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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

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.

Scale

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

  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.

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

Keywords: fudgy brownies, gluten free brownies, pumpkin brownies