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    Home » Brownies and Blondies » Gluten free Pumpkin Brownies

    Gluten free Pumpkin Brownies

    Published: Oct 13, 2021 · Modified: Nov 15, 2023 by Amanda · This post may contain affiliate links · 3 Comments

    Jump to Recipe

    It's that time of year when I love making gluten free pumpkin desserts and these gluten free pumpkin brownies are always a hit!

    These gluten free brownies with pumpkin are so fudgy and with cinnamon, pumpkin purée swirled on top just gives them that little extra fall flavor.

    gluten free pumpkin brownies sliced into squares.

    I am always looking for recipes to use up my leftover pumpkin puree and had to make a fall brownie. I was inspired by my gluten free fudge brownie recipe and wanted to add that extra twist by using my homemade pumpkin puree to create these gluten free pumpkin brownies.

    Looking for more gluten free pumpkin recipe inspiration check out these gluten free pumpkin donuts, no-bake pumpkin cheesecake, and gluten free pumpkin cake.

    Jump to:
    • ⭐ Why We Love This Recipe
    • 📝 Ingredients Notes
    • ⚡ Substitutions & Variations
    • 🥣 Step by Step Instructions
    • 💡 Pro Recipe Tips
    • ❓ Recipe FAQs
    • 🧡 More Gluten free Pumpkin recipes
    • 📖 Recipe
    • 💬 Comments

    ⭐ Why We Love This Recipe

    • From Scratch Recipe - No boxed brownies here! Made from scratch using gluten free ingredients.
    • Rich Flavor - The combination of pumpkin and chocolate creates a rich and indulgent flavor profile, satisfying both sweet and savory cravings.
    • Autumnal Vibes - Perfect fall dessert filled with seasonal flavors and spices.
    • Easily Adaptable - Gluten free recipe that is easily made dairy free if required.

    📝 Ingredients Notes

    ingredients for gluten free pumpkin brownies.
    • Gluten free All purpose flour - Also known as gluten free Plain Flour in the UK.
    • Cocoa Powder - I used a Dutch-processed cocoa powder.
    • Unsalted butter - You can use dairy-free butter if preferred. I prefer to use unsalted butter but if you do use salted butter omit the additional salt in the recipe.
    • Baking Powder - Some brands may have ingredients that contain gluten. Always be sure to check the label that you are using gluten free baking powder.
    • Xanthan Gum - A regular ingredient in gluten-free baking. Essentially binding everything together just as gluten would do in regular baking.
    • White Sugar - I used granulated sugar but superfine or caster sugar will also work well.
    • Chocolate - I used milk chocolate in this recipe but dark chocolate will also be delicious. Always check that the chocolate used is gluten-free as some chocolate brands may contain gluten. If dairy free you can use your preferred dairy-free brand of chocolate.
    • Vegetable Oil - Helps give that fudgy moist brownie texture. Using a neutral flavor oil if you prefer you could use canola oil.
    • Eggs -Be sure to use large eggs at room temperature. Eggs add structure and stability to the brownies.
    • Pumpkin Purée - I used my homemade pumpkin puree in this recipe but you can also use canned pumpkin puree if preferred (not pumpkin pie filling).
    • Ground Cinnamon - Adds a little extra flavor giving that festive taste to the brownies. You can also add a little nutmeg to the mixture just be sure not to add too much as the flavor can be overpowering.

    See the recipe card for full ingredients and quantities.

    ⚡ Substitutions & Variations

    • Dairy free Pumpkin Brownies - Substitute the chocolate and butter for your preferred dairy free brand.
    • Pecans or Walnuts - Adding chopped nuts can provide a crunchy texture and nutty flavor that complements the pumpkin and chocolate.
    • Without Oil - Prefer full butter brownies then check out my gluten free chocolate brownies with brown butter as a base and then swirl in the spiced pumpkin mix.

    🥣 Step by Step Instructions

    Below is a brief step-by-step process with photos of how to make gluten free pumpkin brownies.

    See the recipe card below for more detailed recipe instructions.

    Melting butter and chocolate in a bain-marie.

    Step 1: Preheat the oven to 175°C/325°F/Gas mark 3 and line an 8x8 baking tin with parchment paper. In a glass bowl, combine the chocolate and butter.

    Step 2: Gently melt the chocolate and butter together in a bain-marie over low to medium heat until both ingredients have fully melted (See image 2).

    Tip: To set up a bain-marie, fill a pan halfway with hot water and position a bowl on top. Ensure that the water level in the pan is below the bottom of the bowl, allowing the steam generated by the water to gently heat the chocolate and butter.

    Chocolate mixture being poured into the dry ingredients.

    Step 3: In a large bowl mix together flour, cocoa powder, baking powder, xanthan gum, and salt.

    In a separate bowl, whisk together the eggs and sugar for at least 5 minutes or until the mixture becomes frothy and well-combined.

    Add the oil and vanilla to the whipped eggs and sugar. Merge the melted chocolate mixture with the whipped eggs and oil.

    Step 4: Combine the wet chocolate mixture with the flour mixture, folding gently until fully combined and ensuring a smooth mixture without any lumps.

