Gooey Healthy Pumpkin Brownies

Freshly baked pumpkin brownie with a glass of milk in the background

These gooey fudgy and moist Pumpkin Brownies are the best dessert for fall. Made with almond four, this easy pumpkin brownie recipe is Paleo, Gluten-Free, Dairy Free and can be made Keto.


Three pieces of Pumpkin Brownie stacked on top of each other. There is a glass of milk and a plate of additional pumpkin brownies in the background


These fudgy paleo pumpkin brownies are the perfect fall twist to my original Gooey Ooey brownies. with only a handful of ingredients, this recipe is not only paleo, grain free, and low carb, it can also can be easily made Keto.

Rich chocolate paired with warm pumpkin spices -.Are you ready for all things pumpkin yet?

I know I am.


How to Make Healthy Pumpkin Brownies from Scratch


Freshly baked pumpkin brownie with a glass of milk in the background


Who needs boxed brownie mix when you can make this moist and healthy version in one bowl under 30 minutes? Seriously, it’s that easy.

Even better? There are a few alternatives that you can make to this pumpkin brownies recipe to accommodate dietary restrictions and taste preferences.


First of all, the ingredients you need to make the best healthy pumpkin brownies:

  • Eggs
  • Coconut oil
  • Maple Syrup
  • Pumpkin Puree
  • Cocoa Powder (or cacao powder)
  • Almond Flour
  • Chocolate Bars or chips of your choice
  • Pumpkin Spices
  • Sea Salt
  • Baking soda (optional)


Instruction step by step for healthy pumpkin brownie


For this pumpkin brownies recipe, you can either make your own pumpkin puree or purchase canned ones. If you do decide to purchase canned pumpkin puree, make sure you are buying “Pumpkin Puree” not “Pumpkin Pie Purre” which contains additional sweeteners and spices in addition to pumpkin


How to Make your Own Pumpkin Puree?


Pumpkin Brownie batter in a pan about to go into the oven


If you are feeling super domestic, try making pumpkin puree yourself! It does taste better than store-bought ones. And you get to toast the pumpkin seeds afterwords, a bonus!

First, cut off the cord of a sugar pumpkin. Bake it in the oven at 375 F for at least an hour or until a fork can poke through.

Second, cut the cooled pumpkin in half. Once it’s cool enough, scoop out the pumpkin seeds (save these for can toast them for a crunchy snack)!

Then use a spoon to scoop the pumpkin out of its skin. Blend in a high speed blender or food processor until puree texture.


Tips and Tricks for the best Healthy Pumpkin Brownies


Three pieces of Pumpkin Brownie stacked on top of each other. There is a glass of milk and a plate of additional pumpkin brownies in the background. A hand is grabbing a piece from the top to enjoy


Here are a few tips and tricks to get the most perfect gooey pumpkin brownies on the first try.


1. Melt the Chocolate

I used a double pot method to melt the chocolate. You can certainly melt it in the microwave, but it’s easier to control the temperature and texture using a stovetop method.

2. Pumpkin Swirl

In order to get that pumpkin swirl on top, fold in the pumpkin puree at the end instead of mixing it in with the brownie batter.

3. Chocolate and Sea salt

Sea salt. Always! It pairs seamlessly with chocolate. WheneverI make these chocolate brownies, my friends’ first reaction is always, “That sea salt on top though!”. Quite the showstopper.

4. Baking Soda

If you prefer super gooey and fudgy brownies, you can omit the baking soda all together.

5. Baking Time

I baked these for exactly 24 minutes at 350 degrees F. However, every oven is different. I recommend starting with 20 minutes and use a toothpick to test how done the center of the brownies are. My toothpick came out just slightly wet, so I know it’s not totally raw but also not overcooked.

How to make Keto Friendly Pumpkin Brownies

In order to make Keto friendly pumpkin brownies, you can substitute the maple syrup used in this recipe with Keto approved sweetener, such as monk fruit extract, monk fruit sweetened maple syrup.

Finally, now scroll down to check out the full recipe and direction for the best healthy pumpkin brownies. You will love how gooey, fudgy and moist this pumpkin brownie is. You are not going to believe it is healthy and guilt free – paleo, gluten free, and keto.




pumpkin brownie pinterest image



Yield: 12

Gooey Pumpkin Brownies (Paleo, Gluten Free, Keto)

Gooey Pumpkin Brownies (Paleo, Gluten Free, Keto)

This Gooey Ooey healthy Pumpkin Brownie is the best fall dessert recipe. Made with almond four, this easy pumpkin brownie recipe is Paleo, Gluten-Free, Dairy Free and can be made Keto.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 1 Cup Chocolate chips or chopped chocolate bars
  • 1 Cup Almond flour
  • 1/3 Cup Maple Syrup
  • 2 Eggs
  • 1/3 cup pumpkin puree
  • 1/3 Cup Ghee, or Coconut oil
  • 1/4 Cup Cacao Powder
  • 2 tsp sea salt
  • 1 1/2 tsp pumpkin spices
  • 1/4 tsp baking soda (optional. See notes)
  • 1/4 cup chopped walnuts


  1. Preheat the oven to 350 F
  2. In a small pot, place 3/4 cup chocolate chips or chocolate bars of your choice in it. Then fill the second pot (bigger) with water, half full. Then, place the small pot in the big pot. Bring water to boil then turn the heat to simmer. Stir the chocolate until melted.
  3. In a mixing bowl, combine the eggs, maple syrup and ghee (or coconut oil). Slowly pour the melted chocolate into the batter. Stir well.
  4. Then mix in all almond flour, cacao powder, pumpkin spice, a pinch of sea salt and baking soda (if using any).
  5. Fold in pumpkin puree and walnuts.
  6. Pour the brownie batter in a greased 8x8 baking dish. Sprinkle the rest 1/4 cup chocolate chip on top along with an extra pinch of sea salt.
  7. Bake 20 - 25 minutes, or until preferred gooey/cakey-ness.
  8. Enjoy!


  1. For tips on brownie texture, please see the post above to adjust baking time and baking soda.
  2. You can add in 2 -3 tbsp of coconut sugar depending on the sweet level of the chocolate you are using and your sweet taste.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 182 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 34mg Sodium: 438mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 1g Sugar: 13g Sugar Alcohols: 0g Protein: 3g
The Nutrition Fact Below is specific to the ingredient I choose to use for this recipe, which may vary.



You May Like These Recipes:

1. Gooey Fudgy Paleo Brownies

2. Flourless Paleo Sweet Potato Brownies

3. Pumpkin Cookie Ice Cream Sandwich

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Healthy Pumpkin Brownie
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Shuang Shuang

Hi Friends! My name is Shuang Shuang! I love creating healthy, delicious and accessible recipes that can nourish our bodies and improve our mood. Welcome to a Kitchen Sink full of yummy goodies that you’ll want to give a try yourself!
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