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!?
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.
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!
- 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.
- 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.
- Add Chocolate Chips: Pour the brownie batter into the prepared baking dish. Sprinkle the top with 1/4 cup of chocolate chips.
- Bake: Bake the brownies for 25 minutes, or until a toothpick inserted into the center comes out with a few loose crumbs.
- Let Sit: Remove your brownies from the oven and let them sit for 5 minutes.
- 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.
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.
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!
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.
Print
Fudgy Gluten Free Pumpkin Brownies
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
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.
Ingredients
- 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
Instructions
- Preheat oven to 350°F.
- 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.
- 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.
- Pour brownie batter into prepared baking dish. Sprinkle the top with 1/4 cup of chocolate chips.
- Bake for 25 minutes.
- Remove from oven and let sit for 5 minutes.
- Using the parchment paper lift brownies from pan and let rest on cooling rank until you are ready to serve.
Nutrition
- 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
Filed Under:
More Pumpkin Treats to Try
Looking for more festive fall pumpkin recipes? I know just the dishes.
- Pumpkin Bundt Cake with Cream Cheese Frosting
- Pumpkin Chocolate Chip Cookie Energy Bites
- Whole Wheat Pumpkin Pancakes with Candied Bacon
28 comments on “Fudgy Gluten Free Pumpkin Brownies”
These were fudgy and light. I added vegan chocolate chips to the top before baking. Thanks for sharing!
wow ! Looks sooooo good! Thanks for sharing
They look GOOOD! I can’t use nut butters, what can I replace the almond butter with?
Just realized maybe mine were spongey because I used peanut butter instead of almond butter, but still very good!
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.
These look amazing. Wondering if I could substitute the almond butter with almond flour. We have almond flour already.
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.
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! 😭😆
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.
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!
Hey Dawn. What kind of nuts is she allergic to? But yes, most of nut butters will do!
Thanks for the recipe. The texture looks even better than the ones with flour imo. And it’s certainly much healthier!
thanks luna! hope you like it!
I can tell from the look that these brownies tastes amazing!
This looks really good! My kids love brownies, and I’m sure they’ll love this!
for sure! they are so fudgy and perfectly sweet!
I can’t believe these don’t have flour! How awesome!
i know right! they are seriously so good too!
Those look so wonderfully rich, yum!
Flourless pumpkin brownies? I’ll definitely need to prepare these myself. Must be so delicious!!
yes you do! let me know what you think diana!
These sound incredible! They look so fudgy and perfect!
I love everything about these brownies, and it’s never too early for pumpkin!
These will definitely take care of a chocolate craving! So making these brownies!
they sure will!
I made this yesterday. Not brownie-like at all, more cake like in texture. Tasted like spice cake. Flavor was nice, but not brownie like in the least. Also, why are people rating recipes when they haven’t even made them? I see 5 star ratings that say “looks delicious” and “sounds yummy” – Makes no sense. Would you rate a car without a test drive? I think not. Thanks for the recipes. Will try others as I enjoy the healthier twist you offer. Cheers.
Thanks janna. I’d agree with the cake-like but it still has a fudgy texture to it. Sorry you didn’t like it. Might need to retest this one as we come into the fall.
So fudgy and moist! These could quickly become my new fall favorite treat!