Gluten Free Spiced Pumpkin Brownies with Date Syrup
With the holidays coming up, I’m already thinking about what my menu will look like. While it’s great to have traditional flavors, it’s also fun to mix things up. These Gluten Free Spiced Pumpkin Brownies with Date Syrup combine traditional flavors into a new and delicious dessert.
Warm spices, moist fudgy texture, the crunch of nuts, and double the chocolate makes these brownies a treat that feels luxurious and decadent. However, these brownies are a treat you can feel good about serving your family and friends.
Know Your Ingredients
While these Gluten Free Pumpkin Spiced Brownies with Date Syrup have all the decadence of a traditional brownie, they have a few notable ingredients that make them a better for you option.
There are two sources of sugar in this recipe. I am using coconut sugar, and D’vash Oraganics Date Syrup. Made with only a single ingredient, dates, D’vash Oraganics Date Syrup has 25% less sugar than honey and less sugar than almost any other natural sweetener. Their products are certified non-GMO and are completely Gluten Free.
Date syrup is also low on the Glycemic scale. I love baking with D’vash Oragnics because it is also a 1 to 1 sugar replacement making it an easy swap.
In addition to the date syrup, canned pumpkin also makes these Gluten Free Pumpkin Spiced Brownies with Date Syrup special. The pumpkin helps give these brownies their incredible moist and chewy texture while also making them a healthy option.
These brownies will demand to be center of the holiday table. Don’t be surprised when your guests skip watching football in order to snag another piece!
Baking Up Your Gluten Free Pumpkin Spiced Brownies with Date Syrup
While these brownies may look a little over the top, they couldn’t be easier to make. With a little simple mixing, your everyday brownies will get a whole new update.
Let’s take these brownies step by step because they do have a little bit of a choose your own adventure twist.
Do you love thicker brownies like the one pictured? If so, you’re going to want to bake these in a 9×9 pan. However if you want a thinner brownie a 9×13 works perfectly. The baking time will be slightly adjusted either way.
When it comes to mixing your brownies, you’re going to starts with the wet ingredients including your melted Dairy Free butter, pumpkin, date syrup, and coconut sugar. This portion gets mixed for 3 minutes until everything is incorporated and the sugar is mostly dissolved.
Next, add your dry ingredients. This doesn’t take long as you don’t want to over mix. Just stir or mix until everything is just combined.
When you go to bake these, for the thicker brownies they’ll take 45 minutes. The thinner brownies bake slightly faster at 30-35 minutes. These are brownies so they will remain a little fudgy. When you do the toothpick test it should be mostly clean.
The only difficult part of making these is waiting for them to cool so you can cut them. I love serving these with Dairy Free ice cream, a generous drizzle of D’vash Organics Date Syrup, and a sprinkle of roasted pepitas.
Are you looking for more baking ideas? Check out my recipe for Gluten Free Spiced Cookies with Almond Chocolate. Now let’s make brownies!
Gluten Free Spiced Pumpkin Brownies with Date Syrup
Equipment
- Mixing Bowl
- 9×9 or 9×13 baking dish
Ingredients
- 2 cups 1.1 Gluten Free flour
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1 cup unsweetened cocoa powder
- 1 cup coconut sugar
- 1/2 cup date syrup
- 4 eggs
- 1 tbsp vanilla extract
- 1 tsp cinnamon
- 1/8 tsp allspice
- 1 cup Dairy Free butter, melted
- 15 oz canned pumpkin
- 2 cups Dairy Free semi-sweet chocolate chips
- 1 cup walnuts, chopped
Instructions
- Preheat oven to 325 degrees.
- For thicker brownies spray a 9×9 baking dish with nonstick spray. For thinner brownies use a 9×13 dish. Set aside.
- Add your date syrup, pumpkin, butter, eggs, and sugar to a bowl and mix for 3 minutes.
- Add the remaining ingredients and mix until just combined. Do not over mix.
- Pour into your prepared baking dish.
- For the 9×9 dish bake for 45 minutes or until a toothpick mostly comes out clean. For the 9×13 allow it to bake 30-35 minutes.
- Allow to cool before cutting. Enjoy!