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I can’t believe we’re already at the end of pumpkin week! I’ve had such a fun time sharing some of my favorite pumpkin recipes with you this week, and I love all the recipes people have shared this week. I plan on doing a round up this weekend of some of my favorite gluten free pumpkin week recipes, but until then here’s my last recipe of the week! Brownies are one of my favorite desserts, and I love combining two flavors for some unique brownies. These pumpkin brownies wonderfully blend the rich flavors of chocolate with the spiced creamy texture you’d normally associate with pumpkin pie. I like using a little bit less sugar than I normally would for brownies in order to get a bit of a darker chocolate flavor that really complements the spiced pumpkin. I hope y’all enjoy these pumpkin brownies, and see you next pumpkin week!

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#PumpkinWeek day 5 recipes:

Gluten Free Pumpkin Brownies #PumpkinWeek

Gluten Free Pumpkin Brownies #PumpkinWeek

Ingredients

  • 1/2 cup sweet rice flour
  • 2 tbsp almond flour
  • 2 tbsp coconut flour
  • 1 tsp guar gum
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup butter
  • 1 1/4 cup granulated sugar
  • 1 1/2 tsp gluten free vanilla
  • 3 eggs
  • 1/4 cup cocoa powder
  • 1/2 cup fresh pumpkin puree
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger

Instructions

  1. Combine the flours, gum, powder, and salt into a bowl.
  2. In a large bowl, bead the butter, sugar, and vanilla until the butter is fluffy.
  3. Beat the eggs into the wet ingredients until well combined, then slowly beat in the flour.
  4. Separate the batter into two bowls. Beat the cocoa powder into one bowl. In the other bowl, beat in the puree and spices.
  5. Preheat your oven to 350F. Lightly grease the bottom of a 8x8 inch pan. Pour the chocolate batter into the bottom of the pan, then layer the pumpkin puree on top.
  6. Bake in the oven for 35-40 minutes, or until an inserted toothpick comes out clean.
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