Gluten free dairy free pumpkin swirl brownies. Fudgy chocolate brownies swirled with sweet pumpkin pie filling. Chocolate and pumpkin are a match made in heaven, and it just gets better when brownies are involved. The brownies are super fudgy , you’d never guess that they are gluten-free and dairy-free!

Ever since I made those Pumpkin Spice Brownie Cookies I’ve had brownies and pumpkin on my mind. Seriously, why didn’t I think of that combo before?!?

I stopped by my local food co-op last week and they had these drool-worthy brownies that were marked for quick sale. It was one of the fudgy-est brownies, chewy too. And topped with a chocolate frosting and lots of nutty pecans. So when I had to make something for a potluck at church this week everything just clicked and I knew I had to try making pumpkin swirled brownies.

I have several brownie recipes that I love. Some are in my new cookbook, and one is here on Flippin’ Delicious (gluten free fudgy brownies, and my gluten free dark chocolate brownies made with almond flour.) but I wanted to tweak it just a bit. A little less cocoa so the flavor isn’t quite as dark, oil instead of butter to make it dairy-free and moist, and of course a sweet pumpkin swirl on the top.

Even though we are already half-way through October I don’t think that will stop me from making these gluten-free dairy-free pumpkin swirled brownies throughout the year!

If you like flavored brownies, I bet you’ll also love my gluten free coffee brownies, the espresso frosting on top is da bomb!

12 gluten free brownies

Gluten-Free Dairy-Free Pumpkin Swirled Brownies

Name: Gluten-Free Dairy-Free Pumpkin Swirled Brownies
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 gluten free brownies
Cuisine: American
Ingredients: 1/2 cup vegetable or coconut oil; 1 1/4 cups white sugar; 1/2 cup cocoa powder; 1/4 teaspoon xanthan gum; 1/4 teaspoon salt; 1 teaspoon vanilla; 2 eggs; 3/4 cup my rice flour blend; 1/2 cup 100% pumpkin puree; 1/4 cup white sugar; 1 egg; 1 teaspoon pumpkin pie spice

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Gluten-free, dairy-free pumpkin swirled brownies. Fudgy chocolate brownies swirled with sweet pumpkin pie filling. Chocolate and pumpkin are a match made in heaven, and it just gets better when brownies are involved. The brownies are super fudgy , you'd never guess that they are gluten-free and dairy-free!

Ingredients

For the Brownie Batter

1/2 cup vegetable or coconut oil
1 1/4 cups white sugar
1/2 cup cocoa powder
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon vanilla
2 eggs
3/4 cup my rice flour blend

For the Pumpkin Pie Swirl

1/2 cup 100% pumpkin puree
1/4 cup white sugar
1 egg
1 teaspoon pumpkin pie spice

Instructions

Preheat the oven to 350F. Line an 8x8 baking pan with parchment paper.
Mix the oil, sugar, and cocoa until almost creamy (I used my stand mixer.)
Add the xanthan gum, salt, vanilla and eggs and mix until combined. Add the rice flour blend and mix until combined.
Pour the batter into the prepared pan and spread out using an offset spatula, or knife.
In a small bowl mix together the ingredients for the pumpkin swirl.
Drop spoonfuls of the pumpkin mixture onto the brownie batter and gently swirl with a knife.
Bake for 35-45 minutes, or until a toothpick inserted near the center comes out mostly clean with only a few crumbs clinging to it.
Cool before cutting

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 182 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 47mg Sodium: 65mg Carbohydrates: 36g Fiber: 1g Sugar: 26g Protein: 3g

All nutrition info is a guestimate and will vary depending on the ingredients you use.

Comments

Thalia @ butter and brioche says
October 16, 2014 at 8:52 pm
Wow these brownies look SO delicious.. and I bet they tasted even better! Love how moist and chocolatey they look – definitely a recipe I must recreate as I am craving one to devour right now!
- flippindelicious says
  October 20, 2014 at 9:13 am
  Thanks Thalia!
Dr. Jennifer Weinberg, MD, MPH, MBE says
October 22, 2014 at 5:35 am
These look delicious with that tempting swirl and of course pumpkin!
Sharon @ What The Fork Food Blog says
October 22, 2014 at 11:35 am
These brownies look so good Brianna! That pumpkin swirl sounds heavenly!
Kelly says
October 22, 2014 at 12:46 pm
YUM!! I must try these! Thank you for sharing!!
- flippindelicious says
  October 25, 2014 at 4:18 pm
  Thanks Kelly!
Brady says
October 22, 2014 at 2:11 pm
Can I substitute a gluten free flour blend for the rice blend? Or a different flour? I don’t have rice flour on hand.
- flippindelicious says
  October 25, 2014 at 4:20 pm
  Hi Brady,
  If you want to try using a different gf flour blend I’d recommend using a rice flour based blend so that you get similar results. Also make sure that if your flour already has xanthan gum that you omit the xanthan gum in the recipe.
Laura @Petite Allergy Treats says
October 23, 2014 at 10:05 pm
I heart anything with pumpkin… and you made it better with a brownie thrown in there! Yum. Pinned.
- flippindelicious says
  October 25, 2014 at 4:11 pm
  Thanks Laura!
Ali the Skinny GF Chef says
October 24, 2014 at 12:19 pm
Just beautiful Brianna! Please come over and link them up on Savoring Saturdays tonight. I’m sure everyone would love them! Now I’m going to go make some 🙂 Thanks!
Elise @frugalfarmwife.com says
October 24, 2014 at 12:19 pm
Wow, these look amazing! Just pinned them.
Liz says
September 22, 2015 at 11:42 am
Just saw this post in a recipe roundup.. these look amazing!! Totally trying them
- flippindelicious says
  September 22, 2015 at 9:47 pm
  Thanks Liz! I really love them, I’m so excited that it is pumpkin season again.