I love pumpkin season because there are so many ways to enjoy it. In desserts is my favorite, but coffee, and even savory recipes can all include pumpkin. This recipe is an interesting grain-free fudgy pumpkin swirl brownies recipe with a pumpkin swirl that can be enjoyed by all dietary restrictions. What I love about these is they contain a ton of antioxidants from the cacao powder. This is the exact stuff we use but it can be found cheaper if you have a Costco membership. Also using almond flour makes them paleo friendly. I love that they’re gluten-free because we’ve met so many people lately that say they can’t eat gluten, and modifying recipes for folks that can’t eat it makes me so happy!

This recipe is easy to make but you will likely want to sift the dry ingredients to prevent clumping. If you have a bigger pan you won’t have to bake them as long, but for really fudgy interior, make them according to the recipe card and then cool them in the fridge overnight. They’ll taste more like fudge than brownies.

gluten free fudgy pumpkin brownies grain free

What you’ll love about these fudgy pumpkin swirl brownies?

  1. They’re vegan. No added animal products.
  2. Gluten-free and grain-free recipe makes them friendly to people who can’t eat gluten, or even those following the paleo diet.
  3. They are so decadent and fudgy. Cool these overnight for a delicious and rich sweet treat.
vegan pumpkin brownies with pumpkin yogurt swirl

How to make these gluten-free pumpkin swirl brownies?

  1. Set out any refrigerated ingredients to allow them to be room temperature.
  2. Preheat the oven to 350°F.
  3. Mix the flaxseed and warm water together. Set aside for this to thicken.
  4. In a large bowl mix together the almond flour, cacao powder, sugar, salt, and baking powder. If needed, sift this so there are no clumps.
  5. In a small bowl, add the chocolate chips and melt in the microwave in 30 second intervals, stirring between. If your chocolate clumps up, add coconut oil to thin it out.
  6. Mix the wet ingredients in a separate bowl, adding the flax egg, almond milk, pumpkin puree, vanilla, and melted chocolate. Stir well, then fold in the dry brownie batter mix. Ensure this is well incorporated, but don’t over mix or the batter will get tough.
  7. In an 8″x8″ brownie pan, line with parchment paper. You can also generously grease the pan. Pour the brownie batter in and smooth it.
  8. In a bowl, combine the pumpkin swirl ingredients. Stir well.
  9. Make indents in the brownie batter while pouring the pumpkin swirl in. Do this until all the pumpkin swirl is used up. Then stir it in to make any design you like using the end of a spoon or back of a fork.
  10. Place the pan in the oven for 30 minutes. Check the inside is done by piercing with a toothpick. If it comes out clean, they are done. You may need an additional 5 minutes.
  11. Remove from the heat and allow to cool. Once at room temperature, you can enjoy! Or they are really good if you fully cool them and then eat chilled.
grain free pumpkin brownies vegan and gluten-free

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grain free pumpkin brownies vegan and gluten-free

Gluten-Free Pumpkin Brownies

An easy pumpkin brownie recipe that combines two favorites: pumpkin and brownies into one dish. This recipe is vegan, gluten-free, and low sugar.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 12 brownies
Calories 175 kcal

Ingredients
  

Brownie Batter

  • 2 tbsp ground flax make flax egg – 2 tbsp flax, 6 tbsp water
  • 1 cup cacao powder
  • 2 tsp baking powder
  • cup sugar
  • 1 cup almond flour
  • ½ tsp salt
  • ½ cup chocolate chips
  • 1 tsp coconut oil if needed while melting chocolate
  • ¾ cup pumpkin puree
  • 1 tsp vanilla extract
  • 1 cup almond milk room temperature

Pumpkin Swirl

  • ½ cup pumpkin puree
  • ½ cup non-dairy yogurt
  • 2 tbsp cornstarch
  • 2 tbsp sugar
  • 1.5 tsp cinnamon
  • ½ tsp ground ginger
  • pinch nutmeg and cloves

Instructions
 

  • Set out any refrigerated ingredients to allow them to be room temperature.
  • Preheat the oven to 350°F.
  • Mix the flaxseed and warm water together. Set aside for this to thicken.
  • In a large bowl mix together the almond flour, cacao powder, sugar, salt, and baking powder. If needed, sift this so there are no clumps.
  • In a small bowl, add the chocolate chips and melt in the microwave in 30 second intervals, stirring between. If your chocolate clumps up, add coconut oil to thin it out.
  • Mix the wet ingredients in a separate bowl, adding the flax egg, almond milk, pumpkin puree, vanilla, and melted chocolate. Stir well, then fold in the dry brownie batter mix. Ensure this is well incorporated, but don't over mix or the batter will get tough.
  • In an 8"x8" brownie pan, line with parchment paper. You can also generously grease the pan. Pour the brownie batter in and smooth it.
  • In a bowl, combine the pumpkin swirl ingredients. Stir well.
  • Make indents in the brownie batter while pouring the pumpkin swirl in. Do this until all the pumpkin swirl is used up. Then stir it in to make any design you like using the end of a spoon or back of a fork.
  • Place the pan in the oven for 30 minutes. Check the inside is done by piercing with a toothpick. If it comes out clean, they are done. You may need an additional 5 minutes.
  • Remove from the heat and allow to cool. Once at room temperature, you can enjoy! Or they are really good if you fully cool them and then eat chilled.

Notes

Feel free to use regular yogurt in this if you don’t have soy, and any other plant-based milk will work. 
I use regular baking chocolate chips, but if you use unsweetened, you may want to add a couple extra tablespoons of sugar. 

Nutrition

Serving: 1brownieCalories: 175kcalCarbohydrates: 23gProtein: 5gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 202mgPotassium: 227mgFiber: 5gSugar: 13gVitamin A: 3976IUVitamin C: 2mgCalcium: 129mgIron: 2mg
Keyword gluten free, grain free, pumpkin brownie, pumpkin recipe, vegan, vegan brownies
Tried this recipe?Let us know how it was!

Did you try these brownies? I’d love to hear your thoughts in the comments below, and if you could leave a star rating it helps me make improvements to the recipes. As always thank you for your time, it means so much to me, and I sure hope you enjoyed!

Cassie

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