These brownies are chocolate-forward, not pumpkin-spice-forward. There is no pumpkin pie spice or cinnamon in this recipe. The pumpkin acts as a moisture and texture enhancer that keeps every brownie soft and rich, while the dark cocoa and dark chocolate chips deliver the primary flavor in every bite.

What makes these Healthy Pumpkin Brownies different?

These Healthy Pumpkin Brownies use a combination no top competing recipe offers: olive oil or melted butter alongside nut butter as the fat, coconut sugar plus honey or maple syrup as the dual sweetener, and a full cup of dark cocoa powder for a much more intensely chocolatey result than any competing healthy pumpkin brownie. Four nut butter options are equally valid, including sunflower butter for nut-free households, and no flour of any kind appears in the recipe.

Ingredients

• 2 eggs
• ¼ cup olive oil or melted butter
• ¾ cup pumpkin purée
• ¼ cup honey or pure maple syrup
• ¼ cup nut butter, almond butter or cashew butter
• 1 tsp vanilla
• ½ cup coconut sugar, or light brown sugar
• 1 cup dark cocoa powder
• ¼ tsp baking soda
• 1 cup dark chocolate chips

What Each Ingredient Does

Pumpkin puree, olive oil, and nut butter

Three quarters of a cup of pumpkin puree provides the primary moisture that keeps these brownies soft without any refined flour. One quarter cup of olive oil or melted butter adds a liquid fat alongside the nut butter, producing a more tender crumb than nut butter alone.

No competing healthy pumpkin brownie combines both. One quarter cup of nut butter adds fat, richness, and binding. Almond and cashew butter produce a mild, neutral flavor that lets the dark cocoa dominate. Peanut butter adds a distinct peanut note. Sunflower butter makes the recipe fully nut-free. All four work equally well at the same amount.

Dual sweetener system and dark cocoa

This recipe uses both coconut sugar and honey or maple syrup. Coconut sugar contributes a dry caramel and molasses depth. Honey or maple syrup provides liquid sweetness that produces the fudgy texture. Together they create a more layered sweetness than either alone. Light brown sugar substitutes for coconut sugar at 1:1.

Most healthy pumpkin brownie recipes use a quarter to a half cup of cocoa. This recipe uses a full cup of dark cocoa, producing a far more intensely chocolatey result. The high pumpkin moisture fully hydrates the cocoa without the batter becoming dry. Regular cocoa substitutes at the same amount.

How to Make Healthy Pumpkin Brownies, Step by Step

First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.

First, add the eggs, olive oil, pumpkin, honey, nut butter, and vanilla to a mixing bowl. Stir to combine.

Then, add in the coconut sugar, cocoa powder, and baking soda. Stir to combine.

Fold in the dark chocolate chips.

Pour this mixture into the lined pan. Smooth into an even layer.

Bake for 25 to 28 minutes or until toothpick inserted comes out mostly clean.

Finally, remove from oven. Allow brownies to cool before slicing into.

Why No Pumpkin Pie Spice

Every top-ranking healthy pumpkin brownie recipe adds pumpkin pie spice or cinnamon, making them spice-forward with pumpkin playing a supporting role. This recipe makes the opposite choice. No additional spice appears because the goal is an intensely chocolatey brownie kept moist and tender by pumpkin, not a spiced pumpkin dessert that contains cocoa.

The full cup of dark cocoa and dark chocolate chips are the primary flavor. The pumpkin stays in the background: delivering moisture, richness, and a subtle earthiness that makes the chocolate taste more complex without announcing itself.

Tips for the Best Result

Stir nut butter before measuring and use plain pumpkin puree only

Natural nut butter separates in storage. Stir thoroughly before measuring so oil and solids are fully combined. Unmixed nut butter creates uneven pockets in the finished brownie. Pumpkin pie filling contains added sugar, spices, and thickeners that make these brownies too sweet. Plain puree is the correct ingredient.

Do not reduce the cocoa and pull early

The full cup is not a misprint. Reducing the cocoa produces a less chocolatey, thinner batter that does not bake the same way. Pull the brownies when the toothpick shows moist crumbs. A completely clean toothpick at 25 minutes means they have gone too far and will be dry once cooled.

Nut Butter Options Compared

Storage

Room temperature: Store in an airtight container for up to 3 days. The pumpkin and cocoa keep these brownies moist throughout.

Freezer: Wrap individual brownies tightly and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

You May Also Like

• Healthy Pumpkin Bread
• Pumpkin Snickerdoodles
• Healthy Pumpkin Cookies
• Pumpkin Skillet Cookie
• Healthy Pumpkin Pie

If you make this Healthy Pumpkin Brownies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

Print

Healthy Pumpkin Brownies

Dense, fudgy, and intensely chocolatey with a deep richness from a full cup of dark cocoa powder in every square. Pumpkin and nut butter keep every bite moist without any refined sugar, butter, or flour, and honey and coconut sugar bring a natural warmth to every layer of chocolate.

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 9 brownies

Calories 291kcal

Author Addison LaBonte

Ingredients

• 2 eggs
• ¼ cup olive oil or melted butter
• ¾ cup pumpkin purée
• ¼ cup honey or pure maple syrup
• ¼ cup nut butter almond butter or cashew butter
• 1 tsp vanilla
• ½ cup coconut sugar or light brown sugar
• 1 cup dark cocoa powder
• ¼ tsp baking soda
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• First, add the eggs, olive oil, pumpkin, honey, nut butter, and vanilla to a mixing bowl. Stir to combine.
• Then, add in the coconut sugar, cocoa powder, and baking soda. Stir to combine.
• Fold in the dark chocolate chips.
• Pour this mixture into the lined pan. Smooth into an even layer.
• Bake for 25 to 28 minutes or until toothpick inserted comes out mostly clean.
• Finally, remove from oven. Allow brownies to cool before slicing into.

Notes

• I like using almond butter or cashew butter for this recipe. You can also use peanut butter or sunflower butter.
• For best results, use high quality dark chocolate chips.
• Regular cocoa powder can be used if needed.
• Do not over bake brownies! They are done when a toothpick inserted comes out mostly clean.
• Allow brownies to cool before slicing.
• Store at room temperature for up to 3 days.

Nutrition

Calories: 291kcal | Carbohydrates: 36g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 66mg | Potassium: 258mg | Fiber: 6g | Sugar: 15g | Vitamin A: 3230IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 3mg

The post Healthy Pumpkin Brownies appeared first on Organically Addison.

The cheesecake uses cinnamon only rather than a full pumpkin pie spice blend, so the pumpkin flavor comes through cleanly. Three tablespoons of gluten free flour in the cheesecake produce a structurally stable layer that slices cleanly once chilled.

What are Pumpkin Cheesecake Brownies?

Pumpkin Cheesecake Brownies are fudgy dark chocolate brownies with a creamy pumpkin cheesecake layer swirled through the top. Three quarters of the brownie batter goes into the pan first, followed by the pumpkin cheesecake filling, and then spoonfuls of the remaining brownie batter on top, which get swirled with a knife into a marble pattern. The two layers bake together and are stored and sliced chilled.

Ingredients

Brownie Batter

• ½ cup melted salted butter
• 1 cup dark chocolate chips
• 2 eggs
• 1 cup coconut sugar or granulated sugar
• 2 tbsp dark cocoa powder
• 1 tsp vanilla extract
• ¼ cup gluten free flour, see note
• ½ cup dark chocolate chips

Pumpkin Cheesecake

• 8 ounces cream cheese, room temperature
• ¼ cup granulated sugar
• 3 tbsp gluten free flour, see note
• 1 egg
• 1 tsp vanilla
• ½ cup pumpkin purée
• ½ tsp cinnamon

What Each Ingredient Does

Coconut sugar and cream cheese

Coconut sugar sweetens the brownie base with a caramel and molasses undertone that pairs especially well with the cinnamon-spiced pumpkin cheesecake layer. Granulated sugar substitutes at 1:1. Room temperature cream cheese beats into a smooth, lump-free filling.

Cold cream cheese leaves lumps that bake into uneven texture. Pull it from the refrigerator at least 45 minutes before starting. Use an electric mixer only. Hand mixing always leaves lumps.

Why cinnamon only in the cheesecake layer

Most competing recipes use a full pumpkin pie spice blend in the cheesecake. This recipe uses only half a teaspoon of cinnamon, which provides warmth without the sharper notes of ginger, nutmeg, and cloves that can compete with the pumpkin flavor. The result is a cheesecake layer where pumpkin comes through cleanly with a gentle warmth.

