18 Gluten-Free Thanksgiving Desserts Everyone at the Table Will Love

Thanksgiving dessert spreads are typically packed with pies and pumpkin classics, but finding gluten-free Thanksgiving recipes that everyone will enjoy can be a challenge. This collection focuses on gluten-free Thanksgiving desserts, from cozy gluten-free pumpkin dessert recipes to easy gluten-free fall desserts that are simple to make and serve. You’ll also find apple pie alternatives and playful treats for kids, all perfect as festive autumn recipes that are gluten-free.

Mini and Individual Gluten-Free Desserts

When it comes to gluten-free Thanksgiving desserts, smaller servings can make a big impact. These mini and individual gluten-free desserts are easy to grab and don’t require plates, which makes them perfect for entertaining. From bite-sized donut holes to parfaits and crisps, this collection of easy, gluten-free fall desserts balances out heavier holiday treats while giving guests the chance to taste more than one sweet treat.

Gluten-Free Pumpkin Pie Trifle Cups for Thanksgiving

These gluten-free pumpkin pie trifle cups are a fun and festive way to serve individual desserts at your holiday table. With layers of spiced pumpkin filling, crushed gluten-free cookies, and whipped cream, they bring all the cozy flavors of pumpkin pie into a playful, make-ahead treat. Perfect for entertaining, they’re one of those gluten-free Thanksgiving desserts that both kids and adults will love.

Ingredients

• 1 cup gluten-free gingersnap cookies, crushed
• 3 tbsp melted butter
• 1 ¼ cups pumpkin purée
• ⅓ cup cream cheese, softened
• ¼ cup powdered sugar + 1 tbsp brown sugar
• 1 ½ tsp pumpkin pie spice
• 1 cup whipped cream (divided)
• Ground cinnamon, for garnish

Instructions

1. In a mixing bowl, beat pumpkin purée, cream cheese, sugars, and pumpkin pie spice until smooth
2. In a separate bowl, whip ½ cup of the heavy cream until stiff peaks form, then fold it into the pumpkin mixture to create a light mousse.
3. For the whipped topping, whip the remaining ½ cup cream with a spoonful of sugar until soft peaks form.
4. To assemble, layer crushed gluten-free cookies, pumpkin mousse, and whipped cream in clear glasses. Repeat the layers, finishing with whipped cream on top, and dust lightly with cinnamon. Chill for at least 2 hours before serving.

No-Bake Gluten-Free Apple Cheesecake Jars

These no-bake gluten-free apple cheesecake jars bring cozy autumn flavors into a fun and portable dessert. With a crunchy cookie base, creamy cheesecake filling, and spiced apple topping, they’re a make-ahead option that works beautifully for potlucks or family gatherings. They’re one of those gluten-free Thanksgiving desserts that make hosting easier while still looking impressive.

Ingredients

• 1 ½ cups gluten-free graham cracker crumbs
• 4 tablespoons unsalted butter, melted
• 8 ounces cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream, whipped
• 2 medium apples, peeled and diced
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1 tablespoon lemon juice

Instructions

1. Mix the gluten-free graham cracker crumbs with melted butter and press a layer into the bottom of small jars.
2. Beat the cream cheese, powdered sugar, and vanilla until smooth, then fold in the whipped cream. Spoon this cheesecake filling over the crust.
3. In a pan, cook the diced apples with brown sugar, cinnamon, and lemon juice until softened and syrupy. Cool slightly before layering.
4. Spoon the apple filling on the crumbs. Layer with cheesecake filling over the apples. Repeat another layer of apples and cheesecake.
5. Top with apple mixture and garnish with thin apple slices and a pinch of cinnamon. Refrigerate until ready to serve.

Mini Gluten-Free Chocolate Pecan Pies

These mini gluten-free chocolate pecan pies are the perfect bite-sized addition to your holiday dessert table. With a tender gluten-free crust, a rich chocolate filling, and a glossy layer of toasted pecans, they bring southern tradition to the world of gluten-free Thanksgiving desserts. Their individual size makes them great for sharing at parties and keeping portions easy for guests.

