Gluten Free Pumpkin Coffee Cake Brownies

For a fun, fall twist on rich and fudgy brownies- these gluten free pumpkin coffee cake brownies feature pumpkin puree and a pumpkin-spiced streusel topping!

Prep:
15
minutes
Cook:
40
minutes
TOtal:
55
minutes

Ingredients

  • 1 c. pumpkin
  • 1 stick of butter, melted
  • 1/2 c. brown sugar
  • 1/4 c. milk
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. cinnamon
  • 1/2 c. oat flour
  • 1 c. gluten free flour blend

Streusel

  • 1/4 c. oat flour
  • 1/2 c. brown sugar
  • 1/2 tsp. pumpkin pie spice
  • 1/4 c. of butter, cold & cubed

Instructions

  1. Preheat the oven to 350 degrees.
  2. STREUSEL TOPPING: In a medium mixing bowl, whisk the oat flour, brown sugar, and pumpkin pie spice. Then, cut in the butter using a pastry blender or clean hands, until the mixture resembles coarse crumbles. Set in the fridge.
  3. In a large mixing bowl, whisk the pumpkin, butter, brown sugar, and milk. Next, whisk in the baking soda, baking powder, salt, pumpkin pie spice, cinnamon, oat flour, and gluten free flour blend.
  4. Spread mixture into a greased 9x9 baking dish. Then, sprinkle the streusel on top. Bake for 38-40 minutes.
  5. Store pumpkin brownies in the fridge.