Two Pumpkin Dessert Recipes You’ll Love

‘Tis the season of family, celebration and pumpkin! I have been experimenting with lots of new pumpkin recipes this season and over the holidays tried two new pumpkin desserts. They turned out fantastic and have quickly become a new holiday favorite. Enjoy!

Gluten-Free Pumpkin Oatmeal Cookies

adapted from


  • 1 cup old-fashioned rolled oats (gluten-free)
  • 1/4 cup flax meal
  • 2 tablespoons coconut sugar or brown sugar
  • 1/2 cup unsweetened shredded coconut
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin spice (if you don’t have this, sub in cinnamon and a pinch each of nutmeg and clove)
  • 1/4 teaspoon sea salt
  • 2 tablespoons Grade B maple syrup (I used 1 tbls maple syrup and 1 tbls pumpkin spice syrup, organic from Whole Foods)
  • 1 cup canned pumpkin puree
  • 1/4 cup coconut oil (melted)
  • 1/3 cup mini chocolate chips – (there are gluten-free brands available)


Preheat oven to 350 degrees F and prepare baking sheet with a non-stick spray. Mix dry ingredients in a medium to large bowl. Stir in wet ingredients and then chocolate chips. Spoon out 1-2 tablespoons cookie batter on baking sheet. Lightly press batter down and shape with fingers. Bake 10-12 minutes. After baking allow cookies to cool for about 10 mins and then transfer them onto a cooling rack and cool completely.

Pumpkin Cheesecake

adapted from


For the Crust

  • I used an organic pre-made graham cracker crust (Arrowhead Mills Brand)

For the Cheesecake Filling

  • 1 pound cream cheese (2 – 8 ounce blocks), softened * note – I used organic Neufchate cheese – its like cream cheese but less fat
  • ½ cup Grade B maple syrup
  • 1¼ teaspoons pumpkin pie spice (or use canned pumpkin with the spice added in)
  • 3 eggs – room temperature
  • 1 cup pumpkin puree


Preheat oven to 350 degrees F. Soften the cream cheese and let the eggs and maple syrup come to room temperature. Then beat together the cream cheese and maple syrup until smooth. Add in the pumpkin pie spice and then one by one, add each of the eggs. Lastly, add the pumpkin puree and beat together just until mixed. Pour the cream cheese mixture into your pie crust and stick it in the oven on 350 degrees F for 30 minutes. Lower the heat to 325 and bake until the edges of the cheesecake are puffed and begin to brown, about 10 to 15 minutes more. Put the pie in the fridge and let it cool completely for several hours before serving. Top with whipped cream if desired.

Wishing you Vibrant LIving,