Ingredients

• 1 ½ cups gluten-free all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, chilled and cubed
• 3-4 tablespoons ice water
• ¾ cup semisweet chocolate chips, melted
• ½ cup light corn syrup
• ½ cup brown sugar
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 ½ cups pecan halves

Instructions

1. To make the crust, combine the gluten-free flour and salt in a bowl. Cut in the butter until crumbly, then stir in the ice water just until the dough holds together. Chill, then roll and press into mini tart pans.
2. Preheat oven to 350°F.
3. For the filling, whisk together the melted chocolate, corn syrup, brown sugar, eggs, melted butter, and vanilla until smooth. Pour filling into the prepared crusts, then top with pecan halves.
4. Bake for 20-25 minutes, until the centers are set and the tops are glossy. Cool before serving.

Gluten-Free Caramel Apple Crisp in Mini Jars

These gluten-free caramel apple crisps in jars are a cozy, portable twist on a Thanksgiving favorite. Layered with tender spiced apples, a crunchy oat topping, and a drizzle of caramel, they’re everything you love about apple crisp in a fun single-serve format. As one of the best gluten-free Thanksgiving desserts, they make a festive option for both potlucks and family gatherings.

Ingredients

• 4 medium apples, peeled, cored, and diced
• 2 tablespoons lemon juice
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 cup gluten free rolled oats
• ½ cup gluten free all-purpose flour
• ½ cup brown sugar
• ½ teaspoon salt
• ½ cup unsalted butter, melted
• ½ cup caramel sauce, plus extra for serving
• Apple slices, for garnish

Instructions

1. Preheat oven to 350°F and place 6 small oven-safe jars on a baking sheet.
2. In a bowl, toss the diced apples with lemon juice, brown sugar, cinnamon, and nutmeg. In a separate bowl, mix the oats, flour, brown sugar, and salt. Stir in the melted butter until the mixture is crumbly.
3. Spoon about 1-2 tablespoons of the oat mixture into the bottom of each jar to form a thin base layer.
4. Divide the apple mixture evenly on top, then drizzle with caramel sauce. Finish with the remaining oat mixture, sprinkling it over the apples as a crisp topping.
5. Bake for 25-30 minutes, until the apples are bubbly and the topping is golden brown. Cool slightly before garnishing with apple slices and an optional drizzle of caramel. Serve warm in the jars.

Mini Gluten-Free Apple Fritters with Cinnamon Glaze

These mini gluten-free apple fritters are a warm, shareable dessert that will disappear fast from any Thanksgiving table. Crisp on the outside and soft on the inside, each fritter is filled with tender apple pieces and topped with a sweet cinnamon glaze. They’re one of those gluten-free Thanksgiving desserts that combine classic fall flavor with a fun, bite-sized twist.

Ingredients

• 1 cup gluten-free all-purpose flour
• ¼ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Pinch of salt
• 1 large egg
• ½ cup milk
• 1 teaspoon vanilla extract
• 1 medium apple, peeled and finely diced
• Vegetable oil, for frying
• ½ cup powdered sugar
• 2 tablespoons milk (for glaze)
• ½ teaspoon cinnamon (for glaze)

Instructions

1. In a bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt until well combined.
2. In another bowl, beat the egg with milk and vanilla, then stir into the dry mixture until combined. Fold in diced apples.
3. Heat oil in a skillet and drop spoonfuls of batter to fry until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
4. For the glaze, mix powdered sugar, milk, and cinnamon until smooth, then drizzle over warm fritters. Serve immediately for the best texture.

Gluten-Free Churro Apple Pie Cups

These gluten-free churro apple pie cups are a fun twist on two delicious desserts. A crisp churro-style crust is baked into cup shapes, then filled with warm spiced apple pie filling and topped with a drizzle of caramel. They’re one of those gluten-free Thanksgiving desserts that double as a showstopper on your holiday table while still being easy to serve in single portions.

Ingredients

• 1 package gluten-free pie crust (enough for 2 crusts)
• ¼ cup melted butter
• ¼ cup sugar mixed with 1 teaspoon cinnamon
• 3 medium apples, peeled, cored, and diced
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• ½ cup caramel sauce, for drizzling

Instructions

1. Preheat oven to 375°F.
2. Roll out the gluten-free pie crust and cut into circles large enough to fit muffin tin cups.
3. Brush both sides of each round with melted butter, then coat generously with the cinnamon sugar mixture.
4. Press each round into a greased muffin tin to form cups. Bake for 12-15 minutes, until the cups are golden brown and set.
5. Meanwhile, cook the diced apples in a skillet with brown sugar, cinnamon, and nutmeg until tender, about 8-10 minutes. Stir in the cornstarch slurry and cook until the mixture is thickened and glossy. Remove from heat and let cool slightly.
6. Spoon the apple filling into the prepared churro cups, drizzle with caramel sauce, and serve warm.

