Gluten-free pumpkin swirl brownies – fall recipes

It’s no secret that I love pumpkin, especially when it comes to desserts. Being gluten-free, I’ve always cried a little on the inside whenever I walk by a local bakery during the holidays – seasonal baked goods are my favourite. So, I decided to try making my own gluten-free pumpkin swirl brownies! In my opinion, pumpkin and chocolate is a match made in heaven.

For these brownies I adapted a recipe I found on Betty Crocker’s website and converted it to a gluten-free version, and the results did not disappoint – they’re fluffy, gooey and ridiculously delicious. Not only that, but I found the recipe to be pretty easy! (Although a bit messy and time consuming.)

If you’re into pumpkin or seasonal desserts, you need to make these brownies either for yourself, or your next holiday party.

Gluten-free Pumpkin Swirl Brownies

Teacups & Things, adapted from Betty Crocker

Pumpkin and chocolate is a match made in heaven! If you’re into pumpkin or seasonal desserts, you need to make these brownies – they’re fluffy, gooey and ridiculously delicious. 

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Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Course Dessert

Cuisine Gluten-free

Servings 16 servings

Ingredients

  

Filling

• 3 oz softened cream cheese
• 1/4 cup sugar
• 1/4 cup canned pumpkin
• 1 tbsp Robin Hood all-purpose gluten-free flour
• 1/8 tsp nutmeg
• 1 tsp cinnamon
• 1 egg whites reserve yolk for brownie batter

Brownies

• 1 box Betty Crocker™ gluten-free brownie mix
• 1 egg yolk
• Water and vegetable oil as called for on the brownie mix box 

Instructions

 

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add pumpkin, flour, cinnamon, nutmeg and egg white; mix until well blended. Set aside.
• Make brownie batter as directed on box, adding reserved egg yolk. Reserve 1/2 cup brownie batter; set aside. Spread remaining batter in pan.
• Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, then vertically for swirled design.
• Bake 30 to 35 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Store covered in refrigerator.

Keyword brownies, desserts, Gluten-free, pumpkin