    Tip: Whisking the eggs and sugar until they reach a frothy consistency is crucial for achieving a glossy brownie top. The sugar's caramelization during baking adds a shiny, crisp layer to the surface of the brownie.

    Brownie batter in an 8x8 baking pan.

    Step 5: Pour the brownie mixture into your prepared baking pan and spread it out evenly.

    Step 6: In a small bowl mix the pumpkin purée together with the ground cinnamon until evenly combined. Spoon the pumpkin mixture randomly over the top of the brownie (See image 6).

    Brownie batter in a baking pan with pumpkin puree being swirled in with a wooden skewer.

    Step 7: Using a wooden skewer or the back of a knife gently make swirls through the topping mixture until it resembles your desired effect (See image 7).

    Step 8: Place the baking tin in the oven for approximately 30-35 minutes. Checking with a wooden skewer and when it almost comes out almost clean it is ready to be removed from the oven.

    Tip: Leave the brownies to fully cool in the tin and then place them in the refrigerator to chill. This will make them easier to cut into slices as they will be quite delicate while they are still warm.

    💡 Pro Recipe Tips

    • Tip #1: Kitchen Scales - Using digital scales is recommended when baking. I always measure using scales and grams as baking is a science. When baking gluten-free it is essential to weigh out ingredients to get the best results! There is no need to purchase expensive digital scales and you can find them available cheaply online. (Although for small amounts I will use spoon measurements)
    • Tip #2: Use good quality ingredients for the best results use good quality chocolate, cocoa powder, and butter.
    • Tip #3: To set up a bain-marie, fill a pan halfway with hot water and position a bowl on top. Ensure that the water level in the pan is below the bottom of the bowl, allowing the steam generated by the water to gently heat the chocolate and butter.
    • Tip #4: Leave the brownies to fully cool in the tin and then place them in the refrigerator to chill. This will make them easier to cut into slices as they will be quite delicate while they are still warm.
    • Tip #5: Oven Temperatures - Your oven temperature may be slightly different. As all ovens vary in temperature and the baking time is used as a guide. Some ovens run hotter than others. You could invest in an oven thermometer to be more accurate.
    Baked gluten free pumpkin brownie.

    ❓ Recipe FAQs

    Can I make them gluten and dairy free?

    Yes, To make pumpkin brownies gluten free and dairy free all you have to do is use your preferred dairy free chocolate and butter as all other ingredients used in this recipe are already gluten and dairy free.

    How do I store pumpkin brownies?

    The gluten-free Pumpkin brownies can be stored in an airtight container at room temperature for 1-2 days but I recommend you store them in the fridge as they way they will keep longer for you to enjoy for up to 5 days. They can be removed from the fridge and allow to come to room temperature if you prefer.

    Can I freeze the pumpkin brownies?

    Yes, Brownies freeze really well. They can be frozen for up to 3 months and defrost at room temperature.

    Can I substitute oil for butter to make pumpkin brownies?

    Using oil in brownies I find makes them super gooey and fudgy. Great when you want soft gluten-free fudgy pumpkin brownies. If you prefer brownies made with butter you can substitute the oil for butter keeping the ratio the same as the recipe.
     

    🧡 More Gluten free Pumpkin recipes

    • Gluten free chocolate chip pumpkin bread sliced on a white surface with mini pumpkins in the background.
      Gluten free Chocolate Chip Pumpkin Bread
    • gluten free pumpkin cake on a white cake stand surrounded by autumn leaves
      Gluten free Pumpkin Cake
    • Gluten free Pumpkin donuts stacked beside a donut with a bite out of it.
      Gluten free Pumpkin Donuts
    • A slice of no bake pumpkin cheesecake bars with cream topping and drizzled in caramel sauce on a white plate.
      No Bake Pumpkin Cheesecake Bars

    If you tried this Gluten Free Pumpkin Brownie recipe. Please leave a star 🌟rating in the recipe card below & a review in the comments section further down the page.

    Subscribe and get free recipes straight to your inbox.

    📖 Recipe

    gluten free pumpkin brownies sliced into squares.

    Gluten free Pumpkin Brownies

    It's that time of year when I love making gluten free pumpkin desserts and these gluten free pumpkin brownies are always a hit! These gluten free brownies with pumpkin are so fudgy and with cinnamon pumpkin purée swirled on top just gives them that little extra fall flavor.
    5 from 39 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Servings: 9 Large slices
    Calories: 353kcal

    Nutritional information is meant as a guideline and all information is approximate.

