Gluten Free Pumpkin Brownies with Reese’s Peanut Butter Chips Frosting

Peanut Butter Bash


Gluten Free Pumpkin Brownies?  Yes, pumpkin in brownies!

A note about Peanut Butter Bash:  I was invited to participate in the Peanut Butter Bash Facebook Group by Dianna over at Stop Living and Start Existing.  Thank you, Dianna, for sharing this fun group with me!

Peanut Butter Bash is a monthly dessert challenge that uses peanut butter and a “mystery” ingredient.  Each month the “mystery ingredient” changes.  Yes, group members are told about the ingredient in advance.  When I joined the group, the October challenge had just finished.  October’s special ingredient was chocolate.

Note:  This post does contain affiliate links.

November’s challenge:  The special mystery ingredient is pumpkin!  Pumpkin and peanut butter?  I know what you are thinking:  Is it possible to combine these two ingredients together and still have a good tasting dessert?!  Yes, it is possible!

For my contribution to November’s Peanut Butter Bash, I chose to make my Grandma Olive’s Big Pan Brownies that can be found in my book, The Gluten-Free Way: My Way.

I decided to use canned pumpkin instead of the oil to work the pumpkin into the dessert.  The batter turned out thicker than normal and did not rise as much as it usually does.  Next time, I will probably use half of the oil called for and pumpkin for the rest.

Gluten Free Pumpkin Brownies
Gluten Free Pumpkin Brownies – fresh from the oven (Copyright Adrienne Z. Milligan)

4.5 from 2 reviews
Gluten Free Pumpkin Brownies
Recipe type: Gluten Free Brownies
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
Gluten free brownies that do not taste gluten free.
  • 2 cups sugar
  • 4 eggs
  • ¾ cup canned pumpkin
  • 1 cup (140 grams) of gluten free flour
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon salt
  1. Preheat oven to 350F.
  2. Grease 13 x 9 x 2 baking dish.
  3. Combine ingredients and stir until mixed.
  4. Pour into greased pan and bake until toothpick comes out clean.
  5. Let cool. May serve warm. Top with optional ice cream, whipped cream, or frost with favorite icing.
May substitute the ¾ cup canned pumpkin for ¾ cup oil May also use both pumpkin and oil for a combined total of no more than ¾ cup.

Crust on top of brownies tend to crack. If the crust cracks, it is most likely done.

Original Gluten-Free recipe by and found in The Gluten-Free Way: My Way by Adrienne Z. Milligan.


The frosting is Alton Brown’s Chocolate Frosting using Reese’s Peanut Butter Chips instead of semi-sweet chocolate chips.  Please check out the recipe at my Reese’s Peanut Butter Chips Frosting post.

Gluten Free Reese's Peanut Butter Chips Frosting
Gluten Free Reese’s Peanut Butter Chips Frosting (Copyright Adrienne Z. Milligan)

On the top, I placed quartered Reese’s Peanut Butter Cups in the center of each potential piece.  That finger in the photo is my son’s as he is excitedly pointing out the Reese’s Peanut Butter Cup pieces all over the frosting.  He was waiting for his piece.

Gluten Free Pumpkin Brownies with Reese's Peanut Butter Chip Frosting and Reese's Peanut Butter Cups on top
Gluten Free Pumpkin Brownies with Reese’s Peanut Butter Chip Frosting and Reese’s Peanut Butter Cups on top (Copyright Adrienne Z. Milligan)


Here is my piece that I enjoyed.  I hope you will try this recipe and see how well gluten free, pumpkin, and peanut butter all go together!

GF Pumpkin Brownies with Reese's Peanut Butter Chips Frosting
Gluten Free Pumpkin Brownies with Reese’s Peanut Butter Chips Frosting and Reese’s PB Cups (Copyright Adrienne Z. Milligan)

Please share about how you have combined peanut butter and pumpkin in your dessert adventures.  Are you interested in joining us for the next Peanut Butter Bash?  Follow the link in my note at the top and join today.  I look forward to seeing your dessert next month!



