It’s the season of Pumpkin Spice Lattes once again. In addition to releasing our own Pumpkin Spice Cake, we thought we’d show you a list of our favorite Pumpkin flavored desserts, and provide some tips on how we would make them vegan and gluten free (if they aren’t already).
I’d love to hear which ones are your favorite! Maybe we’ll add them to our Test Kitchen Trials 😉
These cookies look so delicious. And the description of being “pure fall” sounds amazing to us as well.
We would substitute Earth Balance Vegan Buttery Sticks in place of the butter, swap the egg for some natural, unsweetened applesauce, use agave instead of honey, and make sure we use our favorite gluten-free flour mix in place of the all-purpose. Of course, we’d also want to add a little bit of Xantham Gum to keep them nice and fluffy, and make sure we’ve got gluten free baking powder on hand (we like Clabber Girl)
This one is already gluten free! In order to make it vegan, just sub out the 3 eggs for 1/2 cup of natural, unsweetened applesauce and replace the cream cheese and butter in the filling with some Earth Balance and Tofutti varieties. She also uses her own flour mix, but if you want an easier version, you can always try a pre-mixed variety.
These look like they’re the kind of cookies that stay moist and gooey even after they’ve cooled off. If the white chocolate part doesn’t sound too amazing to you, Kristyn points out that the cookies are just as great without the chips too! These beauties are packed with the usual suspects – butter, eggs, shortening, and flour – all easily substituted with plant based, gluten free varieties. If you can we like to use the 365 Organic Vegetable Shortening instead of Crisco or anything like that. If you’re struggling to find suitable white chocolate chips, we’ve found a view varieties on Amazon that we like.
We’re always excited when we can find an ice cream recipe that isn’t overly complicated and still looks delicious. I know some of you are thinking Ice Cream isn’t really a fall treat, but in my opinion ice cream can be eaten whenever you darn well feel like it. This blend of molasses, pumpkin spices, and coconut milk sounds fantastic no matter how cold it might be. No adjustments needed here, but if you don’t like Molasses, Agave would probably work just as well even though the flavor would come out a bit different.
First of all, doesn’t that picture just make your mouth water? In addition to providing an incredible recipe, Allyson also gives some tips on how to make the perfect pancake. Like most, she includes her own preferred mixture of gluten free flours, but you could always save time by using a pre-mixed version if you’d rather. The recipe does include nutmeg and almond milk though, both products that could easily be swapped for non-nut versions if you’re making them for anyone with a nut allergy.
So, what did you think of these 5 recipes? Is there another ingredient you’d like to see us highlight? Which one would you like to try? Let us know in the comments and check back next week when we do another Recipe Roundup.