Get ready to fall in love with the ultimate autumn dessert. These gluten free pumpkin brownies deliver a perfectly fudgy, rich, and decadent experience with a warm hint of pumpkin spice. Forget dry, crumbly gluten-free baked goods; this recipe guarantees a moist, chewy texture that will have everyone asking for seconds. We’ve crafted this simple, one-bowl recipe to be straightforward and completely foolproof, making it the perfect treat for any occasion.
Whether you’re a seasoned gluten-free baker or just starting, you’ll find these brownies are incredibly easy to whip up. The combination of rich cocoa and earthy pumpkin creates a flavor profile that is simply irresistible. Let’s bake some magic!
Why This is the Best Gluten Free Pumpkin Brownie Recipe
You’re going to adore this recipe, and here’s why. First, the texture is absolutely perfect—intensely fudgy and moist, never cakey. Second, the flavor is a beautiful balance of deep chocolate and warm pumpkin spice. Best of all, it’s a remarkably easy recipe that uses simple, accessible ingredients. It’s the perfect way to celebrate fall!
- Ultra Fudgy Texture: We use melted butter and the perfect ratio of flour to fat to ensure a dense, chewy brownie.
- Rich Fall Flavor: The combination of unsweetened cocoa powder, pumpkin puree, and pumpkin pie spice is a match made in heaven.
- Simple & Quick: This recipe comes together in one bowl in just minutes!
- Perfectly Gluten-Free: Specifically designed to have a texture so good, no one will guess it’s gluten-free.
Ingredients You’ll Need
At the heart of these amazing gluten free pumpkin brownies are high-quality, simple ingredients. Here’s what you’ll need to gather:
- Gluten-Free 1-to-1 Baking Flour: For best results, use a blend that contains xanthan gum. This is the key to providing structure and preventing a crumbly texture.
- Unsweetened Cocoa Powder: This gives the brownies their deep, rich chocolate flavor.
- Pumpkin Puree: Make sure you use 100% pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced.
- Unsalted Butter: Melted butter is the foundation for that fudgy texture.
- Granulated & Brown Sugar: A mix of both sugars provides the perfect sweetness and moisture.
- Eggs: These act as a binder for the batter.
- Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves adds that classic autumn warmth.
- Chocolate Chips: We recommend semi-sweet, but feel free to use milk or dark chocolate.
- Vanilla Extract & Salt: These are essential for enhancing all the other flavors.
Step-by-Step Instructions
Making these gluten free pumpkin brownies is incredibly simple. Just follow these steps for brownie perfection.
- Preheat and Prep: Start by preheating your oven to 350°F (175°C). Grease an 8×8 inch baking pan and line it with parchment paper, leaving some overhang to easily lift the brownies out later.
- Melt Butter and Sugars: In a large microwave-safe bowl, melt the butter. Whisk in the granulated sugar and brown sugar until fully combined.
- Add Wet Ingredients: Whisk the eggs, pumpkin puree, and vanilla extract into the sugar mixture until smooth and creamy.
- Combine Dry Ingredients: Add the gluten-free flour, cocoa powder, pumpkin pie spice, and salt to the wet ingredients. Stir with a spatula until just combined—be careful not to overmix!
- Fold in Chocolate: Gently fold in three-quarters of the chocolate chips.
- Bake: Pour the batter into your prepared pan and spread it evenly. Sprinkle the remaining chocolate chips on top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter.
- Cool Completely: This is the most important step for fudgy brownies! Allow the brownies to cool completely in the pan on a wire rack. This lets them set properly. Once cooled, use the parchment paper to lift them out and slice them into squares.
Tips for Perfectly Fudgy Brownies
Want to ensure your gluten free pumpkin brownies are as fudgy as possible? Follow these simple but effective tips.
- Do Not Overmix: Once you add the dry ingredients, mix only until the flour streaks disappear. Overmixing develops the gluten-like structure (even in GF flour) and can lead to a cakey texture.