GF flour in both layers and dark chocolate chips

One quarter cup of GF flour provides structure for the fudgy brownie base. Three tablespoons of GF flour in the cheesecake stabilizes the filling so it holds together when chilled and sliced. All-purpose flour substitutes at the same amounts in both components. One cup of dark chips melts into the butter base for depth; the folded-in half cup creates gooey pockets throughout every brownie.

How to make Pumpkin Cheesecake Brownies, step by step

First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.

Make the brownie batter. add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.

In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.

Add the melted chocolate mixture to the mixing bowl. Stir to combine.

Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.

Spread ¾ of the brownie batter into the lined pan. Smooth into an even layer.

Then, make the cheesecake layer. In a mixing bowl, add the cream cheese, sugar, flour, egg, and vanilla. Use an electric mixer to beat until combined.

Then, add in the pumpkin purée and cinnamon. Beat until just combined.

Spread this mixture on top of the brownie batter. Then, drop spoonfuls of the remaining brownie batter on top. Swirl them together with a knife.

Bake for 36 to 40 minutes or until toothpick inserted comes out mostly clean.

Finally, remove from oven. Allow brownies to cool before slicing into.

Why Refrigerating Before Slicing Matters

The pumpkin cheesecake layer bakes into a creamy, slightly soft filling that needs refrigerator time to firm before slicing. Cutting at room temperature pulls the cheesecake out of shape and produces messy cuts. Refrigerating for at least two hours lets the cream cheese proteins set fully and produces the cleanest slices.

The cold also creates a more defined visual contrast between the dark brownie and the light pumpkin cheesecake in every cut square.

Tips for the Best Result

Whisk eggs and sugar vigorously

The shiny, crinkly brownie crust comes from whisking eggs and coconut sugar for the full 2 to 3 minutes. Cutting this short produces a flat, matte surface.

Swirl gently and stop early

Three to five figure-eight passes creates a clean marble pattern. Over-swirling mixes the two batters completely and loses the distinct visual layers.

Room temperature cream cheese and electric mixer only

Cold cream cheese and hand mixing both leave lumps. Room temperature cream cheese plus an electric mixer produces a smooth, consistent filling every time.

Do not overbake

A mostly clean toothpick in the brownie area is the correct signal. The cheesecake layer still looks soft and firms in the refrigerator. Baking until both layers look fully set produces a dry brownie base.

Substitutions

Storage

Refrigerator: Store covered in the fridge for up to 3 days. The cheesecake layer requires refrigeration. These brownies taste best cold or at room temperature after 15 minutes out of the fridge.

Freezer: Wrap individual brownies tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before eating.

Frequently Asked Questions

You May Also Like

• Vegan Cheesecake Bars
• Gluten Free Pumpkin Bars
• Pumpkin Cookie Bars
• Pumpkin Brownies
• Brownie Cheesecake

If you make this Pumpkin Cheesecake Brownies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

Print

Pumpkin Cheesecake Brownies

Rich, fudgy dark chocolate brownies swirled with a creamy, warmly spiced pumpkin cheesecake layer in every square. The coconut sugar brownie base has a deep caramel undertone that contrasts beautifully with the smooth, cinnamon-spiced pumpkin filling running through every bite.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 9 brownies

Calories 357kcal

Author Addison LaBonte

Ingredients

Brownie Batter

• ½ cup melted salted butter
• 1 cup dark chocolate chips
• 2 eggs
• 1 cup coconut sugar or granulated sugar
• 2 tbsp dark cocoa powder
• 1 tsp vanilla extract
• ¼ cup gluten free flour see note
• ½ cup dark chocolate chips

Pumpkin Cheesecake

• 8 ounces cream cheese room temperature
• ¼ cup granulated sugar
• 3 tbsp gluten free flour see note
• 1 egg
• 1 tsp vanilla
• ½ cup pumpkin purée
• ½ tsp cinnamon

US Customary – Metric

Instructions

• First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• Make the brownie batter. add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
• In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
• Add the melted chocolate mixture to the mixing bowl. Stir to combine.
• Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.
• Spread ¾ of the brownie batter into the lined pan. Smooth into an even layer.
• Then, make the cheesecake layer. In a mixing bowl, add the cream cheese, sugar, flour, egg, and vanilla. Use an electric mixer to beat until combined.
• Then, add in the pumpkin purée and cinnamon. Beat until just combined.
• Spread this mixture on top of the brownie batter. Then, drop spoonfuls of the remaining brownie batter on top. Swirl them together with a knife.
• Bake for 36 to 40 minutes or until toothpick inserted comes out mostly clean.
• Finally, remove from oven. Allow brownies to cool before slicing into.

Notes

• If you are not gluten free, you can use all purpose flour.
• For best results, use high quality dark chocolate chips. Sugar free dark chocolate can be used, but the top of the brownies will not be quite as shiny.
• Stir melted butter and chocolate chips until fully melted and creamy. If needed, microwave for only 10 to 15 seconds.
• Regular cocoa powder can be used if needed.
• Use room temperature cream cheese. It will not become as creamy if using cold cream cheese.
• Do not over bake brownies! They are done when a toothpick inserted comes out mostly clean.
• Allow brownies to cool before slicing.
• Store in the fridge for up to 3 days.

Nutrition

Calories: 357kcal | Carbohydrates: 47g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 136mg | Potassium: 100mg | Fiber: 3g | Sugar: 19g | Vitamin A: 2536IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg

The post Pumpkin Cheesecake Brownies appeared first on Organically Addison.

The gooey center at 27 to 30 minutes is the goal. The high pumpkin-to-flour ratio keeps the interior wetter than a standard chocolate chip bar at the same point in the bake. Bars that look fully set in the oven cool into dry, cakey squares that lose everything that makes this recipe worth making. Pull them when the center still looks slightly underdone and the toothpick shows moist crumbs.

What are Pumpkin Chocolate Chip Bars?

Pumpkin Chocolate Chip Bars are thick, soft bars made from a spiced dough with pumpkin puree, brown butter, coconut sugar, and dark chocolate chips baked in a square pan until gooey in the center. They taste warmly spiced with a moist, almost fudgy texture from the high pumpkin content, and the dark chocolate chips create gooey, melted pockets of chocolate in every bite. No frosting, no mixer, and no chilling required.

Ingredients

• 1 stick butter, browned or melted
• ¾ cup pumpkin purée
• 1 egg
• 2 tsp vanilla extract
• 1 cup gluten free flour, see note
• 1 ¼ cups coconut sugar, or light brown sugar
• 1 tbsp pumpkin pie spice
• 1 ½ cups dark chocolate chips

What Each Ingredient Does

Brown butter, pumpkin, and vanilla

Browning the butter adds nutty, toasty compounds that amplify both the pumpkin pie spice and coconut sugar. Cook over medium heat until golden and toasted-smelling, then cool a few minutes before mixing. Plain melted butter works as a substitute. Three quarters of a cup of pumpkin puree is more than most competing recipes use in a similar pan size, producing a more intensely flavored and more cohesive moisture throughout. Use plain pumpkin puree only. Two teaspoons of vanilla add warmth that deepens both the pumpkin spice and the caramel note of the coconut sugar.

Coconut sugar

One and a quarter cups of coconut sugar sweeten the batch with no refined sugar. The caramel and molasses depth pairs exceptionally well with pumpkin pie spice and brown butter. Light brown sugar substitutes at 1:1.

Dark chocolate chips and why no baking soda

One and a half cups of dark chips fold entirely into the batter so every square contains gooey, melted pockets of chocolate throughout. Dark chips contrast more sharply with the warm pumpkin spice than semi-sweet. This recipe contains no baking soda or salt. The pumpkin, coconut sugar, and brown butter together provide enough moisture and binding without leavening, producing a denser, more fudge-like result than a leavened version.

How to make Pumpkin Chocolate Chip Bars, step by step

First, preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, combine the browned butter, pumpkin, egg, and vanilla. Stir together.

Then, add in the flour, coconut sugar, and pumpkin pie spice. Stir to combine.

Fold in the chocolate chips.

Transfer this mixture to an 8 inch square parchment lined baking pan. Smooth into an even layer.

Bake for 27 to 30 minutes or until just barely set in the middle. Remove from the oven and cool completely before slicing.

Why More Pumpkin Produces a Better Bar

Most pumpkin chocolate chip bar recipes use half a cup of pumpkin or less in a larger pan. This recipe uses three quarters of a cup in an 8-inch square pan, producing a higher pumpkin-to-flour ratio than most competing recipes. That ratio means more natural pumpkin flavor in every bite, more cohesive moisture from edge to center, and a bar that stays soft for days at room temperature. The tradeoff is a wetter-looking center during baking. That is correct and expected. Trust the moist crumbs, not the visual.

