Fudgy Gluten Free Pumpkin Brownies

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Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins

A moist and fudgy brownie with a hint of pumpkin flavor and melty chocolate chips on top? Yes, please! You’ll be blown away by the decadence of these easy Gluten Free Pumpkin Brownies.

The Fudgiest Gluten Free Pumpkin Brownies

I have an important message for all my gluten-free friends – make these brownies. They are incredibly moist and fudgy with that classic brownie texture despite their lack of flour. You get a very slight hint of pumpkin, some subtle pumpkin spices, and most of all a major chocolate overload.

Basically, these have everything you could ask for in a brownie and more. I like serving them warm from the oven when the chocolate chips are still nice and melty. This is the ultimate guilt-free dessert option for chocolate lovers. And it’s also festive for fall!

Why I Love This Recipe

When I say guilt-free, I really mean it. In fact, each brownie contains only 163 calories! And flour isn’t the only thing absent from them – they’re also dairy-free and naturally sweetened instead of being stuffed with granulated sugar. What’s not to love about that!?

A Piece of Parchment Paper Over a Cooling Rack with Gluten Free Pumpkin Brownies on Top

What You’ll Need

Believe it or not, there’s yet another reason to love these brownies. They use a short and sweet list of ingredients!

  • Pumpkin Puree: Not pumpkin pie filling.
  • Almond Butter: Or another nut or seed butter of choice.
  • Cocoa Powder: I prefer using dutch processed cocoa powder.
  • Pure Maple Syrup: Feel free to substitute this for another liquid sweetener of choice.
  • Pumpkin Pie Spice: To build on the touch of pumpkin flavor.
  • Baking Soda: A teaspoon of baking soda helps your brownies rise.
  • Salt: This will keep your brownies nice and moist as well as enhance the flavors.
  • Egg: To bind all the ingredients together.
  • Chocolate Chips: I like to sprinkle these over my brownies before I bake them. Use dairy-free chocolate if necessary.
Two Fudgy Gluten-Free Chocolate Chip Brownies on a White Plate

How to Make Gluten Free Pumpkin Brownies

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

  1. Prep for Baking: Preheat the oven to 350°F. Spray an 8×8-inch baking dish with cooking spray and line the bottom and sides with parchment paper, leaving enough of an overhang to remove the brownies easily.
  2. Make Batter: Add the pumpkin puree, almond butter, cocoa powder, maple syrup, pumpkin pie spice, baking soda, salt and egg to a stand mixer. Mix on high until the batter is nice and smooth.
  3. Add Chocolate Chips: Pour the brownie batter into the prepared baking dish. Sprinkle the top with 1/4 cup of chocolate chips.
  4. Bake: Bake the brownies for 25 minutes, or until a toothpick inserted into the center comes out with a few loose crumbs.
  5. Let Sit: Remove your brownies from the oven and let them sit for 5 minutes.
  6. Transfer to Cooling Rack: Use the parchment paper to lift the brownies from the pan. Let them rest on a cooling rank until you’re ready to serve them.
Gluten Free Brownies on a Lined Wire Rack with One Missing a Bite

Tips for Success

Since this recipe is a bit unconventional, I have some handy dos and don’ts to guide you in the right direction.

  • Don’t Use Pumpkin Pie Filling: Pumpkin pie filling has added sweeteners that aren’t needed in these brownies. Go for canned or homemade pumpkin puree.
  • Use Pure Maple Syrup: If you’re using something other than granulated sugar, you probably don’t want to load up your dessert with corn syrup instead. For this reason, you should avoid artificial maple syrup.
  • Leave a Parchment Paper Overhang: Don’t be shy when it comes to that parchment paper! Leave enough excess paper on either side of the pan so you can lift out the finished brownies with ease.

Add-In Ideas

Even though these brownies are already perfect, you can totally incorporate additional features if you’d like. Here are some ideas that go great with the pumpkin twist!

  • Chopped Nuts: Pecans, walnuts and chestnuts are all great options. Toast them in the oven for extra flavor.
  • Gluten-Free Marshmallows: Gooey, chewy and delicious, marshmallows make these brownies even more irresistible.
  • Oreo Cookie Chunks: These beloved cookies are 100% dairy-free. If needed, use gluten-free Oreos.
  • Chocolate Chips: Instead of sprinkling your chocolate chips on top of the brownies, you can fold them into the batter before filling the baking dish.
A Stack of Three Pumpkin Brownies on a Plate with Two Mint Leaves

Serving Suggestions

In all honestly, you’ll probably just want to wolf down these brownies as soon as they’re cool enough to eat. But in case you’re celebrating a special occasion or really want to treat yourself, I’ve got some super yummy serving ideas.

