What’s not to love about October? The air is crisp, the leaves are falling, and all I want to do is stay inside and bake delicious treats. Last week, I visited the local pumpkin patch and was so inspired by the natural bounty of the season. I know pumpkin gets a lot of flack for being everywhere in the fall, but I can’t help but look forward to finding new and interesting ways to incorporate it!

This pumpkin cream cheese tart is a truly delightful fall confection. It is creamy, rich and sweet, and best of all, it’s easy to make! This tart is sure to delight at any fall gathering, be the perfect ending to a delicious gluten free Thanksgiving dinner, or be a fun alternative (or addition!) to packaged sweets on Halloween.

This tart works great as either one nine inch tart or multiple smaller tarts. I prefer individual tarts, so I chose to use one 4×2 tart pan, and three 3×1 tart pans. Next time I make this recipe, I’ll try it as mini tarts!

To start, gather your ingredients and preheat your oven to 350 degrees. Flour your tart tin(s) and set aside. Create the crust first, as it needs to cool before it can be filled. In a food processor, combine the confectioners sugar, flour, water, cocoa powder and butter. Process until the mixture is crumb like. Using your fingers, press the dough into the tin(s). Make sure that the crust is evenly distributed in the tin. This crust is fairly crumbly after it’s baked, so I would recommend making it rather thick. Pierce the bottom of the tart crusts with a fork, or they will poof up in the oven! If you have chosen to make one large tart, bake for fifteen minutes. If you’re making smaller tarts, bake for eight minutes. 

Now you’re ready to create the filling! Using a mixer with a whisk attachment, beat the softened cream cheese, sugar, pumpkin, pumpkin pie spice and cinnamon until smooth and fluffy. Spread over the cooled crust. Refrigerate for at least two hours before serving. 

Garnish with fresh whipped cream! In your stand mixer with the whisk attachment, combine your heavy cream and sugar. Beat on high until stiff peaks form. Dollop onto your tarts and enjoy! 

Gluten Free Pumpkin Cream Cheese Tart

A wonderful rich and creamy tart that will satisfy all of your autumnal desires.



  • 1/2 C Confectioners' Sugar
  • 1 1/2 C Bob's 1-1 Flour Blend
  • 2 Tbsp Dark Cocoa Powder
  • 1 stick unsalted butter softened and sliced
  • 2 Tbsp Cold Water


  • 2 8-ounce Packages of Regular Cream Cheese, softened
  • 1 1/3 C Granulated Sugar
  • 1 1/2 C Pumpkin
  • 1 1/2 tsp Pumpkin Pie Spice
  • 1 tsp Cinnamon

Whipped Cream

  • 1 C Heavy Cream
  • 2 Tbsp Sugar


For the Crust

  • Preheat oven to 350 degrees.
  • In a food processor, combine confectioners sugar, flour, water, cocoa powder and butter. Process until the mixture is crumb like.
  • With your fingers, press the dough into your tart tin(s). Ensuring that the crust is thick and evenly distributed.
  • For a larger tart, bake for 15 minutes. For multiple smaller tarts, bake for eight minutes.
  • Remove from oven and let cool fully.

For the Filling

  • With a mixer and the whisk attachment, beat the cream cheese, sugar, pumpkin, and spices until the mixture is smooth and fluffy.
  • Spread over cooled crust.
  • Place in refrigerator at least two hours.

For the Whipped Cream

  • Combine the heavy cream and sugar in the mixer, and using the whisk attachment, beat until stiff peaks form.
  • Dollop whipped cream onto the tarts, serve and enjoy!


Important: If your cream cheese is not softened before beating it all together, you will wind up with clumps!