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  • Writer's pictureTracie

Perfect Dairy, Egg and Nut-Free Fall Party Treats: Blog Share!

This is a really fun post for me to write. As a follow up to my Class Party 101 post earlier this week, I wanted to share with you some go-to fall party treats that will be winners at any Halloween party or fall festival you might be attending in the next few weeks. And, let me tell you... these sugar cookies and pumpkin cupcakes with maple frosting are IT! I've been making both of these recipes for years, and they are 100% guaranteed to be a hit with adults and kids alike.

But, even more, I'm grateful for the opportunity to introduce you to two incredible food allergy blogs that I've turned to countless times for dairy, egg and nut-free recipes that are not only creative, but oh so delicious! The women who write these blogs are inspirations to me. They've spent countless hours in their kitchens experimenting with allergy-safe recipes out of love for their food-allergic children, but they didn't stop there. They took all that they've learned and shared it with the rest of us. For this, we are all better, and I am beyond grateful. I hope that you'll take some time to peruse both of these websites because they are truly goldmines full of allergy-safe goodness!

On to the recipes and websites! Please try these... I promise you will come back to them time and again just like I have.

Art of Dessert

Sugar Cookies

Everyone needs a good sugar cookie recipe in their back pocket, and I this one really is perfect. I had to try a couple of different recipes before I landed on this particular one as the winner, but I have used it for every occasion imaginable - from Halloween and Christmas, to birthdays and end-of-year class celebrations. You can frost them, frost and sprinkle them, just sprinkle them... or lightly dust them with a little cinnamon and sugar mixture. The options are endless, so have fun with these!


Speedbump Kitchen

Pumpkin Cupcakes with Maple Frosting

These are SO good and could not be more perfect for fall. It's the pumpkin flavor of the cupcake topped with the maple in the frosting that makes them so special. I have made the mini-cupcake version of these for Halloween parties (see picture above), but I've also made regular sized cupcakes for Thanksgiving. Get creative with toppings for these, also! You can use sprinkles, safe candy corns, or even a sprinkle of cinnamon to add a little extra touch.

And, slight alteration note: This recipe calls for 1/4 cup of wheat germ or oat bran, but I've left this when I didn't have any on hand. The wheat germ adds a really rich texture to the cupcakes, but they are still delicious without.



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