Homemade Little Debbie Pumpkin Delights Recipe (Gluten-Free, Vegan, Allergy-Free)

These Homemade Little Debbie Pumpkin Delights are everything you love about the iconic seasonal treat, but made healthier! These soft, pumpkin-flavored cookies are stuffed with sweet pumpkin butter and feature that classic carved pumpkin face. And since they’re gluten-free, vegan, and allergy-free, everyone can enjoy them! The best part? You don’t have to wait for their limited-edition release—make them whenever you crave that cozy, pumpkin spice flavor!

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Why You’ll Love These Pumpkin Delights

Not only do these cookies look adorable, but they’re also bursting with warm spices and smooth pumpkin filling. They’re perfect for Halloween, fall celebrations, or any time you want a comforting dessert. The recipe is easy, quick, and customizable, with plenty of opportunities for little hands to help with the cookie faces. And for anyone with dietary needs, these cookies are free from gluten, dairy, eggs, and nuts.

Here’s What You’ll Love About This Recipe:

• Soft and Chewy Texture: Just like the original Little Debbie Pumpkin Delights!
• Easy and Fun to Make: Simple enough for a baking day with the family.
• Perfectly Sweet and Spicy: With a cozy blend of cinnamon, nutmeg, ginger, and cloves.
• Allergy-Friendly: Safe for most dietary needs so everyone can indulge.

Ingredients for Homemade Pumpkin Delights

To create these delicious cookies, you’ll need two main components: the pumpkin cookie dough and the pumpkin butter filling. Here’s everything you’ll need:

For the Pumpkin Cookies:

• Gluten-Free Baking Flour: 2 cups
• Baking Soda: ½ teaspoon
• Milled Flax Seed: 1 tablespoon + 2 tablespoons water (as an egg replacement)
• Spices: 1 teaspoon cinnamon, ½ teaspoon each of ground nutmeg, ginger, and cloves
• Pumpkin Puree: ½ cup
• Molasses: 2 tablespoons
• Brown Sugar (or Brown Sugar Substitute): 2 tablespoons
• Maple Extract (or Vanilla Extract): ½ teaspoon
• Vegan Butter: 4 tablespoons (cubed and cold)

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For the Pumpkin Butter Filling:

• Pumpkin Butter: 1 cup (homemade or store-bought)

Tip: If you’d like a shortcut, you can use store-bought pumpkin pie spice instead of individual spices.

Necessary Tools for Preparation

Gather these tools before you start:

• Mixing bowls
• Whisk
• Rolling pin
• Pumpkin-shaped cookie cutter
• Pastry cutter (optional)
• Baking sheet
• Parchment paper or silicone baking mat

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How to Make Homemade Little Debbie Pumpkin Delights

Step 1: Prep the Dough

1. Make the Flax Egg: In a small bowl, mix the milled flax seed with water. Set aside to gel.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, baking soda, and spices.
3. Mix in Wet Ingredients: Add pumpkin puree, molasses, brown sugar, and maple extract to the dry ingredients. Stir well.
4. Add Vegan Butter: Incorporate the cold, cubed vegan butter into the dough using your hands or a pastry cutter until it resembles coarse crumbs.
5. Chill the Dough: Wrap the dough and let it chill in the fridge for 20–30 minutes.

Step 2: Shape and Fill the Cookies

1. Preheat the Oven: Set your oven to 350°F (175°C).
2. Roll the Dough: Lightly flour a surface and roll the dough to about ¼-inch thickness.
3. Cut Out the Cookies: Use a pumpkin-shaped cookie cutter to make 12 cookies. Reroll the dough as needed, placing it back in the fridge if it gets sticky.
4. Create the Faces: On half of the cookies, carve triangle eyes and a mouth with a knife.
5. Add the Filling: On the uncut cookies, spread ½ tablespoon of pumpkin butter in the center.
6. Seal the Cookies: Place the carved cookies on top of the pumpkin-buttered ones and press the edges to seal.

Last step : Bake and Cool

1. Arrange on Baking Sheet: Place the cookies on a baking sheet lined with parchment paper or a silicone baking mat.
2. Bake: Bake for 10–14 minutes or until the cookies are lightly golden.
3. Cool: Transfer the cookies to a wire rack and let them cool before serving.

What to Serve with Pumpkin Delights

These pumpkin delights pair beautifully with a cup of spiced chai, coffee, or hot chocolate! They’re also a fantastic addition to Halloween party tables or seasonal dessert platters. You could even try serving them with a scoop of vanilla ice cream for a warm-cold contrast.

Recipe Tips

• For Crispier Cookies: Bake a few extra minutes.
• For Sweeter Cookies: Add 1-2 tablespoons of brown sugar to the dough.
• Chill the Dough: Keeping the dough chilled makes it easier to handle and shape.
• Get Creative with Faces: Try different expressions for fun and spooky designs!

Storage Instructions

• Room Temperature: Store cookies in an airtight container for up to 3 days.
• Refrigerator: Keeps for up to a week in the fridge.
• Freezer: Freeze the cookies for up to a month, and thaw at room temperature before serving.

Frequently Asked Questions (FAQ)

Can I use regular flour instead of gluten-free flour?

Yes! If you don’t need a gluten-free version, you can use all-purpose flour. Remember to add ½ teaspoon baking powder if you do.

Can I make these cookies ahead of time?

Absolutely! You can make the dough in advance and freeze it, then thaw, roll, and bake when you’re ready.

What’s the best substitute for pumpkin butter?

If you can’t find pumpkin butter, try a thick, spiced apple butter or make your own by simmering pumpkin puree with sugar and spices.

More Spooky Treats to Try

Looking for more festive, fall-themed treats? Check out these recipes:

• Halloween Confetti Cookies: Festive, Fun, and Easy to Make
• Reese’s Pieces Halloween Cookies: Spookily Soft and Fudgy
• Jack Skellington Chocolate-Covered Oreos: A Fun Nightmare Before Christmas Dessert Recipe

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Nutritional Information (per serving)

• Calories: 130
• Carbs: 18g
• Fat: 5g
• Protein: 2g
• Fiber: 3g

With every bite, these homemade Little Debbie Pumpkin Delights bring fall flavor to life in a fun and allergy-friendly way! I hope you enjoy baking them as much as I do—please let me know how yours turn out! Happy baking! 🍂

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