Gluten Free Pumpkin Swirl Brownies

These Gluten Free Pumpkin Swirl Brownies are like a blend of dense, fudgy brownies and spicy pumpkin pie filling. Autumn perfection.

Canadian Thanksgiving is coming up quickly, and if you’re not into traditional Thanksgiving desserts, like this Crustless Pumpkin Pie, these gluten free Pumpkin Swirl Brownies might be just the thing you’re looking for.

A dense, fudgy brownie (the way we like them at our house), swirled with moist, cinnamon-y pumpkin. It really is like eating brownies and pumpkin pie at once. Win-Win.

How do you know when your Pumpkin Swirl Brownies are done?

You don’t want to bake your brownies until they look dry. When the recommended baking time has passed, stick a toothpick into the center of the cake. If there is wet batter on the toothpick when you remove it, bake for another 2 minutes and check again.

The brownies will firm up some when they are cooled. Just like gluten free Oatmeal Chocolate Chip Cookies, it is better to slightly under-bake brownies than over-bake them.

How to make these GF Pumpkin Swirl Brownies:

First off, let me apologize for the number of bowls this recipe uses. I usually try to use the fewest number of bowls possible, because that means less dishes. But in this case, I’ve found I need to use 4 bowls. It’s worth it though, trust me!

• BOWL 1: First you want to melt together chocolate chips and butter. This is easiest done in the microwave in 30 second intervals.
• BOWL 2: Next we’ll mix together the pumpkin puree, spices, and some oil. This part makes it taste like pumpkin pie.
• BOWL 3: In the third bowl, we’ll whisk together the dry ingredients. So that’s the gluten free flours, xanthan gum, baking powder, and salt.
• BOWL 4: In the last and final bowl, we will whisk together the sugar, eggs, and vanilla.
• Now we’ll pour the wet ingredients (bowl 4) into the dry ingredients (bowl 3).
• Scrape half of that mixture into the pumpkin mixture (bowl 2), and stir to combine.
• Then add the chocolate mixture (bowl 1) to the remaining batter in bowl 3.
• ARE YOU STILL WITH ME? You made it through the difficult part! *HIGH FIVE*
• Now you scoop half of the chocolate mix into the baking pan. Scoop the pumpkin mixture over that, and top with scoops of the remaining brownie mixture.
• Use a butter knife to swirl the two batters so they have a nice swirly pattern. Don’t over-mix it though, or the two batter won’t be as distinct once it has baked.
• Bake. Cool. Enjoy. 

Looking for more Pumpkin or Chocolate desserts? How about:

• Gluten Free Lunch Lady Brownies
• Crustless Pumpkin Pie
• Gluten Free Pumpkin Roll Cake
• Amazing Gluten Free Buckeye Brownies
• Gluten Free Espresso Brownie Bites

Fudgy Gluten Free Pumpkin Swirl Brownies Recipe:

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Gluten Free Pumpkin Swirl Brownies

Yield: 16 servings

Prep Time: 15 minutes

Cook Time: 43 minutes

Total Time: 58 minutes

Rich and fudgy, these brownies are swirled with moist, spicy
pumpkin. Just be sure to not over mix the batter when you are swirling it, or
the brownie and pumpkin will not be as distinct.

Print

Ingredients

• ½ cup unsalted butter
• 1 cup semi-sweet chocolate
• 1 ¼ cup pure pumpkin puree (no added spices)
• ¼ cup oil
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¾ cup gluten free oat flour
• ½ cup brown rice flour
• ¼ cup potato starch
• ¼ cup tapioca starch
• 1 ½ teaspoons xanthan gum
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract

Instructions

1. Preheat the oven to 350 degrees F (177 degrees C), and line
   a 9x9-inch baking pan with parchment paper.
2. Place the chocolate and butter in a microwave safe bowl, and
   microwave on 50% power for 30 second intervals until the chocolate is melted,
   stirring after each interval. Set aside.
3. In a separate mixing bowl, whisk the pumpkin puree, oil,
   cinnamon and nutmeg together. You will be adding batter to this bowl, so be
   sure it is big enough.
4. In another large bowl, whisk together the oat flour, brown
   rice flour, potato starch, tapioca starch, xanthan gum, baking powder, and
   salt.
5. In a forth bowl, whisk the sugars, eggs and vanilla until blended.
   Pour this into the flour mixture, and stir just to incorporate. Scrape half of
   this batter into the bowl with the pumpkin mixture, stirring it just until
   combined.
6. Add the melted chocolate mixture to the remaining batter,
   and stir until no streaks remain.
7. Spoon half of the chocolate brownie mixture into the
   prepared pan. I used a large cookie scoop to make dollops of batter.
8. Scoop the pumpkin mixture on top of the brownie batter,
   filling in any spots that may still be empty.
9. Top with dollops of the remaining brownie mixture. Using a
   knife or spoon, gently mix and swirl the brownies, spreading the batter in an
   even layer in the pan.
10. Bake the brownies in the preheated oven for 43-47 minutes,
    or until a toothpick inserted into the brownies comes out clean. Let the
    brownies cool completely before slicing.

Notes

You don't want to bake your brownies until they look dry. When the recommended baking time has passed, stick a toothpick into the center of the cake. If there is wet batter on the toothpick when you remove it, bake for another 2 minutes and check again.

Recommended Products

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

• 
  Fayomir Cookie Scoop Set - Small/1 Tablespoon, Medium/2 Tablespoon, Large/3 Tablespoon - Ice Cream Scoop Set, 18/8 Stainless Steel Dough Scoop Cupcake Scoop Melon Baller
• 
  KitchenAid Mixing Bowls, Set of 5
• 
  Nordic Ware Natural Aluminum Commercial Square Cake Pan with Lid, Exterior 9.88 x 9.88 Inches

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Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.