These gluten-free pumpkin brownies start with a rich, fudgy chocolate base, then are topped with a creamy pumpkin cheesecake swirl-a match made in heaven! Incredibly easy to make, the hardest part is sharing them (you'll definitely want to keep them all to yourself!).
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Skill Level: Beginner
Flavor Remix: Add chopped toasted pecans or walnuts to the batter.
Allergy Watch: Nut-Free
These brownies are based on my cheesecake brownies. They are my go-to fall dessert, best enjoyed with a latte while watching the leaves turn golden!
Homemade brownies are as simple as making a box mix but with quality ingredients and lots of love! Swirling the pumpkin adds just the right touch of warm, tangy cheesecake flavor without overpowering the brownie layer.
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 gluten free flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Unsweetened Cocoa Powder: Natural cocoa powder works best, but Dutch-processed cocoa works too.
- Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon.
- Eggs + Egg Yolk: Whole eggs bind everything together, while the extra yolk adds richness. Use large eggs and keep them chilled until ready to use.
- Cream Cheese: You'll need a brick of full-fat cream cheese. Let it soften to room temperature before using.
- Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling. Canned pumpkin works great for this recipe.
- Pumpkin Pie Spice: Use store bought or mix your own spice blend using cinnamon, ginger, nutmeg, and cloves.
- Baking Powder: Just a little bit gives the brownies a lift.
How to Make Gluten Free Pumpkin Brownies
A step-by-step visual guide for making gluten-free pumpkin swirl browinies. You can skip to the recipe for the full written instructions.
Melt the Butter
Don't simmer or brown the butter, just melt it gently, or your brownies could turn out dry instead of fudgy and rich.
Add the Sugar
Whisk in the sugar while the butter is still hot for a smooth and lump-free batter. Then, wait for it to cool before adding the eggs.
Sift in the Flour
Sift the cocoa powder and flour before adding to the mixture to prevent clumps.
Make the Cream Cheese Layer
Mix all the pumpkin and cream cheese together until smooth and fully combined. Make sure the cream cheese is softened to avoid lumps in the batter.
Layer the Batter
Add a few dollops of the pumpkin cheesecake mixture on top, then swirl it gently with a butter knife. This creates a marbled effect.
Recipe Tips
- Taste and adjust the pumpkin swirl before adding to the batter. Add more spice for warmth or more sugar to make it sweeter.
- Let the batter sit for 10 minutes before baking so the layers settle evenly.
- It's better to underbake the brownies slightly than to overbake them. Pull them out when the edges look set, but the center is still a little soft and jiggly. The brownies will continue to set as they cool, and this prevents them from drying out or becoming cakey.
More Gluten Free Brownie Recipes
Make Ahead and Storing
Make Ahead: Bake up to 1 day in advance. Cool completely, cover tightly, and store at room temp.
Storing: Keep in an airtight container at room temperature for 3-4 days or in the fridge for up to a week.
Freezing: Freeze cooled brownies (whole or sliced) wrapped tightly for up to 2 months. Thaw at room temp or warm in the microwave.
📖 Recipe
Gluten Free Pumpkin Brownies
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Ingredients
Gluten Free Brownie
- 10 Tablesooons (150 g) unsalted butter
- 1 ¼ cups (250 g) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- ½ teaspoon (2 g) kosher salt
- 2 eggs cold
- 1 egg yolk cold
- ¾ cup (75 g) unsweetened cocoa powder plus 1 tablespoon, spooned and leveled
- ½ cup (65 g) 1:1 gluten-free flour with xanthan gum
- ¼ teaspoon (1.2 g) baking powder
- ½ cup (112 g) chocolate chips optional
Pumpkin Cheesecake Topping
- 4 ounces (226 g) cream cheese
- ½ cup (122 g) pumpkin puree
- 2 Tablespoon (12 g) granulated sugar
- 1 Tablespoon (16 g) 1:1 gluten-free flour with xanthan gum
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice or cinnamon
Instructions
- Preheat the oven to 350°F and line an 8x8-inch pan with parchment paper, leaving an overhang on two sides for easy removal.
- Melt the butter in a medium saucepan over medium-low heat. Once fully melted, remove from the heat and immediately stir in the sugar. Let the mixture cool for 5-10 minutes, until warm but not hot to the touch.10 Tablesooons unsalted butter, 1 ¼ cups granulated sugar
- Whisk in the eggs one at a time, whisking each for at least one minute. Then add the salt, espresso powder, and vanilla.½ teaspoon kosher salt, 2 eggs, 1 egg yolk, 1 teaspoon vanilla extract
- Sift in the cocoa powder, baking powder, and flour, then stir until a glossy chocolate batter forms. Pour the batter into the prepared pan.¾ cup unsweetened cocoa powder, ¼ teaspoon baking powder, ½ cup 1:1 gluten-free flour with xanthan gum
- Heat the cream cheese in the microwave for 30 to 60 seconds to soften slightly. Stir in the remaining ingredients for the pumpkin layer.4 ounces cream cheese, ½ cup pumpkin puree, 2 Tablespoon granulated sugar, 1 Tablespoon 1:1 gluten-free flour with xanthan gum, 1 teaspoon vanilla extract, ½ teaspoon pumpkin pie spice
- Spread ¾ of the batter evenly in the pan, then top with the cream cheese mixture. Scoop the remaining batter on top and gently spread it to cover the previous layer. Use a knife to gently swirl the batter into the cream cheese layer. Let it rest for 10 minutes.
- Bake for 30 minutes, or until the edges look dry and the center is still slightly underbaked. A toothpick should come out with a bit of moist batter.
- Cool completely before removing from the pan.
Equipment
- 8x8 baking pan
- medium saucepan
Notes
- For the perfect edges, chill in the refrigerator for 1-2 hours before slicing into either 12 or 16 squares.
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