One-Bowl Gluten-Free Pumpkin Brownies for Kids
These one-bowl gluten-free pumpkin brownies are not only irresistibly fudgy but also packed with nourishing ingredients you wouldn’t expect in a brownie. Your kids will love them! Plus, they just so happen to be dairy-free and nut-free so they’re perfect for school lunch boxes.
As a dietitian mom and foodie, I love experimenting with flavors and textures—especially when it means adding in nourishing ingredients that come out tasting absolutely incredible. These brownies get their moist, decadent texture from pumpkin (which provides fibre, vitamins, minerals and antioxidants) and tahini, which also provides health-promoting fats and a rich, nutty flavor that pairs beautifully with chocolate. Perfect as a sweet snack or served with dairy-free ice cream for a cozy fall dessert.
Whether you’re looking for a fun after-school snack or a cozy fall dessert to pair with dairy-free ice cream, these brownies are a win for the whole family. Bonus: they make an excellent addition to a Thanksgiving dessert table!
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
- Flaky sea salt (optional)
Ingredient Substitutions
You already know this recipe is gluten-free, dairy-free and nut-free. But what about other options so that everyone can enjoy these delicious, fudgy morsels? 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 seed butter.
How can 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 any gluten-free flour you have on hand. I haven’t tested the recipe with other flours, so comment below if you do!
Why This Dietitian Loves These Brownies
Not only do these brownies satisfy your sweet tooth (I am a BIG chocolate lover over here if you didn’t know!), but they also pack in some bonus nutrients. The pumpkin adds fibre, antioxidants, and vitamins, while tahini brings a boost of healthy fats. And of course, the chocolate chips? Well, they just make everything more fun! Guilt is never an ingredient in our household because we try our best to create a food-neutral home.
How to Make These One-Bowl Pumpkin Tahini Brownies
Making these brownies is simple enough for even your littlest kitchen helpers. Here’s how you do it:
Preheat your oven to 350°F and prepare an 8×8 baking dish with grease or parchment paper.
Mix the wet ingredients: In a large bowl, combine the tahini, pumpkin puree, and mashed banana.
Whisk in the eggs, then add the maple syrup and vanilla extract.
Add the dry ingredients: Stir in the cocoa powder, oat or almond flour, baking soda, pumpkin pie spice, cinnamon, and salt until well combined.
Fold in the chocolate chips and pour the mixture into the prepared pan. Top with extra chocolate chips if desired.
Bake for 25-35 minutes (depending on your texture preference—25 minutes for gooey, 35 for more cake-like).
Cool: Let the brownies cool in the pan before slicing.
Top with flaky sea salt for that irresistible sweet-salty combo!
What to Serve with Pumpkin Tahini Brownies
These brownies are pretty perfect on their own, but if you want to make them extra special, try pairing them with:
- A scoop of dairy-free vanilla ice cream or perhaps my mixed berry Greek yogurt frozen yogurt
- A drizzle of warm caramel sauce
- A side of fresh berries with Greek yogurt
FAQs
How should I store these gluten-free pumpkin brownies?
They’ll 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’re great for meal-prepping or for getting ahead of holiday baking. Just bake, cool, and store in an airtight container until you’re ready to serve.
What makes these brownies gluten-free?
Opting for certified gluten-free oat flour or almond flour ensures these brownies are naturally gluten-free without compromising on texture. They’re rich, fudgy, and oh-so-chocolatey!
More Fall-Inspired Desserts You’ll Love
- Easy caramel apple puff pastry
- Soft and fluffy pumpkin pie cookies
- Pumpkin chocolate chip energy bites
- Flourless banana pumpkin loaf
- Easy overnight apple pull-apart cinnamon buns
One-Bowl Gluten-Free Pumpkin Brownies for Kids
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 tbsp maple syrup or honey
- 1 tsp vanilla
- 1/2 cup cocoa powder
- 1/4 cup oat or almond flour
- ½ tsp baking soda
- ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- Pinch of salt
- 1/2 cup chocolate chips and more for topping
- Flaky sea salt
Instructions
- Preheat the oven to 350°F and prepare an 8×8 baking dish with grease or parchment paper.
- In a large bowl, mix together the tahini, pumpkin, and mashed banana.
- Whisk in the eggs, then the maple syrup and vanilla.
- Add the cocoa powder, oat or almond flour, baking soda pumpkin pie spice, cinnamon and salt, and stir until combined.
- Stir in chocolate chips.
- Pour into the prepared pan and top with added chocolate chips, if desired. Bake for 25-35 (or longer!) minutes. The edges should be pulling away from the pan slightly and a toothpick inserted should have some gooey and cakey pieces on it for a gooey brownie or clean if you prefer a firmer, cake-like brownie. Allow to cool in the pan, then top with the flaky sea salt.
Notes
Sarah Remmer, RD, is a registered dietitian and mom of three, specializing in family and pediatric nutrition. She’s the founder of Centred Nutrition Collective and has nearly 20 years of experience helping families feel confident about feeding their kids.
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