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.
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
Different size pans will yield different baking times.
Tried this recipe?Let us know how it was!