109 thoughts on “Gluten Free Pumpkin Brownies with Reese’s Peanut Butter Chips Frosting”

    1. Thanks for the comment! I love my grandmother’s recipe – simple to make and yummy to eat. 🙂 ~Adrienne

  1. Hi Adrienne! Can I just say, Yumm!?! A definite keeper. Pinned! I can’t wait to try your grandmother’s recipe!
    Thanks so much for sharing the yummy recipe!

    1. Theresa, thanks! I’ve been making Grandma’s recipe since I was like eight. 🙂 I’ve been making it Gluten Free since 2001. Before she passed away, Grandma loved it when we would visit and I would make her brownies. She could not tell the difference between the gluten and non-gluten ones. (My goal with all of my Gluten Free recipes is to get them to taste just as good – if not better – than their gluten counterparts.) Thanks for stopping by!

    1. Miranda, thanks for the comment! I’m happy to have joined you in the Peanut Butter Bash! 😀 I am looking forward to our next ingredient for December: Marshmallows! ~Adrienne

  2. My best friend has celiac disease and will definitely appreciate this recipe. I intend to share your site with her at my first chance. 🙂

    1. Amy, thanks for sharing my site with your friend! I appreciate it. I have more recipes to add, so stay tuned. 😀 ~Adrienne

    1. Lynne, you are welcome for sharing the recipe. I also love pumpkin, peanut butter, and brownies. 😀 If you eat wheat, just substitute 1 cup of wheat flour for the gluten free flours listed. Thank you for stopping by and commenting. ~Adrienne

    1. Andi, I am glad you got excited to see this recipe due to the pumpkin. I had fun using the pumpkin as an ingredient. I am working on using pumpkin more in my recipes. Who says pumpkin is just for the fall? 😀 Thank you for the comment. ~Adrienne

  3. This recipe sounds AMAZING! A relative of mine was recently diagnosed with celiac disease, and I have been trying to help them by collecting gluten free recipes for the family to try. (The relative I speak of is anti-fruit and eats very few veggies so the options seem limited to them.) I am excited that you have a blog dedicated to gluten free. I will definitely be following for more amazing treats like this one! Thanks!

    1. Kris, that is awesome you are trying to help a relative that is new to the gluten free lifestyle. Your relative is lucky to have you! I have not heard of someone being anti-fruit. Did you know that pumpkin is actually a fruit? 😛 Is there a particular reason your relative is anti-fruit (that you are able to share)? I am curious as to others’ eating lifestyles especially after publishing my first book back in 2009. When I do book signings, people tell me what they do and do not eat. Thank you for your comment. ~Adrienne

  4. As much as I don’t like pumpkin, the recipe looks good. May try it with the oil as you suggested. I also like that it is dairy free if the Reese’s are left off. In addition to the gluten allergy, my family has the dairy allergy that is sometimes hard to find accommodations for in recipes that contain chocolate.

    1. Jennifer, my husband and oldest used to be dairy free as well, so I know how to make my recipes dairy free. Friends of ours are free of gluten, oats (even certified gluten free), dairy, sugar, potato/nightshades, nuts, and artificial colors. I am happy to provide dairy alternatives for my recipes. 😀 Thank you for stopping by to visit! Please let me know how the brownies turn out. ~Adrienne

    1. Melody, you are welcome for the recipe. I have not used pumpkin much in recipes that do not normally call for pumpkin like my pumpkin bars and pumpkin pie. I hope you like them. Thank you for stopping by and commenting. ~Adrienne

  5. Thank you for the wonderful recipe! If you are interested in sharing anything on my blog – please let me know. I have many gluten free readers and know nothing about it!

    1. Danielle, you are welcome for the recipe. Yes, I am interested in sharing on your blog. I have emailed you. Gluten free is our lifestyle and I love helping others realize it is not as difficult as it feels. 😀 Thanks for visiting and commenting! ~Adrienne

  6. What a yummy looking creation! Even though I do not follow a gluten free diet – I may have to try this out! I will also be forwarding this on to my gluten-free friends. Thanks for your time!!!