Tips for the Best Result

Use plain pumpkin puree only

Pumpkin pie filling contains added sugar, spices, and thickeners that will make the bars too sweet. Plain puree is the correct ingredient.

Cool the brown butter and do not overmix

Allow the brown butter to cool for at least 5 minutes before mixing so it does not partially cook the egg. Stir until no dry streaks remain, then stop immediately.

Pull the bars early and press to the corners

Begin checking at 27 minutes. The center should look just barely set and the toothpick should show moist crumbs. A clean toothpick means the bars have gone too far. Press the thick batter firmly to all four corners before baking so it bakes evenly throughout.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 4 days. The pumpkin keeps these bars moist and soft throughout.

Freezer: Wrap individual bars tightly and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

You May Also Like

• Oatmeal Chocolate Chip Bars
• Brown Butter Chocolate Chip Cookie Bars
• Chocolate Bar Brownies
• Banana Cookie Bars
• Cookie Dough Cheesecake Bars

If you make this Pumpkin Chocolate Chip Bars recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

Print

Pumpkin Chocolate Chip Bars

Soft, warmly spiced, and loaded with dark chocolate chips in every square. Three quarters of a cup of pumpkin keeps every bite deeply moist and intensely flavored, while brown butter and coconut sugar add a caramel warmth that makes the whole bar taste rich and completely satisfying.

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 9 bars

Calories 276kcal

Author Addison LaBonte

Ingredients

• 1 stick butter browned or melted
• ¾ cup pumpkin purée
• 1 egg
• 2 tsp vanilla extract
• 1 cup gluten free flour see note
• 1 ¼ cups coconut sugar or light brown sugar
• 1 tbsp pumpkin pie spice
• 1 ½ cups dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, combine the browned butter, pumpkin, egg, and vanilla. Stir together.
• Then, add in the flour, coconut sugar, and pumpkin pie spice. Stir to combine.
• Fold in the chocolate chips.
• Transfer this mixture to an 8 inch square parchment lined baking pan. Smooth into an even layer.
• Bake for 27 to 30 minutes or until just barely set in the middle. Remove from the oven and cool completely before slicing.

Notes

• If you are not gluten free, feel free to use regular flour.
• I love browning the butter for extra flavor. If you are short on time, feel free to use melted butter.
• Do not bake too long. It should look gooey in the center.
• Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

Calories: 276kcal | Carbohydrates: 49g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.02g | Cholesterol: 18mg | Sodium: 53mg | Potassium: 55mg | Fiber: 4g | Sugar: 16g | Vitamin A: 3206IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg

The post Pumpkin Chocolate Chip Bars appeared first on Organically Addison.

Great for holiday gatherings, gift boxes, or simply indulging at home. Try my Pecan Pie Bars too!

Ingredients

Brownie Layer

• ½ cup melted butter
• 1 cup dark chocolate chips
• 2 eggs
• 1 cup granulated sugar
• 2 tbsp cocoa powder
• 1 tsp vanilla extract
• ¼ cup flour, all purpose or gluten free flour
• ½ cup dark chocolate chips, to mix in

Pecan Pie Layer

• ¼ cup melted unsalted butter
• 1 egg
• ½ cup light brown sugar
• ¼ cup maple syrup
• 1 ¼ cups pecan halves

How to Make Pecan Pie Brownies Step by Step

1. First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
2. Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
3. In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
4. Add the melted chocolate mixture to the mixing bowl. Stir to combine.
5. Then, add in the cocoa powder, vanilla, flour and espresso powder. Stir to combine.
6. Fold in extra chocolate chips if desired.
7. Pour batter into the lined pan. Smooth out into one even layer.
8. Bake for 20 minutes or until the brownies are just barely set in the middle.
9. While they are baking, make the pecan pie layer. Combine all of the pecan pie ingredients in a bowl. Stir together.
10. Once the brownies come out, carefully pour the pecan layer on top. Gently spread into an even layer.
11. Return the pan to the oven for 20 to 25 minutes or until the pecan topping is set.
12. Finally, remove from oven. Allow the pecan pie brownies to completely cool before slicing into.

Tips and Variations for the Best Pecan Pie Brownies

Gluten-free version: Use a 1:1 gluten-free flour in place of all-purpose flour.

Vegan-style swap: Substitute each egg with flax-egg (1 Tbsp ground flax + 3 Tbsp water), and use dairy-free butter / chocolate chips. (Note: texture may vary.)

Chocolate intensity: Use high-quality dark chocolate (60 %–70 %). You can adjust the cocoa powder or reduce sugar slightly if you find it too sweet.

Nut size: Use chopped pecans instead of halves for easier slicing, or halves for visual appeal.

Pan size adjustment: If using a 9×9 or 9×13 pan, scale topping accordingly (increase pecan topping ingredients by same factor).

High-altitude / convection ovens: Consider reducing bake time by 5 minutes or lowering temperature by 10 °F if edges bake too quickly.

Storage and Serving Suggestions

Store at room temperature in an airtight container for up to 3 days.

For longer storage, you can refrigerate (up to 5 days) or freeze individual bars (wrapped in plastic + foil) for up to 1 month.

Serve with a scoop of butter pecan ice cream, drizzle with caramel sauce, or dust with powdered sugar.

Great for gifting — wrap bars in parchment and tie with ribbon. Serve alongside these Pecan Cookies!

FAQ and Troubleshooting

You May Also Like

• Gluten Free Dairy Free Brownies
• Chocolate Cherry Brownies
• Matcha Brownies
• Chocolate Covered Pecans
• Dark Chocolate Brownies

If you make these pecan pie brownies, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Print

Pecan Pie Brownies

Pecan Pie Brownies are rich, fudgy bars with a gooey pecan pie topping. Sweet, nutty, and chocolatey, each bite melts with buttery pecans, smooth dark chocolate, and soft brownie goodness. Perfect for holidays or anytime treats.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 9 brownies

Calories 396kcal

Author Addison LaBonte

Ingredients

Brownie Layer

• ½ cup melted butter
• 1 cup dark chocolate chips
• 2 eggs
• 1 cup granulated sugar
• 2 tbsp cocoa powder
• 1 tsp vanilla extract
• ¼ cup flour all purpose or gluten free flour
• ½ cup dark chocolate chips

Pecan Pie Layer

• ¼ cup melted unsalted butter
• 1 egg
• ½ cup light brown sugar
• ¼ cup maple syrup
• 1 ¼ cups pecan halves

US Customary – Metric

Instructions

• First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
• In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
• Add the melted chocolate mixture to the mixing bowl. Stir to combine.
• Then, add in the cocoa powder, vanilla, flour and espresso powder. Stir to combine.
• Fold in extra chocolate chips if desired.
• Pour batter into the lined pan. Smooth out into one even layer.
• Bake for 20 minutes or until the brownies are just barely set in the middle.
• While they are baking, make the pecan pie layer. Combine all of the pecan pie ingredients in a bowl. Stir together.
• Once the brownies come out, carefully pour the pecan layer on top. Gently spread into an even layer.
• Return the pan to the oven for 20 to 25 minutes or until the pecan topping is set.
• Finally, remove from oven. Allow the pecan pie brownies to completely cool before slicing into.

Notes

• For the best results, use high-quality dark chocolate chips.
• Stir together the melted butter and chocolate chips until completely smooth and creamy. If needed, microwave for an additional 10–15 seconds.
• This recipe works with both all-purpose flour and gluten-free 1:1 flour, and even cornstarch can be used.
• Gently spread the pecan layer on top.
• Avoid overbaking—the brownies are ready when the pecan topping is set.
• Let the brownies cool completely before cutting.
• Store them at room temperature for up to 3 days.

Nutrition

Calories: 396kcal | Carbohydrates: 52g | Protein: 4g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 147mg | Potassium: 145mg | Fiber: 4g | Sugar: 40g | Vitamin A: 560IU | Vitamin C: 0.2mg | Calcium: 45mg | Iron: 3mg

The post Pecan Pie Brownies appeared first on Organically Addison.

