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    Home » Bars & Brownies

    Healthy Paleo Pumpkin Brownies (Gluten Free)

    Published: Sep 15, 2023 · by Katie

    Jump to Recipe·Print Recipe

    These healthy paleo pumpkin brownies are super fudgy and rich. They're made with almond butter, cacao powder and dark chocolate and completely flourless. You can even make these pumpkin brownies keto with one simple swap. This is a delicious fall brownie recipe the whole family is sure to love.

    stack of three pumpkin brownies drizzled in dark chocolate

    I'm a sucker for a gooey, fudgy brownie and these paleo pumpkin brownies do not disappoint!

    They are dense and fudgy with a rich chocolate flavor and a hint of pumpkin. In addition, these pumpkin brownies are made with almond butter, giving you the perfect flourless brownies!

    Why You'll Love these Paleo Pumpkin Brownies

    • paleo friendly - made with simple, whole food ingredients
    • low carb - swap the coconut sugar for sugar free sweetener to make these keto pumpkin brownies
    • gluten free and flourless - these brownies are made without flour
    • dairy free - no butter or milk
    • easy to make - no difficult steps and quick to prep
    bite of a pumpkin brownie to show the fudgy texture

    Ingredients

    Here's a list of what you need to make these gluten free pumpkin brownies:

    • organic pumpkin puree
    • almond butter (unsweetened, unsalted)
    • egg
    • egg yolk
    • vanilla extract
    • coconut sugar (or sugar free sweetener)
    • cacao powder
    • salt
    • dark chocolate

    As far as the ingredients go, if you want these to be keto pumpkin brownies, then swap the coconut sugar for a sugar free alternative like monk fruit sweetener. Also, be sure to use keto friendly chocolate chips.

    I love these brownies made with almond butter, but any nut or seed butter can be used as a replacement.

    And lastly, be sure to use pumpkin puree instead of pumpkin pie filling. I always use organic puree or make my own from scratch. However, any type of pumpkin puree should produce similar results.

    ingredients in paleo pumpkin brownies

    How to Make Pumpkin Brownies

    This is a one-bowl brownie recipe - it's super easy to make and comes together quickly. Here's what you need to do:

    1. Preheat your oven to 350 degrees F. Line an 8-inch square pan (or 7x11 inch pan) with parchment paper and set aside.
    2. Grab a large mixing bowl to make the pumpkin brownie batter. Combine the pumpkin puree, almond butter, egg, egg yolk and vanilla. Whisk until smooth.
    3. Mix in the coconut sugar, cacao powder and salt using a spatula.
    4. Melt the dark chocolate and then fold it into the batter.
    pumpkin-brownie-batter
    1. Work quickly to spread the batter into your lined baking dish. The chocolate will harden the batter, so it's important to do this step quickly.
    2. Place the brownies in the oven and bake at 350 degrees F for 30 minutes.
    unbaked-pumpkin-brownies-ready-for-the-oven
    1. After baking, remove the brownies from the oven and let them cool to room temperature in the baking dish. (I like them best after they've chilled in the fridge. They cut better that way too.)
    2. Once cooled, cut to desired size and serve.
    3. Store any leftovers in a sealed, airtight container or baggie in the fridge or freezer.
    top view of brownies topped with dark chocolate and bee pollen

    grabbing a brownie

    Storage

    These low carb pumpkin brownies need to be stored in the fridge or freezer. Place them in an airtight container or baggie and store in the fridge up to one week, or the freezer up to two months.

    FAQ

    Can you freeze pumpkin brownies?

    Yes! Place the brownies in a sealed container or baggie and keep them in the freezer for up to two months.

    Can these brownies be made nut free?

    To make these pumpkin brownies nut free, swap the almond butter for a seed butter like sunflower seed butter. It will slightly change the taste, but they will still turn out gooey and delicious!

    Are these paleo pumpkin brownies keto?

    Yes! Using a sugar free sweetener in place of the coconut sugar and using keto friendly dark chocolate will make these paleo brownies keto.

    More Paleo Pumpkin Recipes

    paleo banana pumpkin muffins made with almond flour

    Healthy Banana Pumpkin Muffins

    paleo-pumpkin-pie-with-coconut-cream

    Paleo Pumpkin Pie

    paleo-pumpkin-coconut-cookies-on-wire-cooling-rack

    Pumpkin Coconut Cookies

    Print
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    stack of three pumpkin brownies drizzled with dark chocolate

    Healthy Paleo Pumpkin Brownies (Gluten Free)

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
    • Author: Katie
    • Prep Time: 10 minutes
    • Cook Time: 30 minutes
    • Total Time: 40 minutes
    • Yield: 8" x 8" pan
    Print Recipe
    Pin Recipe

    Description

    These healthy paleo pumpkin brownies are gooey, fudgy and flourless.  They have a rich chocolate flavor and subtle pumpkin undertones.  These brownies are paleo, gluten free and keto frienldy.


    Ingredients

    Scale
    • ¾ cup organic pumpkin puree (180g)
    • ½ cup almond butter (unsalted, unsweetened)
    • 1 large egg
    • 1 large egg yolk
    • ½ Tbsp vanilla extract
    • ½ cup coconut sugar (or sugar free alternative)
    • ½ cup cacao powder (40g)
    • ¼ tsp salt
    • ½ cup dark chocolate chips/chunks (about 2.5 oz)


    Instructions

    1. Preheat your oven to 350 degrees F. Line an 8-inch square pan (or 7x11 inch pan) with parchment paper and set aside.
    2. Grab a large mixing bowl to make the pumpkin brownie batter. Combine the pumpkin puree, almond butter, egg, egg yolk and vanilla. Whisk until smooth.
    3. Mix in the coconut sugar, cacao powder and salt using a spatula.
    4. Melt the dark chocolate and then fold it into the batter.
    5. Work quickly to spread the batter into your lined baking dish. The chocolate will harden the batter, so it's important to do this step quickly.
    6. Place the brownies in the oven and bake at 350 degrees F for 30 minutes.
    7. After baking, remove the brownies from the oven and let them cool to room temperature in the baking dish. (I like them best after they've chilled in the fridge. They cut better that way too.)
    8. Once cooled, cut to desired size and serve.
    9. Store any leftovers in a sealed, airtight container or baggie in the fridge or freezer.


    Notes

    For keto, be sure to use a sugar free alternative for the coconut sugar (such as monk fruit sweetener) and use keto friendly chocolate chips.

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    pinterest image for pumpkin brownies
    « Gluten Free Banana Pumpkin Muffins (Paleo)
    Spicy Sesame Chicken Recipe (Gluten Free) »

    Reader Interactions

    Comments

    1. Katie

      September 19, 2023 at 8:01 am

      Reply
    2. Lisa Whitehead

      October 26, 2023 at 7:35 am

      You call these brownies with almond flour, but use almond butter??

      Reply
      • Katie

        October 26, 2023 at 12:52 pm

        Looks like I messed up on the pin - sorry! Definitely wasn't intentional. Thank you for pointing that out.

        Reply
    3. Morgan R

      March 06, 2024 at 10:18 am

      This was so good. Even my skeptical and conventional product husband liked them hahah!

      Reply
      • Katie

        March 06, 2024 at 1:08 pm

        Yay! So glad he approved!

        Reply

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    Hi there!

    I'm Katie and I have a passion for baking healthy treats using real, whole food ingredients. On my blog you'll find a variety of sweet and savory recipes, all gluten free and dairy free. My mission is to make baking nutritious, delicious, simple and family friendly.

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