Pumpkin Pie and Holiday Classics

Pumpkin pie is a must on any Thanksgiving table, but this roundup goes further with a variety of gluten-free pumpkin dessert recipes and other holiday staples. Alongside traditional pumpkin pie, you’ll find bars, cheesecakes, crisps, and more that highlight seasonal spices. For guests looking for alternatives, these gluten-free Thanksgiving recipes deliver all the comfort of holiday classics in forms that everyone at the table can enjoy.

Southern Sweet Potato Pie with Gluten-Free Crust

This Southern sweet potato pie with a gluten-free crust is a timeless holiday dessert that feels right at home on the Thanksgiving table. Creamy sweet potato filling spiced with cinnamon and nutmeg sits inside a tender, flaky gluten-free crust. It’s one of those gluten-free Thanksgiving desserts that bring comfort and tradition together in every slice.

Ingredients

• For the crust
  • 1 ½ cups gluten-free all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, chilled and cubed
  • 1 large egg
  • 2–3 tablespoons ice water
• For the filling
  • 2 medium sweet potatoes (about 2 cups cooked and mashed)
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • Pinch of salt

Instructions

1. Preheat oven to 350°F.
2. To make the crust, combine gluten-free flour and salt in a bowl. Cut in butter until crumbly. Beat in egg, then add ice water 1 tablespoon at a time until dough comes together.
3. Roll out and press the dough into a pie pan, trimming the edges. Par-bake for 10 minutes.
4. Meanwhile, peel, cube, and boil sweet potatoes until tender, then mash until smooth.
5. In a bowl, beat mashed sweet potatoes with softened butter. Add sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt, mixing until creamy.
6. Pour filling into the crust, smoothing the top. Bake 55-60 minutes, or until a knife inserted in the center comes out clean. Cool before slicing and serving.

Low-Carb Gluten-Free Pumpkin Pie Bars

These low-carb gluten-free pumpkin pie bars are a lighter take on a holiday classic. With a buttery almond flour crust and a smooth spiced pumpkin filling, they’re easy to cut into squares and serve at any gathering. Among gluten-free Thanksgiving desserts, these bars stand out as both elegant and convenient.

Ingredients

• For the crust
  • 1 ½ cups almond flour
  • ¼ cup coconut flour
  • ¼ cup melted butter
  • 2 tablespoons granulated sweetener of choice (like erythritol)
  • Pinch of salt
• For the filling
  • 1 can (15 oz) pumpkin purée
  • ¾ cup granulated sweetener of choice
  • 2 large eggs
  • ½ cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon

Instructions

1. Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. Mix almond flour, coconut flour, melted butter, sweetener, and salt until the mixture is crumbly. Then, press it evenly into the pan. Bake 10 minutes to set.
3. For the filling, whisk pumpkin purée, sweetener, eggs, cream, vanilla, and spices until smooth.
4. Pour over the crust and bake for 40-45 minutes, until the center is just set. Cool completely before slicing into bars. Top with whipped cream before serving.

Dairy-Free Pumpkin Pie Mousse Cups

These dairy-free pumpkin pie mousse cups are a lighter, allergy-friendly alternative to traditional pie. With a fluffy pumpkin mousse layered over a gluten-free cookie base and topped with coconut whipped cream, they’re elegant enough for entertaining but simple to prepare ahead of time. They’re one of those gluten-free Thanksgiving desserts that make everyone feel included.

Ingredients

• 1 ½ cups gluten-free gingersnap cookies or graham crackers, crushed
• 4 tablespoons coconut oil, melted
• 1 can (15 oz) pumpkin purée
• ½ cup coconut cream (scooped from chilled canned coconut milk)
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• ½ teaspoon cinnamon
• Pinch of salt
• 1 cup chilled coconut whipped cream, plus extra for topping

Instructions

1. Mix crushed gluten-free cookies with melted coconut oil and press into the bottom of small glass cups.
2. In a bowl, whisk together pumpkin purée, coconut cream, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt until smooth.
3. Gently fold in the coconut whipped cream until it is light and airy.
4. Spoon over the crust and chill for at least 2 hours. Top with extra coconut whipped cream and a sprinkle of cinnamon before serving.

