Pumpkin Spice Swirl Brownies

I don’t know if this is your Thanksgiving dessert or your forever dessert.

Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree
Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree

Probably the latter.

Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree
Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree

After drooling over these pumpkin swirl brownies I had it set in my mind that I somehow needed to recreate them. But instead of making the typical pumpkin-cream cheese swirl, I wanted to try something different.

I incorporated almond butter in place of cream cheese and it worked fabulously. Like, I want to cook up a pan of just the pumpkin layer and go to town with a spoon. It almost had the texture of pumpkin pie. And now I want to make an almond butter pumpkin pie. For reals.

Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree
Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree

Using high quality semisweet chocolate makes this an extra special treat. I was waiting for just the right occasion to use my Fair Trade Certified Akoma Semisweet Guittard chocolate(gifted to me from Fair Trade USA, not sponsored) and this was definitely it.

I obviously snuck a few chippers into my mouth before melting. How could you not?

Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree
Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree

The almond butter mixture doesn’t quite give the same swirl effect as the cream cheese mixture, but I’d say it doesn’t really matter.

Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree
Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree

The brownie recipe was perfected—so many trials!!—months ago and is the perfect base for this new concoction. And, it only requires two flours!

The brownie batter kind of engulfs the pumpkin batter, creating an inner layer filled with this pumpkin spiced, almond butter goodness.

Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree
Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree

What you end up with is an extra thick brownie.

Also extra fudgy.

Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree
Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree

Complaints?

Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree
Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree

*For VEGAN GLUTEN-FREE brownies please use this recipe: The Best Chewy Gluten-Free Vegan Brownies*

Print this!

barely adapted from my Gluten-Free Brownies, pumpkin swirl inspired by Fudgy Chewy Pumpkin Swirl Brownies

Pumpkin Spice Swirl Brownies

gluten-free // yields 8x8 pan of brownies

*remove eggs from fridge 45 minutes prior to baking to come to room temperature

for the pumpkin mixture:

  • 1/2 cup + 2 tablespoons pumpkin puree
  • 1/3 cup creamy natural almond butter
  • 1 large egg, whisked
  • 2 tablespoons pure maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/16 teaspoon clove

for the brownies:

  • 2/3 cup gluten-free oat flour
  • 2 tablespoons almond meal
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 6 tablespoons organic unsalted butter
  • 6 ounces high-quality bittersweet chocolate*
  • 2/3 cup organic cane sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

Whisk together the pumpkin puree and almond butter (Use a creamy and somewhat drippy almond butter. Not the stabilized kind. Be sure to incorporate all of the oil before using.) in a medium bowl. Then whisk in the egg, maple syrup, and all spices until fully combined. Set aside.

Preheat your oven to 350° F and grease an 8x8 glass baking dish on all sides with butter.

In a medium bowl whisk together the oat flour, almond meal, cocoa powder, salt, baking soda, and cinnamon. Set aside.

Melt butter and chocolate in a double boiler or heat-safe bowl over a pot of shallow simmering water (water should not touch the bowl), stirring gently + frequently until smooth.

Remove top bowl from the double boiler and gently stir in sugar with a wooden spoon for about 30 seconds. Lightly whisk both eggs in a small bowl. Add eggs to the chocolate and stir until fully combined, about 20 seconds. Stir in the vanilla extract.

Pour dry ingredients into the wet. Stir until smooth and you no longer see dry flour.

Pour into your greased baking dish and smooth out. Place dollops of the pumpkin mixture into three rows on top of the brownie batter, leaving about 1-inch between each. Spread lightly to flatten out a bit. (You may have some pumpkin mixture leftover. I used all but 2 tablespoons.) Use a butter knife to cut through (perpendicularly to your rows) the pumpkin and brownie batter to create a marbled look. Or, place dollops more haphazardly if desired and then swirl in.

Bake on the middle rack for 38-48 minutes. Edges will rise slightly higher than the center and appear crusty when done. Bake at the longer end for firmer brownies and shorter for gooier brownies.

Remove and place on a cooling rack. Allow to fully cool before cutting, or they will fall apart. Brownies will firm and can be easily cut with a serrated knife once fully cooled.

----

Notes:

  • *6 ounces standard sized chocolate chips = scant 1 cup (about 1 tablespoon less than 1 cup)
  • To speed up the cooling process you can refrigerate the brownies after one hour cooling on a rack. Brownies will crumble if cut when hot.
  • If you cannot tolerate GF oat flour: substitute a gluten-free all purpose flour blend. My favorite is by King Arthur.
  • If using dark chocolate up sugar to 3/4 cup.
  • Other nut meals can be subbed for almond meal (cashew, hazelnut, etc.)
  • Do not sub flax-eggs in this recipe!! For VEGAN GLUTEN-FREE brownies please use this recipe: The Best Chewy Gluten-Free Vegan Brownies
Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree
Pumpkin Spice Swirl Brownies | edibleperspective.com #fall #glutenfree

Say hello to your forever dessert, which should definitely be made for Thanksgiving.

