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Gluten-Free Vegan Pumpkin Scones with Chopped Pecans

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Pumpkin-Scones-Vegan Scones, anyone? What about pumpkin scones? With a delicious glaze and crushed pecans?

Yes?

You’re not sick of pumpkin yet, are ya? Pumpkin is still flying around my kitchen ALL THA TIMEEEEE these days and I am digging into it left and right.

Pumpkin-Scones And these scones. They are not only stuffed with pumpkin and pecans and delicious fall spices like cinnamon and pumpkin pie spice, but they are also gluten-free.

What the what? Gluten-free? YES, FRIENDS. Even those on a gluten-free diet can enjoy these scones for breakfast. And that makes me happy. Everyone needs to be able to stick a warm, fresh-from-the-oven, scone into their faces at some point in their lives.

And that point is right now. Do ya dig?

Vegan-Pumpkin-Scones I added crushed pecans to the top and inside of the scones, but you can definitely, totally, absolutely leave those out if you’re allergic or just don’t like them. Or swap for a different nut.

Whatever, friends. Do as you please. Just make sure you do something nice for yourself and indulge in a pumpkin scone! Enjoy!

Easy-Vegan-Pumpkin-Scones

Gluten-Free Vegan Pumpkin Scones
 
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Recipe type: Breakfast
Serves: 8
Ingredients
Scones
  • 1 cup raw pecans, chopped
  • 1 cup sorghum flour
  • 1 cup almond flour
  • 1 tbsp baking powder
  • ¼ cup coconut sugar
  • 1 tsp cinnamon
  • 1¼ tsp pumpkin pie spice
  • ½ tsp salt
  • 5 tbsp vegan butter (I used Earth Balance)
  • ¾ cup pumpkin puree (NOT pumpkin pie filling)
  • ¼ cup non-dairy milk (I used almond milk)
  • 1 tsp vanilla
Glaze
  • 1 cup powdered sugar
  • ½ tsp cinnamon
  • 3 tbsp non-dairy milk (I used almond milk)
Instructions
Scones
  1. Preheat oven to 425F and line a baking sheet with parchment paper or a non-stick baking mat.
  2. In a large bowl, combine ¾ cup pecans, the flours, baking powder, coconut sugar, cinnamon, pumpkin pie spice and salt. Mix together until combined.
  3. Add the butter and with a pastry cutter, a fork, or your hands, mix together until the mixture resembles sand. (If you're using your hands, work quickly so that the butter doesn't get too warm - it needs to be very cold).
  4. Add in the pumpkin puree, non-dairy milk and vanilla, and mix well until everything is combined. Form the dough into a large circle and cut into 8 slices.
  5. Put the slices on the baking sheet and bake for 15 minutes, or until lightly browned.
Glaze
  1. Whisk together the icing sugar, cinnamon and non-dairy milk. Spread generously over the cooled scones and top with the remaining ¼ cup chopped pecans.

 

Chocolate & Coconut Pumpkin Bars (Raw, No Bake)

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Vegan-Chocolate-Pumpkin-Coconut-Squares With a can of pumpkin in my hand, I was on a mission to make something tasty. I didn’t feel like cookies or cake or pie or fudge (WHAT?!), so I hopped on Pinterest and scoured the site for pumpkin treats I could make right here, right now.

Then I got distracted by quotes. And cute kitten pictures. And the next thing I knew, an hour had gone by and I hadn’t looked at a single pumpkin recipe. Focus, Cassie! Focus.

Chocolate-Pumpkin-Coconut-Squares-Vegan Okay. I will focus. Search “vegan pumpkin dessert”. Find lots of cookies, cakes, pies and fudge. NONONONOTHANKYOU. After searching for almost another hour (OMG WHAT IS HAPPENING, PINTEREST?!), I finally stumbled upon a recipe that looked yumz!

These no bake chocolate coco pumpkin bars. Okay FINE, these will do. As if I was settling or something. Man, I am grouchy when I’m on Pinterest too long.

Chocolate-Pumpkin-Coconut-Squares Whipped up a batch, ate them all in 2 days. Didn’t share with my fam. They went bonkers. Made more, with slight changes to the recipe. They ate them, and I was the best mom/wife ever again. Awesome. I always knew I was the best. Score!

These guilt-free treats are so good. And they’re pretty! And you all know how much I loves me some pretty food. It makes my soul happy.

