5 Fall Desserts Gluten Free That’ll Make Your Kitchen Smell Like Heaven

Apple-cinnamon candles? Cute. But nothing beats the real deal baking in your oven. These five gluten-free fall desserts are cozy, crowd-pleasing, and honestly so simple you’ll wonder why you ever bought boxed mixes. We’re talking crisp apples, warm spices, maple everything, and just the right amount of indulgence.

Each recipe leans into seasonal flavors and smart GF swaps that never taste “alternative.” Whether you’re hosting Friendsgiving or just craving something warm on a chilly night, these are the desserts you’ll want on repeat.

1. Maple-Pecan Apple Crisp With Brown Butter Streusel

This is the dessert people ask for by name. The apples get jammy, the topping turns golden and nubbly, and the maple-brown butter combo is, well, irresistible. It’s easy to make ahead and bakes perfectly in a cast-iron skillet or any 9×9 dish.

Ingredients:

• 6 cups apples, peeled and sliced (Honeycrisp or Pink Lady)
• 2 tbsp lemon juice
• 1/3 cup pure maple syrup
• 2 tbsp coconut sugar or light brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tsp cornstarch or arrowroot
• Pinch of salt

Streusel:

• 6 tbsp unsalted butter
• 3/4 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1/3 cup chopped pecans
• 1/4 cup coconut sugar or light brown sugar
• 1/2 tsp ground cinnamon
• Pinch of flaky salt

Instructions:

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×9 baking dish or 10-inch skillet.
2. In a large bowl, toss the apples with lemon juice, maple syrup, coconut sugar, cinnamon, nutmeg, cornstarch, and salt. Spread evenly in the dish.
3. Brown the butter: In a small saucepan over medium heat, cook butter until it foams and smells nutty with golden milk solids at the bottom, 4–6 minutes. Remove from heat to cool slightly.
4. Make the streusel: In a bowl, combine oats, almond flour, pecans, sugar, cinnamon, and salt. Pour in the brown butter and mix until clumpy.
5. Top the apples with the streusel. Bake 35–45 minutes, until the fruit is bubbling and the topping is crisp and deep golden.
6. Cool 10 minutes to set the juices (hardest step, I know).

Serve warm with vanilla ice cream or salted whipped cream. For extra crunch, add pumpkin seeds to the streusel. No almonds? Use hazelnut flour or a 1:1 GF flour blend. Leftovers reheat like a dream.

2. Cozy Pumpkin Cheesecake Bars With Ginger Cookie Crust

All the flavor of pumpkin pie plus the creamy decadence of cheesecake—no springform stress. The ginger cookie crust brings spice and snap, while the pumpkin layer is silky and warmly spiced. They slice beautifully and travel well for potlucks.

Ingredients:

Crust:

• 8 oz gluten-free ginger cookies, finely crushed (about 2 cups crumbs)
• 4 tbsp unsalted butter, melted
• 1 tbsp maple syrup
• Pinch of salt

Cheesecake Layer:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract

Pumpkin Layer:

• 1 cup canned pumpkin puree
• 1/3 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 2 tbsp sour cream or Greek yogurt
• 1 tbsp cornstarch

Instructions:

1. Heat oven to 325°F (160°C). Line an 8×8 pan with parchment, leaving overhang for easy lifting.
2. Make the crust: Stir cookie crumbs, melted butter, maple syrup, and salt until sandy. Press firmly into the pan. Bake 8 minutes; set aside.
3. Beat cream cheese and sugar until smooth and fluffy, 2 minutes. Beat in eggs one at a time, then vanilla.
4. Pour about two-thirds of the cheesecake batter over the crust. To the remaining batter, whisk in pumpkin, brown sugar, spices, sour cream, and cornstarch.
5. Spoon pumpkin mixture over the plain layer and gently swirl with a knife for a marbled look (or keep it layered—your call).
6. Bake 28–35 minutes, until edges are set and the center jiggles slightly. Cool to room temp, then chill at least 3 hours.
7. Lift out and slice into bars with a hot, clean knife.

Top with a dollop of whipped cream and a sprinkle of crushed cookies. Swap ginger cookies for GF grahams if you prefer mellow spice. Want dairy-free? Use dairy-free cream cheese and butter; it still sets nicely.

3. Cinnamon Sugar Sweet Potato Donut Holes (Baked, Not Fried)

These poppable donut holes are moist, tender, and baked—so you can absolutely eat three. Sweet potato adds natural sweetness and a gorgeous color, while the cinnamon sugar finish gives that classic donut-shop vibe. No fryer, no problem.

Ingredients:

• 1 cup mashed cooked sweet potato (well mashed and cooled)
• 2 large eggs, room temperature
• 1/3 cup coconut sugar or light brown sugar
• 1/4 cup neutral oil (avocado or light olive)
• 1/4 cup milk of choice (dairy or unsweetened almond)
• 1 tsp vanilla extract
• 1 cup fine blanched almond flour
• 1/2 cup gluten-free 1:1 baking flour
• 1 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp fine sea salt

For Coating:

• 3 tbsp melted butter or coconut oil
• 1/3 cup granulated sugar
• 1 tsp ground cinnamon
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Grease a mini muffin tin (24 wells) or use silicone.
2. Whisk sweet potato, eggs, sugar, oil, milk, and vanilla until smooth.
3. In another bowl, whisk almond flour, GF flour, baking powder, cinnamon, nutmeg, and salt.
4. Fold dry into wet until just combined. Scoop batter to fill wells about 3/4 full.
5. Bake 12–15 minutes, until springy and a toothpick comes out clean. Cool 5 minutes, then remove.
6. Mix sugar, cinnamon, and a pinch of salt for the coating. Brush donut holes with melted butter/oil and roll in cinnamon sugar.

