These gluten-free one-bowl pumpkin brownies are not only irresistibly delicious, they’re packed with nutrients you wouldn’t expect in a brownie. Your kids will love them! Plus, they happen to be dairy-free and nut-free, so they’re perfect for school lunch boxes.
As a nutritionist mom and foodie, I love experimenting with flavors and textures—especially when it means adding nutrients that taste absolutely incredible. These brownies get their moist, decadent texture from pumpkin (which provides fiber, vitamins, minerals and antioxidants) and tahini, which also provides health-promoting fats and a rich, dry flavor that pairs beautifully with chocolate. Perfect as a sweet snack or served with dairy-free ice cream for a warm fall dessert.
Whether you’re looking for a fun after-school snack or a warm fall dessert to pair with dairy-free ice cream, these brownies are a win for the whole family. Bonus: they make a great addition to a Thanksgiving dessert!
What you need to make these gluten-free pumpkin brownies
One of the best things about these brownies is that they only require one bowl (hello, easy cleanup!) and a handful of simple ingredients. Here’s what you’ll need:
- Tahini (or other natural seed butter)
- Canned pumpkin puree
- Banana
- Eggs
- Maple syrup or honey
- Vanilla extract
- Cocoa powder
- Oat flour (certified gluten-free) or almond flour
- Baking soda
- Pumpkin Pie Spice
- Cinnamon
- Pinch of salt
- Chocolate chips
- Sea salt (optional)
Component substitutions
You already know that this recipe is gluten-free, dairy-free and nut-free. But what about other options so everyone can enjoy these delicious, mouth-watering bites? No problem.
How can I make this recipe nut free?
This recipe is already nut free because I use tahini instead of nut butter. You can also use sunflower butter.
How do I make vegan pumpkin brownies?
You can swap the eggs for flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to keep things plant-based.
What can I use instead of oat or almond flour?
Don’t have oat or almond flour? Feel free to use whatever gluten-free flour you have on hand. I haven’t tried the recipe with other flours, so comment below if you do!
Because this nutritionist loves these brownies
These brownies not only satisfy your sweet tooth (I’m a big chocolate lover here, if you didn’t know!), but they also pack in some extra nutrients. Pumpkin adds fiber, antioxidants and vitamins, while tahini boosts healthy fats. And of course, the chocolate chips? Well, they make everything more fun! Guilt is never a component of our household because we strive to create a food neutral home.
How to make these one-bowl pumpkin tahini brownies
Making these brownies is simple enough even for your little kitchen helpers. Here’s how to do it:
Preheat your oven to 350°F and prepare an 8×8 pan with parchment or parchment paper.
Mix the wet ingredients: In a large bowl, mix the tahini, the pumpkin puree and the mashed banana.
Beat the eggs and then add the maple syrup and vanilla extract.
Add the dry ingredients: Mix together the cocoa powder, oat or almond flour, baking soda, pumpkin pie spice, cinnamon, and salt until well combined.
Fold the chocolate pieces and pour the mixture into the prepared pan. Add additional chocolate chips if desired.
Bake for 25-35 minutes (depending on your texture preference – 25 minutes for sweet, 35 for more cake-like).
Cool: Let the brownies cool in the pan before slicing.
Top with sea salt for the irresistible sweet-salty combination!
What to serve with pumpkin tahini brownies
These brownies are perfect enough on their own, but if you want to make them extra special, try pairing them with:
Frequently asked questions
How should I store these gluten-free pumpkin brownies?
They keep in an airtight container for up to 3 days at room temperature or up to a week in the fridge. You can also freeze them for up to 2 months.
Can I make these brownies ahead of time?
Absolutely! They are perfect for meal prep or to get ahead of the holiday baking. Simply bake, cool and store in an airtight container until ready to serve.
What makes these brownies gluten free?
Choosing certified gluten-free oat flour or almond flour ensures that these brownies are naturally gluten-free without compromising on texture. They are rich, crazy and chocolaty!
More fall-inspired desserts you’ll love
Gluten-free pumpkin brownies in a bowl for kids
Production efficiency:
16
Preparation time:
8 minutes
Cooking time:
35 minutes
Total time:
43 minutes
These gluten-free one-bowl pumpkin brownies are not only irresistibly delicious, they’re packed with nutrients you wouldn’t expect in a brownie. Your kids will love them! Plus, they happen to be dairy-free and nut-free, so they’re perfect for school lunch boxes.
Ingredients
1/2 cup tahini (or other natural nut butter)
3/4 cup canned pumpkin puree
1/2 banana mashed
2 eggs
1/2 cup + 2 tablespoons maple syrup or honey
1 kg of vanilla
1/2 cup cocoa powder
1/4 cup oat or almond flour
½ teaspoon of baking soda
½ teaspoon pumpkin pie spice
½ teaspoon of cinnamon
Pinch of salt
1/2 cup chocolate chips (plus more for topping)
Flake sea salt
Instructions
- Preheat the oven to 350°F and prepare an 8×8 pan with parchment or parchment paper.
- In a large bowl, mix tahini, pumpkin and mashed banana.
- Beat in the eggs, then the maple syrup and vanilla.
- Add cocoa powder, oat or almond flour, pumpkin pie spice, cinnamon, and salt and mix until combined.
- Mix with chocolate chips.
- Pour into the prepared pan and top with chocolate chips, if desired. Bake for 25-35 (or more!) minutes. The edges should come away from the pan slightly and a toothpick should have some gooey and cakey bits on it for a brownie, or clean if you prefer a firmer cake-like brownie. Let it cool in the pan and then top with the sea salt.
Notes
Different sized pans will yield different baking times.
