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.

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.

📝 Ingredients Notes

• 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.

🥣 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.

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.

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.

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).

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.

❓ Recipe FAQs