Fudgy Gluten Free Pumpkin Brownies

Why We’re Crazy About This Pumpkin Brownies Recipe

• Gluten-free, dairy-free, and guilt-free! Flour isn’t the only thing absent from these pumpkin brownies. They’re also dairy-free and sweetened with maple syrup instead of refined sugar. What’s not to love about that!?
• One bowl. Mix the brownie batter in a single bowl, and bake. I sprinkle the top of my brownies with chocolate chips for good measure.
• Perfect for fall. There’s just enough pumpkin flavor and a touch of spice to make these gluten-free brownies an easy fall dessert. They’re so irresistible, though, that you won’t be surprised when you want to make a batch year-round!

Gather Your Ingredients

The short and sweet ingredients list is yet another reason to love these brownies. I’ve covered what you’ll need below, along with notes. Scroll down to the printable recipe card for the printable recipe with amounts.

• Pumpkin Puree – Make sure you’re buying canned pumpkin puree and NOT pumpkin pie filling.
• Almond Butter – Or another nut or seed butter of choice, like cashew butter, sunflower (sun) butter, or even peanut butter.
• Cocoa Powder – I recommend natural unsweetened cocoa powder or Dutch-processed cocoa powder.
• Pure Maple Syrup – Feel free to substitute this for honey or another liquid sweetener. Avoid artificial maple syrup, which contains corn syrup.
• Pumpkin Pie Spice – You could also use a combination of cinnamon, nutmeg, ginger, and cloves, or any of these individual spices. Feel free to skip the spice altogether if you prefer.
• Baking Soda – Helps these brownies rise. Check the dates on the package to make sure it’s not expired!
• Egg – Bring the egg to room temperature for even mixing.
• Chocolate Chips – I like to sprinkle these over my brownies before I bake them. Use dairy-free chocolate if necessary.

Let’s Make the Best Pumpkin Brownies

This indulgent dessert is a one-bowl wonder. All in all, you only need 30 minutes to make and bake your brownies!

1. Start by mixing the batter. Combine the pumpkin puree with almond butter, cocoa powder, maple syrup, pie spice, baking soda, salt, and egg. Mix until the batter is smooth and even.
2. Assemble the brownies. Next, pour the brownie batter into a greased and lined 8×8-inch baking pan. Sprinkle chocolate chips on top.
3. Bake. Bake these pumpkin brownies at 350ºF for 25 minutes. Afterward, allow the brownies to rest for 5 minutes before removing them from the pan. Cool the brownies at room temperature until it’s time to serve.

Recipe Tips

• Pumpkin pie filling and pumpkin puree are not the same thing! Pie filling has added sweeteners and thickeners and isn’t interchangeable with pumpkin puree in recipes. Go for canned or homemade 100% pumpkin puree.
• Line the pan and leave an overhang. When it comes to lining the pan with parchment paper, don’t be shy. Leave enough excess paper on either side of the pan so you can easily lift the finished brownies from the pan.
• Can I use a 9×9-inch pan? Yes, however, your brownies will be a bit thinner if you make them in a larger pan. Remember to adapt the baking time accordingly.

Try These Add-in Ideas

Even though these brownies are already perfect, here are some more mix-in ideas that go great with the pumpkin twist:

• Chopped nuts, like pecans, walnuts, and hazelnuts, are all great options. Toast them in the oven or using a dry pan on the stovetop for extra flavor.
• Top these brownies with marshmallows for a gooey, toasted s’mores-like layer. Make sure to use gluten-free marshmallows as needed.
• Crumble over some Oreo cookies. If needed, use gluten-free Oreos.
• Fold chocolate chips into the batter instead of sprinkling them on top.

Slicing and Serving

It’s hard to resist gobbling up these pumpkin brownies as soon as they’re cool enough to eat! I always find it’s best to give them at least 5 minutes in the pan, followed by 15-20 minutes at room temperature before cutting the brownies into squares. It makes the slices neater.

Once it’s time to serve, top your brownies with a scoop of vanilla ice cream, homemade whipped cream, or dairy-free coconut whipped cream (see below). I also love adding fresh strawberries and raspberries. Or, for the ultimate cozy dessert, drizzle these pumpkin brownies with caramel sauce!

3-Ingredient Coconut Whipped Cream

One of my favorite dairy-free toppings for fudgy, flourless pumpkin brownies is this easy homemade coconut whipped topping:

1. Skim the cream from a can of coconut milk (the thick cream on top that has separated from the clear liquid underneath).
2. Add the coconut cream to a bowl. You can add vanilla bean paste and maple syrup to taste.
3. Whip the cream into soft peaks. The peaks should curl down rather than stick straight up like stiff peaks do.

Storage and Freezing

• Refrigerate. Since these brownies are made with pumpkin, they should be kept in the fridge. Store them in an airtight container and enjoy them within 4-5 days. Do not store them until they have cooled completely.
• Reheat. I like to reheat these one by one in the microwave. Warm your brownie up for 10 seconds at a time until it reaches your desired temperature. Reduce the microwave time as needed. You can eat them cold or at room temperature if desired, but like all brownies, they truly taste best when they’re warm!
• Freeze. Store the brownies in a freezer-safe container with parchment paper separating any layers. Enjoy frozen brownies within 6 months. Thaw them completely in the fridge before reheating.

More Pumpkin Treats

• Pumpkin Dump Cake
• No-Bake Pumpkin Cheesecake
• Pumpkin Spice Cupcakes
• Vegan Pumpkin Pie Bars
• Chocolate Chip Pumpkin Bread