These gluten free pumpkin brownies are made with cacao powder, dark chocolate, and real canned pumpkin. They are both fudgy and dense while still being soft and chewy. The brownies are also dairy free, refined sugar free, and paleo.
Fudgy Pumpkin Brownies
These brownies are just the perfect blend of cacao, real chocolate, and pumpkin. They are fudgy, dense and the most delectable sweet treat.
I love to serve them alongside a glass of non-dairy milk or have them straight out of the refrigerator.
Is it strange that I prefer my cookies and brownies cold? I love how much chewier they become!
I absolutely love having Sophie join me when I make these pumpkin brownies. It's a pretty seamless process because I don't need to use any heavy duty kitchen equipment, and everything can be prepped in one bowl.
Feel free to bring these brownies to the table this Holiday season or any gathering with friends and/or family. You'll be praised for bringing a dessert that isn't pumpkin pie. 😉
Super easy and healthy Fall dessert recipe
You are going to fall in love with making these brownies.
They are ooey, gooey, and the perfect staple to have at your table this holiday season.
My daughter frequently asks for one alongside breakfast, and obviously I don't say "no." 🙂
It's incredible that they don't require coconut or almond flour. The only dry ingredients you'll be using to make the base are cacao powder and arrowroot flour, which amounts for the most wonderful texture.
How to make pumpkin brownies
Preheat the oven to 350°F (177°C). Brush the bottom and sides of an 8x8” baking pan with oil and line with parchment paper. Set aside.
Using the double boiler method or in a microwaveable bowl, melt together the dark chocolate chunks and coconut oil. Be sure to stir occasionally to ensure the chocolate doesn't burn at the bottom. If using a microwave, only heat up 30 seconds at a time. Once it has melted, give it a nice stir and set aside to cool.
In a separate large mixing bowl, add eggs, pumpkin, milk, coconut sugar, cacao, arrowroot, salt, pumpkin spice, vanilla, and vanilla extract. Mix well with a fork or use a hand mixer to blend everything together until smooth throughout, about 30 seconds. Do not over mix.
Once the chocolate/oil mixture is warm to the touch (but not hot), add it to the large mixing bowl. Fold several times using a spatula until smooth throughout. This will take about 1 minute.
Pour the batter into the prepared baking dish and smooth over with an offset spatula. Tap on the counter a few times to release air bubbles. Top off with extra dark chocolate chips or chunks. Bake at 350°F for 24-28 minutes.
If you are unsure if the brownies are done, it's better to pull out on the earlier end because they will continue to cook in the pan for a few minutes after coming out.
Remove from the oven and let cool in the pan for about 15-20 minutes before carefully removing from the pan and enjoying.
Recipe Tips and Notes
I have just a couple of tips I'd love to share with you before you dive into making these pumpkin brownies.
You can surely get creative with your toppings for these brownies.
I sometimes like to make them extra chocolate-y, and I'll do another chocolate layer like I do in my traditional paleo brownies recipe.
- Be sure to weigh out your dark chocolate before melting it with the coconut oil.
- I like to spray the baking pan with oil before laying down the parchment paper. It makes for a nice and even distribution!
- Check the brownies with a toothpick. if a few crumbs are on, that's fine as they'll continue to cook in the pan for a few minutes after being pulled out.
- I recommend taking them out if you are unsure because there is nothing worse than overcooked brownies! 😉
Do I need to store brownies in the refrigerator?
You don't. They can keep at room temperature for up to 3 days in an airtight container.
They will retain the most moisture and the best crumb while being kept on the counter.
However, I prefer keeping them in the refrigerator. Unless you are diving into them freshly baked, they are absolutely heavenly straight from the refrigerator.
If you're into this pumpkin brownies recipe, try some other favorite brownies and bars recipes of ours:
Gluten Free Raspberry Brownies
Flourless Chocolate Tahini Brownies
If you like this pumpkin brownies recipe, try these other easy pumpkin recipes:
Gluten Free Pumpkin Scones with Maple Glaze
Gluten Free Pumpkin Brownies
Ingredients
- 6 ounces dark chocolate weighed out & chopped into chunks
- 1/2 cup coconut oil
- 2 large eggs
- 1 egg yolk
- 1/4 cup pumpkin puree
- 2 tablespoons non-dairy milk
- 3/4 cup coconut sugar
- 1/4 cup plus 1 tablespoon cacao powder
- 2/3 cup arrowroot flour
- 1/2 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 2 teaspoons pure vanilla extract
- 1/2 cup dark chocolate chips or chunks see notes
Instructions
- Preheat the oven to 350°F (177°C). Brush the bottom and sides of an 8x8” baking pan with oil and line with parchment paper. Set aside.
- Using the double boiler method or in a microwaveable bowl, melt together the dark chocolate chunks and coconut oil. Be sure to stir occasionally to ensure the chocolate doesn't burn at the bottom. If using a microwave, only heat up 30 seconds at a time. Once it has melted, give it a nice stir and set aside to cool.
- In a separate large mixing bowl, add eggs, pumpkin, milk, coconut sugar, cacao, arrowroot, salt, pumpkin spice, vanilla, and vanilla extract. Mix well with a fork or use a hand mixer to blend everything together until smooth throughout, about 30 seconds. Do not over mix.
- Once the chocolate/oil mixture is warm to the touch (but not hot), add it to the large mixing bowl. Fold several times using a spatula until smooth throughout. This will take about 1 minute.
- Pour the batter into the prepared baking dish and smooth over with an offset spatula. Tap on the counter a few times to release air bubbles. Top off with extra dark chocolate chips or chunks. Bake at 350°F for 24-28 minutes.
- If you are unsure if the brownies are done, it's better to pull out on the earlier end because they will continue to cook in the pan for a few minutes after coming out.Remove from the oven and let cool in the pan for about 15-20 minutes before carefully removing from the pan and enjoying.
Notes
- The dark chocolate chips or chunks are for layering on top of the brownies.
Nutrition
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
Um WOW! Why are these so good?! I'm glad you let Soph have them with breakfast, because now I have legitimate reason to do so. I never in a million years would have put pumpkin spice with chocolate, but these are amazing. I'm so glad to have a GF DF brownie go-to!!