It’s rare that I post recipe roundups over here, but I just couldn’t help myself today. I can’t have you missing any of the Thanksgiving goodness I’ve posted over the last few years. Maybe you’re trying to finalize your menu and are looking for a veg-friendly main dish? Maybe you want something special for breakfast? Or, maybe you’re still scrambling to come up with your entire menu?

Oh wait, that’s me.

In any event, here are some of your favorites from throughout the years and a handful of recipes from this fall. Enjoy!!

Thanksgiving Breakfast:

Fluffy Pumpkin Spice Pancakes

gluten-free pumpkin spice pancakes | edible perspective

Single Serving Pumpkin Muffin with Pumpkin Crumble

Cinnamon Roll Pancakes

The Best Ever Pumpkin Oatmeal

The Best Ever Pumpkin Oatmeal | edibleperspective.com #vegan #glutenfree

Apple Spice Crumb Cake

Blueberry Pecan Cornbread Bread Pudding

Buttermilk Pear Upside Down Cake (breakfast or dessert)

Buttermilk Pear Upside Down Cake | edibleperspective.com

Everything Doughnuts

Pumpkin Buckwheat Bake For Two

Cornbread Waffles

Gingerbread Buckwheat Cake with Almond Butter Glaze

Breakfast Friday >> Gingerbread Buckwheat Cake | edibleperspective.com

Thanksgiving Side Dishes:

Easy Cornbread Muffins

Easy Cornbread Muffins | edibleperspective.com

Rosemary Everything Quick Bread

Easy Vegan Gravy and Mashed Potatoes

Vegan Butternut Squash Scalloped Potatoes

Herb Bread Baked Stuffing

Bread Stuffing Muffin Cups

Bread Stuffing Muffin Cups | edibleperspective.com

Sage + Garlic Whipped Sweet Potatoes

Vanilla Bean Honey Butter Sweet Potatoes

Sweet Orange Kale Salad

Sweet Orange Kale Salad | edibleperspective.com

Collard Greens + Butter Beans

Roasted Garlic Green Beans with Lemon + Parmesan

Polenta Crostini with Butternut Squash, Ricotta + Sage

Polenta Crostini with Butternut Squash, Ricotta + Sage | edibleperspective.com #glutenfree #thanksgiving

Thanksgiving Main Dishes:

Lentil Rice Veggie Loaf

Lentil Rice Veggie Loaf | edibleperspective.com #thanksgiving

Meatloaf Veggie Burgers with Mashed Potatoes + Gravy

Meatloaf Veggie Burger with Mashed Potatoes + Gravy | edibleperspective.com #vegan #glutenfree #thanksgiving

Delicata Squash with Quinoa Stuffing

stuffed delicata squash with quinoa stuffing | edibleperspective.com

Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing

Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing | edibleperspective.com

Thanksgiving Desserts:

Pumpkin Spice Swirl Brownies

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

Chocolate Chip Cookies with Pistachios

Pumpkin Oatmeal Cookie S’mores (3-ways!)

Pumpkin Oatmeal Cookie S'mores | edibleperspective.com

Vanilla Bean Pumpkin Pie with Oatmeal Crust

Vanilla Bean Chai Spice Pudding

Vegan Pumpkin Chia Pudding

vanilla bean chai spice pumpkin pudding | edible perspective

Carrot Cake with Cream Cheese Frosting or Carrot Cake with (dairy free) Maple Cashew Cream Frosting

Pumpkin Pie Milkshakes

Chocolate Almond Meal Cake with Chocolate Whipped Coconut Cream

Chocolate Almond Meal Cake with Chocolate Whipped Frosting | edibleperspective.com

Orange Honey Corn Cake

Soft Batch Pumpkin Spice Cookies

Soft Batch Pumpkin Spice Cookies | edibleperspective.com #vegan #glutenfree

What’s on your menu this year? Dish it.

Ashley

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

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

Probably the latter.

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

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

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

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

What you end up with is an extra thick brownie.

Also extra fudgy.

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

Complaints?

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.

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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