Preheat the oven to 350 degrees and line an 8-inch square baking dish with parchment paper and grease the sides.

Combine gluten-free flour, cocoa powder, pumpkin spice, and salt in a separate bowl. These are your dry ingredients. Set aside.

Beat the eggs and white sugar together vigorously for at least 3 minutes using a standing mixer or a handheld whisk.

Melt the chocolate and butter in microwave on high for 2 minutes in a microwave-safe mixing bowl. Stir the chocolate mixture until smooth and pour into the egg and sugar mixture. Add the vanilla extract. Stir to combine.

Add the dry ingredients to the raw batter mixture and beat until there are no flour pockets left.

Spoon batter into the prepared 8x8-inch baking dish and bake in the oven for 20 - 25 minutes or until a toothpick comes out clean.

Let the brownies cool completely before lifting them out of the pan using the parchment paper edges.

Let the brownies rest on a wire rack before cutting.