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Nine pumpkin swirl brownies are arranged in a grid on parchment paper, with one brownie showing a bite taken out. Chocolate chips are scattered around.

Gluten Free Pumpkin Brownies

These pumpkin swirl brownies are like a bite of autumn in dessert form! My fudgy brownie recipe is a breeze to whip up and delivers all the warm, cozy flavors you crave in a gluten free pumpkin dessert.
Prep Time 20 minutes
Cook Time 35 minutes
Cooling and Resting Time 20 minutes
Total Time 1 hour 15 minutes
Servings 12

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.
  • Whisk in the eggs one at a time, whisking each for at least one minute. Then add the salt, espresso powder, and vanilla.
  • Sift in the cocoa powder, baking powder, and flour, then stir until a glossy chocolate batter forms. Pour the batter into the prepared pan.
  • Heat the cream cheese in the microwave for 30 to 60 seconds to soften slightly. Stir in the remaining ingredients for the pumpkin layer.
  • 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

Notes

  • For the perfect edges, chill in the refrigerator for 1-2 hours before slicing into either 12 or 16 squares.