    1. Danielle, thank you for stopping by and commenting. When I make these brownies (without the pumpkin, as this post was the first time I used pumpkin), people that eat gluten love them and ask for seconds (and some ask for thirds!). These brownies are just yummy. 😀 ~Adrienne

    2. Its like you read my mind! You appear to know a whole lot about this, like you wrote the book in it or snhitmeog. I believe which you could do with several pics to drive the message home a bit, but other than that, this really is wonderful weblog. A fantastic read. I

      1. Thanks for your comments! I am working on adding more photos with each post. It is a work in progress. 🙂

    1. Yes, they are wicked yummy! 😀 Please let me know what you think of them. Thank you for stopping by and commenting. ~Adrienne

    1. Debi, I was hesitant to mix pumpkin and peanut butter, too! The pumpkin was not as strong as I anticipated. The peanut butter and pumpkin worked in this recipe. Enjoy! ~Adrienne

  7. Oh those look so good! Remind me why I stopped eating sugar again? LOL I can’t seem to remember at the moment. My son would love these. Maybe I’ll make him some the next time he has some of his hungry friends over. That way they are sure to eat them up and not leave any to tempt me.

    1. Amanda, thanks! I have made these brownies using the same amount of coconut granules instead of the sugar. The color and consistency is slightly different. Not enough to not eat the whole pan. 😀 The frosting is just a bonus so you could leave it off and enjoy the brownies. Please let me know if you try them. Thank you for stopping by and commenting. ~Adrienne

    1. Tiffany, thanks. Absolutely wheat flour can be used in place of the gluten free flour. When I got this recipe originally from my grandmother when I was young, it was a wheat-based recipe. Just use 1 cup wheat flour instead of 1 cup gluten free flour. It took me several years to get the brownies (without the pumpkin as the pumpkin was done for the PB Bash) to taste and look like the wheat-based version. Please let me know how they turn out for you. Enjoy! 😀 ~Adrienne

  8. Gluten-free baking has been very hard for me to learn, but I’m trying! This looks like a wonderful, simple recipe. I can’t wait to give it a try!

    1. Toni, gluten-free baking does get easier. It takes patience and time. It will get easier. I have spent a lot of hours reading books, blogs, and websites learning as much as I can about gluten and how it works in cooking, baking, and in people. I hope you like these brownies. I would love to hear what you think. Thanks for the stopping by and commenting! ~Adrienne

  9. I can’t taste it, but it definitely looks like you accomplished the peanut butter and pumpkin combination just right! One of my favorite Ice-cream Sundaes is Pumpkin Ice-cream with Reeses pieces on top! So I know it works ; )


    1. Deb, thanks! I have not done pumpkin ice cream with Reese’s pieces on top. That sounds interesting! I am adding that to my list of goodies to try. Thanks for stopping by and commenting! ~Adrienne

    1. Kelly, I was hesitate to combine the pumpkin and peanut butter as well. I am happy with how it turned out. 😀 I would love to hear what you think about the brownies. Thanks for your comment and visiting! ~Adrienne

  10. I eliminated gluten and wheat (and sugar) from my diet for months at a time, and I have found that pumpkin puree is a versatile ingredient that makes awesome desserts and lattes that I can have. I agree, to hear pumpkin and peanut butter used together in a recipe is really odd. The end result of your challenge looks pretty darn appetizing! I wonder what my nephew would think…he’s a peanut butter fanatic.

    1. Yona, please see my reply to Amanda’s comment from earlier regarding making these without granulated white sugar. I would love to see your recipes for using pumpkin in desserts. 😀 Thank you for checking out my site and leaving a comment! ~Adrienne

  11. This is awesome!

    We have a family member who has a gluten allergy and we are always looking for great recipes to make. This is PERFECT.