Gluten-Free Pumpkin Spice Truffles for Thanksgiving

These gluten-free pumpkin spice truffles are an easy, no-bake treat that brings rich fall flavor into bite-sized form. Creamy pumpkin filling is rolled into balls, dipped in smooth chocolate, and finished with a white drizzle for a festive look. They’re one of the simplest gluten-free Thanksgiving desserts to prepare ahead of time, and they always impress guests.

Ingredients

• 1 cup gluten-free gingersnap cookies or graham crackers, crushed
• ½ cup pumpkin purée
• 3 tablespoons cream cheese, softened
• 2 tablespoons powdered sugar
• 1 teaspoon pumpkin pie spice
• 8 oz semisweet chocolate, melted
• 2 oz white chocolate, melted (for drizzle)

Instructions

1. In a bowl, combine crushed gluten-free cookies, pumpkin purée, cream cheese, powdered sugar, and pumpkin pie spice until smooth.
2. Chill the mixture for 30 minutes, then roll into small balls and place on a lined baking sheet.
3. Dip each ball in melted semisweet chocolate, letting excess drip off, and place back on the sheet. Chill until set.
4. Drizzle with melted white chocolate for decoration. Store chilled until ready to serve.

No-Bake Gluten-Free Pumpkin Pie Icebox Cake

This no-bake gluten-free pumpkin pie icebox cake is a holiday lifesaver. With layers of pumpkin cream, gluten-free cookies, and whipped topping, it comes together quickly and sets in the fridge for a make-ahead dessert that feels special. It’s one of those gluten-free Thanksgiving desserts that impress guests without keeping you in the kitchen all day.

Ingredients

• 1 package gluten-free graham crackers or cookies
• 1 can (15 oz) pumpkin purée
• ½ cup cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice
• 2 cups heavy cream, whipped (or coconut whipped cream for dairy-free)

Instructions

1. In a bowl, beat pumpkin purée, cream cheese, powdered sugar, vanilla, and pumpkin pie spice until smooth. Gently fold in half of the whipped cream.
2. Spread a thin layer of pumpkin cream in the bottom of a baking dish, then add a layer of gluten-free cookies. Continue layering the pumpkin cream and cookies until the dish is full, finishing with a layer of pumpkin cream.
3. Top with remaining whipped cream and dust with cinnamon. Cover and chill for at least 6 hours or overnight before slicing and serving.

Fun and Kid-Friendly Treats

Autumn Recipes that are gluten-free can also be fun, colorful, and perfect for kids. These playful ideas double as kitchen activities, since little helpers can join in with decorating or assembling. Turkey cupcakes, candy corn bark, and other themed sweets bring joy to the dessert spread while still fitting into your lineup of gluten-free Thanksgiving desserts. With recipes that appeal to all ages, these treats make the holiday table feel festive and welcoming.

Cute Gluten-Free Turkey Cupcakes with Chocolate Feathers

These gluten-free turkey cupcakes with chocolate feathers are a fun and festive dessert for Thanksgiving. Moist chocolate cupcakes are topped with frosting, while chocolate feathers with candy corn accents make them stand out on the holiday table. They’re playful, kid-friendly, and a perfect fit among gluten-free Thanksgiving desserts.

Ingredients

• For the cupcakes
  • 1 cup gluten-free all-purpose flour blend
  • ½ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk (or dairy-free alternative)
• For the frosting & decorations
  • 1 cup unsalted butter, softened (or dairy-free alternative)
  • 3 cups powdered sugar, sifted
  • ½ cup cocoa powder
  • 2–3 tablespoons milk or dairy-free milk
  • Chocolate sticks (such as gluten-free Pocky, tempered chocolate-dipped pretzels, or candy-coated sticks)
  • Candy eyes
  • Candy corn (for feather accents)

Instructions

1. Bake the cupcakes: Preheat oven to 350°F and line a muffin tin with 12 cupcake liners. In a mixing bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, salt, and sugar until well combined. Add eggs, oil, vanilla, and buttermilk, mixing until smooth. Divide the batter evenly into the liners and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
2. Make the frosting: Beat the softened butter until light and fluffy. Add the powdered sugar and cocoa powder gradually, then mix in the milk a spoonful at a time until smooth and pipeable. Transfer to a piping bag fitted with a large star tip.
3. Decorate the turkey cupcakes: Pipe a swirl of chocolate frosting onto each cooled cupcake. Insert 3-4 glossy chocolate sticks into the back of the frosting to form the tail feathers. Press 3 candy corn pieces in front of the sticks. Place 2 candy eyes on the front of the frosting and a small orange candy just below them for the beak.

