Gluten Free Pumpkin Brownie Recipe
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.
Print
Pin
Servings: 24
Calories: 174kcal
Equipment
Ingredients
brownie ingredients
- 1 cup unsweetened cocoa Dutch-processed
- 1 (135) cup (grams) gfJules™ All Purpose Gluten Free Flour
- ½ tsp sea salt
- 1 Tbs. baking powder
- 1 tsp. baking soda
- 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
- 2 tsp. pure vanilla extract
- 1/3 cup water
- 1 ½ cups granulated sugar
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
- 3 (101) Tbs. (grams) 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.
Video
Nutrition Facts
Gluten Free Pumpkin Brownie Recipe
Serving Size
1
Amount per Serving
Calories
174
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2
g
13
%
Trans Fat
0.002
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
24
mg
8
%
Sodium
185
mg
8
%
Potassium
124
mg
4
%
Carbohydrates
29
g
10
%
Fiber
2
g
8
%
Sugar
18
g
20
%
Protein
2
g
4
%
Vitamin A
1663
IU
33
%
Vitamin C
1
mg
1
%
Calcium
48
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.