Pumpkin Oreo Brownies
Gluten-free, dairy-free pumpkin brownies loaded with crushed Oreos and drizzled with chocolate ganache — sneaky-healthy enough to trick even the biggest skeptics.
- Prep Time
- 15 min
- Cook Time
- 38 min
- Total Time
- 53 min
- Servings
- 16 brownies
A few years ago I made a batch of pumpkin blondies, which gave me yet another reason to look forward to fall baking. When I started experimenting again, the first batch got chocolate chips, the second got cinnamon chips — and then it hit me that Oreos belonged in there too. Who doesn't love Oreos?
Once gluten-free Oreos came onto the market, I was all in, tossing them into every recipe I could. My skeptical Oreo-loving husband gave his stamp of approval on the gluten-free version without even noticing a difference, and neither of my kids caught on either.
My daughter was doubtful about pumpkin and Oreos together at first, but one look at the finished brownies with chocolate drizzle and extra Oreos on top, and she was begging for a taste. My brother put it best: "That was stupid good."
Ingredients
- 2 cups gluten-free all-purpose flour
- 2 tsp. ground cinnamon
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup coconut oil, melted
- 1 egg
- 1 tbsp. vanilla extract
- 1 2/3 cup maple sugar (or light brown sugar)
- 15 oz. can pumpkin puree
- 2 cups gluten-free Oreo cookies, crushed
For the Chocolate Ganache
- 1 cup semisweet chocolate chips
- 1 tbsp. oil (coconut, avocado, or vegetable)
Instructions
- 1Preheat the oven to 350°F.
- 2Combine all of the brownie ingredients except the crushed cookies in a mixing bowl or stand mixer and beat at medium speed for 1-2 minutes.
- 3Stir in the crushed cookies.
- 4Grease a 9x13 inch pan with cooking spray, then line with parchment paper (the spray helps hold the paper in place).
- 5Spread the batter into an even layer in the pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- 6Cool completely on a rack.
- 7Combine the chocolate chips and oil in a microwave-safe dish and heat in 30 second intervals, stirring until melted.
- 8Drizzle the ganache and more crushed cookies over the cooled brownies, then cut into squares.
Tips
- Maple sugar has a lower glycemic index and more nutritional value than cane sugar, and works well in Paleo baking — light brown sugar is a fine substitute if that's what you have.
Storage & Reheating
Store in an airtight container up to 4 days, or wrap individually and freeze up to 3 months.
