Gluten Free Pumpkin Marbled Brownies


by: Deliciously Gluten Free

This recipe is a take off of an original recipe of mine. I usually make this one with peanut butter, but I decided to go the holiday route and make them with pumpkin. I’m not usually one for pumpkin recipes, I like pumpkin pie and bread and that’s about it. This recipe was definitely a tester one for me. In the end they turned out a lot better then I had expected. Hope you like them as well!


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serves: 24

1 cup of Butter (2 Sticks)

2 cups Sugar

2 tbsp Vanilla

4 Eggs

3/4 cup Hershey’s Cocoa Powder

1 cup Gluten Free Flour (Bob’s Red Mill)

1/2 tsp Baking Powder

1 tsp xanthan gum

1/4 tsp salt

3 oz Nonfat Cream Cheese

1 15 oz can Pumpkin

1/3 cup sugar

1 tbsp Pumpkin Spice

Nutrition Facts
Gluten Free Pumpkin Marbled Brownies

Servings Per Recipe: 24

Amount per Serving

Calories: 248

  • Total Fat: 9.2 g
  •     Saturated Fat: 5.5 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 48 mg
  • Sodium: 200.1 mg
  • Total Carbs: 38.6 g
  •     Dietary Fiber: 1.4 g
  •     Sugars: 29.8 g
  • Protein: 3.2 g

how is this calculated?

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1.  Preheat oven to 350 degrees. Spray a 13x9 pan with cooking spray.

2.  Melt Butter in a medium sauce pan. Remove from heat and add the sugar and vanilla. Mix Well.

3.  Pour into a separate bowl. Add Eggs one at a time until well blended. Add cocoa, GF flour, baking powder, xanthan gum, and salt. Mix well.

4.  Pour into prepared pan. Set to the side momentarily.

5.  Whisk together pumpkin, cream cheese, sugar, and pumpkin spice. Pour evenely over the top of the brownies.

6.  Take a knife and swirl the pumpkin topping with the brownies to create the marbled effect.

7.  Bake in the oven for 40- 45 minutes until a toothpick pushed in the middle of the brownies comes out clean.

8.  I know you want to eat them right when they get out because the look amazing, but I advise you don’t. It hurts. Let them cool for a little bit, but they are delicious to eat warm.

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