Pumpkin Shortcakes with cranberries and White Chocolate! Soft and pillowy pumpkin shortcake filled with tart cranberries and drizzled with white chocolate.
These treats have holiday written all over them. I have to be honest I am not much of a pie lover I think its the crust still haven’t figured it out. When it comes to holiday time I love to take the traditional flavors of desserts, put a spin on them and make something new. Not only that but pies can be a bit intimidating if you don’t bake a lot.
I was inspired to make these shortcakes when I first saw the cranberries arrive at the store. I love cranberry season and paring them with white chocolate and I thought what the heck lets throw in some pumpkin too. Boy did they deliver. These are gluten free, dairy free and paleo friendly perfect for all types of eaters.
For the shortcakes all you need is pumpkin puree, almond flour, pumpkin pie spice, maple syrup, molasses and one egg. For the cranberry filling I simply just cooked them on the stove with juice of one orange, pinch of salt and maple syrup. I used Cacao Butter to keep it dairy free but you can use white chocolate whichever you prefer.
Wether you are celebrating with family this year or having a solo meal like me these are fun to make and delicious to eat. Full of nutrition and festive for the holidays!
Gluten Free Pumpkin Shortbread with Cranberries and White Chocolate
- 2 cups almond flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 egg, room temperature
- 1/2 cup almond milk
- 1/4 cup pumpkin puree
- 1 tbsp molasses
- 1/4 cup maple syrup
- 1 tsp pumpkin pie spice
- 2 cups fresh cranberries
- 1 orange juiced
- 1/4 cup maple syrup
- 1 cup Cacao Butter or white chocolate melted (for serving)
- Preheat oven to 350’F. Line 10 muffin cups with paper liners. Whisk flour, salt, baking soda in a bowl. In a separate bowl whisk the pumpkin, egg, almond milk, molasses, pumpkin pie spice and maple syrup. A little at a time add dry ingredients into the wet. Once batter is formed divide evenly among muffin cups and bake 20-25 minutes or until a tooth pick comes out clean. Allow to cool, cut open and stuff with white chocolate and cranberries! Cranberry Sauce – Add cranberries, maple syrup and orange juice to a small saucepan bring to a boil and reduce to a simmer. Cook for 8-10 minutes until cranberries pop and sauce begins to thicken. ( Add more maple syrup if you want it sweeter I like it more tart). Allow to cool and serve with shortcakes.
If you make this recipe please comment below and tag me on instagram @danielle_christy_ I love to see your creations!!