Cute Gluten-Free Acorn Donut Holes for Kids

These gluten-free acorn donut holes are an adorable kid-friendly treat for Thanksgiving. Soft, bite-sized donut holes dipped in chocolate, rolled in crushed nuts, and topped with pretzel stick stems for the perfect acorn look. They’re quick to assemble, fun for kids to help decorate, and a whimsical addition to your spread of gluten-free Thanksgiving desserts.

Ingredients

• For the donut holes
  • 1 cup gluten-free all-purpose flour blend
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ⅓ cup granulated sugar
  • 1 large egg
  • ½ cup milk (or dairy-free alternative)
  • 2 tablespoons melted butter (or coconut oil)
  • 1 teaspoon vanilla extract
• For decoration
  • 1 cup semisweet chocolate chips
  • 1 tablespoon coconut oil (optional, for smoother melting)
  • ½ cup finely crushed nuts (pecans, walnuts, or almonds)
  • 12 small pretzel sticks

Instructions

1. Preheat oven to 350°F and lightly grease a mini muffin pan.
2. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and sugar. In another bowl, whisk egg, milk, melted butter, and vanilla. Combine wet and dry ingredients until just mixed.
3. Divide batter into mini muffin cups, filling about ¾ full. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
4. Melt the chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
5. Dip each donut hole fully into the melted chocolate, making sure it’s evenly coated. While the chocolate is still wet, gently press just the top portion of each donut hole into the crushed nuts, leaving the bottom half coated only in chocolate.
6. Insert a small pretzel stick into the top center to resemble an acorn stem. Place on a parchment-lined tray until the chocolate is set.

Gluten-Free Chocolate Turkey Bark for Kids

This fun Thanksgiving bark is as easy as it is festive. Melted chocolate gets spread out into a slab, then topped with candy corn “feathers,” candy eyes, and little orange candy-coated chocolates for beaks. Once the chocolate has set, simply break it into shards and serve. Kids love helping decorate, and it makes the cutest addition to any Thanksgiving appetizer table or holiday dessert spread.

Ingredients

• 12 oz gluten-free semi-sweet chocolate chips
• 1 cup candy corn
• ½ cup candy eyes
• ½ cup orange candy-coated chocolates (for beaks)
• Pinch of sea salt (optional)

Instructions

1. Line a baking sheet with parchment paper. Melt the chocolate until smooth and spread it into an even layer on the parchment.
2. While the chocolate is still warm, press candy corn on top to look like feathers, place candy eyes in pairs, and add orange chocolates as beaks.
3. Sprinkle lightly with sea salt. Let the bark set completely at room temperature or in the fridge, then break into shards to serve.

Chocolate Brownies and Seasonal Flavors

For chocolate lovers, this collection includes indulgent gluten-free fall desserts that pair rich flavors with seasonal flair. From brownies and truffles to spiced chocolate treats, these desserts prove that gluten-free Thanksgiving desserts can be every bit as decadent as their traditional counterparts. Think barks, chocolate-dipped creations, and bars that stand alongside pumpkin and apple favorites, giving you a complete mix of easy gluten-free fall desserts for the holiday season.

Gluten-Free Pumpkin Brownies Swirled with Cheesecake

These gluten-free pumpkin brownies swirled with cheesecake are a decadent addition to your holiday dessert table. The fudgy chocolate base pairs beautifully with a creamy pumpkin cheesecake swirl, creating a dessert that looks just as good as it tastes. Perfect for when you want a rich, indulgent option among your gluten-free Thanksgiving desserts, these brownies are simple to prepare yet impressive enough to serve to guests.

Ingredients

• 1 cup gluten-free all-purpose flour
• ½ cup cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup canned pumpkin purée
• 8 oz cream cheese, softened
• ¼ cup brown sugar
• 1 teaspoon pumpkin pie spice

Instructions

1. Preheat the oven to 350°F and line an 8×8-inch baking dish with parchment paper.
2. In one bowl, whisk together the flour, cocoa powder, baking powder, and salt. In another bowl, mix the melted butter, sugar, eggs, and vanilla, then stir in the dry mixture until combined. Pour half the brownie batter into the pan.
3. In a separate bowl, beat the cream cheese with pumpkin purée, brown sugar, and pumpkin pie spice until smooth. Drop spoonfuls of the pumpkin mixture over the brownie batter, then add the remaining brownie batter on top.
4. Use a knife to gently swirl the two layers together. Bake for 35-40 minutes, or until the center is set. Cool completely before slicing into squares.

