Print

Amazing Gluten-Free Pumpkin Brownies in 30 Minutes

Gluten-Free Pumpkin Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy these incredibly moist and delicious gluten-free pumpkin brownies. They’re quick and easy to make, perfect for a satisfying treat.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (130g) gluten-free all-purpose flour blend
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1/4 cup (60ml) milk
  • 1/2 cup (85g) chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan, or line it with parchment paper.
  2. In a large bowl, whisk together the granulated sugar and melted butter until well combined.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt.
  5. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
  6. In another small bowl, whisk together the pumpkin puree and milk.
  7. Gently fold the pumpkin mixture into the brownie batter until no streaks remain.
  8. If using, stir in the chocolate chips.
  9. Pour the batter into the prepared baking pan and spread evenly.
  10. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  11. Let the brownies cool completely in the pan before cutting and serving.

Notes

  • Ensure you use pure pumpkin puree and not pumpkin pie filling, as the latter contains added sugar and spices.
  • For an extra rich flavor, you can add a teaspoon of instant espresso powder to the dry ingredients.
  • Store cooled brownies in an airtight container at room temperature for up to 3 days.

Nutrition