Ingredients You’ll Need

For the Pumpkin Bread Batter

• 1 cup pumpkin purée
• 3 large eggs
• ⅓ cup melted coconut oil (or melted butter or olive oil)
• 1 tsp vanilla extract
• 1½ cups all-purpose flour (or gluten-free 1:1 blend)
• ½ tsp baking powder
• 1 tsp baking soda
• 1 cup brown sugar (or coconut sugar)
• ½ tsp pumpkin pie spice
• 1 tsp cinnamon
• ½ cup chocolate chips or chocolate chunks

For the Cookie Dough Layer

• 1 cup raw cookie dough (store-bought or homemade edible dough)

Tip: Make sure your cookie dough is room temperature before layering — it helps it bake easier.

Step-by-Step Instructions

Step 1: Prep the Pan

Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy lifting.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together the pumpkin purée, eggs, melted coconut oil, and vanilla extract until smooth.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk flour, baking powder, baking soda, pumpkin pie spice, and cinnamon.

Step 4: Make the Batter

Add dry ingredients to the wet mixture. Stir gently until combined, then fold in brown sugar and chocolate chips.

Step 5: Layer the Batter and Dough

Pour ⅓ of the batter into the pan and smooth.

Crumble or spread ½ of the cookie dough on top.

Add the next ⅓ of the batter, then the remaining cookie dough.

Finish with the final layer of batter on top.

Step 6: Bake

Bake for 55–65 minutes, or until a toothpick inserted in the centre comes out mostly clean (a few moist crumbs are perfect).

Step 7: Cool and Slice

Let the pumpkin cookie dough bread cool in the pan for 30 minutes, then lift it out and cool completely before slicing.

Expert Tips & Variations

Ingredient Swaps

Use melted butter or olive oil instead of coconut oil if you prefer.

Almond flour or 1:1 gluten-free flour blend works in place of all-purpose flour.

Coconut sugar or light brown sugar both yield good flavor, though coconut sugar gives a deeper, slightly caramel note.

Try my Pumpkin Cookie Bars too!

Variations & Fun Twists

Make mini-loaves (2 x 8-inch pans) using half the recipe. Reduce bake time by ~10 minutes — check with toothpick.

Omit chocolate chips and add chopped nuts (e.g. walnuts or pecans) for crunch.

For a vegan version: replace eggs with flax-egg or applesauce and use vegan cookie-dough if available.

Try my Peanut Butter Cookie Dough Bread too!

Freezing & Storage

Store cooled pumpkin cookie dough bread wrapped at room temperature for up to 4 days.

To freeze: wrap slices in freezer-safe wrap / foil. Freeze up to 2 months. Thaw overnight in fridge or at room temperature. Toast lightly before serving.

Make-Ahead Tip for Pumpkin Cookie Dough Bread

Bake the loaf the night before. Wrap well. For best flavor, slice and warm in toaster oven (light toast) before serving.

Frequently Asked Questions

You May Also Like

• Chocolate Banana Bread
• Sourdough Banana Bread
• Pumpkin Banana Bread
• Cream Cheese Banana Bread
• Protein Banana Bread

If you make this gluten free pumpkin cookie dough bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along!  For more ideas, check out these Breakfast Recipes.

Print

Pumpkin Cookie Dough Bread

Pumpkin Cookie Dough Bread is soft, moist, and full of cozy pumpkin spice flavor. Each slice has a gooey cookie dough layer and melty chocolate chips, making it taste like warm pumpkin pie mixed with fresh-baked cookies in one sweet loaf.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 slices

Calories 355kcal

Author Addison LaBonte

Ingredients

• 1 cup pumpkin purée
• 3 eggs
• ⅓ cup coconut oil melted
• 1 tsp vanilla extract
• 1 ½ cups flour all purpose or gluten free
• ½ tsp baking powder
• 1 tsp baking soda
• 1 cup brown sugar or coconut sugar
• ½ tsp pumpkin pie spice
• 1 tsp cinnamon
• ½ cup chocolate chips or chocolate chunks
• 1 cup raw cookie dough

US Customary – Metric

Instructions

• First, preheat oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
• In a large mixing bowl, add pumpkin purée, eggs, melted coconut oil and eggs. Stir to combine.
• Add in all remaining ingredients except chocolate chips. Stir to combine.
• Fold in the chocolate chips.
• Transfer ⅓ of the batter to the lined bread pan. Smooth into one even layer. Top with half of the cookie dough. Smooth into an even layer.
• Repeat this step. Transfer the second third of the batter on top of the cookie dough. Top with the remaining cookie dough.
• Spread the rest of the pumpkin bread batter on top.
• Bake for 55 to 65 minutes or until toothpick inserted comes out clean.
• Finally, remove pumpkin cookie dough bread from oven. Allow bread to fully cool before slicing into.

Notes

• You can make this recipe with any type of cookie dough — even store-bought works great.
• You can swap the melted coconut oil for olive oil or melted butter if you prefer.
• Use either regular all-purpose flour or a gluten-free 1:1 flour blend.
• Light brown sugar and coconut sugar both work nicely, though I personally like the flavor from coconut sugar best.
• Be careful not to overbake — once a toothpick inserted in the center comes out with just a few moist crumbs, it’s ready.
• Let the bread cool completely before slicing.
• Keep covered at room temperature for up to 4 days.

Nutrition

Calories: 355kcal | Carbohydrates: 55g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 197mg | Potassium: 150mg | Fiber: 2g | Sugar: 28g | Vitamin A: 4856IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg

The post Pumpkin Cookie Dough Bread appeared first on Organically Addison.

Why You Will Love This Pumpkin Skillet Cookie Recipe

This isn’t just a cookie, it’s a whole new way to enjoy dessert. Here’s why this pumpkin skillet cookie recipe is so great.

• You mix everything in a single skillet. That means less mess!
• We use browned butter, which gives the cookie a deep, nutty flavor. It goes perfectly with the pumpkin and dark chocolate.
• This cookie is just right for two people, or a small group. Just grab spoons and dig in!
• Use regular flour if you aren’t gluten free. It is simple to make it your own.
• This skillet cookie is warm and cozy for the fall months.
• The edges are slightly chewy while the middle is gooey and soft!
• Check out this Mini Skillet Cookie for another fun, easy dessert recipe!

Ingredients & Substitutes

These are the ingredients and substitutions for this pumpkin cookie skillet. Scroll down to the recipe card below for the entire recipe.

• 1 stick unsalted butter – Browning the butter deepens its flavor, adding nutty, caramel-like notes that make the cookie rich and cozy.
• 3/4 cup coconut sugar, or light brown sugar – Provides sweetness while adding moisture and a subtle molasses flavor for chewiness.
• 1 egg – Helps bind the dough together and adds structure to the cookie.
• 1 egg yolk – Adds extra richness and chewiness, creating a soft, fudgy texture.
• 1 tbsp water – Adds just enough moisture to balance the dough and help it come together.
• 1 tsp vanilla extract – Enhances all the warm flavors and adds depth to the cookie.
• 1/3 cup pumpkin purée – Infuses natural sweetness, moisture, and seasonal pumpkin flavor.
• 1 1/4 cups gluten-free flour – Creates the structure of the cookie while keeping it gluten-free.
• 1 tsp pumpkin pie spice – Brings warm, cozy spice notes that highlight the pumpkin flavor.
• 1/2 tsp baking soda – Helps the cookie rise slightly and stay soft in the center.
• 3/4 cup dark chocolate chips – Melts into gooey pockets of chocolate, balancing the sweetness with a hint of bitterness.

Taste & Texture

The flavor of this Pumpkin Skillet Cookie is really special. The browned butter adds a rich, caramel taste. This taste is balanced by the sweet pumpkin and warm pumpkin pie spice. The dark chocolate chips melt into pools of gooey goodness, making every bite a delight.

The cookie is soft and chewy on the outside, but the center stays warm and gooey, almost like a brownie. It’s the perfect texture to eat with a scoop of melting ice cream on top!

How to Make

Step 1

First, preheat the oven to 350 degrees Fahrenheit.

Step 2

Brown the butter. Add the stick of butter to an 8 inch skillet over low medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the butter has started to turn a deep caramel color. Do not let it burn.

Step 3

Then, remove the pan from the heat. Allow the butter to cool for 10 minutes.

Step 4

Next, add the coconut sugar, egg, egg yolk, water, vanilla, and pumpkin right into the skillet with the browned butter. Stir together.

Step 5

Add in the gluten free flour, pumpkin pie spice, and baking soda. Stir together.

Step 6

Fold in the chocolate chips.

Step 7

Bake for 20 to 24 minutes, or until the center looks just barely set.

Step 8

Finally, remove the pumpkin skillet cookie from the oven. If desired, top with ice cream and caramel!