  • Pair with Vanilla Ice Cream: Nobody can resist a warm brownie with a cool and creamy scoop of vanilla ice cream on top. My mouth is already watering!
  • Top with Coconut Whipped Cream: My 3-ingredient coconut whipped cream will straight up change your life. Simply use the cream from a can of coconut milk – the top part that’s separate from the clear liquid on the bottom. Add it to a small bowl along with vanilla bean paste and maple syrup to taste. Use a hand mixer to blend until soft peaks form. Soft peaks curl down rather than stick straight up like stiff peaks do.
  • Serve with Fresh Berries: I love pairing chocolatey brownies with fresh summer berries. Particularly, strawberries and raspberries!
  • Top with Caramel Sauce: A drizzle of caramel sauce makes everything better. Add some to these fudgy brownies for the ultimate comfort food confection!
An Overhead Shot of Nine Gluten Free Brownies on a Piece of Parchment Paper

How to Store and Reheat Gluten Free Brownies

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.

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!

Can I Freeze These?

You certainly can. Freeze your brownies in a freezer-safe container without letting the brownies touch each other. If you need to store them in multiple layers, add a piece of parchment or wax paper between each one.

Enjoy frozen brownies within 6 months. Thaw them out completely in the fridge before reheating them.

An Overhead Shot of Nine Gluten Free Brownies on a Piece of Parchment Paper

Fudgy Gluten Free Pumpkin Brownies

  • Author: Krista
  • prep_time Prep Time: 5 minutes
  • cook_time Cook Time: 25 minutes
  • total_time Total Time: 30 minutes
  • yield Yield: 12 1x
  • category Category: Dessert
  • method Method: Oven
  • cuisine Cuisine: American


A moist and fudgy brownie with a hint of pumpkin flavor and melty chocolate chips on top? Yes, please! You’ll be blown away by the decadence of these easy Gluten Free Pumpkin Brownies.



  • 3/4 cup pumpkin puree
  • 3/4 cup almond butter
  • 1/4 cup + 1 tablespoon cocoa powder (I like to use dutch processed)
  • 1/3 cup maple syrup
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/4 cup chocolate chips


  1. Preheat oven to 350°F.
  2. Prepare an 8×8 baking dish. Spray with cooking spray and then line the bottom and sides with parchment paper. (enough of an overhang to remove the brownies easily.
  3. In a stand mixer, add pumpkin puree, almond butter, cocoa powder, maple syrup, pumpkin pie spice, baking soda, salt and an egg. Mix on high until batter is smooth.
  4. Pour brownie batter into prepared baking dish. Sprinkle the top with 1/4 cup of chocolate chips.
  5. Bake for 25 minutes.
  6. Remove from oven and let sit for 5 minutes.
  7. Using the parchment paper lift brownies from pan and let rest on cooling rank until you are ready to serve.


  • Serving Size: 1 brownie
  • Calories: 163
  • Sugar: 9 g
  • Sodium: 207 mg
  • Fat: 11 g
  • Saturated Fat: 2 g
  • Carbohydrates: 14 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 16 mg

Keywords: fudgy brownies, gluten free brownies, pumpkin brownies

More Pumpkin Treats to Try

Looking for more festive fall pumpkin recipes? I know just the dishes.

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28 Responses
  1. Dev

    Just realized maybe mine were spongey because I used peanut butter instead of almond butter, but still very good!

  2. Dev

    This was a great recipe! I can’t believe how easy it was. Very moist and cut and kept well. I made icing out of peanut butter, pumpkin, and maple syrup. Both batches were more spongey than fudgey but I liked it like that.

  3. Jennifer Kameshima

    These look amazing. Wondering if I could substitute the almond butter with almond flour. We have almond flour already.

    1. Krista @ Joyful Healthy Eats

      Unfortunately no, the almond butter adds moisture to this mixture so it’s not an easy sub. You could add cashew butter or peanut butter instead.

  4. Viky

    I just made this recipe tonight and tastes great! My only issue is that I was hoping for more of a fudgy brownie consistency, but, wound up with a very yummy chocolate cake. I used my toaster/convection oven and adjusted the temp down to 325°F from the indicated 350°F as things seem to heat up a little more for me. Any suggestions as to what I may be doing or not doing for it to come out more cake-y rather than fudgy? Come to think of it, majority of the times I try brownie recipes (regular with flower even) they typically cone out cake-y. What gives? How do I get that lovely fudgy/chewy brownie with a nice crisp top? Anyone? Help! 😭😆

    1. Krista @ Joyful Healthy Eats

      I would cut the cook time down, and almost under cook them for more of a fudgy texture if that is consistently happening to you.

  5. Dawn Morgan

    Hi Krista, my Daughter loves brownies but she has a nut allergy, so I can’t use the Almond butter. What’s a good substitute? I’m assuming regular butter will do fine. Can’t wait to try these, and a few of your other recipes that I have bookmarked to try out! Thanks!

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