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.
Ingredients
Gluten free Brownie recipe
- Gluten free Plain Flour - (Gluten free all purpose flour)
- Cocoa Powder - I used a dutch processed cocoa powder.
- Baking Powder
- Xanthan Gum - A regular ingredient in gluten-free baking. Essentally binding everything together just as gluten would do in regular baking.
- Salt
- White Sugar - I used granulated sugar
- Chocolate - (Dark or Milk Work well)- I used milk chocolate in this recipe but dark chocolate will also be delicous. 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 gives that fudgy moist brownie texture. Using a netural flavor oil if you prefer you could use canola oil.
- Eggs - (Room temperature)
- Vanilla extract
Pumpkin mixture
- 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 quantities.
Instructions
- Mix together flour, cocoa powder, baking powder, xanthan gum, and salt then set aside.
- Gently melt chocolate with water and sugar together in a non-stick pan over low/medium heat until the chocolate has melted.
- Beat eggs and oil together and add vanilla then add melted chocolate mixture. Mix until fully combined.
- Combine wet mixture to flour mixture folding in gently until fully combined ensuring that there are no lumps.
- Pour the brownie mixture into your prepared tin and spread it out evenly.
- In a small bowl mix the pumpkin purée together with the ground cinnamon until evenly combined.
- 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.
Hint: 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 Tips
- Gluten Free Flour – I used a shop bought Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize and Buckwheat flour. I have had reports that others have used Bob’s Red Mill and other Gluten free All purpose blends with my recipes that have worked well. I would love to know what flour blends worked for you so feel free to get in touch by leaving a comment below or you can contact me directly.
- Kitchen Scales - Using digital scales is recommended when baking. I always measure using scales and in 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)
- 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.
Equipment
This recipe does not require any fancy kitchen equipment. I used an 8x8 baking tin and a hand-held whisk. A large bowl for making the gluten free brownie batter and a small bowl for mixing the cinnamon and pumpkin puree.
Storage
The gluten-free brownies with pumpkin 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 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.
Recipe FAQs
Yes, To make pumpkin brownies gluten free and dairy free all you have to do is use your preferred dairy free chocolate as all other ingredients used in this recipe are already gluten and dairy free.
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.
Yes, Brownies freeze really well. They can be frozen for up to 3 months and defrost at room temperature.
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.
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📖 Recipe
Gluten free Pumpkin Brownies
Equipment
- 8×8 lined baking tin
Ingredients
Gluten free Brownie recipe
- 130 grams Gluten free Plain Flour (Gluten free all purpose flour)
- 30 grams Cocoa Powder
- 1 Teaspoon Baking Powder
- ¼ Teasppon Xanthan Gum
- ¼ Teaspoon Salt
- 200 grams White Sugar
- 100 grams Chocolate (Dark or Milk Work well)
- 60 ml water
- 120 ml Vegetable Oil
- 2 Large Eggs (Room temperature)
- 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.
- Mix together flour, cocoa powder, baking powder, xanthan gum, and salt then set aside.
- Gently melt chocolate with water and sugar together in a non-stick pan over low/medium heat until the chocolate has melted.
- Beat eggs and oil together and add vanilla then add melted chocolate mixture. Mix until fully combined.
- 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
I hope you enjoyed this gluten free pumpkin brownies recipe.
I would love your feedback. Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.
Jane
They turned out so fudgy. Loved them.