Expert Tips for Success

Don’t Rush the Butter: Browning the butter takes a few minutes, but it’s worth it. Keep the heat low-to-medium and stir it until it turns a nice brown color and smells nutty.

Let It Cool: Let the browned butter cool for about 10 minutes before you add the eggs. This keeps the eggs from cooking.

Use Pumpkin Purée: Make sure you use 100% pure pumpkin purée from a can, not pumpkin pie filling. The purée lets you control how sweet the cookie is.

Don’t Over bake: The center of the cookie should look a little soft and gooey when you take it out of the oven. It will keep cooking and set up as it cools down.

Flavor Variations & Add-Ins

Get creative with your Pumpkin Skillet Cookie! Here are a few ideas:

Add Nuts: Stir in some chopped pecans or walnuts for a nice crunch.

Extra Spices: Add a little more ginger or cinnamon for a bolder flavor.

Different Chocolate: Try milk or white chocolate chips instead of dark. Or use a mix!

Top It Off: Drizzle some caramel sauce or sprinkle a little sea salt on top before serving.

Add some oats like in my Oatmeal Cookie Pie!

How to Serve & Store

This giant skillet cookie is best served warm, right away. Put a scoop of vanilla ice cream and a drizzle of caramel on top for the ultimate treat.

If you have any leftovers, put them in an airtight container. They will stay good for up to 4 days. You can warm up a piece in the microwave for a few seconds to make it taste fresh again.

Frequently Asked Questions (FAQs)

Equipment Needed

Oven Safe Skillet: Use the 8 inch oven safe skillet for this pumpkin cookie skillet recipe.

Pyrex 3 Glass Mixing Bowls: These mixing bowls are great for baking and mixing.

Pyrex Glass Measuring Cups: I always bake with these glass measuring cups. They are sturdy and durable.

Check out all of my kitchen favorites!

You May Also Enjoy

• Small Batch Chocolate Chip Cookies
• Paleo Brownie Skillet
• Almond Flour Cookies
• Brookie Skillet
• Levain Bakery Chocolate Chip Cookies

If you make this pumpkin skillet cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Print

Pumpkin Skillet Cookie

Cozy up with this gooey Pumpkin Skillet Cookie! This delicious fall treat combines the rich, nutty taste of browned butter with cozy pumpkin spice and rich, melted dark chocolate chips. It's the perfect dessert to share—or keep all to yourself!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 211kcal

Author Addison LaBonte

Ingredients

• 1 stick unsalted butter
• ¾ cup coconut sugar or light brown sugar
• 1 egg
• 1 egg yolk
• 1 tbsp water
• 1 tsp vanilla extract
• ⅓ cup pumpkin purée
• 1 ¼ cups gluten free flour
• 1 tsp pumpkin pie spice
• ½ tsp baking soda
• ¾ cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat the oven to 350 degrees Fahrenheit.
• Brown the butter. Add the stick of butter to an 8 inch skillet over low medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the butter has started to turn a deep caramel color. Do not let it burn.
• Then, remove the pan from the heat. Allow the butter to cool for 10 minutes.
• Next, add the coconut sugar, egg, egg yolk, water, vanilla, and pumpkin right into the skillet with the browned butter. Stir together.
• Add in the gluten free flour, pumpkin pie spice, and baking soda. Stir together.
• Fold in the chocolate chips.
• Bake for 20 to 24 minutes, or until the center looks just barely set.
• Finally, remove from the oven. If desired, top with ice cream and caramel!

Notes

• Since we are browning the butter, add in the extra tablespoon of water to account for the loss in moisture.
• If you are not browning the butter, simply melt the butter and omit the tablespoon of water.
• If you are not gluten free, feel free to use all purpose flour.
• Use pumpkin purée, not pumpkin pie filling.
• You can mix everything right in the skillet you will bake the cookie in.
• This cookie skillet will look a little gooey in the center. The edges should look set.
• Store any leftovers in an airtight container for up to 4 days.
• Check out all of my kitchen favorites!

Nutrition

Calories: 211kcal | Carbohydrates: 38g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 45mg | Sodium: 107mg | Potassium: 33mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1652IU | Vitamin C: 0.5mg | Calcium: 23mg | Iron: 2mg

The post Pumpkin Skillet Cookie appeared first on Organically Addison.

Whether you’re baking for a fall gathering, packing school lunches, or just craving a pumpkin-chocolate fix, this recipe will quickly become your new favorite.

Why You’ll Love These Chewy Pumpkin Oatmeal Cookies

• Perfect fall flavor: Pumpkin + pumpkin pie spice + oats = cozy comfort.
• Rich & nutty: Browned butter takes these cookies to bakery-level.
• Gluten-free friendly: Works with gluten-free flour or regular all-purpose.
• Soft & chewy: The oats give them great texture, while the pumpkin keeps them moist.
• Make-ahead friendly: Store or freeze easily for fresh-baked cookies anytime.
• Check out these Healthy Pumpkin Cookies for another fun fall dessert recipe!

Ingredients & Substitutes

Here’s what makes these cookies special. Scroll down to the recipe card below for the full pumpkin oatmeal chocolate chip cookies recipe.

Chocolate chips (1 ½ cups) – use milk, dark, or a mix.

Unsalted butter (2 sticks) – browned for deep caramel notes.

Granulated sugar + light brown sugar – the perfect sweet balance.

Egg – binds the dough.

Pumpkin purée (not pumpkin pie filling!) – adds moisture and flavor.

Vanilla extract – rounds out the flavor.

Water – just 1 tablespoon to replace moisture lost while browning butter.

Gluten-free flour (2 cups) – or swap for all-purpose if you’re not GF.

Rolled oats (1 ½ cups, gluten-free if needed) – adds chewiness.

Pumpkin pie spice (2 tsp) – for warm fall spice.

Sea salt (½ tsp) – balances sweetness.

Baking soda + baking powder (½ tsp each) – gives lift.

How to Bake Your Pumpkin Oatmeal Chocolate Chip Cookies

Step 1

First, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

Step 2

Add the sticks of butter to a skillet over low medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the butter has started to turn a deep caramel color. Do not let it burn.

Step 3

Then, set the skillet aside and let the butter cool for about 10 minutes.

Step 4

Once the butter is somewhat cool, pour into a large mixing bowl. Add in the granulated sugar, brown sugar, egg, pumpkin, vanilla, and water. Stir together.

Step 5

Then, add in the remaining ingredients except the chocolate chips. Stir until a thick dough forms.

Step 6

Fold in the chocolate chips.

Step 7

Use a cookie scoop to scoop balls of dough onto the lined pan.

Step 8

Bake for 12 to 14 minutes.

Step 9

Finally, remove from the oven. Allow the pumpkin oatmeal chocolate chip cookies to cool on the pan for 15 minutes before very carefully removing to a cooling rack.

Expert Tips for Perfect Oatmeal Pumpkin Cookies

Making great pumpkin oatmeal chocolate chip cookies is all about the details. Follow these tips for the best results:

• Brown the Butter: Don’t skip this step! Browning the butter adds a nutty, complex flavor that takes these cookies from good to amazing. Just be sure to watch it closely so it doesn’t burn.
• Use Pumpkin Puree, Not Pie Filling: This is a crucial distinction. Pumpkin puree is just cooked and mashed pumpkin, while pie filling has added sweeteners and spices. Using puree gives you more control over the flavor.
• Let the Cookies Cool: After baking, the cookies will be very soft. Let them cool on the baking sheet for at least 15 minutes. This allows them to firm up and prevents them from falling apart when you move them.
• Don’t skip cooling the butter: Hot butter will scramble the egg.
• Use pumpkin purée only: Pumpkin pie filling has added sugar and spices.
• Let them rest: These pumpkin oatmeal chocolate chip cookies are fragile when hot. Cooling sets their texture.
• Customize your chips: Try a mix of milk, dark, or even white chocolate for variety.

Flavor Variations & Add-Ins

Get creative with your pumpkin oatmeal chocolate chip cookies!

• Nuts: Add chopped pecans or walnuts for extra crunch.
• White Chocolate Chips: Swap out some of the chocolate chips for white chocolate chips for a different flavor profile.
• Toffee Bits: Stir in a handful of toffee bits for a buttery, caramel-like flavor.
• Seeds: Add a tablespoon of chia or flax seeds for a nutritional boost.

How to Serve & Store Your Cookies

Room Temp: Store these pumpkin oatmeal chocolate chip cookies in an airtight container up to 4 days.

Refrigerator: Keeps well up to 1 week.

Freezer (dough): Scoop dough balls, freeze on a baking sheet, then transfer to a bag. Bake straight from frozen, adding 2–3 minutes to bake time.

