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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 2 votes
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Course: Dessert
Cuisine: American
Keyword: Brownies, fresh pumpkin recipes, gluten free
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 9 Large slices
Calories: 353kcal

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

Author: Amanda

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

 
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.
 
How do I make brownies using gluten free flour?
To make pumpkin brownies gluten free any gluten-free plain flour or all-purpose flour will work well with this recipe. I used Doves freee from as this is my preferred flour but you can use your preferred brand of plain flour or all-purpose flour just be sure that it is gluten free.

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.