Recipe! Sweet Pumpking Autumn: Pumpkin Spice Sweet Potato Dessert (Vegan Gluten-Free)with Cranberries and Pepitas

To celebrate Autumn together, we're here to share with all you sweet people our favorite flavor's recipe! That's Sweet Pumpking Autumn, a Pumpkin Spice Sweet Potato Dessert with Cranberries and Pepitas (Pumpkin Seeds)! This vegan and gluten-free recipe is a star in the fall, especially when paired with a cider beverage of your choice, and with our autumnal flavor pairing playlist (embed below)! The regal "Pumpking" of Autumn is forgoing the royal pomp and circumstance to be available to all and we're happy to share what we've learned with you!

Check out the video version here.

Instructions for 8 servings:

Bake 3 large sweet potatoes, at 375 degrees for 1 hour and 45 minutes. Scoop out the pulp (save the skins to use for a separate dish!), and mix together. Should total at least 2 cups of pulp, or 500g by weight.

Place in a large mixing bowl once cool, or after marinating in the fridge in their own natural sweet potato sugars for a day or two (not much longer than that).

Then (per 2 cups / 500g of sweet potato) add: 

- 1/2 cup of Maple Syrup (160g)

- 1/8 cup of Maple Cream (40g)

- 1/8 cup of Ground Chia Seeds (20g)

- 4 tbsp of Cinnamon, preferably Ceylon Cinnamon (20g)

- 1/8 cup of Grape-seed Oil (20g)

- 1/2 tsp of Nutmeg (2g)

- 1 tsp of Ginger (2g)

- 1 tsp of Allspice aka Jamaica Pepper (2g)

- 1/2 tsp of Cloves (2g)

- 1/2 tsp of Sea Salt (2g)

Then mix all ingredients in a bowl so the spices don't blow away with a breeze, and mix in a mixer/food processor until smooth, or about 30-60 seconds.

Next, we'll fold in our mix-in ingredients!

- 2 cups of Dried Cranberries (60g) - No added sugars or additives whenever possible!

- 1/2 cup of Pepitas/Pumpkin Seeds (60g)

Now stir by hand! Or by gentil mixer/Cuisinart. (do not use a food processor!).


Sweet Pumpking Autumn is now ready for showtime! You can either eat it right away like cookie dough, come up with a creative way to use it like pie filling, or put it in your freezer to transform into a frozen treat!

Once it's fully frozen, bring it into the fridge to thaw for 15-30 minutes. After serving, you can return it to the freezer, or let it thaw fully in the fridge and enjoy within three days.

Flavor info and nutrition facts below! Plus don't forget to check out the autumnal flavor pairing playlist!


Sweet Pumpking Autumn:

We all thought that the Pumpkin Spice Latte had mastered fall, but this new Sweet Potato challenger had other ideas. It inspired it’s underappreciated #FallThings foods family, uniting the cranberries, the maple syrup, real pumpkin seeds, and our favorite spice varieties that create the flavor of pumpkin spice: allspice, nutmeg, cloves, ginger, and cinnamon. United for a truly autumnal and aromatic flavor, Sweet Pumpking Autumn is here for good.


Sweet Potatoes, Maple Syrup, Cranberries, Pumpkin Seeds, Tahini (Sesame Seeds), Chia Seeds (Omega 3 Source), Grapeseed Oil, Ceylon Cinnamon, Allspice, Cloves, Nutmeg, Ginger, Sea Salt


(label includes Guar and Carob Bean Gum, which are not in this recipe, but which have no significant nutritional impact - you could add a small amount to make the consistency a little more smooth/gooey) Pumpkin spice sweet potato vegan dessert nutrition facts