    Thank you for sharing this one! Once we make it, I’ll try to remember to let you know how it goes 🙂

      1. Angi, I agree the combination with pumpkin and peanut butter threw me for a loop for a bit. I decided the worst that could happen would be that it tasted horrible. I am so happy I was wrong! I hope you are able to make them and see what you think. Please let me know if you liked them. Thanks for visiting and your comments. ~Adrienne

    1. Alan, you are welcome! It is sometimes difficult to find recipes that are gluten free AND taste good, too. I hope you all enjoy these recipes! Thanks for your comment and for visiting! ~Adrienne

  12. I’ve never combined peanut butter and pumpkin, but your brownies sound REALLY good! Although I’ve never made it, I do have a possible recipe that could combine them. Well, the recipe is for pumpkin chocolate chip cookies – so yummy, I usually make them in the fall. Well anyway, you could easily swap out the chocolate chips for Reese’s peanut butter chips OR combine chocolate with peanut butter chips. Hmm, sounds like I may give that a try next time I make that recipe 🙂

    1. Jennifer, I’m glad they sound so good! 🙂 I would love to see your recipe for the pumpkin chocolate chip cookies! That would be a great way to use up canned pumpkin that is nearing its expiration date. It also would help when you are tired of making one more pumpkin pie from fresh pumpkin. 🙂 When you blog about that recipe, please comment here. I would love to comment on your blog and check out the recipe. Thanks so much for your comments and for visiting! ~Adrienne

  13. I never would have thought to combine pumpkin, brownie and peanut butter. It sounds like it’s one of those combinations that just works though. Thanks for sharing. I’ll keep this recipe in mind the next time I’m baking!

    1. Deb, you are welcome! I did have doubts when making this recipe. I decided to “just do it” and see what happened. I was pleasantly surprised. The pan of brownies did not last long with my husband and four boys (one being a teenager and the other a pre-teen). I would love to know your thoughts about the brownies. Thanks for stopping by and commenting! ~Adrienne

    1. Michelle, thanks! I am happy that you will be able to share this recipe with your daughter! I hope she enjoys these brownies. Thank you for visiting and for your thoughts. ~Adrienne

  14. The brownies look fabulous! Although I’m not a sweet eater I am beginning to feel the need to try Gluten free flour in some recipes. Fortunately we are not allergic, but I do think there are health benefits to reducing one’s exposure!
    I’m definitely going to check out your other posts!

    1. FinchnWren, thanks! The awesome thing about these brownies is that you can use the same amount of coconut granules in place of the granulated white sugar. That cuts out the sugar while still maintaining the sweetness. When my husband and I married in 1998, I had no idea that certain food (gluten) would change the way we would eat for life. Looking back, I see how much has changed in my cooking and baking. I was such a novice to using rice flour in the kitchen! Now, I have a flour mill and grind my own rice flour. Wow! I agree that there are health benefits to reducing exposure to gluten. The more research studies I read about how bad gluten is for human body, the more I realize how much damage my four boys’ bodies will never know from gluten. I would love to hear your thoughts about these brownies after you make them. I hope to see your comments on other posts here. I look forward to hearing from you! ~Adrienne

    1. Jennifer, I am glad these look good to you. 🙂 My four boys were not happy they had to wait for the brownies to cool before being able to eat them. Thank you for pinning. 🙂 I appreciate your comments. ~Adrienne

  15. I have never had a pumpkin brownie – and I love the idea of the combination. Throwing in a little peanut butter for saltiness is a great idea!

    1. Andi, thanks! Combining the pumpkin and chocolate or chocolate and peanut butter worked for me. It was the combination of the three that worried me. I am happy to report it works just fine. 🙂 Thanks for your comment and visiting my blog. I was just at your blog earlier today. I loved the views of Seattle your husband found on your last trip here. ~Adrienne

  16. Pumpkin and chocolate does admittedly sound like an odd combo but looking at the pictures, it does look very appetizing. One of these days I just may try that recipe and find a new family favorite at our house. Thanks for sharing.

