Gluten Free Pumpkin Brownie Recipe



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!).

gluten free pumpkin brownie

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?

gluten free pumpkin brownie emile henry pan corner

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!)

gluten free pumpkin brownie stack

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.

gluten free pumpkin brownie emile henry pan
Gluten Free Pumpkin Brownies in Emile Henry Pan lined with parchment.


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:

gluten free pumpkin brownie batter
Gluten free pumpkin brownie batter before baking.


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.

gluten free pumpkin brownie pan corner

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!).

gluten free pumpkin brownie pan

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

gluten free pumpkin brownies with gluten free tag
Gluten free pumpkin brownies with gluten free marker from Words With Boards.


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

gluten free pumpkin brownie emile henry pan

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.


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


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.

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Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

I can’t wait to hear what you think!

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  1. Jules,

    I would like to make these brownies for one of my desserts for Thanksgiving since I need to accommodate GF and dairy-free family members. Can these brownies be made in advance and frozen? I prepare as much as possible in late October to freeze in order to save time since I have so many dietary issues I must accommodate…GF, DF, Veg. and PICKY! LOL

    Thank you.

    • That’s a fantastic idea, Cathie! I don’t know why these brownies wouldn’t freeze well. Brownies — gluten free or otherwise — typically freeze and thaw quite well. ENJOY and way to plan ahead!!

  2. Dear Jules,
    Was about to make the pumpkin brownies when I noticed all the white sugar! Trying to cut back on that. Can I use Coconut Palm Sugar instead? Or is that just as bad as regular white sugar? Have been using your flour for years and it really is the best out there! I love it…

    • Hi Cynthia, so glad you’re enjoying my gfJules Flour and putting it to good use!! I actually love using coconut palm sugar and in this recipe, I think it would work really well! Usually you can do a 3/4 cup : 1 cup sub with it in most recipes which would also allow you to cut back a bit on the total sugar. Give it a try and let me know what you think!

  3. It sounds “delish!” Can’t wait to try.
    Jules, just bought your flour for the first time (haven’t received it yet) and hope numerous more time will come.
    My question is how do I make it “Self Rising Flour?”


    • Hi Marlene, I’m so glad you’re excited to get baking once my gfJules Flour arrives! Here’s a recipe for self-rising flour using gfJules All Purpose Gluten Free Flour:

      1 cup gfJules Flour
      1 1/2 tsp. baking powder
      1/2 tsp. salt
      Whisk together and store in a sealed container.

  4. Do you have a recipe if I wanted to add a cheesecake topping to the brownies?

    My son’s girlfriend is GF and dairy free and I love your recipes accommodating both.
    I want to impress her .
    Tomorrow I am making your Pie crust recipe for a peach pie.
    I have made a lot of regular homemade pie crusts so hoping I can do this well.
    I love how you mention your Grandmas recipe because I usually use my moms. Ice Water is also a trick to always use so I loved you mentioning that.

    • Hi Nancy, I love that you are able to use my recipes for your son’s girlfriend, not just because they are gluten free but also because they are all dairy-free! What a wonderful mom you are to want to impress her with your delicious and safe baking! I am so sorry that I wasn’t able to get back to you before your dinner to answer your question about the cheesecake topping. We headed out of town and I am so far behind in emails and catching up to comments and questions! How did it go? Were you able to find a cheesecake topping recipe??? I’m dying to hear how the peach pie went!!

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