Freezer (baked cookies): Store baked cookies in a freezer bag for up to 3 months.

Frequently Asked Questions (FAQs)

Equipment Needed

Pre-Cut Parchment Paper Sheets: Use parchment paper to prevent these cookies from sticking.

USA Pan 3 Piece Cookie Sheet Set: I love these metal pans for these gluten free pumpkin oatmeal chocolate chip cookies.

KitchenAid Stand Mixer: I always use this stand mixer for baking!

Hand Mixer: If you do not have a stand mixer, use this handy hand mixer.

Check out all of my kitchen favorites!

You May Also Enjoy

• Gluten Free Pumpkin Muffins
• Almond Flour Pumpkin Bread
• Gluten Free Pumpkin Bread
• Gluten Free Pumpkin Chocolate Chip Cookies
• Edible Pumpkin Cookie Dough

If you make this healthy gluten free pumpkin oatmeal chocolate chip cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Print

Pumpkin Oatmeal Chocolate Chip Cookies

These Pumpkin Oatmeal Chocolate Chip Cookies are the ultimate fall treat — soft, chewy, and packed with pumpkin, oats, and gooey chocolate chips. Gluten-free, easy to make, and freezer-friendly. Save this recipe for cozy fall baking!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 15 cookies

Calories 244kcal

Author Addison LaBonte

Ingredients

• 2 sticks unsalted butter
• ½ cup granulated sugar
• ¾ cup light brown sugar
• 1 egg
• ½ cup pumpkin purée
• 1 tsp vanilla extract
• 1 tbsp water
• 2 cups gluten free flour
• 1 ½ cups gluten free rolled oats
• 2 tsp pumpkin pie spice
• ½ tsp sea salt
• ½ tsp baking soda
• ½ tsp baking powder
• 1 ½ cups chocolate chips see note

US Customary – Metric

Instructions

• First, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
• Add the sticks of butter to a skillet over low medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the butter has started to turn a deep caramel color. Do not let it burn.
• Then, set the skillet aside and let the butter cool for about 10 minutes.
• Once the butter is somewhat cool, pour into a large mixing bowl. Add in the granulated sugar, brown sugar, egg, pumpkin, vanilla, and water. Stir together.
• Then, add in the remaining ingredients except the chocolate chips. Stir until a thick dough forms.
• Fold in the chocolate chips.
• Use a cookie scoop to scoop balls of dough onto the lined pan.
• Bake for 12 to 14 minutes.
• Finally, remove from the oven. Allow the cookies to cool on the pan for 15 minutes before very carefully removing to a cooling rack.

Notes

• Since we are browning the butter, add in the extra tablespoon of water to account for the loss in moisture.
• If you are not browning the butter, simply melt the butter and omit the tablespoon of water.
• If you are not gluten free, feel free to use all purpose flour.
• Use pumpkin purée, not pumpkin pie filling.
• For these photos, I used a combination of milk chocolate chips and dark chocolate chips. Feel free to use your favorite.
• The cookie dough will be relatively thick.
• The cookies will be very soft after baking. Do not touch them; allow them to cool for at least 15 minutes on the pan.
• Store any leftovers in an airtight container for up to 4 days.
• Check out all of my kitchen favorites!

Nutrition

Calories: 244kcal | Carbohydrates: 46g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.001g | Cholesterol: 11mg | Sodium: 137mg | Potassium: 67mg | Fiber: 4g | Sugar: 18g | Vitamin A: 1288IU | Vitamin C: 0.4mg | Calcium: 38mg | Iron: 2mg

The post Pumpkin Oatmeal Chocolate Chip Cookies appeared first on Organically Addison.

Whether you’re a seasoned baker or just starting your gluten free journey, this recipe is simple to follow and guaranteed to be a big hit! Check out my Pumpkin Chocolate Chip Bars too!

Why You Will Love This Gluten Free Pumpkin Bar Recipe

• The browned butter adds a caramel-like richness that makes these bars stand out.
• These gluten free pumpkin bars are moist, dense, and chewy, with a tender crumb that melts in your mouth.
• The dark chocolate chips create gooey pockets of chocolatey goodness.
• You’ll find all the ingredients at your local grocery store.
• The pumpkin and chocolate combination is delicious!
• These bars take only 10 minutes of prep time.
• They are great all year long, especially during the fall months.
• Check out this Gluten Free Pumpkin Cake for another autumn dessert recipe!

Ingredients & Substitutes

These are the main ingredients and substitutions for easy gluten free pumpkin bars. Scroll down to the recipe card for full ingredients list and instructions.

First, use unsalted butter. Brown the butter in a skillet. This adds a deep caramel flavor!

For the gluten free flour, I always use either King Arthur Flour or Bob’s Red Mill. Both are the elite gluten free baking flours.

Pumpkin pie spice adds the classic fall flavor. If needed, make homemade pumpkin pie spice using cinnamon, nutmeg, and cloves.

Both brown sugar and white sugar add sweetness.

A little baking powder helps these bars rise.

Add in a pinch of sea salt to balance out the sweet flavor.

Use pumpkin purée, not pumpkin pie filling. I always use Libby’s brand.

Only one egg is needed.

Add in a tablespoon of water to account for the loss in moisture from browning the butter.

Lastly, fold in dark chocolate chips!

Taste & Texture

These gluten free pumpkin bars are the epitome of a perfect fall dessert. The texture is moist, dense, and wonderfully chewy, similar to a brownie but with a cake-like softness. The interior is soft and tender, with pockets of gooey melted chocolate chips.

The brown butter adds a subtle nuttiness that complements the warmth of the pumpkin pie spice. Each bite is a harmonious blend of sweet, spicy, and rich flavors, with a hint of salt to balance it all out.

How to Make

Step 1

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch square pan with parchment paper.

Step 2

Brown the butter. Add the sticks of butter to a large skillet over low medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the butter has become a deep caramel color. Set aside to cool.

Step 3

In a large mixing bowl, add the gluten free flour, pumpkin pie spice, brown sugar, granulated sugar, baking powder, and sea salt. Stir together.

Step 4

Then, add in the pumpkin, egg, and water. Stir together.

Step 5

Pour in the browned butter. Make sure to scrape the bottom of the skillet to get those brown bits at the bottom! They have the best flavor. Stir until a dough is formed.

Step 6

Fold in the dark chocolate chips. Stir together.

Step 7

Transfer the batter to the lined pan. Smooth into an even layer.

Step 8

Bake for 30 to 32 minutes, or until a toothpick inserted comes out mostly clean or with a few moist crumbs.

Step 9

Finally, remove the gluten free pumpkin bars from the oven. Cool fully before slicing and serving.

Expert Tips for Success

Measure Carefully: The most important rule in gluten free baking is to measure your flour correctly. Use a kitchen scale for the most accurate result. If you don’t have one, spoon the flour into your measuring cup and level it off with a knife. Do not scoop directly from the bag, as this will compact the flour and result in a dry, dense bar.

Master the Brown Butter: This is where the magic happens! Heat the butter over medium-low heat, stirring constantly. It will bubble, foam, and eventually turn a deep golden-brown with a fragrant, nutty aroma. The small brown bits at the bottom of the pan hold the most flavor, so be sure to scrape them into your batter.

Don’t Over bake: These bars are meant to be soft and fudgy. The residual heat will continue to cook them as they cool, ensuring they stay moist and chewy. A toothpick inserted into the center should come out with just a few moist crumbs attached.

Flavor Variations & Add-Ins

Here are some fun ways to switch up the flavors of your gluten free pumpkin bars!

White Chocolate and Cranberry: Swap out the dark chocolate chips for white chocolate chips and add a handful of dried cranberries for a festive, tangy twist.

Spiced Nuts: Fold in 1/2 cup of chopped pecans or walnuts for an extra crunch and nutty flavor.

Cream Cheese Swirl: Before baking, dollop spoonfuls of a simple cream cheese mixture (4 oz softened cream cheese, 1/4 cup powdered sugar, 1 tsp vanilla) on top of the batter and use a knife to create swirls.

Espresso Powder: Add 1 tsp of instant espresso powder to the dry ingredients to enhance the chocolate flavor.

How to Serve & Store

Serve these gluten free pumpkin bars on their own for a simple dessert, or take them to the next level with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce.

Store any leftover bars in an airtight container at room temperature for up to 4 days. While they are delicious on the first day, the flavors deepen over time, so they are just as good on day two or three!