Pumpkin-Coconut-Squares So today I encourage you to make some pretty food. It’s the weekend! Celebrate with some chocolate & coconut pumpkin bars. Preferably in front of the TV with a super scary movie playing. Halloween is coming and it’s time to scare yourself. And eat tasty fall treats. YES PLEASE.

Chocolate & Coconut Pumpkin Bars (Raw, No Bake)
 
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Recipe type: Dessert
Serves: 8
Ingredients
  • 10 dates, pitted
  • 1 cup almonds
  • 2 tbsp unsweetened cocoa powder
  • 2 tsp cinnamon
  • ¼ cup shredded coconut
  • ¼ cup coconut oil
  • 1 small banana
  • ¼ cup pumpkin puree
  • 2 tbsp agave
  • ½ tsp vanilla
  • ½ tsp pumpkin pie spice
Instructions
  1. Add dates, almonds cocoa powder and 1 tsp of cinnamon to your food processor. Process until it all comes together into a ball.
  2. Transfer the mixture to a 9x5 baking dish and flatten it out in the pan. Set aside.
  3. In small bowl, combine the shredded coconut and coconut oil. Mix well until thick (you may need to add more coconut oil or shredded coconut to get it to a spreadable consistency). Spread this mixture on the chocolate almond mixture in the pan.
  4. Add the banana, pumpkin puree, agave and 1 tsp cinnamon into your food processor and process until smooth. Pour over top of the coconut mixture and smooth it out so that it covers the entire dish.
  5. If desired, sprinkle some coconut on top.
  6. Freeze for 60 minutes or until set. Cut into squares and serve. Store in the freezer. Remove for a few minutes to thaw before eating.
Notes
Adapted from Running to the Kitchen.

 

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50 Fantastic Pumpkin Recipes to Try This Fall

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Pumpkin Recipes You know that holiday song “It’s the Most Wonderful Time of the Year”? The one you sing at Christmas and the one they play on TV right before back to school starts (ha!)?

Well, we need to start singing that song in the fall too, to celebrate the beauty that is pumpkin season. This versatile veggie can be made into a sweet dish (hello pumpkin doughnuts, I’m lookin’ at you!) or a savory dish. You can also roast the seeds and eat them all toasty and warm. Yum.

There’s just nothing bad that I can say about pumpkin. So, to celebrate this “most wonderful time of the year”, here are 50 fantastic pumpkin recipes you should add to your “to make” list RIGHT NOW.

Pumpkin Alfredo Pic 1. Vegetarian Pumpkin Curry by Julias Album
2. Pumpkin Spice Hot Chocolate by Fat Free Vegan
3. Soft Pumpkin Cake with Pumpkin Spice Buttercream Frosting by Averie Cooks
4. Vegan Pumpkin Alfredo Linguine by Veggie and the Beast Feast
5. Vegan Pumpkin Cinnamon Rolls by Eat Live Run
6. Pumpkin Pie Energy Bars by Nutritionist in the Kitch
7. Fluffy Pumpkin Biscuits by Singers Kitchen
8. Vegan Pumpkin Chili by The Iron You
9. Vegan Pumpkin Whipped Cream by Family Fresh Cooking
10. Vegan Pumpkin Bread by Simply Quinoa

Orange Spice Vegan Waffles Pic 11. Orange-Spice Gluten-Free Vegan Pumpkin Waffles by Lunch Box Bunch
12. Pumpkin Maple Vinaigrette by The Cafe Sucre Farine
13. Pumpkin Spice Turnovers by 86 Lemons
14. Pumpkin Maple Pecan Granola by Minimalist Baker
15. Spiced Pumpkin Hummus by Table for Two
16. Pumpkin Muffins with Streusel Topping by The Pretty Bee
17. No Bake Pumpkin Cheesecake Mousse by Snixy Kitcheb
18. Pumpkin Mac & Cheese by Chocolate Covered Katie
19. Gluten-Free Pumpkin Oat Chocolate Chip Cookies by Vegan Insanity

Pumpkin-Spice-Doughnuts 20. Pumpkin Doughnuts with Powdered Sugar Glaze by Vegan Insanity
21. Gluten-Free Gooey Pumpkin Spice Latte Chocolate Pudding Cake by Oh She Glows
22. One Pot Creamy Pumpkin Penne by Heather Christo
23. Baked Pumpkin Mini Donuts by Knead to Cook
24. Pumpkin Chocolate Chip Bars by Vegan Mother Hubbard
25. Vegan Pumpkin Cheesecake by Kitchen Grrrls
26. Gluten-Free Vegan Pumpkin Pie by Fork and Beans
27. Raw Pumpkin Pie Cream Squares by Sweetly Raw
28. Pumpkin Pie Chia Pudding by Vegan Yack Attack
29. Gluten-Free Pumpkin Ice Cream Sandwiches by Ask Anna Moseley

