almond flour
• oat flour (gluten free if preferred) – whole-wheat pastry flour can be substituted for oat flour. Note, whole-wheat pastry flour is not gluten free.
• blackstrap molasses – molasses is what gives these muffins that gingerbread flavor. You can definitely use regular molasses vs. blackstrap. Your muffins will come out lighter in color when using regular molasses.
• pumpkin puree – as with any of my pumpkin recipes, be sure to use pumpkin puree and not pumpkin pie filling! I love using Libby’s 100% Pure Pumpkin in all of my pumpkin recipes.
• maple syrup
• unsweetened almond milk or other milk of choice
• pumpkin pie spice
• lemon juice
• lemon zest or orange zest
• coconut oil
• baking soda
• confectioners sugar

equipment / utensils needed:

• mixing bowls
• muffin liners
• muffin pan

How to Make The Glaze

Making the lemony glaze for these gluten free gingerbread muffins is super easy! All you need to do is mix together the confectioners sugar, maple syrup, lemon juice, and vanilla extract.

You want the consistency to be thin enough to drizzle on top of each muffin. If your icing is too thick add a little more almond milk, if it’s too thin, add more confectioners sugar. I love grating fresh lemon or orange zest into the glaze as well to add more fresh, bright flavor.

The rind of citrus fruits also contains vitamin C so you can feel good knowing you’re getting a little more of that too!

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Pumpkin Gingerbread Muffins with Lemon Glaze

Extra flavorful and fluffy, you’ll love this festive gingerbread spin on a classic pumpkin muffin! Made gluten free with simple ingredients, these muffins are the perfect healthier treat to bake up in December. 

Course pumpkin recipes

Cuisine dessert; snack

Keyword pumpkin muffins; pumpkin gingerbread muffins; gingerbread muffins; gluten free pumpkin muffins

Prep Time 10 minutes minutes

Cook Time 22 minutes minutes

Servings 12 muffins

Author Maggie Michalczyk, RDN

Ingredients

For the muffins: 

• 1 cup oat flour
• 1 cup blanched almond flour
• 2 tsp. pumpkin pie spice
• 1 tsp. cinnamon
• 1 tsp. ground ginger
• 1/4 tsp. nutmeg
• 1/4 tsp. salt
• 3/4 tsp. baking soda
• 2 eggs lightly beaten
• 1/3 cup pumpkin puree
• 1/3 cup maple syrup
• 2 tbsp. molasses
• 1 tsp. vanilla extract
• 1/2 cup unsweetened almond milk
• 1 tsp. coconut oil
• 1 tsp.fresh lemon juice

for the lemon glaze:

• 1/2 cup confectioners sugar
• 1 1/2 tsp. maple syrup
• 2 tsp. lemon juice
• fresh lemon or orange zest

Instructions

• Preheat oven to 350 degrees F. Line 12 muffin cups with liners and spray the inside of the liners with nonstick cooking spray so the muffins do not stick.
• In a medium bowl, whisk together oat flour, almond flour, pumpkin pie spice, cinnamon, ginger, nutmeg, salt and baking soda.
• In a separate large bowl, mix together eggs, pumpkin puree, maple syrup, molasses, vanilla extract, almond milk, coconut oil and lemon juice until smooth and well combined. Pour the wet ingredients into the dry ingredients and use a wooden spoon stir until just combined.
• Divide batter evenly in each muffin tin. Bake for 20-22 minutes.
• While the muffins are baking whisk together the ingredients for the lemon maple glaze. It should be thick enough to drizzle. If too thick, add a little more lemon juice or almond milk to thin it out. 
• Remove muffins from the oven and let cool. Use a fork to drizzle icing on top of each. Top with extra pumpkin pie spice and fresh lemon or orange zest. Enjoy! 

This recipe was originally posted in November of 2020 and updated in December 2021.

more pumpkin recipes you’re sure to love

• pumpkin snowball cookies {GF}
• pumpkin chickpea blondies {GF & DF}
• healthy pumpkin pancakes
• pumpkin swirl brownies
• pumpkin spice latte bread {GF & DF}
• gingerdoodle cookies {GF & DF}

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Pumpkin walnut crisp combines the best of both worlds — a pumpkin pie like inside and a crumbly oat and nut topping that brings it all together in every bite. It smells like fall while it bakes and served warm with a little ice cream of whipped cream on top is perfection!

If you’re reading this, chances are you are a fan of all things pumpkin like I am! I think the reason we love it so much is that it evokes nostalgia and happiness that not many other flavors can say they do. It makes everything ten times cozier and ten times more delicious.

This pumpkin walnut crisp is like a cross between pumpkin pie and an apple crisp — the walnut pieces complement the oats and give the crisp part more texture and nutrition in each bite.

Ingredients for Pumpkin Walnut Crisp

• Libby’s 100% Pure Pumpkin
• eggs
• unsweetened oat milk or other non-dairy milk of your choice
• maple syrup
• vanilla extract
• pumpkin pie spice
• cinnamon
• lemon zest – a little bit of fresh lemon zest really helps to bring out the pumpkin flavor — trust me!
• fresh ginger
• salt
• butter
• old-fashioned oats
• whole-wheat pastry flour – substitute 1:1 gluten-free flour to make this pumpkin crisp gluten free
• light brown sugar — you can substitute coconut sugar if you prefer
• walnuts – not a fan of walnuts? While I like the texture that they add to this crisp recipe, pecans would also work here!

equipment / utensils

• mixing bowls
• 9 inch round pan

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Pumpkin Walnut Crisp

Course pumpkin recipes

Cuisine American

Keyword pumpkin crisp

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 6 servings

Author Maggie Michalczyk, RDN

Ingredients

• For the Filling:
• 1 can LIBBY’S 100% Pure Pumpkin
• 1/3 cup maple syrup
• 2 tsp. vanilla extract
• 2 eggs
• 1/2 cup unsweetened oat milk
• 1 tbsp. pumpkin pie spice
• 2 tsp. freshly grated lemon zest
• 1 tsp. freshly grated ginger
• ¼ tsp. salt

For the Crisp Topping:

• 1 1/2 cups old fashioned oats
• 1/2 cup whole-wheat pastry flour
• 1/2 cup light brown sugar
• 1/2 cup chopped walnuts
• 2 tsp. pumpkin pie spice
• 1 tsp. cinnamon
• pinch of salt
• 6 tbsp. butter cubed and slightly melted

Instructions

• Preheat the oven to 350 degrees F. Lightly grease an 8 or 9 inch skillet. 
• In a medium bowl whisk together pumpkin puree, maple syrup, vanilla extract, eggs, oat milk, pumpkin pie spice, freshly grated lemon zest and ginger and salt.
• In a separate bowl combine oats, whole-wheat pastry flour, light brown sugar, pumpkin pie spice and cinnamon and salt. Melt the butter in the microwave in increments of 15 seconds, until slightly melted but not all the way. Use your hand or a fork to work it into the oat mixture until crumbly and combined.
• Add about half of the mixture to the bottom of the pan. Pour the pumpkin mixture over top until completely covered. Add the rest of the oat crumble on top of the pumpkin layer and bake for approximately 30-35 minutes until the filling is set. 
• Let cool, top with ice cream or whipped cream and enjoy. 

This recipe was created in partnership with Libby’s as part of pumpkin week 2021. I hope you love it!

More Pumpkin Recipes You’re Sure to Love

• Pumpkin Spice Latte Bread {DF & GF}
• Pumpkin Roll
• Pumpkin S’mores Cookies {DF & GF}
• Homemade pumpkin butter

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