These gluten-free chocolate pumpkin swirl brownies are delicious and easy to make. They have a rich, chocolatey flavor with a yummy creamy pumpkin swirl. Perfect for fall, these brownies are soft and fudgy and have a hint of pumpkin spice. This is the fall recipe you will want to make on repeat! This recipe is also dairy-free!
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Pumpkin is my happy place, and I am so excited to introduce you to my newest gluten free pumpkin recipe. These moist and chocolatey brownies are so decadent. You can use regular, Dutch process or black cocoa in this incredible brownie recipe.
This new recipe uses my popular Gluten Free Brownie recipe as a base. What is cool about this swirled brownie recipe is that you can use any of my gluten free brownie recipes as the base, even my Gluten Free White Chocolate Brownies.
If you are a pumpkin fanatic like me, you will want to see ALL of my delicious gluten free pumpkin recipes for fall.
Allergen Information:
These homemade pumpkin-swirled brownies are gluten-free, dairy-free (if you use dairy-free chocolate chips), oat-free, nut-free, and soy-free.
See the Frequently Asked Questions section below for a list of dairy-free chocolate chip brands.
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my brownie recipes. I love that this blend doesn’t taste gritty.
- Bob’s Red Mill 1:1 Blend—This blend also works in my brownie recipes, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe with the two blends listed above. One reader tested Better Batter and said this flour blend worked well.
- Binder – If the blend you are using doesn’t have a binder, add 1/2 teaspoon of xanthan gum. See the Baking Related Reading section below for more information about binders and how they are important for gluten-free baking.
- Cocoa Powder – I used Dutch process cocoa powder, but regular and black cocoa powder also work well.
- Sugar – I use both brown and cane sugar in this recipe.
- Baking Powder – I use aluminum-free baking powder in this recipe.
- Eggs – Use size large eggs.
- Non-Dairy Milk – I used oat milk in this recipe, but any non-dairy milk or regular milk will work.
- Oil – Use a light oil with a mild flavor. I made my brownies with canola oil.
Tips For Success
1. If you want your pumpkin swirl to be a more vibrant orange, use white cane sugar instead of brown sugar in the pumpkin layer batter.
2. Lining the 8×8 brownie pan with parchment paper will help prevent sticking and allow you to lift the brownies out of the pan more easily.
Step-By-Step Photos and Directions:
Step 1: Add the dry ingredients to a large mixing bowl. This includes flour, cocoa, brown and white sugar, baking powder, and salt. Use a whisk to blend them. If you notice lumps from the brown sugar, use the back of a spoon to press the lumps to break them up.
Step 2: Mix the chocolate chips with the dry ingredients. Preheat the oven to 350º F.
Step 3: Add the pumpkin, egg, brown sugar, cinnamon, nutmeg, and vanilla to a small mixing bowl. This will be the pumpkin swirl, so set it aside after you whisk the ingredients together. Note, if you want your pumpkin swirl to be more vibrant orange, use cane sugar instead of brown sugar.
Step 4: Add the wet ingredients, including the eggs, oil, vanilla extract, and non-dairy milk to a large mixing bowl. Whisk to blend.
Step 5: Pour the wet ingredients into the dry ingredients. Mix well.
Step 6: This photo shows you what your batter should look like.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your brownie batter is too runny, add more flour; if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 7: Line an 8×8 pan with parchment paper or spray it with gluten free baking spray. Pour the brownie batter into the pan. If you are letting your batter rest to prevent grittiness, this is a good time to let it sit for 15 minutes.
Step 8: Add spoonfuls of the pumpkin batter to the top of the brownie batter.
Step 9: Take a knife and drag the pumpkin butter around to make swirls in the brownie batter.
👀 Sandi Says: Don’t do this too much, or the pumpkin will blend in too much and not show a pretty swirled pattern.
Step 10: Bake the brownies for 25-30 minutes. If you use a glass pan, you may need to bake them a little longer than a metal pan.
A great way to see if your brownies are finished baking is to insert a toothpick in the middle of the brownies. If the toothpick comes out clean, the brownies are finished baking. You need to bake batter or crumbs a little longer if you see batter or crumbs.
