Thanksgiving Pumpkin Brownies

Switch up your typical brownie recipe with pumpkin! These gluten-free treats are a perfect way to top off a delicious Thanksgiving meal. Just be sure to get one before they're all gone!

gluten-free dark chocolate pumpkin brownies

Gluten-free dark chocolate pumpkin brownies


  • 4-ounces semi sweet baking chocolate
  • 1 15-ounce can pure pumpkin
  • 1 cup unsweetened applesauce
  • 2/3 cup plain soy yogurt
  • 1 tbsp vanilla extract
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 1/2 cup all purpose gluten-free flour (alternatives: almond flour, rice flour)
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 2 tbsp pumpkin pie spice
  • 1/2 tsp granulated salt


  1. Melt chocolate in a double broiler. Don't have one? Put the chocolate in a frying pan directly above a pot of boiling water.
  2. Allow melted chocolate to cool.
  3. Preheat oven to 350 degrees F.
  4. Combine pumpkin, applesauce, yogurt, melted chocolate, vanilla and sugars in a large mixing bowl.
  5. Combine the flour, cocoa, pumpkin pie spice, baking powder and salt in a second bowl.
  6. Whisk the dry ingredients into the wet ones and stir until mixed.
  7. Oil an 8X8-baking pan and pour the brownie mixture into the dish. Spread with a spatula.
  8. Bake for one hour, or until a fork inserted into the middle comes out clean and the sides of the brownies peel from walls of the baking pan.
  9. Cool for 30 minutes before serving.

More gluten-free Thanksgiving desserts

Gluten-free Thanksgiving pecan pie
Gluten-free Thanksgiving pumpkin pie
Gluten-free flower power shortbread cookies


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Comments on "Gluten-free dark chocolate pumpkin brownies"

Homemade Food Group November 06, 2013 | 1:46 PM

I agree with Sara - the pumpkin pie spice was too much and I would like to add that the applesauce doesn't help much in the flavour department either - it clashes with the chocolate and leaves a weird aftertaste. The texture was rubbery. I gave this recipe a shot - but the flavour was so disconcerting that it has put me off applesauce and pumpkin for awhile (even though I wouldn't have known there was much pumpkin in it as it was over shadowed by all the other weird flavours and textures). Unless you are relegated to eating ONLY vegan and ONLY gluten free - I do not recommend this recipe because there is no reason to eat this when it comes to taste.

Sara H November 20, 2012 | 2:35 PM

TOO much pumpkin pie spice!!! I would leave it out all together (unless you like overwhelming ginger, ewww) & perhaps just ad a punch of cinnamon, as well as an 8x8 pan was way too small so I will use a 9x13 next time b'c the chocolate flavor is delicious!

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