Are you ready to come celebrate autumn at our virtual dinner party? Every delicious recipe is gluten free, so dive right in!
Welcome to our Autumn Harvest Dinner.
When several friends on Google+ started talking about creating a gluten free autumn harvest dinner party, I knew I had to get involved. The majority of the bloggers are gluten free, and EVERY recipe in this dinner party is gluten free!!
It is time to break out all of your kitchen supplies and get ready to have some fun. Tonight we are starting dinner with dessert first. All you need is a cast iron skillet to make this dessert in.
This gluten free pumpkin skillet cookie can’t be any easier to make!
Although we have an incredible menu for you to explore, I am featuring our menu’s dessert. See below for the links to my blogger friends’ dishes.
When getting ready for a big dinner party, things are so chaotic in the kitchen. Different dishes all with different prep times and cooking times are in the works. Dirty dishes pile up. I wanted to create a quick and simple dessert that would not only use very few dishes, but still taste amazing and impress your dinner guests.
How about this giant pumpkin skillet cookie? Pumpkin just screams autumn to me and I knew it would be the perfect base for my cookie in a cast iron skillet recipe.
This cookie can be topped with icing, caramel, ice cream, or all of the above! I really love making recipes in my cast iron skillet. I can mix everything up, pour it into the skillet, and put the skillet right in the oven to bake.
The star ingredient of this cookie is pumpkin butter. I like to use this Trader Joe’s brand because of its creamy texture.
Don’t you want to just grab a fork?
(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)
Tools You Need To Make This Recipe:
- Cast Iron Skillet. I love my skillet because it is not only easy to use, but clean up is a breeze!
- Bob’s Red Mill 1 to 1 GF Flour Blend. This flour already has the xanthan gum mixed in and is so easy to substitute to make baked treats gluten free!
- 3/4 cup gluten free flour blend
- 1/4 cup coconut sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 2 large eggs
- 1/4 cup pumpkin butter
- 1/4 cup melted butter
- Preheat oven to 350 degrees.
- Coat cast iron skillet with butter.
- In a large bowl, mix in all dry ingredients.
- Whisk to blend.
- Make a well in the middle.
- Put all wet ingredients into the well.
- Mix the wet and dry ingredients together.
- Pour batter into cast iron skillet.
- Bake for 10 minutes until done.
- Allow to cool and drizzle with icing, caramel, or even top with ice cream.
And now for the rest of the menu!
You are going to enjoy the wonderful contributions from my fellow blog friends.
We look forward to having you join us in the venture that we have worked on for the past month. We hope you enjoy the beautiful dishes, the story of each of us, and the beautiful photography that brings it all together. We hope you enjoy our complete meal that all seven of us have been working on together. We will start out with a beautiful tablescape just perfect for you and your guests. Nothing makes a meal taste better than being seated at a carefully created place setting. You will enjoy the varied components of our meal, and finish with a warm and cozy dessert. Thank you for joining us, we hope you enjoy our first virtual dinner. We look forward to hearing from those of you who enjoy this creative meal.
Salad: Fall Harvest Roasted Pear, Walnut and Kale Salad
More Yummy Gluten Free Recipes to Try!