Why are seasonal Reese's not gluten-free?

November 30, 2025 •

3 min read

According to the Hershey Company, almost all regular Reese's Peanut Butter Cups are gluten-free, but they specifically state that seasonal varieties are not. This distinction can be puzzling for many consumers with celiac disease or gluten sensitivity who assume the ingredients are identical regardless of the shape. The answer lies not in a recipe change, but in the production process itself.

Quick Summary

Seasonal Reese's products are not gluten-free because they are often produced in external facilities or on shared manufacturing lines that also process gluten-containing products, leading to a high risk of cross-contamination. This is in contrast to the regular cups, which are produced on dedicated lines and have different allergen labeling policies. The risk makes seasonal varieties unsafe for individuals with celiac disease or severe gluten sensitivities.

Key Points

Cross-Contamination: The primary reason seasonal Reese's are not considered gluten-free is the high risk of cross-contamination from shared manufacturing equipment.
Outsourced Production: To meet seasonal demand, The Hershey Company often outsources the production of holiday-shaped items to third-party facilities.
Dedicated vs. Shared Lines: Regular, year-round Reese's cups are made on dedicated, carefully controlled production lines, minimizing gluten risk.
Labeling and Certification: Seasonal Reese's do not carry a 'gluten-free' label because Hershey cannot guarantee the outsourced facilities meet the strict standards.
Celiac Safety: Due to the uncontrolled risk, seasonal Reese's shapes are not recommended for individuals with celiac disease or severe gluten sensitivity.
Ingredient Formulations: Minor variations in coatings or ingredients for the seasonal shapes could also introduce gluten or increase cross-contamination risk.
Consumer Caution: Always read labels and consult official company lists, as manufacturing processes and ingredient sourcing can change.

Cross-Contamination: The Primary Culprit

The main reason seasonal Reese's fail to meet gluten-free standards is cross-contamination. While the core ingredients—milk chocolate, peanut butter, sugar, and dextrose—are naturally gluten-free, the environment in which they are produced is not. The Hershey Company often outsources production of seasonal shapes like pumpkins, eggs, and trees to third-party facilities to keep up with increased holiday demand.

These external factories are typically not dedicated gluten-free facilities. They use the same production lines to make a variety of seasonal treats, many of which contain gluten. Even after thorough cleaning, minuscule traces of wheat flour or other gluten-containing ingredients can remain on the equipment, mixers, or conveyor belts. For someone with celiac disease, even a tiny amount of gluten (less than 20 parts per million, or ppm, as per FDA guidelines) is enough to trigger a severe immune response.

The Difference in Manufacturing

This production difference explains why the allergen information can vary so much between the regular and seasonal versions of Reese's. The Hershey Company has a list of specific products they designate as gluten-free, which includes most standard-sized Reese's Peanut Butter Cups. This is because the regular, year-round candies are produced on dedicated lines with strict protocols to minimize any risk of cross-contamination.

Seasonal products, on the other hand, do not receive the same designation. Because Hershey cannot guarantee the strict gluten-free standards of the outsourced facilities, they do not label the seasonal items as gluten-free, even if they have no gluten-containing ingredients listed. This cautious approach protects consumers with serious health concerns and shields the company from liability.

Comparing Regular vs. Seasonal Reese's for Gluten-Free Diets


Feature	Regular Reese's Peanut Butter Cups	Seasonal Reese's Shapes (Eggs, Pumpkins, Trees)
Ingredients	Typically contain no gluten ingredients.	Typically contain no gluten ingredients.
Production Line	Made on dedicated, controlled production lines.	Often made on shared equipment in outsourced facilities.
Risk of Cross-Contamination	Extremely low due to dedicated equipment and strict protocols.	High risk due to shared manufacturing lines with gluten products.
Labeling	Often includes a 'gluten-free' label.	Does not carry a 'gluten-free' label.
Safety for Celiacs	Generally considered safe by Hershey.	Not recommended for celiacs or those with severe gluten sensitivity.

Potential for Different Ingredients

While cross-contamination is the primary reason for the difference, some variations in ingredients can also play a small role. Seasonal candies may use slightly different formulations or coatings than the standard cup to achieve a specific texture or appearance. For example, a shiny coating or frosting on a holiday-themed Reese's could potentially contain gluten-derived ingredients or be processed in a facility with other non-gluten-free products. Although Hershey states the base ingredients are typically the same, the risk increases with any deviation from the standard recipe.

The Legal and Ethical Obligation

For major food corporations like Hershey, the decision not to label seasonal Reese's as gluten-free is a matter of safety and legal responsibility. Labeling laws require products to contain less than 20 ppm of gluten to be called 'gluten-free'. Without direct control over the outsourced production facilities and their rigorous cleaning procedures, Hershey cannot, and will not, make that guarantee for their seasonal products. This protects them from potential lawsuits and, more importantly, prevents health crises for sensitive customers. It is a stark reminder that even a beloved product can have hidden risks when its manufacturing process changes.

Conclusion: A Matter of Caution, Not Ingredients

Ultimately, the issue with seasonal Reese's is not about gluten being intentionally added to the recipe, but rather the potential for unwanted gluten exposure during manufacturing. This is a critical distinction for anyone on a strict gluten-free diet, especially those with celiac disease. For these individuals, skipping the festive shapes in favor of the consistently-produced, standard-issue Reese's cups is the safest and most reliable option. Always read the label, consult official company websites for their gluten-free lists, and when in doubt, choose a product with a clear 'gluten-free' certification.

For more information on reading labels and managing a gluten-free diet, the Celiac Disease Foundation provides comprehensive resources. Celiac Disease Foundation

Frequently Asked Questions

No, not all Reese's products are gluten-free. While most of the standard-sized cups and Reese's Pieces are considered gluten-free, the seasonal shapes (like pumpkins, eggs, and trees) are not.

Regular Reese's are made on dedicated production lines with strict controls to prevent gluten contamination. Seasonal shapes are often made in different, outsourced facilities that share equipment with other gluten-containing products, creating a risk of cross-contamination.

The core ingredients are often the same, but slight variations in coatings or fillings might occur. However, the main concern is the high risk of cross-contamination during production, not necessarily the ingredients themselves.

The gluten in seasonal Reese's is not an intended ingredient. The risk comes from trace amounts of gluten from other products that contaminate the shared manufacturing equipment.

Cross-contamination occurs when seasonal items are produced on the same lines, mixers, or equipment used for products containing wheat, barley, or other gluten sources. Even after cleaning, traces can remain.

You can find an official, regularly updated list of gluten-free products directly on The Hershey Company's website (Hersheyland.com).

It is not recommended for anyone with a gluten sensitivity or celiac disease to consume seasonal Reese's due to the unpredictable risk of cross-contamination. Sticking to the standard, labeled gluten-free options is the safest approach.