Name: Gluten free Pumpkin Spiced Brownies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 flax egg; 1 cup pumpkin puree; 1/2 cup vegan butter; 1/2 cup vegan chocolate chips; 2/3 cup granulated sugar; 1 tsp vanilla extract; 1 cup gluten free flour blend (140g); 1/3 cup cocoa powder; 1 1/2 tsp pumpkin pie spice mix; 1/2 tsp baking soda; 1/4 tsp salt

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These pumpkin spiced brownies are the perfect fall treat. They are fudgy, rich and have warm pumpkin pie spices. Leave them plain or top them with vanilla icing and sprinkles.

A note on some of the ingredients:

Pumpkin puree: Pumpkin puree is the same as canned pumpkin. Make sure that you purchase a can that is only pumpkin and not pumpkin pie filling. Any additional pumpkin can be frozen. I like to measure out the pumpkin in 1 cup increments and freeze individually so that when I want to make another pumpkin recipe I have some portioned and ready to go.

Vegan butter: I prefer to use vegan Becel butter sticks for my baking. You can use any vegan butter, and there’s no need to soften it since you’ll be melting it in a double boiler.

Gluten free flour blend: I have made these gluten free brownies only using Bob’s Red Mill 1:1 gluten free flour blend (the blue bag). I also always weigh out my flour to ensure the recipe turns out the same every time. If you do not have a kitchen scale it is best to measure the flour using the “fluff and scoop” method. Fluff the flour up with a fork and then scoop it into the measuring cup. Level off the cup with the back of a knife or another flat edge. Ensure that the gluten free flour blend you use contains xanthan gum. If it does not, add a 1/4 tsp to the dry ingredients.

Pumpkin pie spice mix: This can be purchased at the grocery store however make sure to check that it is gluten free. Alternatively you can make your own pumpkin pie spice to have on hand.

How the pumpkin spiced brownies are made:

Preheat the oven to 350°F and line an 8 x 8 inch pan with parchment paper. Parchment paper makes it easier to remove the brownies after they finish baking.

Make the flax egg by adding 1 tablespoon of ground flax to a small dish along with 3 tablespoons of hot water. Stir well, then let the mixture sit while you prepare the rest of the ingredients.

ground flaxseed mixed with water in a small ramekin with a small whisk

In a small bowl weigh or measure out the flour. Add in the cocoa powder, baking soda, salt and pumpkin pie spice. Mix the ingredients until they are fully incorporated.

dry ingredients for pumpkin spiced brownies mixed together

Over a double boiler melt the butter. Add the chocolate chips and stir quickly once the butter has almost completely melted. Remove from heat and continue to stir until the chocolate chips have melted.

Pour the melted butter and chocolate mixture into a large bowl and add the flax egg, sugar, pumpkin and vanilla extract. Mix well. There will still be a few lumps, that is ok.

all of the wet ingredients for pumpkin spiced brownies combined in a large bowl

Add the dry ingredients to the wet ingredients and whisk until you see no dry patches. The batter will be a little thick.

Add the batter to the prepared pan and smooth it out.

pumpkin spiced brownie batter spread into an 8x8 pan

Bake the pumpkin spiced brownies for 30 minutes and then let them cool completely.

baked and cooled pumpkin spiced brownies before decorated

They will be easier to slice if they are refrigerated after they have completely cooled. You can leave them plain or decorate them with vanilla or chocolate icing.

pumpkin spiced brownies decorated with vanilla icing and sprinkles

Enjoy!