Pumpkin Breakfast Cookies 30. Pumpkin Breakfast Cookies by Eat Drink Love
31. Pumpkin Cinnamon Applesauce by The Novice Chef
32. Pumpkin Chocolate Chip Oat Bars by Ambitious Kitchen
33. Pumpkin Pie Oatmeal by The Oatmeal Artist
34. Pumpkin Spice Pancakes by Minimalist Baker
35. Pumpkin Spice Syrup by Seeded at the Table
36. Pumpkin Almond Butter Cups by Yummy Beet
37. Rustic Pumpkin Pie Muffins by Slim Pickins’ Kitchen
38. Creamy Pumpkin Pasta with Sage by Avocado Pesto
39. Pumpkin Cupcakes with Cream Cheese Icing by Alimentageuse

Pumpkin Peanut Curry Pic 40. Pumpkin Peanut Curry by My Darling Vegan
41. Pumpkin Pie Cheesecake Dip by The Glowing Fridge
42. Pumpkin Pistachio Espresso Brownies by Sunday Morning Banana Pancakes
43. Fudgy Pumpkin Brownies by Around my Family Table
44. Pumpkin Pie Protein Smoothie by Nutritionist in the Kitch
45. Pumpkin Spice Chocolate Chip Blondies by The Healthy Maven
46. Soft Pumpkin Cookies by Whole New Mom
47. Quinoa, Black bean & Pumpkin Soup by Avocado Pesto
48. Vegan Pumpkin Spice Ice Cream by Huffington Post
49. Pumpkin Swirl Brownies by Namely Marly
50. Pumpkin Chocolate Chip Cookie Overnight Oats by Chelsea’s Messy Apron

Gluten-Free Pumpkin & Oat Chocolate Chip Cookies

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Pumpkin-Oat-Chocolate-Chip-Cookies-Vegan Have you ever made something that you just could’t bear to eat because it was cute?

For me, it was these cookies. LOOK AT THE CUTENESS!

Pumpkin-Oatmeal-Chocolate-Chip-Cookies A gorgeous orange-brown colour, so perfect for fall. So delicious for fall. So cute, so cute, so cute!

These pumpkin cookies are studded with mini chocolate chips, and made with gluten-free flour and oats, making them a delicious, gluten-free fall treat.

And they’re cute!

Pumpkin-Oat-Chocolate-Chip-Cookies I got over the “can’t eat them ’cause they’re cute” problem quite fast, because although they are cute, surely they are delicious, especially with that yummy pumpkin scent swirling around in the air.

Verdict? Yes. Yes they are delicious. Now I must eat another. And another more. And another… um, okay, don’t pay any attention to me over here.

Vegan-Pumpkin-Oat-Chocolate-Chip-Cookies

Oat-and-Pumpkin-Chocolate-Chip-Cookies If you’re a pumpkin lovah like me, you will love these delicious (and cute!) little cookies. I won’t judge you if you eat 5 in one sitting like I did. Okay fine, it was 6. Cough.

Vegan-Oat-&-Pumpkin-Chocolate-Chip-Cookies

Gluten-Free Pumpkin & Oat Chocolate Chip Cookies
 
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Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • ¾ cup sorghum flour
  • ½ cup gluten-free rolled oats
  • ¼ cup coconut sugar
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • ¼ cup maple syrup
  • ½ cup canned pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • 1½ tbsp coconut oil
  • ¼ cup dairy-free chocolate chips
Instructions
  1. Preheat oven to 350F and line a baking sheet with parchment paper or a non-stick baking mat.
  2. In a medium sized mixing bowl, add flour, oats, sugar, baking powder, salt, cinnamon, pumpkin spice. Mix until well combined.
  3. In a small bowl, combine maple syrup, pumpkin, vanilla, and oil.
  4. Add wet ingredients to dry ingredients. Do not over-mix. Fold in the chocolate chips.
  5. Using 1 tablespoon per cookie, scoop dough onto your baking sheet, and flatten with your hand a bit.
  6. Bake 10 minutes, or until edges turn golden brown.
  7. Remove from oven and allow to cool for about 15 minutes.