Gluten-Free Cranberry Chocolate Chip Blondies

These gluten-free cranberry chocolate chip blondies are chewy, golden, and packed with tart dried cranberries and melty chocolate chips. They’re the kind of dessert bar that feels festive enough for the holidays but simple enough to whip up on a weeknight. You don’t need a mixer, and everything comes together in one bowl, making it an easy baking project you’ll want to make again and again.

Ingredients

• 1 cup (2 sticks) unsalted butter, melted and slightly cooled
• 1 ½ cups packed light brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 cups gluten-free all-purpose flour (with xanthan gum included)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup semi-sweet chocolate chips
• ¾ cup dried cranberries

Instructions

1. Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy lifting.
2. In a large mixing bowl, whisk the melted butter and brown sugar until smooth. Add the eggs and vanilla, whisking until the mixture is glossy. Sift in the gluten-free flour, baking powder, baking soda, and salt, then fold gently with a spatula until just combined.
3. Stir in the chocolate chips and dried cranberries. Spread the batter evenly in the prepared pan and smooth the top.
4. Bake for 28-32 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan before lifting out and slicing into bars.

Gluten-Free Mexican Hot Chocolate Pots de Crème

These gluten-free Mexican hot chocolate pots de crème are rich, creamy, and infused with just the right touch of warmth. The deep chocolate base is spiced with cinnamon and a whisper of chili, giving every spoonful a cozy kick. Finished with a dollop of whipped cream, they make an elegant dessert that feels special but comes together with simple ingredients.

Ingredients

• 1 ½ cups heavy cream
• ½ cup whole milk
• 6 ounces bittersweet chocolate, finely chopped
• 5 large egg yolks
• ⅓ cup granulated sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon cayenne pepper
• 1 teaspoon vanilla extract
• Pinch of salt
• Whipped cream, for topping
• Chocolate shavings, for garnish

Instructions

1. Preheat your oven to 325°F. Place 6 small ramekins in a deep baking dish.
2. In a saucepan, heat the cream and milk over medium heat until steaming, then remove from the heat. Add the chopped chocolate and stir until completely melted and smooth.
3. In a separate bowl, whisk together the egg yolks, sugar, cinnamon, cayenne pepper, vanilla extract, and salt until well blended. Slowly pour in the warm chocolate mixture, whisking constantly to temper the eggs.
4. Strain the custard through a fine mesh sieve into a large measuring cup. Divide evenly among the ramekins.
5. Pour hot water into the baking dish until it comes halfway up the ramekins. Bake for 30-35 minutes, until the edges are set but the centers still jiggle slightly.
6. Remove from the water bath, let cool, then cover and refrigerate at least 2 hours or overnight. Top with whipped cream, chocolate shavings, and red chili before serving.

Gluten-Free Chocolate Dipped Fruit Cornucopias

These gluten-free chocolate-dipped fruit cornucopias are a fun and festive treat for Thanksgiving. Made with crisp gluten-free waffle cones dipped in chocolate and colorful sprinkles, they’re filled with fresh fruit that resembles mini cornucopias. They’re light, colorful, and easy to make ahead for a dessert table or holiday party.

Ingredients

• 6 gluten-free waffle cones
• 1 cup semi-sweet chocolate chips or melting chocolate
• ½ cup colorful sprinkles (use gluten-free if needed)
• 12-15 seedless red grapes
• 12-15 seedless green grapes
• 1-2 clementines or mandarins, peeled and separated into slices

Instructions

1. Line a baking tray with parchment paper.
2. Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip the open rim of each waffle cone into the melted chocolate, then roll in sprinkles to coat.
3. Place cones on the tray and let the chocolate set until firm.
4. Once set, fill each cone with grapes and mandarin slices, leaving a small space at the top.
5. Arrange the cones on the tray, adding a few extra grapes and mandarin slices spilling onto the parchment to create a cornucopia effect. Serve immediately or store in the refrigerator for up to 4 hours before serving.