Let the dairy free gluten free pumpkin swirl brownies sit in the pan for 5 minutes, then lift them out by the parchment paper to a cooling rack. Let the brownies cool fully before slicing them.
Frequently Asked Questions:
A few brands of dairy-free chocolate chips include Enjoy Life, Ghirardelli Non-Dairy, Pascha Chips no Milk, and Toll House Plant-Based Chips. You can read more in my post are chocolate chips gluten free?
Store leftovers in an airtight container in the refrigerator. If you do not plan to eat them quickly, I recommend freezing these gluten free pumpkin swirl brownies in a freezer bag in the freezer.
Gluten-Free Related Reading
My Best Gluten-Free Baking Tips For Better Baking!
Why Binders Are Important In Gluten-Free Baking
The Best Gluten Free Flour Blends – And how to use them!
More Gluten Free Pumpkin Recipes:
- The Best Gluten Free Whoopie Pies
- Gluten Free Pumpkin Oatmeal Chocolate Chip Cookies
- Easy Gluten Free Pumpkin Pie Bars
- Gluten Free Chocolate Pumpkin Swirled Cake
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Easy Gluten Free Dairy Free Pumpkin Swirl Brownies
Ingredients
Brownies
- 1 cup gluten free flour blend * see notes
- ½ cup unsweetened cocoa powder * see notes
- 1 teaspoon baking powder
- ½ cup brown sugar
- 1 cup cane sugar (Optional: you can reduce this to 3/4 cup and it will taste just as good.)
- ¼ teaspoon salt
- 3 large eggs
- ½ cup light oil
- ½ cup non-dairy milk * see notes
- 2 teaspoons pure vanilla extract
- 6 ounces chocolate chips
Pumpkin Swirl
- ½ cup pumpkin puree
- 1 large egg
- 1 tablespoon brown sugar or cane sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
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Instructions
- Add the dry ingredients to a large mixing bowl. This includes flour, cocoa, brown and white sugar, baking powder, and salt. Use a whisk to blend them. If you notice lumps from the brown sugar, use the back of a spoon to press the lumps to break them up.
- Mix the chocolate chips with the dry ingredients. Preheat the oven to 350º F.
- Add the pumpkin, egg, brown sugar, cinnamon, nutmeg, and vanilla to a small mixing bowl. This will be the pumpkin swirl, so set it aside after you whisk the ingredients together. Note, if you want your pumpkin swirl to be more vibrant orange, use cane sugar instead of brown sugar.
- Add the wet ingredients, including the eggs, oil, vanilla extract, and non-dairy milk, to a large mixing bowl. Whisk to blend.
- Pour the wet ingredients into the dry ingredients. Mix well.
- This photo shows you what your batter should look like. If your batter is too runny, add more flour, and if your batter is too dry, add more milk.
- Line an 8×8 pan with parchment paper or spray it with gluten free baking spray. Pour the brownie batter into the pan. If you are letting your batter rest to prevent grittiness, this is a good time to let it sit for 15 minutes.
- Add spoonfuls of the pumpkin batter to the top of the brownie batter. Take a knife and drag the pumpkin butter around to make swirls in the brownie batter.
- Bake the brownies for 25-30 minutes. If you use a glass pan, you may need to bake them a little longer than a metal pan.
- A great way to see if your brownies are finished baking is to insert a toothpick in the middle of the brownies. If the toothpick comes out clean, the brownies are finished baking. You need to bake batter or crumbs a little longer if you see batter or crumbs.
- Let the brownies sit in the pan for 5 minutes, then lift them out by the parchment paper to a cooling rack. Let the brownies cool fully before slicing them.
Notes
- I tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1:1 flour blends.
- If your blend doesn’t contain a binder, add 1/2 teaspoon of xanthan gum to the dry ingredients.
- Use non-dairy or regular milk (if you are not dairy-free.)
- I used canola oil. I recommend using a light oil and one without any strong flavors.
- Store leftovers in an airtight container in the refrigerator. If you do not plan to eat them quickly, I recommend freezing these gluten free pumpkin swirl brownies in a freezer bag in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
