Gluten Free Pumpkin Brownies

Creating a gluten free autumn recipe with pumpkin puree and chocolate to make these layered Gluten Free Pumpkin Brownies. 
Course Dessert
Cuisine chocolate, pumpkin
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 people
Author Feed Your Soul Too


Chocolate Brownie Layer

  • 6 Ounces Bittersweet Chocolate
  • 1/2 Cup Coconut Oil
  • 2/3 Cup Coconut Flour
  • 2 Whole Eggs
  • 1 Tsp Vanilla Extract
  • 1/2 Tsp Salt
  • 1 Tbsp Cocoa Powder

Pumpkin Layer

  • 4 Ounces Cream Cheese softened
  • 1/4 Cup Coconut Sugar
  • 1/3 Cup Pumpkin Puree
  • 1 Tsp Cinnamon
  • 1/4 Tsp Nutmeg
  • 1 Large Egg


  1. Begin by melting the chocolate in a microwave safe dish. Let cool just a little and add the coconut flour, cocoa and eggs and mix right away so the eggs do not cook. Set aside.

    In a mixing bowl, combine the pumpkin puree, cream cheese, coconut sugar, cinnamon and the one egg.

    Grease and place parchment paper in an 8 x 8 baking dish. Pour in 2/3 of the chocolate mixture followed by all but a little of the pumpkin mixture. Cover the pumpkin layer with the remaining chocolate. Finish by dolloping the remaining pumpkin mixture in 3 x 3 pattern. Take a toothpick or a chopstick and run it in one direction through these pumpkin dollops.

    Bake in a 325 degree oven for x minutes. Let cool a little before cutting.

    Serve and enjoy!

Recipe Notes

Recipe adapted from Bakerita -