    1. daph4primetime, I agree that pumpkin and chocolate do not always sound good together. I would love to know what your family thinks of these brownies. (If you do not eat gluten-free, these brownies can be made with the same amount of all-purpose wheat flour.) My boys wanted to eat the whole pan. I had to insist they finish the pan the following day. 🙂 Thank you for stopping by and commenting! ~Adrienne

    1. Elaine, the frosting uses Reese’s Peanut Butter Chips not straight peanut butter. I think you could use almond butter instead if weighed. It gets melted before being added to the butter and mayonnaise mix. I would love to hear your thoughts about the brownies. Thanks for commenting and stopping for a visit! ~Adrienne

    1. Tori, thanks! I would love to hear your thoughts about these brownies when you make them. Since these turned out so good with the pumpkin, it has inspired and encouraged me to try pumpkin in other recipes. Thank you for your comments and visiting my site! ~Adrienne

    1. Elaine, thanks! This recipe works great when using 1 cup all-purpose wheat flour instead of the gluten-free flours. I used to make it with the all-purpose wheat flour. 🙂 Thank you for stopping by and commenting. ~Adrienne

    1. Whitney, I admit that I was not sure how the pumpkin and peanut butter combination would turn out. The pumpkin is not overbearing at all in these brownies. The chocolate helps keep it mild. I had a tough time tasting the pumpkin especially with the peanut butter frosting. I would love to hear your thoughts on this recipe after trying it. Thank you for stopping by and leaving a comment! ~Adrienne

    1. Ben, thanks! I am just beginning on using pumpkin in recipes other than the typical pumpkin pie and pumpkin bars (in my book). I hope you and the kids like it. Please share here after you make. Thanks for the comment and the visit! ~Adrienne

    1. EW Allred, that is wonderful that you take gluten free food to your friends that must eat gluten free! It is awesome that you care about them to make sure they receive safe food from you. (I know many people that do not get such positive support from their own friends and family.) I would love to know what your friends – and you – think of these brownies! Thank you for stopping by and commenting. ~Adrienne

  17. Great recipe. I have a friend who is gluten free and I always struggle to include her in our meals together, particularly in the dessert portion. This is a great opportunity for me to be able to make something that we can all enjoy together. Good recipe and I appreciate the additional suggestions for using half oil and have pumpkin mixture. Good look with your future peanut butter bashes!

    1. Jenn, I am sure your friend appreciates your time and effort to make sure there is safe food for her when you are cooking and baking. I know that our family appreciates those that go out of their way to provide safe food for us. I am happy to be able to offer a recipe that can be shared with the whole group. 🙂 You are welcome for the additional suggestions regarding the oil and pumpkin mixture. I need to make it a couple more times to see how it turns out. (My four boys and husband would love it.) Thanks for your well wishes with the future peanut butter bashes! The group tries to post the first Thursday of each month. (Massive snow and holidays have postponed it a week a couple of times.) I look forward to hearing what you and your gluten free friend think of these brownies. Thanks for the comment and visit! ~Adrienne

  18. Peanut butter and pumpkin! I would never have thought of that combo! It looks great. I’m definitely interested in the gluten free aspect, as well. It is so cool how people are finding new ways to cook and bake gluten free (especially for those who have allergies)!

    1. Jenn, thanks! The combo does look odd, I agree. It tastes great! 🙂 Since we went gluten free in 2001, it is really all I know now. I would love to hear what you think of these brownies. In addition to gluten, there are other foods that we avoid. When you take that list of foods with the different allergens that our friends and family avoid, it can be difficult (at times) to get the ingredient list of a recipe to work for such a specific group. Thank you for your comment and visiting! ~Adrienne

  19. I love this recipe! It sounds so yummy. I have been wanting to try a gluten free diet for some time and I think this will be the first recipe I try. I’m guessing my boys will “fuss” about a dish if they guess it’s gluten free but, they are lovers of anything chocolate and peanut butter, so this may be an answer to that dilemma. My husband and I are also preppers so I also love the fact that I can have both things in one place.