    Author: Amanda
    Prevent your screen from going dark

    Equipment

    • 8×8 lined baking tin

    Ingredients

    Gluten free Brownie recipe

    • 100 grams Chocolate  (Dark or Milk Work well)
    • 100 grams Unsalted Butter
    • 130 grams Gluten free All Purpose Flour
    • 30 grams Cocoa Powder
    • 1 Teaspoon Baking Powder Some brands may have ingredients that contain gluten. Always be sure to check the label.
    • ¼ Teasppon Xanthan Gum
    • ¼ Teaspoon Salt
    • 2 Large Eggs (Room temperature)
    • 200 grams  White Sugar 
    • 120 ml Vegetable Oil
    • 1 Teaspoon Vanilla extract

    Pumpkin mixture

    • 100 grams Pumpkin Purée (not pumpkin pie filling)
    • ¼ Teaspoon Ground Cinnamon

    Instructions

    How to make Gluten-free pumpkin brownies

    • Line baking tin with grease-proof paper.
    • In a glass bowl, combine the chocolate and butter. Gently melt the chocolate and butter together in a bain-marie over low to medium heat until both ingredients have fully melted (See image 2).
    • Mix together flour, cocoa powder, baking powder, xanthan gum, and salt then set aside.
    • In a separate bowl, whisk together the eggs and sugar for at least 5 minutes or until the mixture becomes frothy and well-combined.
    • Add the oil and vanilla to the whipped eggs and sugar. Merge the melted chocolate mixture with the whipped eggs and oil.
    • Combine wet mixture to flour mixture folding in gently until fully combined ensuring that there are no lumps. Set aside while you make the pumpkin mixture.
    • Preheat the oven to 175°C/325°F/Gas mark 3.
    • In a small bowl mix the pumpkin purée together with the ground cinnamon until evenly combined.
    • Pour the brownie mixture into your prepared tin and spread it out evenly.
    • Gentle spoon the pumpkin mixture randomly over the top brownie mixture.
    • Using a wooden skewer or the back of a knife gently make swirls through the topping mixture until it resembles your desired effect.
    • Place the baking tin in the oven for approximately 30-35 minutes. Checking with a wooden skewer and when it almost comes out almost clean it is ready to be removed from the oven.
    • Move to a cooling rack leaving the pumpkin Brownie in the tin to cool. When cool place in the fridge for at least 30 minutes. I prefer to leave it in the fridge for a few hours as this allows the brownies to set well making it easier to slice.
    • Once cooled cut evenly into your desired sized squares.

    Notes

    • Tip #1: Kitchen Scales - Using digital scales is recommended when baking. I always measure using scales and grams as baking is a science. When baking gluten-free it is essential to weigh out ingredients to get the best results! There is no need to purchase expensive digital scales and you can find them available cheaply online. (Although for small amounts I will use spoon measurements)
    • Tip #2: Use good quality ingredients for the best results use good quality chocolate, cocoa powder, and butter.
    • Tip #3: To set up a bain-marie, fill a pan halfway with hot water and position a bowl on top. Ensure that the water level in the pan is below the bottom of the bowl, allowing the steam generated by the water to gently heat the chocolate and butter.
    • Tip #4: Leave the brownies to fully cool in the tin and then place them in the refrigerator to chill. This will make them easier to cut into slices as they will be quite delicate while they are still warm.
    • Tip #5: Oven Temperatures - Your oven temperature may be slightly different. As all ovens vary in temperature and the baking time is used as a guide. Some ovens run hotter than others. You could invest in an oven thermometer to be more accurate.
    What is the best oil or butter in brownies?
    Using oil in brownies I find makes them super gooey and fudgy. Great when you want soft gluten-free fudgy pumpkin brownies. If you prefer brownies made with butter you can substitute the oil for butter keeping the ratio the same as the recipe.
     
    How to store the brownies?
    The gluten-free Pumpkin brownies can be stored in an airtight container at room temperature for 1-2 days but I recommend you store them in the fridge as this way they will keep longer for you to enjoy for up to 5 days. They can be removed from the fridge and allow to come to room temperature if you prefer.

    Nutrition

    Serving: 1Large Slice | Calories: 353kcal | Carbohydrates: 49g | Protein: 8g | Fat: 14.8g | Saturated Fat: 2.6g | Polyunsaturated Fat: 5.5g | Monounsaturated Fat: 5.9g | Cholesterol: 41mg | Sodium: 182mg | Potassium: 67mg | Fiber: 4.5g | Sugar: 24g

    Disclaimer

    Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.

    Tried this Recipe? Tag me Today!Mention @glutenfree.tranquility or tag #glutenfreetranquility!

    I hope you enjoyed this gluten free pumpkin brownies recipe.

    More Gluten free Brownie Recipes

    • Gluten free chocolate brownies sliced into squares.
      Gluten Free Chocolate Brownies with Brown Butter
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    Comments

    1. Marla Bowie says

      March 24, 2025 at 10:30 pm

      I added 1/2 cup chocolate chips to the recipe. They turned out soooo good. There’s a slight carmel flavor (must be the pumpkin?) Best gluten free brownie recipe I’ve ever made. They’re ridiculous.5 stars

      Reply
      • Amanda says

        March 27, 2025 at 9:33 am

        Thank you Marla for the great review. I am so happy you liked the recipe.

        Reply
    2. Jane says

      October 24, 2021 at 3:03 pm

      They turned out so fudgy. Loved them.5 stars

      Reply
    5 from 39 votes (37 ratings without comment)

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    Hi, I'm Amanda! I am passionate about creating gluten free versions of all the foods that I enjoy. I love sharing them with others looking for easy but delicious gluten free recipes.

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