Gluten Free Pumpkin Brownie Recipe

Gluten Free Pumpkin Brownie Recipe

Pumpkin and chocolate really do go together so well. This gluten free pumpkin brownie recipe proves it! My yummy concoction of mellow chocolate and creamy pumpkin is the perfect way to celebrate chillier nights and shorter days (remember: chocolate is fair game after dark!).

gluten free pumpkin brownie

This recipe is perfect for days when you just can’t decide what … and chocolate. I mean, chocolate is a given for most of us, right? So what goes best with chocolate today? In the fall, it’s pumpkin! Ok, for me it’s pretty much pumpkin anything all day, all year-long, but I digress.

This gluten free pumpkin brownie offers that luscious chocolate taste and brownie texture, with a creamy, spicy pumpkin swirl through the middle, making just about everyone a happy brownie camper.


gluten free pumpkin-brownie-stack-sm1

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


Gluten Free Pumpkin Brownie Recipe

gluten free pumpkin brownie stack

5 from 4 reviews

  • Author:
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 36 brownies


brownie ingredients

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

pumpkin layer ingredients


Preheat oven to 325° F. Line a 9x13x2 baking pan with aluminum foil and oil lightly. Set aside.

Spread the chocolate brownie mixture across the bottom of the prepared pan and set aside.

In another bowl, beat together 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. Then 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 60 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 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.

Gluten Free Pumpkin Brownie, dairy free, can be vegan - gfJules


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