Ashley

Chocolate Pumpkin Almond Butter Cups

Let’s make some candy.

You know, 2 days before Halloween.

Chocolate Pumpkin Almond Butter Cups | edibleperspective.com #vegan #glutenfree #halloween
Chocolate Pumpkin Almond Butter Cups | edibleperspective.com #vegan #glutenfree #halloween

At least I got these finished before Halloween. Small victories.

Chocolate Pumpkin Almond Butter Cups | edibleperspective.com #vegan #glutenfree #halloween
Chocolate Pumpkin Almond Butter Cups | edibleperspective.com #vegan #glutenfree #halloween

I do [but don’t] apologize for sharing 2 pumpkin recipes in one week. I do because you’re probably over it by now. I don’t because OMG these are insane. Time to pop open another can of pumpkin. Today.

Chocolate Pumpkin Almond Butter Cups | edibleperspective.com #vegan #glutenfree #halloween
Chocolate Pumpkin Almond Butter Cups | edibleperspective.com #vegan #glutenfree #halloween

My main goal was to create an orange-y center with no food dye, which is why pumpkin came to mind. But you can’t just have a pumpkin puree center. You need something to thicken it up a bit. At first I tried coconut butter, but after three attempts it just wasn’t happening. Once I thought to switch to almond butter the recipe was much easier to make and tastier, too.

And then I went and pumpkin spiced it. But instead of spicing the pumpkin almond butter center I spiced the chocolate! I didn’t want the pumpkin center to turn brown from the spices so I added just a touch of cinnamon + ginger to that mixture.

Chocolate Pumpkin Almond Butter Cups | edibleperspective.com #vegan #glutenfree #halloween
Chocolate Pumpkin Almond Butter Cups | edibleperspective.com #vegan #glutenfree #halloween

There’s a lovely crunch from the thick layer of spiced chocolate, and when you hit the center it’s nothing but creamy goodness.

In other words, these are dangerous.

Haaalp me.

Chocolate Pumpkin Almond Butter Cups | edibleperspective.com #vegan #glutenfree #halloween
Chocolate Pumpkin Almond Butter Cups | edibleperspective.com #vegan #glutenfree #halloween

Print this!

Chocolate Pumpkin Almond Butter Cups

gluten-free, vegan // yields 10-12 cups

for the filling:

*use room temperature almond butter, pumpkin puree, and maple syrup for best results

  • 1/3 cup almond butter, [not oily/drippy]
  • 3 tablespoons plain pumpkin puree
  • 1/2 tablespoon softened unrefined coconut oil
  • 1-2 tablespoons pure maple syrup
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger

for the chocolate:

  • 2 cups dark chocolate chips
  • 2 teaspoon unrefined coconut oil
  • 1 1/2 teaspoons cinnamon
  • 1/4-1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 1/16 teaspoon clove
  • flaked sea salt

Mash the almond butter and pumpkin puree together in a bowl until combined. Add in the coconut oil and stir until fully combined. Then stir in the maple syrup, cinnamon, and ginger until fully combined. Taste and add more sweetness if desired, but remember the chocolate layers will be quite sweet. Set aside.

Melt chocolate with the coconut oil in a double boiler until smooth or in the microwave for 30 second increments, stirring after each until fully melted. Stir in the cinnamon, ginger, nutmeg, allspice, and clove until combined. Taste and add more spice if desired.

Place liners in a 12-cup muffin tin. Spoon a scant 1 tablespoon of melted chocolate in the bottom of each muffin liner. Shake to level out. Scoop about 2 teaspoons of the almond butter mixture on top of the chocolate layer for all cups. Smooth out just a bit with your finger or a spoon. Spoon another scant 1 tablespoon of chocolate over the almond butter. Tap the top with a spoon to help spread to the edges and cover the pumpkin. Repeat until all are covered. Shake to level out. Top with flaked sea salt on each.

Refrigerate for at least 2 hours before serving. Keep stored in the fridge or freezer [in an airtight container] until ready to eat.

Chocolate Pumpkin Almond Butter Cups | edibleperspective.com #vegan #glutenfree #halloween
Chocolate Pumpkin Almond Butter Cups | edibleperspective.com #vegan #glutenfree #halloween

Happy [early] Halloween!

Ashley