Ever have one of those crisp fall afternoons when you’re craving something rich, chocolatey, and just a little fancy?
That’s how I landed on these gluten-free pumpkin swirl brownies.
There’s something about the way the spiced pumpkin blends with the dark chocolate that makes you feel like you’re wrapped in a warm blanket. Bonus?
They’re actually pretty healthy thanks to real ingredients and zero weird fillers.
Perfect for sharing with friends or keeping all to yourself (I won’t judge!).
Tips for Maximum Flavor
- Pumpkin Freshness: If you’re using fresh pumpkin, roast it until tender, then puree. It makes a world of difference in flavor!
- Spice It Up: Love warm spices? Feel free to add a pinch of cloves or allspice for an extra kick.
- Choco Boost: For extra richness, toss a handful of dark chocolate chips into the batter.
Variations
- Dairy-Free Option: Swap the butter for coconut oil or a plant-based alternative.
- Nutty Swirl: Add a swirl of almond butter or peanut butter alongside the pumpkin for a nutty twist.
- Low-Sugar: Use a sugar substitute like monk fruit or erythritol to cut down on the sugar content.
Serving Suggestions
Serve these brownies slightly warm with a scoop of vanilla ice cream or a drizzle of melted dark chocolate. For an extra cozy touch, pair them with a cup of spiced chai or a pumpkin latte.

Gluten-Free Pumpkin Swirl Brownies
- Total Time: 50 minutes
- Yield: 9 brownies 1x
- Diet: Gluten Free
Description
Rich, chocolatey brownies with a spiced pumpkin swirl, perfect for fall cravings. These gluten-free treats are easy to make and packed with flavor.
Ingredients
Brownie Batter
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup gluten-free all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
Pumpkin Swirl
- ½ cup canned pumpkin puree (or fresh if you’re feeling ambitious)
- 3 tbsp light brown sugar
- 1 large egg yolk
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper, leaving a bit of overhang for easy removal later.
- Make the Brownie Batter: In a large bowl, whisk the melted butter and sugar until smooth. Add the eggs one at a time, followed by the vanilla. Stir until well combined. In a separate bowl, sift together the gluten-free flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until you have a thick, glossy batter. Set aside.
- Prepare the Pumpkin Swirl: In another bowl, whisk together the pumpkin puree, brown sugar, egg yolk, cinnamon, nutmeg, and ginger until smooth.
- Assemble the Swirls: Pour the brownie batter into your prepared baking dish, spreading it evenly. Drop spoonfuls of the pumpkin mixture on top, then use a knife to gently swirl it into the batter, creating a marbled effect. Don’t overdo it—you want those pretty swirls to stay defined.
- Bake: Pop the dish into the oven and bake for 30–35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Let the brownies cool completely before slicing.
Notes
Use canned pumpkin or fresh puree. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 18g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg