Gooey Paleo Pumpkin Brownies
These gooey fudgy and moist Paleo Pumpkin Brownies are the best healthy dessert in the fall! Made with almond four, this easy pumpkin brownie recipe is Gluten-Free, Dairy-Free, and can be made Keto friendly as well.
These fudgy paleo pumpkin brownies are the perfect fall twist on my original Gooey Ooey brownie recipe.
With only a handful of ingredients, this recipe is not only paleo, grain-free, and low carb, it can also easily be made Keto.
Are you ready for all things pumpkin yet?
I know I am!
How to Make Healthy Pumpkin Brownies from Scratch
Who needs boxed brownie mix when you can make this moist and healthy version in one bowl in under 30 minutes? Seriously, it’s that easy.
Even better? There are a few alternatives that you can use to make this pumpkin brownies recipe accommodating your dietary restrictions and taste preferences.
First of all, the ingredients you need to make the best healthy pumpkin brownies:
- 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)
For this pumpkin brownies recipe, you can either make your own pumpkin puree or purchase canned puree. If you do decide to purchase canned pumpkin puree, make sure you are buying “Pumpkin Puree” not “Pumpkin Pie Puree” which contains additional sweeteners and spices in addition to pumpkin
How to Make Your Own Pumpkin Puree
If you are feeling super domestic, try making pumpkin puree yourself! It does taste better than store-bought. And you get to toast the pumpkin seeds afterward, that’s obviously 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.
Secondly, cut the cooled pumpkin in half. Once it’s cool enough, scoop out the pumpkin seeds (save these for later..you 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 it turned into a smooth puree.
Tips and Tricks for the Best Paleo Pumpkin Brownies
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. Paleo Pumpkin Brownies calls for a 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. Whenever I 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 altogether.
5. Paleo pumpkin brownie 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 is. My toothpick came out just slightly wet, so I know it’s not totally raw but also not overcooked.
How to make these Paleo Pumpkin Brownies Keto-Friendly
In order to make Keto-friendly pumpkin brownies, you can substitute the maple syrup used in this recipe with keto-approved sweeteners, 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 paleo pumpkin brownie is.
You are not going to believe this decadent chocolate dessert is completely guilt-free, and even healthy paleo, gluten-free, and keto!
OOO ALSO I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
You May Like These Healthy Pumpkin Recipes:
1. Vegan Pumpkin Muffins with CHOCOLATE CHIPS
2. Pumpkin Snickerdoodle Cookies
3. Pumpkin Cookie Ice Cream Sandwich
4. Vegan Pumpkin Bread
Get the recipe:Gooey Paleo Pumpkin Brownies
- 1 cup Chocolate chips or chopped chocolate bars *
- 1 cup [Almond flour], packed, 120g
- 1/3 cup maple syrup *
- 2 eggs, room temperature
- 1/3 cup pumpkin puree
- 1/3 cup Ghee, or Coconut oil (melted)
- 1/4 cup [Cacao Powder]
- 1/2 tsp sea salt
- 1 1/2 tsp pumpkin spices
- 1/4 tsp baking soda, optional, see notes
- 1/4 cup chopped walnuts
- Preheat the oven to 350 F
- In a small pot, place 3/4 cup chocolate chips or chocolate bars of your choice. 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.
- In a mixing bowl, combine the eggs, maple syrup and ghee (or coconut oil). Slowly pour the melted chocolate into the batter. Stir well.
- Then mix in almond flour, cacao powder, pumpkin spice, a pinch of sea salt and baking soda (if using any).
- Fold in pumpkin puree and walnuts.
- Pour the brownie batter in a greased 8×8 baking dish. Sprinkle the rest 1/4 cup of chocolate chip on top along with an extra pinch of sea salt.
- Bake 22 – 25 minutes, or until preferred gooey/cakeyness.
- For tips on brownie texture, please see the post above to adjust baking time and baking soda.
- You can add in 2 -3 tbsp of coconut sugar or keto-friendly sweetener (powder form) depending on the sweet level of the chocolate you are using and your sweet taste.
- *You can opt for Keto-friendly maple syrup like this one.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
Any recommendations for how to make these nut free (replace the almond flour)? I tried a combo of tigernut and coconut flours but they were vey crumbly! I prefer not to use grains either
The best alternative would be to try the Sweet Potato Brownie on the blog. Let us know if you have any questions!
Delicious flavor but the amount of salt it calls for is probably 2-4x too much (it was even too salty for my salt-obsessed husband). Will try making next time with less salt. Love your healthy dessert recipes!
Oh no Corinne! I’m sorry to hear that it was too salty! And yess definitely adjust the salt level and hopefully it will be better next time 🙂
My apologies, somehow it added as 2 tsp of salt but i meant 1/2 tsp of salt. I just updated it 🙂
Oh no! I am sorry. DO you mean that the batter wasn’t enough to spread in 8×8?