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!
- ½ cup vegetable or coconut oil
- 1¼ cups white sugar
- ½ cup cocoa powder
- ¼ teaspoon xanthan gum
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 2 eggs
- ¾ cup my rice flour blend
- ½ cup 100% pumpkin puree
- ¼ cup white sugar
- 1 egg
- 1 teaspoon pumpkin pie spice
- 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
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!
Thanks Thalia!
These look delicious with that tempting swirl and of course pumpkin!
These brownies look so good Brianna! That pumpkin swirl sounds heavenly!
YUM!! I must try these! Thank you for sharing!!
Thanks Kelly!
Can I substitute a gluten free flour blend for the rice blend? Or a different flour? I don’t have rice flour on hand.
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.
I heart anything with pumpkin… and you made it better with a brownie thrown in there! Yum. Pinned.
Thanks Laura!
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!
Wow, these look amazing! Just pinned them.
Just saw this post in a recipe roundup.. these look amazing!! Totally trying them
Thanks Liz! I really love them, I’m so excited that it is pumpkin season again.