Pumpkin Brownies

brownie squares on parchment paper made with a pumpkin base.

5 from 1 vote

These pumpkin brownies are rich, fudgy, and perfectly spiced with warm fall flavors. They are made lighter with wholesome ingredients with a healthier twist on classic brownies that you’ll love all season long!

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Diet: Gluten Free

Skill Level: Intermediate

Servings:

Author: Rena

Ingredients

Brownie Batter:

2 large eggs room temperature
1 cup granulated sugar or coconut sugar
1 tabelspoon vanilla extract
1/2 cup melted coconut oil
1 cup unsweetened cocoa powder
1/2 teaspoon baking soda

Pumpkin Batter:

1/2 cup maple syrup
2 large eggs room temperature
1 cup pumpkin puree
2 tablespoons almond butter
⅔ cup gluten-free flour
1/4 teaspoon fine kosher salt
1/2 teaspoon baking soda
1 teaspoon cinnamon powder
1 teaspoon ginger powder

Topping:

1/4 cup candied ginger chopped, optional
1/4 cup mini dark chocolate chips

Instructions

Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.
To make the brownie batter: Whisk the 2 large eggs, 1 cup granulated sugar, 1 tabelspoon vanilla extract, and 1/2 cup melted coconut oil with an electric mixer on high until pale and creamy.
Add the 1 cup unsweetened cocoa powder and 1/2 teaspoon baking soda, and use a hand whisk or a spatula to incorporate them.
To make the pumpkin batter: Using the electric whisk, mix the 1/2 cup maple syrup, 2 large eggs, 1 cup pumpkin puree, and 2 tablespoons almond butter until smooth.
In a separate bowl, mix the ⅔ cup gluten-free flour, 1/4 teaspoon fine kosher salt, 1/2 teaspoon baking soda, 1 teaspoon cinnamon powder, and 1 teaspoon ginger powder. Sift the flour over the pumpkin mixture and incorporate by hand with a spatula or a hand whisk.
To assemble and bake the pumpkin brownies: Spread 2/3 of the brownie batter onto your prepared pan. Layer the pumpkin batter over the brownie batter. Dollop the remaining 1/3 of your brownie batter over the cheesecake batter
Use a chopstick and run it through the batter to create swirls. Sprinkle it with 1/4 cup candied ginger (if using) and 1/4 cup mini dark chocolate chips.
Bake for 30-35 minutes or until mostly set in the center. Once the time is up, turn off the oven and open the door halfway.
Allow the brownies to cool with the door open for 10-15 minutes. Completely cool the brownies in the pan before slicing.

Notes

Don’t overbake: To get that fudgy brownie texture, remove them from the oven while the center is still slightly soft. Try not to over-bake them.
Swirl gently: Use a chopstick or butter knife for pretty marbled swirls without overmixing.
Make it dairy-free:This recipe is already dairy-free, but check your chocolate chips to ensure they’re dairy-free too.
Let it cool: Do not skip the cooling process after you bake, so it's easier to cut them without creating a mess.

Nutrition