4 Healthy Fall Desserts


healthy fall recipesI’m a summer girl at heart, but I do love this time of year when the leaves are changing and the weather becomes a little cooler. One of my favorite things about fall is fall desserts.

Pumpkin flavored everything and apple crisps are always calling my name this time of year. That’s why I’m so excited to share some of my favorite healthier fall desserts with you.

4 Favorite Healthy Fall Desserts

Not all deserts have to be unhealthy or loaded with sugar. In fact, I love making recipes that are low in sugar but still taste amazing. It’s all about swapping ingredients and choosing healthier options. All the recipes below are gluten-free and made with ingredients you can feel good about eating. So basically, enjoy these desserts guilt free!

chocolate chip pumpkin bread

Chocolate Chip Pumpkin Bread

This recipe makes a super-moist pumpkin bread. This fall favorite is packed with sweet cinnamon spice, chocolate chips, and tons of pumpkin flavor. Plus, it’s incredibly easy to whip up. Perfect for a playdate treat or after dinner dessert with a cup of warm tea or coffee.


4 eggs

1 cup canned pure pumpkin

1/2 cup honey

1/4 cup almond milk

1 tbsp pure vanilla extract

2 tsp baking soda

2.5 cups almond flour

1/2 tsp sea salt

2 tsp pumpkin pie spice

1/2 cup mini chocolate chips


Preheat oven to 350 degrees.

In a small bowl, mix eggs, pumpkin, honey, almond milk, and vanilla.

In a separate bowl, combine remaining ingredients (except chocolate chips).

Add wet ingredients to dry ingredients and still until well combined.

Stir in chocolate chips.

Grease bread pan with coconut oil and pour in batter. Bake for 40-50 minutes or until middle is cooked through.

healthy gluten-free apple crisp

Gluten-Free Apple Crisp

This apple crisp has a perfectly sweet, crisp topping with soft, cinnamon apples. It can be either a dessert or breakfast (don’t you love when dessert can act as a breakfast too?!). Most apple crisp recipes have so much added sugars but this one is refined sugar-free. It’s sweetened with only pure maple syrup.


6-8 apples cored, sliced (and peeled if that’s what you prefer)

1 1/2 cups gluten-free oats

1/2 cup almond meal

1/4 cup pure maple syrup {or honey}

1/4 cup coconut oil (melted) or olive oil

1/2 tsp sea salt

2 tsp cinnamon


Preheat oven to 350.

In a bowl mix apple slices and cinnamon together then add to 8×8 pan.

Mix the rest of ingredients well and spread onto the apples.

Bake for 35-40 minutes or until fruit is bubbling and topping is golden brown.

This would be PERFECT with homemade coconut whip cream (see recipe below) or a scoop of Coconut Bliss ice cream!

paleo pumpkin pie

Paleo Pumpkin Pie

Say hello to The Best Paleo Pumpkin Pie ever. It’s rich, smooth, and tastes incredible on my homemade pie crust and topped with coconut whipped cream. This no-nonsense pie recipe will be sure to win over your family.

Ingredients for the crust

1 1/4 cup almond flour

1/4 cup coconut oil (melted)

Pinch of salt

Ingredients for the pie

1 15 ounce can pure pumpkin

3/4 cup unsweetened almond milk

1/2 cup maple syrup

3 eggs

2 teaspoons pumpkin pie spice

¼ teaspoon salt

Ingredients for the coconut whipped cream:

1 13.5 oz can coconut milk (refrigerated overnight)

1 tsp pure maple syrup


Preheat oven to 325 degrees.

Mix crust ingredients until dough forms. Press into pie plate and bake for 10 minutes. Set aside to cool.

Add filling ingredients to blender (or mix in a bowl until well combined) and process until smooth. Pour into crust and bake for 1 hour, or until filling is just set.

Cool completely and refrigerate 2 hours.

While the pie is cooling, remove coconut milk from the fridge. Flip over. Open can and pour out the coconut water. Scoop coconut cream into a bowl.

Add maple syrup.

Using a stand mixer or hand beaters, whip the coconut cream on medium-high for about 3 minutes until soft peaks form.

Top cooled pumpkin pie with the coconut whip when you’re ready to serve or store in a container in the fridge for a few days.

chocolate chip pumpkin bars

Chocolate Chip Pumpkin Bars

I’m obsessed with this recipe. It’s one I make over and over. These bars are so gooey and moist and I highly recommend eating them warm with a scoop of ice cream. If you love pumpkin + cookies + chocolate your dreams are about to come true. But don’t just take my word for it…RUN to the store to grab these ingredients and make them for the perfect Friday night treat.

And of course, the best part, they are sweetened with coconut sugar which has a lower glycemic index. This is one of my go-to swaps I use when making recipes that have regular white sugar.


1 1/2 cup almond flour

1/2 cup coconut sugar

1/2 cup pure pumpkin

1 tsp baking powder

1/4 tsp baking soda

1 tsp pumpkin pie spice

1/2 cup chocolate chips

2 tbs coconut oil, melted

1 tsp vanilla

2 eggs


Preheat oven to 350 and line 8×8 baking dish with parchment paper.

Combine dry ingredients, minus the chocolate chips, in a mixing bowl.

Add in the wet ingredients and mix until combined.

Add in chocolate chips.

Pour batter into prepared dish and spread evenly.

Bake for 20-25 minutes or until a toothpick comes out clean and edges are browning.

Let cool before cutting into bars. Bars get denser as they cool.

I hope this list of my favorite healthy fall dessert recipes helps you realize that you can still enjoy your treats this season. Now you can stay on track this fall without feeling like you’re missing out!

Which recipe are you most excited to try?


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