Pumpkin Brownies (Gluten Free, Dairy Free)

Pumpkin Brownies (Gluten Free, Dairy Free)

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Pumpkin brownies are a delicious mix of fudgy chocolate brownie batter and a pumpkin cinnamon swirl. Making them the perfect fall treat.

What’s Your Favourite Way to Use a Pumpkin?

Here in the UK we don’t get much of an opportunity to use pumpkins. Since they are only available in September and October.

Furthermore we don’t have a lot of food products that come out with fall themed items to try either. It’s mainly just Halloween sweets and decorations

Homemade Pumpkin Puree.

Not to worry though. It’s easy enough to make your own pumpkin purée and whip up some delicious sweet and savoury recipes,

Chop your pumpkin in half, scoop out the seeds and other stringy bits. Slice your pumpkin into 8 and place on two baking trays. Bake in the oven at 180c for 20-25 minutes until the pumpkin is soft. Remove from oven and leave to cool before scoop the flesh away from the skin. Place the flesh into a medium sized bowl and mash with a fork. To create a smooth puree.

Pumpkin brownies


Creative ways to use Pumpkins.


Since i don’t get the chance to eat pumpkin that often. In the month of October especially I love to add it to everything. Whether that’s slicing it up and roasting it in the oven, to add to main meals. Or blitzing it into a soup. Not to mention all the delicious ways to incorporate it into your baking. From pumpkin brownies and bread to cookies and cakes. Am sure to get my fill of all things pumpkin before they are gone again for another year.

Speaking of easy recipes, these pumpkin brownies are one of the easiest to make. They only take 35 minutes to make from scratch. If your making your own pumpkin purée they take a bit longer. But you can batch make your purée for next time.

To Swirl or Not To Swirl.

The option to create a beautiful orange swirl with the pumpkin is very tempting. Although I found not to be the easiest to do. With the first batch I got a much better more defined swirl. But with the second I over done it and got more of a blended look.

Once you cut the brownies into squares you could see the lovely vibrant pumpkin running through the middle. Which gave them more of a layered look.

Either way they taste amazing. You can try for a swirl and if it doesn’t work out. You will still end up with deliciously layered pumpkin brownies.

side angle shot of pumpkin brownies

Make Your Own Pumpkin Pie Spice.

Another item that isn’t readily available along with pumpkin purée is pumpkin pie spice.

It’s simple enough to make and you can find the individual spices in any supermarket. Then simply mix them together and viola you have your own pumpkin pie spice to use. I suggest making a large quantity. To make it easier for future baking.


Ingredients for Pumpkin Pie Spice

  • Cinnamon
  • Ginger
  • Nutmeg
  • Ground cloves

up close shot of pumpkin brownies

Other Uses For Your Pumpkin Pie Spice.

One of my favourite ways to use pumpkin spice is in my morning breakfast. This is mainly in the form of oatmeal, or overnight oats for me. Other greats uses are:

  • Pancakes
  • Waffles
  • Cookies
  • Hot Chocolate
  • Coffee
  • Milkshakes

Check Out These Recipes For More Baking Fun.

Apple Spice Chocolate Chip Breakfast Bars (GF, Vegan Option)

Chocolate Orange Brownies (Grain Free, Dairy Free)

Spiced Apple Loaf (GF,DF)

Final Result.

An easy and delicious way to incorporate pumpkin into a tasty treat. I love how the dark chocolate complements the sweeter pumpkin taste with the hint of cinnamon to bring it all together.

Don’t forget to pin this recipe and follow me over on pinterest. If you recreate this or any of my recipes to tag me in them on Instagram @emmalouisecee 


trio stack of brownies

Pumpkin Brownies (Gluten Free, Dairy Free)

Pumpkin brownies are a delicious mix of fudgy chocolate brownie batter and a pumpkin cinnamon swirl. Making them the perfect fall treat.

Course Dessert
Cuisine dairy free, gluten free
Keyword Pumpkin brownies
Prep Time 15 minutes
Cook Time 18 minutes
Servings 16
Author emma

Ingredients

Base Ingredients

  • 125 grams Gluten free plain flour
  • 50 grams Dairy Free butter
  • 30 grams Coconut sugar
  • 3 medium Eggs
  • 1/2 tsp Baking powder

Chocolate Layer

  • 40 grams Cacao powder
  • 25 grams Chocolate chips
  • 5 tbsp Coconut milk
  • 15 grams Liquid sweetener i used Sweet Freedom fruit syrup

Pumpkin Layer

  • 180 grams Pumpkin puree
  • 2 tsp Pumpkin pie spice
  • 1 1/2 tsp Cinnamon
  • 1/2 tsp Ginger
  • 1/2 tsp Nutmeg
  • 1/4 tsp Ground cloves

Instructions

Base Layer

  1. Pre heat oven to 180c and line a rectangle baking dish with greaseproof paper.

  2. Melt the butter and add it into all the base ingredients then mix to combine.

  3. Spilt base mixture in halve into two bowls.

  4. Add chocolate layer ingredients into one of the base mixture bowls. Mix to combine

  5. Add pumpkin layer to the other half of the base mixture. Mix to combine.

  6. Add half the chocolate mixture to the bottom of the lined baking dish. Spread to create an even layer.

  7. Top the chocolate layer with all the pumpkin mixture. Spread to cover the chocolate layer.

  8. Add spoonful's of the rest of the chocolate mixture on top of the pumpkin mixture. Then using butter knife swirl the chocolate with the pumpkin mixture. Careful not to overdo it s then they will completely combine and you will have no pumpkin swirl.

  9. If you don't want to swirl it then just spread the rest of the chocolate mixture over the top of the pumpkin layer.

  10. Bake in the oven at 180c for 6-8 minutes. You want the brownies to be set on the top and still gooey in the centre.

  11. Leave to cool in the baking dish for 5 minutes before removing the brownies long with the greaseproof paper to cool on a wire rack.

  12. Cut into 6 small squares or 8 large squares.

twin photo pumpkin brownies



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