Serve warm for maximum coziness. Add a maple glaze by whisking 1/2 cup powdered sugar with 1–2 tbsp maple syrup and a splash of milk. Prefer pumpkin? Swap sweet potato for pumpkin puree and reduce milk by 1 tablespoon.

4. Flourless Dark Chocolate Pear Torte With Espresso Salt

Showstopper alert. This dense, truffle-like torte is naturally gluten-free and ridiculously elegant for minimal effort. The ripe pears bake into the chocolate like little custardy jewels, and the espresso salt? It makes the chocolate sing.

Ingredients:

• 8 oz dark chocolate (60–70%), chopped
• 1/2 cup unsalted butter, cubed
• 3/4 cup granulated sugar
• 1/4 cup Dutch-process cocoa powder
• 1 tsp instant espresso powder
• 1/4 tsp fine sea salt
• 4 large eggs, room temperature
• 2 ripe but firm pears (Bosc or Anjou), peeled, halved, cored, thinly sliced

Espresso Salt:

• 1 tsp flaky sea salt
• 1/4 tsp instant espresso powder
• Pinch of sugar (optional)

Instructions:

1. Heat oven to 350°F (175°C). Grease a 9-inch springform pan and line the base with parchment. Wrap the outside with foil if your pan leaks.
2. Melt chocolate and butter together in a heatproof bowl over barely simmering water, stirring until smooth. Remove from heat.
3. Whisk in sugar, cocoa, espresso powder, and salt. Beat in eggs one at a time until glossy and thick.
4. Pour batter into the pan and fan pear slices over the top, pressing in slightly.
5. Bake 25–30 minutes, until the edges are set and the center still looks a touch soft. Cool in pan 15 minutes, then release the ring.
6. Mix espresso salt ingredients. Dust the torte lightly with cocoa and sprinkle with espresso salt just before serving.

Serve with crème fraîche or lightly sweetened whipped cream. Make ahead and chill; it slices cleaner the next day. No pears? Use thinly sliced apples or skip fruit and add toasted hazelnuts for a gianduja vibe.

5. Caramelized Maple Chai Bread Pudding (Made With GF Bread)

Bread pudding is the ultimate cozy dessert, and this version tastes like a chai latte wrapped in a blanket. It’s a great way to use up leftover gluten-free bread, and the maple caramel edges are borderline addictive. Bonus: it doubles as a brunch showpiece.

Ingredients:

• 6 cups cubed gluten-free bread (preferably a day old), 3/4-inch cubes
• 3 large eggs
• 1 3/4 cups milk of choice (dairy or unsweetened almond)
• 1/2 cup heavy cream or coconut cream
• 1/2 cup pure maple syrup
• 1/3 cup granulated sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/8 tsp ground cloves
• 1/8 tsp ground black pepper (trust me—tiny kick, very chai)
• 1/4 tsp fine sea salt
• 2 tbsp unsalted butter, melted (plus more for greasing)
• 1/2 cup golden raisins or chopped dates (optional)

Maple Caramel Drizzle:

• 1/3 cup pure maple syrup
• 2 tbsp butter
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Spread bread cubes on a sheet pan and toast 8–10 minutes to dry slightly. Add to the greased dish with raisins/dates if using.
3. Whisk eggs, milk, cream, maple syrup, sugar, vanilla, spices, pepper, and salt. Pour over bread and toss gently to coat. Rest 10–15 minutes so it soaks up the custard.
4. Drizzle melted butter over the top. Bake 35–45 minutes, until puffed, golden, and set in the center.
5. Make the drizzle: In a small pan, bring maple syrup and butter to a gentle bubble for 2–3 minutes, whisking until glossy. Add a pinch of salt.
6. Serve warm with maple caramel over the top.

Fantastic with vanilla ice cream or a dollop of Greek yogurt if you want a breakfast pass. Add chopped pears or apples for extra fall flair. Dairy-free? Use coconut milk and coconut oil—still rich and custardy.

Tips For Gluten-Free Fall Baking That Actually Tastes Amazing

• Use a blend: Combining almond flour with a 1:1 GF blend gives both structure and tenderness.
• Let batters rest 5–10 minutes: Hydrates GF starches for a better crumb.
• Don’t skip salt and acid: A squeeze of lemon or a pinch of flaky salt makes flavors pop.
• Toast your nuts and oats: Quick pan toast = deeper flavor, more fall vibes.

Ready to bake? Pick one, preheat the oven, and let the spices do their thing. These 5 fall desserts gluten free are cozy, doable, and guaranteed to disappear fast—so maybe make a double batch of something. Seriously, your future self will thank you.