Gluten Free Pumpkin Brownies

Listen up, pumpkin fans and chocolate lovers! If you’ve ever thought “I wish I could combine my fall obsession with my year-round chocolate addiction,” then today’s your lucky day. These gluten-free pumpkin brownies are about to become your new personality trait for the next three months. You’re welcome.

Why This Recipe is Awesome

Let me count the ways these brownies will change your life (or at least your dessert game):

First off, they’re gluten-free without tasting like cardboard – a miracle in itself. Plus, they’re that perfect balance of fudgy and cakey that makes you question all other brownies you’ve ever eaten. And unlike that sourdough bread you abandoned in 2020, these actually turn out great on the first try.

Oh, and did I mention they make your kitchen smell like autumn heaven? Your neighbors might “accidentally” stop by when these are in the oven. Consider yourself warned.

Ingredients You’ll Need

• 1 cup gluten-free all-purpose flour blend (the one with xanthan gum already mixed in, because who has time for extra steps?)
• ½ cup unsweetened cocoa powder (the good stuff, not the dusty one that’s been in your pantry since 2018)
• 1 teaspoon pumpkin pie spice (or cinnamon if you forgot to buy pumpkin pie spice… again)
• ½ teaspoon baking powder
• ¼ teaspoon salt (just a pinch, not your entire emotional baggage)
• ½ cup pumpkin puree (NOT pumpkin pie filling – they’re different, trust me)
• ½ cup melted coconut oil (or butter if you’re feeling rebellious)
• 1 cup sugar (because we’re making brownies, not health food)
• 2 large eggs (at room temperature, unlike your dating life)
• 1 teaspoon vanilla extract (the real kind, not that imitation nonsense)
• ½ cup chocolate chips (plus more for “quality control testing”)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Do not skip this step! I don’t care how excited you are to eat brownies. Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy brownie extraction later.
2. In a medium bowl, whisk together your gluten-free flour, cocoa powder, pumpkin pie spice, baking powder, and salt. Set aside. This is your dry ingredient squad.
3. In a larger bowl, mix the pumpkin puree, melted coconut oil, and sugar until smooth. Add eggs one at a time, mixing well after each. Toss in the vanilla extract. Your kitchen already smells amazing, doesn’t it?
4. Slowly fold the dry ingredients into the wet mixture. Don’t overmix unless you want rubber brownies. Just stir until no flour pockets remain, like you’re gently waking up a sleeping friend.
5. Fold in the chocolate chips. If some accidentally fall into your mouth, that’s between you and your conscience.
6. Pour the batter into your prepared pan, smoothing the top with a spatula. Sprinkle a few extra chocolate chips on top because you deserve nice things.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Do not overbake! Better slightly underdone than overdone.
8. Let cool in the pan for at least 15 minutes. I know this is torture, but it’s necessary. Use the parchment paper to lift the brownies out, then cool completely before cutting. Or don’t and enjoy the warm, gooey mess. I’m not the brownie police.

Common Mistakes to Avoid

Let’s talk about how not to sabotage your brownie success:

• Using regular flour: Unless you want to play a mean trick on your gluten-free friends, stick to the gluten-free flour blend.
• Skipping the parchment paper: Unless you enjoy chiseling brownies out of the pan like some sort of dessert archaeologist.
• Overbaking: These brownies continue cooking slightly as they cool. If you wait until a toothpick comes out completely clean, you’ve gone too far. Moist crumbs = perfect brownies.
• Using pumpkin pie filling instead of puree: Unless you want pre-sweetened, spiced soup brownies. Yum?
• Substituting ingredients without telling me first: JK, do what you want. But don’t blame me when your brownies taste like disappointment.

Alternatives & Substitutions

Let’s be real—sometimes you’re halfway through a recipe when you realize you’re missing something. Here’s how to pivot:

No pumpkin puree? Mashed sweet potato or even applesauce will work in a pinch. The flavor will be different but still delicious.

Coconut oil alternatives: Butter or any neutral oil works. Olive oil is technically possible but… why would you do that to yourself?

Sugar options: Brown sugar makes these even more moist and gives a caramel undertone. You can also do half regular, half brown for the best of both worlds.

Mix-ins: Walnuts, pecans, white chocolate chips, or even a swirl of cream cheese if you’re feeling fancy. Or add all of them and call it “kitchen sink brownies” — I won’t judge.

FYI, if you’re vegan, you can swap the eggs for flax eggs (1 Tbsp ground flaxseed + 3 Tbsp water = 1 egg), but they’ll be a bit more delicate.

FAQ (Frequently Asked Questions)

Can I make these ahead of time?
Absolutely! They actually taste even better the next day. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. As if they’ll last that long…

Why did my brownies turn out cakey instead of fudgy?
You probably overmixed the batter or overbaked them. Remember: less stirring, less baking time = fudgier brownies. Also, are you sure you didn’t accidentally add too much flour? We’ve all been there.

Can I double this recipe?
Is the Pope Catholic? Of course you can! Use a 9×13 pan and add about 5-10 minutes to the baking time. Just keep an eye on them.

Do these actually taste like pumpkin?
They have a subtle pumpkin flavor that plays nicely with the chocolate. If you want more pumpkin punch, add an extra ¼ teaspoon of pumpkin pie spice. If you want less, why are you even making pumpkin brownies?

My brownies sank in the middle. What gives?
Welcome to the wonderful world of gluten-free baking! A little sinkage is normal and just creates a fudgier center. Call it “rustic” and no one will question you.

Can I use a different size pan?
Sure, but it’ll affect baking time. Smaller pan = thicker brownies = longer bake time. Larger pan = thinner brownies = shorter bake time. Rocket science, I know.

Final Thoughts

Look at you, about to enjoy gluten-free pumpkin brownies that don’t taste like the cardboard box they could have come in! These treats are the perfect way to silence the “gluten-free things taste terrible” crowd while simultaneously satisfying your fall flavor cravings.

Whether you’re making these for a Halloween party, Thanksgiving dessert, or just a random Tuesday night when you need chocolate and vegetables in the same bite (pumpkin counts as a vegetable, right?), you’ve made an excellent life choice.

Now go forth and bake! And when people ask for the recipe, you can decide if they’re worthy or just mysteriously say, “Oh, it’s an old family secret” while maintaining direct eye contact. Your brownies, your rules.