Frequently Asked Questions (FAQs)

Equipment Needed

Pre-Cut Parchment Paper Sheets: Use parchment paper to prevent sticking.

Pyrex 3 Glass Mixing Bowls: I use these mixing bowls every time I make these gluten free pumpkin bars.

Check out all of my kitchen favorites!

You May Also Enjoy

• Pumpkin Banana Bread
• Gluten Free Pumpkin Bread
• Pumpkin Cheesecake Cookies
• Vegan Pumpkin Bread
• Gluten Free Pumpkin Pie

If you make this gluten free pumpkin bars recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Print

Gluten Free Pumpkin Bars

Enjoy the ultimate fall dessert! These Gluten Free Pumpkin Bars are unbelievably moist and chewy, with a rich, nutty flavor from browned butter. The classic taste of pumpkin spice and chocolate chips makes them irresistible.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 9 bars

Calories 413kcal

Author Addison LaBonte

Ingredients

• 2 sticks unsalted butter
• 1 ¾ cups gluten free flour
• 2 tsp pumpkin pie spice
• 1 cup light brown sugar
• ¾ cup granulated sugar
• 1 tsp baking powder
• ½ tsp sea salt
• 1 cup pumpkin purée
• 1 egg
• 1 tbsp water
• 2 cups dark chocolate chips

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch square pan with parchment paper.
• Brown the butter. Add the sticks of butter to a large skillet over low medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the butter has become a deep caramel color. Set aside to cool.
• In a large mixing bowl, add the gluten free flour, pumpkin pie spice, brown sugar, granulated sugar, baking powder, and sea salt. Stir together.
• Then, add in the pumpkin, egg, and water. Stir together.
• Pour in the browned butter. Make sure to scrape the bottom of the skillet to get those brown bits at the bottom! They have the best flavor. Stir until a dough is formed.
• Fold in the dark chocolate chips. Stir together.
• Transfer the batter to the lined pan. Smooth into an even layer.
• Bake for 30 to 32 minutes, or until a toothpick inserted comes out mostly clean or with a few moist crumbs.
• Finally, remove from the oven. Cool fully before slicing and serving.

Notes

• I highly recommend using King Arthur Flour or Bob’s Red Mill gluten free flour for this recipe.
• Measure the gluten free flour carefully.
• Brown the butter carefully. Do not let it burn.
• Make sure to scrape the skillet to get those brown butter bits! These are incredibly delicious.
• Do not bake too long. The bars will look a little soft in the middle.
• Store any leftovers in an airtight container for up to 4 days at room temperature.
• Check out all of my kitchen favorites!

Nutrition

Calories: 413kcal | Carbohydrates: 37g | Protein: 4g | Fat: 27g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 195mg | Potassium: 105mg | Fiber: 6g | Sugar: 42g | Vitamin A: 4892IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 4mg

The post Gluten Free Pumpkin Bars appeared first on Organically Addison.

Whether you are serving this for Halloween, Thanksgiving, or a birthday, it is sure to be a hit! This easy cake recipe is made in one mixing bowl and one pan. It doesn’t get any easier!

Why You Will Love This Gluten Free Pumpkin Cake Recipe

• Simple & Straightforward: This is a one-bowl wonder! All the ingredients (except the frosting) are mixed together, making for an easy cleanup.
• Perfectly Moist Texture: The combination of pumpkin purée, Greek yogurt, and oil ensures a cake that is incredibly moist and tender, a common challenge in gluten-free baking.
• Rich Autumnal Flavor: With a generous amount of pumpkin pie spice, this cake delivers that classic, warm, and inviting flavor profile you crave during the fall season.
• Naturally Delicious: Using whole ingredients like pumpkin purée and Greek yogurt provides a wholesome base for this delightful treat.
• Check out this Easy Pumpkin Bread or these Gluten Free Pumpkin Bars for another cozy fall dessert recipe!

Ingredients & Substitutes

These are the main ingredients and substitutions for easy gluten free pumpkin cake. Scroll down to the recipe card for full ingredients list and instructions.

First, use gluten free flour. I highly recommend using King Arthur Flour gluten free flour. In addition, Bob’s Red Mill gluten free baking flour is a great option.

Light brown sugar adds a cozy sweetness. For a refined sugar free version, replace with coconut sugar.

Pumpkin pie spice adds the delicious fall flavor! If you don’t have any, replace with cinnamon and a pinch of nutmeg.

Baking soda helps this cake rise in the oven.

Add in a pinch of sea salt to balance out the sweetness.

Greek yogurt keeps this cake very moist. Use plain Greek yogurt, not sweetened.

Use pumpkin purée, not canned pumpkin pie mix. I always use Libby’s.

Avocado oil also helps keep the cake moist. Feel free to use olive oil instead.

Vanilla extract adds a cozy homemade flavor.

Four eggs help bind the cake together. Do not replace the eggs.

Lastly, top with your favorite frosting. Buttercream and cream cheese frosting work best!

Taste & Texture

This gluten free pumpkin cake has the perfect balance between a dense, satisfying texture and a light, airy crumb. The use of pumpkin purée and Greek yogurt gives it moistness, preventing the dry, crumbly texture that can sometimes happen with gluten free baked goods.

The flavor is a tasty blend of sweet and spiced, with the earthy notes of pumpkin complemented by the warm, aromatic blend of cinnamon, nutmeg, ginger, and cloves from the pumpkin pie spice.

It’s the kind of cake that feels like a warm hug on a chilly fall day!

How to Make

Step 1

First, preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch pan with parchment paper.

Step 2

In a large mixing bowl, add the gluten free flour, brown sugar, pumpkin pie spice, baking soda, and sea salt. Stir together.

Step 3

Then, add in the remaining ingredients (except for the frosting). Stir until a thick cake batter is formed.

Step 4

Transfer the cake batter to the lined pan. Smooth into an even layer.

Step 5

Bake for 34 to 38 minutes or until a toothpick inserted into the middle comes out with only moist crumbs.

Step 6

Fianlly, remove the cake from the oven. Allow the gluten free pumpkin cake to fully cool before frosting and serving!

Expert Tips and Tricks for a Perfect Cake

Choose the Right Flour: The type of gluten free flour you use can make a big difference. We recommend using a high-quality all-purpose gluten free flour blend like King Arthur Flour or Bob’s Red Mill. These blends are specifically designed for baking and produce a more consistent result.

Pumpkin Purée vs. Pumpkin Pie Filling: Be sure to use 100% pure pumpkin purée, not canned pumpkin pie filling. Pie filling has added sugars and spices, which will alter the flavor and texture of your cake.

Don’t Over bake: The key to a moist cake is to not overbake it. Start checking for doneness around the 34-minute mark. The cake is ready when a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter.

Cool Completely: Patience is a virtue when it comes to frosting! Make sure the cake has completely cooled before you even think about adding the frosting. Frosting a warm cake will cause it to melt and slide right off.

Flavor Variations & Add-Ins

Get creative with your gluten free pumpkin cake!

• Chocolate Chips: Stir in a cup of your favorite gluten-free chocolate chips for a rich, decadent twist.
• Nuts: For a delightful crunch, fold in 1/2 cup of chopped pecans or walnuts.
• Cranberries: A handful of dried cranberries can add a tart, festive flavor.
• Frosting Fun: While cream cheese and buttercream frostings are classic choices, consider a maple glaze for a less-sweet option or a decadent brown butter frosting to elevate the flavor.

How to Serve & Store

Serve this gluten free pumpkin cake at room temperature. It’s the perfect dessert for holiday gatherings, fall parties, or simply a cozy night in. For an extra touch, serve it with a dollop of whipped cream or a sprinkle of cinnamon.

To store leftovers, place the cake in an airtight container. It will stay fresh at room temperature for up to two days. If you still have leftovers after that, move the container to the refrigerator where it will keep for up to a week.

For longer storage, you can freeze slices of the unfrosted cake for up to three months. Thaw in the refrigerator before frosting and serving.

Frequently Asked Questions (FAQs)

Equipment Needed

Pyrex Glass Measuring Cups: Use these heavy duty measuring cups for baking cakes.

9 Inch by 13 Inch Pan: This is my favorite pan for this gluten free pumpkin cake recipe.

Hand Mixer: This hand mixer is a great kitchen staple.

KitchenAid Stand Mixer: If desired, a stand mixer can be used. Be sure to not over mix.

Pyrex 3 Glass Mixing Bowls: These are my favorite glass mixing bowls for baking!