- Use Room Temperature Eggs: This helps the batter come together smoothly and emulsify properly, resulting in a more uniform texture.
- Don’t Overbake: The secret to a fudgy brownie is a slightly underbaked center. Pull them from the oven when the toothpick has moist crumbs, not when it’s perfectly clean. They will continue to cook and set as they cool.
- Let Them Cool: We can’t stress this enough! Slicing into warm brownies will result in a gooey mess. For clean cuts and the best fudgy texture, you must wait until they are completely cool.
Variations and Substitutions
This recipe is a fantastic base for your creativity. Here are a few ideas to make it your own.
How to Make Dairy-Free Pumpkin Brownies
To make this recipe dairy-free, simply substitute the unsalted butter with your favorite dairy-free butter alternative (in block form is best) or melted coconut oil. Also, ensure you use dairy-free chocolate chips.
Mix-In Ideas
Feel free to add up to 1 cup of your favorite mix-ins. Here are some suggestions:
- Chopped pecans or walnuts for a nutty crunch.
- White chocolate chips or butterscotch chips for a different flavor profile.
- A swirl of cream cheese mixed with an egg yolk and a tablespoon of sugar on top before baking.
If you’re a fan of brownies, you might also love our decadent Hot Fudge Sundae Brownies or these irresistible Almond Joy Cookie Bars.
Storing Your Brownies
Store your gluten free pumpkin brownies in an airtight container at room temperature for up to 4 days. If you need to store them longer, they freeze beautifully. Simply slice them, wrap them individually in plastic wrap, and place them in a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.
Frequently Asked Questions about Gluten Free Pumpkin Brownies
Yes, absolutely! To make these brownies dairy-free, simply use a high-quality dairy-free butter substitute (like a block-style vegan butter) or melted coconut oil. You will also need to use dairy-free chocolate chips.
No, you should use 100% pure pumpkin puree for this recipe. Pumpkin pie filling is pre-sweetened and contains spices, which will alter the sugar content and flavor balance of the brownies.
You can store them in an airtight container at room temperature for up to 4 days. For longer storage, they freeze wonderfully for up to 3 months. Just wrap them individually before freezing.
The best choice for this recipe is a gluten-free all-purpose or 1-to-1 baking flour blend that already contains xanthan gum. This ingredient is essential for providing the structure and chewy texture that makes brownies so delicious.
This usually happens for two reasons: overbaking or overmixing. Be sure to pull the brownies from the oven when a toothpick still has moist crumbs on it. Also, once you add the dry ingredients, mix only until they are just combined to maintain a fudgy texture.
Share Your Creations & More Recipes to Try!
We are so excited for you to try this amazing gluten free pumpkin brownies recipe! It’s a true crowd-pleaser that brings all the cozy flavors of fall into one perfect bite. If you love it as much as we do, please leave a comment below and share it on Pinterest! For another holiday favorite, don’t miss our stunning No-Bake Christmas Cheesecake.
Gluten Free Pumpkin Brownies Recipe
Gluten Free Pumpkin Brownies (Fudgy & Easy!)
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
- Add the eggs, pumpkin puree, and vanilla extract. Whisk until the mixture is smooth and creamy.
- Add the gluten-free flour, cocoa powder, pumpkin pie spice, and salt. Stir with a spatula until just combined. Do not overmix.
- Fold in 3/4 cup of the semi-sweet chocolate chips.
- Pour the batter into the prepared pan and spread evenly. Sprinkle the remaining 1/4 cup of chocolate chips over the top.
- Bake for 30-35 minutes. A toothpick inserted into the center should come out with moist crumbs, but not wet batter.
- Let the brownies cool completely in the pan on a wire rack before lifting out and slicing into 16 squares.
Notes
Allowing the brownies to cool completely is crucial for them to set properly and for clean slices.
Ensure your gluten-free flour blend contains xanthan gum for the best structure.
