Pumpkin Brownies

A delicious and festive Halloween treat with just a hint of pumpkin! These brownies make a perfect, quick addition to your family's Halloween traditions.

We love to make these ahead to bring for school, parties or as an after-dinner Fall treat. These are also a lovely surprise for our neighbors when they stop by for Halloween Trick-or-Treating with their little ones. The kids get natural gluten-free candies and the adults enjoy a brownie. Everyone leaves smiling...


Happy Halloween!




Pumpkin Brownies (Gluten-Free)


  • 1 cup canned pumpkin
  • 1 1/2 cups sucanat
  • 1/2 cup non-dairy butter, melted
  • 1/2 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 3/4 cup (2 1/2 ounces) unsweetened cocoa powder (or dutch-process European style cocoa)
  • 3 large eggs (or egg substitute)
  • 3/4 cup gluten-free multi-purpose flour  or brown rice flour blend
  • 1 teaspoon baking powder
  • 1/2 cup mini gluten-free chocolate chips, optional

1. Preheat the oven to 350°F. Grease an 8" or 9" pan at least 2" deep.

2. Combine sucanat, butter, and salt in a bowl or stand mixer.

3. Blend in the vanilla and cocoa, then add the eggs (or substitute) and pumpkin and mix until shiny.

4. Add in the flour or flour blend and the baking powder.

5. Stir in the chocolate chips, if desired.

6. Pour the batter evenly into the greased pan.

7. Bake the brownies for 33 to 38 minutes, until the top is set. Use a toothpick to test at the center of the pan.

8. Remove from the oven and allow to cool for 15 minutes.

Yield: approximately 16 brownies