Healthy Paleo Pumpkin Brownies (Gluten Free)

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.

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

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.

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.

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.

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

More Paleo Pumpkin Recipes

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