Pumpkin Brownies (Gluten free)

I love a good hand held baked good. Brownies are one my favorites because they are such a good base to add a special swirl to. I love adding a peanut butter swirl, a cream cheese swirl and for the best delicious fall treat A PUMPKIN SWIRL! This simple pumpkin puree swirl takes my traditional standard brownies recipe up a notch. Everyone will be asking for these Pumpkin Brownies over and over this fall!

If you love my gluten free desserts made with pumpkin, you’ll also love my gluten free chocolate chip pumpkin bars, my Mini Vegan Pumpkin Chocolate Chip Bread, Vegan Pumpkin Brownies and Pumpkin Cookie Bars.

why you’ll love this gluten free recipe

• No boxed brownie mix here! You can absolutely apply this pumpkin swirl to a boxed brownie mix but these pumpkin brownies are made from scratch. Trust me though, brownies from scratch are way better. I throw the ingredients together in less than 10 minutes and they take 30 minutes to bake.
• Kid friendly! These pumpkin brownies are such an easy recipe that you can get the kids involved. The measuring, dumping everything into the bowl, stirring the ingredients together, and adding to the brownie pan are all fun kid-friendly activities this recipe is perfect for.  
• Who doesn’t love brownies!? I love bringing these pumpkin brownies to a potluck because no one ever knows they are actually gluten free and I get to safely enjoy it!
• The best part about this recipe is that it is a one bowl recipe…which means only one bowl to mix together the ingredients and only one bowl to clean up! My ideal situation since I hate doing dishes.
• This recipe is allergy friendly. You can use gluten free flour like I did for gluten free brownies. You can use dairy free butter and milk for easy dairy free brownies!
• It’s an easy freezer friendly dessert. I love to store Pumpkin swirl Brownies individually in the freezer. Then, when I’m craving a brownie I pop one out and heat it up for a quick dessert.

ingredients & substitutions

Gluten free flour: This provides the structure for the Pumpkin swirl Brownies. For gluten free brownies I use gluten free flour.

Brown sugar: You can always use standard granulated sugar but I prefer the molasses taste of brown sugar.

Baking powder: This helps the brownies rise! Don’t skip this step and I always make sure my baking powder isn’t expired.

Cocoa powder: This gives the Pumpkin Brownies their chocolate flavor.

Vegan butter melted: This adds richness and moisture. I use vegan butter to make these dairy free brownies.

Pumpkin puree: This adds moisture and flavor. You can substitute it with applesauce or mashede bananas.

Eggs: This binds the ingredients together and helps the brownies rise. You can substitute it with 1/4 cup applesauce or mashed bananas.

Chocolate chips: This adds sweetness and chocolate flavor to the Pumpkin swirl Brownies. I use vegan or dairy free chocolate chips to make dairy free brownies.

directions

Step 1

Combine the flour, brown sugar, baking powder and cocoa powder. Mix together.

Step 2

Next, all in the melted butter, pumpkin puree.

Step 3

Crack 2 eggs in a separate bowl. Then add to the bigger bowl. I do this to avoid getting any shells in my ingredients.

Step 4

Combine all the ingredients together.

Step 5

Add to a parchment lined 8×8 brownie pan. Swirl in some pumpkin puree and cover with chocolate chips.

Step 6

Bake the Pumpkin Brownies on 350 for 30 mins.

expert tips & tricks

If you’re not a fan of pumpkin or pumpkin desserts, you can always substitute the pumpkin puree peanut butter or cream cheese!

Pro tip: I like to line my brownie pan with parchment paper so removing the pumpkin brownies from the brownie pan is easy and clean. No brownies getting stuck to the pan here!

serving, storing and meal prepping

These Pumpkin Brownies are good warmed, right out of the oven, or at room temperature! Once they are done baking, I like to let them cool for 15-20 minutes before cutting. If you want them warm, a day or two after baking, I like to pop them in the microwave for 30 seconds before eating. You can serve as is, or with ice cream or whipped cream on top! Feel free to drizzle with chocolate syrup, hot fudge or caramel!

To store, I let the Pumpkin Brownies cool completely before refrigerating in an airtight container for up to four days.

For longer storage, I love to portion the Pumpkin swirl Brownies into freezer-safe containers and freeze for up to 2 months.

Looking for more allergy friendly easy recipe?

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