Pumpkin and chocolate really do go together so well. Trust me. Or just try this gluten free pumpkin brownie recipe if you need hard evidence, or just because. It’ll be worth it either way!

My yummy concoction of mellow chocolate and creamy pumpkin is actually the perfect way to celebrate chillier nights and shorter days (remember: chocolate is fair game after dark!).

This recipe is perfect for days when you just can’t decide if you’ve got one foot into pumpkin season already or you just love brownies and want to mix it up a bit.

I mean, brownies: can one ever really have enough great gluten free brownie recipes? I have several great gluten free brownie recipes like this one — all of which we love — but this one is a cocoa base instead of melted chocolate and it’s a really fudgy-chewy brownie that’s great on its own, especially if you look in the cabinet and don’t have any squares of chocolate.

I typically always have cocoa on-hand, so this recipe is a big help when you have a chocolate craving but didn’t plan ahead with a grocery list! I’m not the only one who does that, am I?

And for me, pumpkin is fair game any time of year, but it’s more socially acceptable in the fall, if I’m honest.

So the pumpkin layer on top of the intensely chocolate brownie layer is the perfect counterpoint for an autumnal brownie.

It’s a lot like those yummy cream cheese brownie recipes with the swirl of sweet through the dense chocolate … only it’s pumpkin. (If you like this kind of combo, try my gluten free black bottom cupcakes recipe too!)

I even convinced my non-brownie-loving son to try these because he loves pumpkin pie and it really does almost taste like a slice of pie on top of a brownie.

Have I given you enough yummy reasons to make this treat? If not, here’s my elevator pitch: This gluten free pumpkin brownie offers luscious chocolate taste and chewy brownie texture, with a creamy, spicy pumpkin swirl through the middle, making just about everyone a happy brownie camper.

To get that pretty feathering through the top that makes everyone ooh and ah over your brownie technique, all you have to do is cut through the top of the batter with a butter knife. Go all the way down one side and back up the opposite direction … cutting through lengthwise and horizontally several times across.

Before you bake it, the batter should look something like this, but every pan is different:

 

There’s no right or wrong to it. You could even just put dollops of pumpkin on top of the brownie batter and call it a day. It’ll taste great either way!

After baking, it’s got this lovely feathered look to the top if you did use that technique.

And if you’re smart, you’ve lined your pan with oiled foil or parchment so all you have to do is pull up on the sides and out comes the entire tray of brownies ready to be sliced!

I recommend a pizza wheel or plastic knife for the neatest edges on your cut brownies (pro tip!).

So embrace the pumpkin — it’s fall already, y’all — and have your brownie too. Bring on the gluten free pumpkin brownies!

 

And one more thing: after you measure out the pumpkin for this recipe, you’ll just so happen to have exactly the amount you’ll need to make this goes-well-with-everything Gluten Free Pumpkin Cornbread! Convenient coincidence? You be the judge!

Gluten Free Pumpkin Brownie Recipe

I can’t wait to hear what you think!

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