Serves 8

Ingredients:

• 1 1/4 cup brown rice flour
• 1/4 cup tapioca starch
• 4 tsp xanthan gum (UPDATE – I’ve made with 2 tsp, and it worked GREAT)
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 cup granulated sugar
• 1 1/2 tsp pumpkin pie spice
• 6 Tbsp unsalted cold butter, cut into chunks
• 1/2 cup pumpkin puree
• 2 Tbsp milk or cream
• 1 large egg
• egg white or milk to brush the tops of the scones with (optional)
• 1 Tbsp course sugar to sprinkle on the top (optional)

Directions:

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Dust the parchment paper with brown rice flour. Set aside.
2. In the bowl of a food processor, place all of the dry ingredients. Run the processor until the dry ingredients are well blended.
3. Add the cold butter, and pulse until butter is cut into pieces, about the size of a pea. Add the pumpkin puree, milk and egg. Run food processor just until dough comes together in a ball.
4. Turn the dough out onto the baking sheet. Dust your hands with brown rice flour, and quickly form the dough into a 10-inch circle, approximately 3/4″ thick.
5. With a sharp knife, cut the dough into 8 wedges. Carefully move the wedges apart, leaving at least 1″ between them so that they will not touch when baking.
6. Brush the tops of the scones with milk or egg white, and sprinkle with course sugar. Bake in preheated oven for 14-16 minutes, or until golden brown.
7. Remove from oven and allow to sit for 5 minutes before transferring to a cooling rack. Drizzle with Spice Glaze (see recipe below) and serve.

Spice Glaze:

• 1/2 cup confectioners’ (or icing) sugar
• 1/4 tsp pumpkin pie spice
• 1 Tbsp milk

Whisk together until smooth. Use a spoon or fork to drizzle the glaze over the top of the slightly cooled scones. Do not stack glazed scones, or the glaze will get squished.

Serves 12

Ingredients:

• 1 1/2 cups gluten-free graham wafer crumbs (I used Kinnikinnick’s)
• 1/4 cup granulated sugar
• 2 teaspoons pumpkin pie spice (divided)
• 3 Tablespoons butter, melted
• 3 (8-ounce) package softened cream cheese, divided
• 3 cups confectioners’ sugar, sifted, divided
• 2 Tablespoons espresso powder
• 2 (1-Litre) containers defrosted Cool Whip, divided
• 1/2 cup pumpkin puree
• 1 vanilla bean, split and scraped
• 1/4 teaspoon maple extract (optional, omit for nut-free)
• 1 teaspoon clear vanilla extract

Directions:

1. Preheat the oven to 350 degrees F. Since this cake will be taller than an average springform pan, use parchment paper to extend the sides. Cut parchment paper into a 5-inch strip, long enough to go around the inside of a 10-inch springform pan, overlapping them if necessary.
2. In a medium mixing bowl, stir together the graham wafer crumbs, granulated sugar, 1/2 teaspoon pumpkin pie spice, and melted butter until evenly mixed. Pour the mixture into the prepared springform pan, and use the bottom of flat-bottomed drinking glass or measuring cup to pat the crumbs into an even layer. Bake in the preheated oven for 10 minutes. Remove from the oven and allow to cool completely.
3. Using a hand-mixer, beat together 8 ounces of Philadelphia cream cheese, 1 cup confectioners’ sugar, and 2 Tablespoons espresso powder in a large mixing bowl. Stir in 1 cup of Cool Whip. Fold in 1 1/2 cups of Cool Whip. Carefully spread this mixture in an even layer over the cooled crust. Set aside.For the second layer, use a hand-mixer to beat 8 ounces of Philadelphia cream cheese and 1 cup confectioners’ sugar in a large bowl until smooth. Add 1/2 cup pumpkin puree, 1 1/2 teaspoons pumpkin pie spice, and 1/4 teaspoon maple extract. Mix to combine. Stir in 1 cup of Cool Whip. Fold in 1 1/2 cups of Cool Whip. Carefully spread this mixture in an even layer over the coffee-flavoured layer. Set aside.
4. For the third layer, use a hand mixer to beat together 8 ounces of Philadelphia cream cheese, 1 cup confectioners’ sugar, the seeds from one scraped out vanilla bean, and 1 teaspoon clear vanilla extract. Beat in 1 cup Cool Whip. Fold in the remaining Cool Whip. Carefully spread this mixture in an even layer over the pumpkin-flavoured layer.
5. Refrigerate the cake for at least 4 hours, or overnight, before serving. To serve, remove the outside of the springform pan and parchment paper collar. Use a sharp knife, dipped in hot water and dried with a towel, to cut the cake into 12 even slices. Top each slice with a dollop of sweetened whipped cream and a sprinkle of ground cinnamon. Chocolate covered espresso beans are another great garnish for this coffee-house inspired dessert.

Yields approximately 40 cookies

Ingredients:

• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 1/3 cup pumpkin puree
• 1 large egg
• 1 tsp vanilla
• 2 cups all-purpose gluten-free flour (see Note)
• 1 tsp xanthan gum
• 1 tsp baking powder
• pinch salt
• 1/4 tsp ground cinnamon

Rolling sugar:

• 1/2 cup granulated sugar
• 1 tsp pumpkin pie spice

NOTE: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.

Directions:

1. In a stand mixer, fitted with a paddle attachment, beat the butter and 3/4 cup granulated sugar until light and fluffy. Add the pumpkin puree, egg and vanilla and beat until well mixed, scrape down the bowl and mix again.
2. In a separate mixing bowl, whisk together the gluten-free flour, xanthan gum, baking powder, salt and ground cinnamon.
3. With the mixer running on low, slowly add the dry ingredients to the wet ingredients. Mix until well combined. Chill dough for 1 hour.
4. Preheat your oven to 350 degrees F and line your baking sheets with parchment paper.
5. In a small bowl, stir together the 1/2 cup granulated sugar and the pumpkin pie spice.
6. Scoop dough into 1-inch balls (I use my small cookie scoop for this) and roll dough in the sugar/pumpkin pie mixture. Place cookies on prepared baking sheets, leaving about 2-inches between cookies, leaving room for the cookies to spread. Lightly press down on the tops of the cookies with the bottom of a drinking glass.
7. Bake in the preheated oven for 10-14 minutes, or until the cookies are just starting to get lightly brown.
8. Allow to cool on the pan for 5 minutes, before transferring to a cooling rack. Store in airtight containers once they are fully cooled.