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:

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

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Gluten Free Pumpkin Brownie Recipe

Yield: 36 brownies

Prep Time: 20 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 25 minutes

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.

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Ingredients

brownie ingredients

• 1 cup (135 grams) gfJules™ All Purpose Gluten Free Flour
• ½ tsp sea salt
• 1 ½ cups granulated sugar
• 1 cup unsweetened cocoa (Dutch-processed)
• 1 Tbs. baking powder
• 1 tsp. baking soda
• 2 tsp. pure vanilla extract
• ½ cup mild oil like olive oil, sunflower oil, non-GMO canola oil or melted coconut oil
• ½ cup applesauce
• 2 eggs, mixed, or substitute
• 1/3 cup water

pumpkin layer ingredients

• 1 cup pumpkin purée (not pumpkin pie mix)
• 1/3 cup cream cheese, dairy or non-dairy like Go Veggie!™ or Tofutti® soy; Kite Hill® Almond; Green Valley Organics® lactose free
• ½ cup granulated sugar
• 1 egg or substitute
• 1 Tbs. gfJules™ All Purpose Gluten Free Flour
• 1 tsp. pumpkin pie spice

Instructions

Preheat oven to 325° F. Line a 9x13x2 baking pan with parchment or oiled aluminum foil. Set aside.

Whisk the dry ingredients for the brownie together in a small bowl.

In a separate bowl, mix eggs, oil, applesauce and vanilla extract. Once blended, stir in the dry ingredients and water and mix until smooth. Use either a hand mixer, stand mixer with paddle attachment or mix by hand.

Spread the brownie batter evenly in the prepared pan.

Clean the mixing bowl and switch to the whisk attachment if using a stand mixer.

Whisk all the pumpkin ingredients until smooth and any lumps have been incorporated.

Spoon dollops of pumpkin batter on top of the brownie layer.

Using a butter knife or spatula, cut through the pumpkin layer in lines, starting at one end of the pan and cutting a line all the way to the other end, and repeating across the whole pan.

Turn the pan to repeat the process in a perpendicular direction. There is no right or wrong here: you can even just use the knife to draw swirly patterns instead. The deeper you cut through the batter with the knife, the deeper the pumpkin layer will be incorporated into the brownie. If you want more of a solid layer of pumpkin on top, don’t cut so deep.

Bake in preheated oven for approximately 65 minutes, or until the center is no longer jiggly and a toothpick inserted into the brownies comes out with a few crumbs, but not wet.

Cool in the pan on a wire rack. Once cooled, lift the parchment or foil with the brownies out of the pan to cut and serve. Use a pizza cutting wheel or plastic knife to cut brownies for cleanest cut.

To store, layer between waxed paper in an airtight container.

Makes 36 brownies, depending on size cut.

Recommended Products

I may earn a small amount from qualifying affiliate purchases; this amount goes to fund this blog and does not cost you anything additional.

• 
  gfJules All Purpose Gluten Free Flour
• 
  Rodelle Organic Baking Cocoa Powder Dutch Processed 25 Oz.
• 
  GO Veggie!, Dairy Free Cream Cheese Alternative, Classic Plain, 8 oz
• 
  Farmers Market Pumpkin Puree 100% Organic 3x15oz

Did you make this recipe?

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