You May Also Enjoy

• Pumpkin Banana Bread
• Gluten Free Pumpkin Bread
• Pumpkin Cheesecake Cookies
• Vegan Pumpkin Bread
• Gluten Free Pumpkin Pie

If you make this gluten free pumpkin cake recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Print

Gluten Free Pumpkin Cake

Enjoy a slice of autumn! This Gluten Free Pumpkin Cake is wonderfully moist and tender, bursting with warm pumpkin spice flavor. It's the perfect cozy treat for a fall day.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Cooling Time 4 hours hours

Total Time 4 hours hours 45 minutes minutes

Servings 18 slices

Calories 213kcal

Author Addison LaBonte

Ingredients

• 2 cups gluten free flour
• 1.5 cups light brown sugar
• 2 tsp pumpkin pie spice
• 2 tsp baking soda
• Pinch sea salt
• ½ cup plain Greek yogurt
• 15 ounces pumpkin purée
• ⅔ cup avocado oil or olive oil
• 1 tsp vanilla extract
• 4 eggs
• 1 can frosting

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch pan with parchment paper.
• In a large mixing bowl, add the gluten free flour, brown sugar, pumpkin pie spice, baking soda, and sea salt. Stir together.
• Then, add in the remaining ingredients (except for the frosting). Stir until a thick cake batter is formed.
• Transfer the cake batter to the lined pan. Smooth into an even layer.
• Bake for 34 to 38 minutes or until a toothpick inserted into the middle comes out with only moist crumbs.
• Remove from the oven. Allow the cake to fully cool before frosting and serving.

Notes

• I recommend using King Arthur Flour gluten free flour. I also love Bob’s Red Mill gluten free flour.
• Use unsweetened plain Greek yogurt.
• Use pumpkin purée, not pumpkin pie filling.
• The cake is done baking when a toothpick inserted comes out with moist crumbs.
• Do not frost the cake until it has completely cooled.
• I love using cream cheese frosting or buttercream frosting.
• Store any leftovers in an airtight container for up to 2 days at room temperature. Beyond that, store in the fridge.
• Check out all of my kitchen favorites!

Nutrition

Calories: 213kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 144mg | Potassium: 96mg | Fiber: 2g | Sugar: 19g | Vitamin A: 3730IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg

The post Gluten Free Pumpkin Cake appeared first on Organically Addison.

Why You’ll Love This Recipe

• This gingerbread loaf recipe is very easy to follow, even for beginner bakers.
• The texture is soft and moist.
• The batter comes together quickly and easily.
• This Starbucks inspired loaf is packed with warm spices. You will also love this cozy Cinnamon Crunch Banana Bread.
• This loaf is very moist and tender, thanks to the molasses and coconut sugar.
• Great for breakfast, an afternoon snack, or dessert!
• Both kids and adults love this recipe. Pack it in school lunches or serve as an after-school treat.
• This loaf can be enjoyed plain, or with frosting, whipped cream, or fruit. Try these Gluten Free Cinnamon Rolls too!
• This recipe is gluten free, nut free, refined sugar free, and can be easily made dairy free.
• Check out these Vegan Gingerbread Cookies for another holiday classic dessert!

Ingredients & Substitutes

These are the ingredients and substitutes for this gingerbread loaf. Scroll down to the recipe card below for the full recipe.

First, use gluten free flour. I love Bob’s Red Mill or King Arthur Flour. If you are not gluten free, feel free to use all purpose flour.

Ground ginger, cinnamon, and ground cloves add the gingerbread flavor. These spices are warm and cozy!

Baking soda helps this bread rise.

Molasses also adds a warmth of flavor. I do not recommend substituting the molasses.

Warm water helps smooth out the batter.

The melted butter adds just a subtle flavor. The molasses and spices are the overwhelming flavor.

Sweeten this bread naturally with coconut sugar. Feel free to use brown sugar if desired.

Vanilla extract adds a homemade flavor.

Lastly, use one egg. This binds the batter together. I have not tested this recipe using vegan eggs, flax eggs, or chia eggs. Check out this Vegan Banana Bread!

Taste & Texture

This gingerbread loaf is moist, tender, and flavorful.

It is spiced with ginger, cinnamon, and cloves. The molasses and coconut sugar give the loaf a deep, rich flavor.

Overall, this ginger molasses bread is warm, cozy, and delicious!

How to Make

Step 1

First, preheat the oven to 350 degrees Fahrenheit.  Line a standard bread loaf pan with parchment paper.

Step 2

In a large bowl, combine the gluten free flour, ginger, cinnamon, ground cloves, and baking soda.  Stir together.

Step 3

Then, add in the remaining ingredients.  Stir to combine.

Step 4

Pour the gingerbread batter into the lined pan.  Smooth into an even layer.

Step 5

Bake for 40 to 45 minutes, or until a toothpick inserted comes out clean.

Step 6

Lastly, remove the pan from the oven.  Allow the bread to fully cool before removing from the pan.

Expert Tips for Success

Here are a few tips and tricks for making the perfect gingerbread loaf.

Use dark molasses for the most rich flavor.

Do not overmix the batter. It should be smooth and creamy.

Bake the loaf until a toothpick inserted into the center comes out clean.

Let the loaf cool completely before slicing it or frosting it.

Flavor Variations & Add-Ins

There are many ways to flavor your gingerbread loaf. You can add:

Orange zest

Chocolate chips

Dried cranberries

Crystallized ginger

White chocolate chips

How to Serve & Store

This gingerbread loaf can be served plain, or with frosting, whipped cream, or fruit.

This loaf is great as part of a larger holiday spread or by itself. I especially love it with a mug of hot chocolate!

Store this gingerbread loaf at room temperature for up to 3 days, or in the freezer for up to 2 months.

Frequently Asked Questions (FAQs)

Equipment Needed

Pyrex 3 Glass Mixing Bowls: These are my favorite mixing bowls for baking this quick bread.

Pre-Cut Parchment Paper Sheets: These parchment paper sheets make clean up very easy.

Pyrex Glass Measuring Cups: I love these glass measuring cups.

Bread Pan: I use this bread pan every time I bake this ginger molasses bread!

Check out all of my kitchen favorites!

You May Also Enjoy

• Pumpkin Chocolate Chip Bread
• Healthy Zucchini Bread
• Gluten Free Pumpkin Bread
• Healthy Banana Bread
• Gluten Free Banana Bread

If you make this Starbucks gingerbread loaf recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  Check out these Breakfast Recipes for more great ideas.

Print

Gingerbread Loaf

A moist and flavorful gingerbread loaf, perfect for the holidays. Loaded with warm spices like ginger, cinnamon, and nutmeg, this loaf is sure to please everyone at your table. I love making it for the holiday season, but I enjoy it all year long!

Course Breakfast, Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 slices

Calories 316kcal

Author Addison LaBonte

Ingredients

• 2 cups gluten free flour see note
• 1 tsp ground ginger
• 1 tsp cinnamon
• pinch ground cloves
• 1 tsp baking soda
• ⅔ cup molasses
• ¾ cup warm water
• ½ cup melted butter
• ⅓ cup coconut sugar
• 1 tsp vanilla extract
• 1 egg

US Customary – Metric

Instructions

• First, preheat the oven to 350 degrees Fahrenheit. Line a standard bread loaf pan with parchment paper.
• In a large bowl, combine the gluten free flour, ginger, cinnamon, ground cloves, and baking soda. Stir together.
• Then, add in the remaining ingredients. Stir to combine.
• Pour the gingerbread batter into the lined pan. Smooth into an even layer.
• Bake for 40 to 45 minutes, or until a toothpick inserted comes out clean.
• Finally, remove the pan from the oven. Allow the bread to fully cool before removing from the pan.

Notes

• Since I am gluten free, I always use gluten free flour.
• This recipe can be made using all purpose flour if you are not gluten free.
• Do not bake too long.  Check the bread after about 35 minutes.
• This gingerbread loaf is done baking when a toothpick inserted comes out clean.  The middle will have puffed up into a beautiful dome shape.
• Allow the bread to fully cool before slicing and serving.
• Store leftovers in an airtight container for up to 3 days at room temperature.
• If needed, store leftovers in the freezer for up to 2 months.  Individually wrap each piece and thaw as needed.

Nutrition

Calories: 316kcal | Carbohydrates: 49g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 259mg | Potassium: 426mg | Fiber: 3g | Sugar: 26g | Vitamin A: 385IU | Vitamin C: 0.01mg | Calcium: 87mg | Iron: 3mg

Love this easy recipe for gingerbread loaf bread? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!

The post Gingerbread Loaf appeared first on Organically Addison.