    1. Kelly, thanks! One thing I learned about offering gluten free food to those that are not gluten free (or used to gluten free) is not to tell them it IS gluten free. 😀 Some people seem to hear “free” and think that if it lacks something, it must be “taste free.” I hope your family loves these brownies as much as mine. That is great you and your husband are also preppers like us. I am glad you love being able to get both gluten free and prepper info here on Gluten Free Preppers. I am hoping to add all of the posts that I have written (and need to type up) here soon. Thanks for you comments and check back soon! ~Adrienne

    1. Rachel, thanks! I hope you let me know what you think of these brownies. 🙂 So which two are your favorite things – the pumpkin and peanut butter, the pumpkin and chocolate, or the chocolate and the peanut butter? Thank you for visiting my blog! ~Adrienne

    1. Scarlett, thanks! The #peanutbutterbash has been a challenge – a fun one! You are welcome to join us. 🙂 Thank you for stopping by to visit and leaving a comment! ~Adrienne

    1. Dorothy, thanks for pinning this on your gluten free board! My husband is actually allergic to wheat and gluten intolerant. I would love to see some of your gluten free recipes. 🙂 Please let me know what you think of these gluten free pumpkin brownies. Thank you for visiting and leaving a comment! ~Adrienne

  20. Peanut butter with anything or on its own, yes please, day in day out. My favourite combination of ingredients is peanut butter with bananas and milk in a form of milkshake. I always wait until my bananas are ripe and ready for blending. Great recipe!

    1. Eli, your milkshake sounds yummy! I might just make those for my boys (and husband) the next time we have ripe bananas. 🙂 I would love to hear how these brownies turn out for you. Thanks for commenting and visiting my blog! ~Adrienne

  21. Wow, those look really good. I do eat gluten, but I have several members in my extended family with gluten allergies and I always struggle at family gatherings to find something to make that everyone can eat (and would want to eat). I will be giving these a try. Thanks!

    1. Stephanie, thanks! I hope these gluten free pumpkin brownies will be a hit at your next family gathering! Please share. 🙂 Thanks for the visit and commenting! ~Adrienne

    1. Christy, thanks! The chocolate in these pumpkin brownies really does help down-play the pumpkin just enough to not overpower. When you add in the peanut butter frosting, the chocolate does help keep the peanut butter from being extra rich. Thanks for the visit and comment. I was just at your site last night. Those carrots look scrumptious! ~Adrienne

    1. Tracy, I hope you do try these brownies. The pumpkin is an interesting twist to these brownies. A yummy twist. 🙂 Thank you for stopping by and commenting! ~Adrienne

    1. Christine, thanks! I hope you are able to try them soon. 🙂 My boys are asking when I am making them again…guess that’s a hint. 😛 Thanks for stopping by and leaving a comment! ~Adrienne

    1. Carla, thanks! These were fun to make…and eat. 🙂 Thank you for pinning. I appreciate it. Hope you are able to make these soon. Thank you for your comments and visiting my site! ~Adrienne

    1. Samantha, wow – no peanut butter?! We love it in our family! When friends or family visit who are allergic to nuts, we use Wow Butter (or another nut and peanut free product similar to peanut butter) in our recipes. When you get the chance to make this, please let me know what you think! Thanks for visiting! ~Adrienne

    1. Elise, you will have to make these if you love pumpkin brownies! I had not made brownies with pumpkin before this recipe. The pan did not last long in my home with hubby and four boys. ~Adrienne

    1. Verla, I agree it can be tricky to find commercially processed gluten free foodstuffs. It depends on where you live and how open the stores are to catering to the special dietary needs of their customers. Thanks for the visit! ~Adrienne

    1. Roseann, they are delicious! I wasn’t sure about the pumpkin with the peanut butter chips, but it works! Thanks for stopping by! ~Adrienne

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