Go Back
Print

Gluten Free Pumpkin Brownies

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16 pieces
Calories 250
Delight in these rich, fudgy brownies made with pumpkin and dark chocolate, perfect for a gluten-free treat.

Ingredients

Chocolate and Oil

  • 6 ounces dark chocolate (chopped)
  • 0.5 cup coconut oil

Eggs and Pumpkin

  • 2 large eggs
  • 1 egg yolk egg yolk
  • 0.25 cup pumpkin puree

Wet ingredients

  • 2 tablespoons non-dairy milk
  • 0.75 cup coconut sugar
  • 0.25 cup cacao powder (plus 1 tablespoon)
  • 0.67 cup arrowroot flour
  • 0.5 teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla extract

Chocolate Chips

  • 0.5 cup dark chocolate chips or chunks (see notes)

Instructions 

  • Preheat oven to 350°F (177°C). Line an 8x8” pan with parchment.
  • Melt chocolate and coconut oil using double boiler or microwave, then cool.
  • Mix eggs, pumpkin, milk, sugar, cacao, salt, spices, and vanilla until smooth.
  • Combine melted chocolate mixture with wet ingredients, fold until smooth.
  • Pour batter into pan, top with chocolate chips, and bake for 24-28 minutes. Cool before slicing.

Notes

Ensure not to overmix to keep brownies fudgy.
Calories: 250kcal
Cost: $15
Course: Dessert
Keyword: Brownies, gluten-free, pumpkin