Description
Indulge in these decadent gluten-free pumpkin brownies, a perfect fusion of rich Dutch-processed cocoa and spiced autumn pumpkin. These flourless-style treats are moist, fudgy, and feature a delightful tang from a cream cheese swirl. Designed to be accessible and elegant, this recipe uses pantry staples to create a reliable dessert that everyone can enjoy regardless of dietary needs. Perfectly balanced and deeply chocolatey, these brownies are a staple for any holiday gathering or cozy weeknight treat.
Ingredients
1 cup Unsweetened Dutch-processed cocoa
135 grams gfJules All Purpose GF Flour
0.5 tsp Sea Salt
1 Tbs Baking Powder
1 tsp Baking Soda
0.5 cup Mild Oil (Sunflower or Avocado)
0.5 cup Applesauce
2 large Eggs
2 tsp Vanilla Extract
1/3 cup Water
1.5 cups Granulated Sugar
1 cup Pumpkin Purée (not pie mix)
1/3 cup Cream Cheese, softened
0.5 cup Granulated Sugar (for pumpkin layer)
Instructions
Preheat your oven to 350°F (175°C) and line or grease a square baking pan.
In a large bowl, whisk together the Dutch-processed cocoa, gluten-free flour, salt, baking powder, and baking soda.
Add the mild oil, applesauce, eggs, vanilla extract, water, and 1.5 cups of sugar to the dry ingredients, mixing until just combined into a smooth brownie batter.
In a separate small bowl, combine the pumpkin purée, cream cheese, and 0.5 cup of sugar until smooth.
Pour the chocolate brownie batter into the prepared pan.
Dollop the pumpkin-cream cheese mixture over the brownie batter and use a knife or skewer to swirl it into the chocolate.
Bake for 65 minutes or until a toothpick inserted into the center of the brownie portion comes out mostly clean.
Let cool completely in the pan before slicing into 16 squares.
Notes
Ensure your pumpkin puree is 100% pure pumpkin, not pre-spiced pie mix, to keep the flavor profile balanced. The cream cheese should be fully softened to avoid lumps when mixing with the pumpkin. Store leftovers in an airtight container in the refrigerator to keep the texture moist.
- Prep Time: 20
- Cook Time: 65
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 245
- Sugar: 26g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg