Ever find yourself craving brownies that hit that perfect sweet spot but don’t wreck your diet?
I’ve got just the thing. These pumpkin brownies were born in my kitchen on a cozy autumn day when I had leftover pumpkin puree begging to be used.
The result?
A fudgy, chocolatey dessert packed with wholesome ingredients that make you feel as good as they taste.
These brownies don’t just satisfy—they nourish, too. They’re gluten-free, paleo-friendly, and packed with fresh ingredients you can grab at your local farmers’ market or grocery store.
And let’s be real—anything that tastes like dessert and sneaks in veggies is a win in my book!
Tips for Maximum Flavor
- Fresh Pumpkin Puree: If you have fresh pumpkins, roast and puree them. The flavor beats canned any day.
- Spices: Add a pinch of nutmeg or ginger for extra fall vibes.
- Nut Butter Options: No almond butter? Cashew or sunflower seed butter works beautifully.
- Extra Sweetness: Toss in a handful of chopped dates for a chewy surprise.
Serving Suggestions
Slice these beauties into squares and serve them slightly warm with a scoop of dairy-free vanilla ice cream or a drizzle of almond butter. For a holiday feel, dust them with a bit of powdered cocoa or cinnamon.
Fudgy Pumpkin Paleo Brownies
- Total Time: 35 minutes
- Yield: 9 brownies 1x
- Diet: Gluten Free
Description
A decadent, gluten-free brownie made with real pumpkin and paleo-friendly ingredients. Perfect for a healthier dessert!
Ingredients
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup almond butter (or any nut butter you love)
- 1/4 cup pure maple syrup
- 1/4 cup coconut sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 large egg (or flax egg for vegan option)
- 1/3 cup dark chocolate chips (dairy-free if needed)
- Optional: A pinch of cinnamon for warmth
Instructions
- Preheat and Prep: Set your oven to 350°F and line an 8×8-inch baking pan with parchment paper. Trust me, this makes clean-up a breeze.
- Mix the Wet Ingredients: In a large bowl, stir together the pumpkin puree, almond butter, maple syrup, coconut sugar, and vanilla extract until smooth.
- Add the Dry Ingredients: Sift in the cocoa powder, baking soda, and sea salt. Mix until well combined.
- Incorporate the Egg: Gently fold in the egg or flax egg. The batter will thicken up—don’t worry, that’s what makes these brownies fudgy.
- Add Chocolate Chips: Stir in the dark chocolate chips, saving a few for sprinkling on top.
- Bake: Pour the batter into your prepared pan, spreading it evenly. Sprinkle the reserved chocolate chips on top. Bake for 20–25 minutes or until the edges look set and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool Completely: Let the brownies cool in the pan for at least 20 minutes before cutting. This step is hard but so worth it—they firm up as they cool.
Notes
For a vegan version, use a flax egg. For extra sweetness, add a tablespoon of honey or agave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 160
- Sugar: 9g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
