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Home » Desserts » Brownies, Blondies & Bars

August 20, 2019

Gooey Paleo Pumpkin Brownies

Gooey Paleo Pumpkin Brownies
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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.

A batch of healthy pumpkin brownies with pumpkin swirl and melty chocolate on top.

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:

Ingredients for this paleo pumpkin brownies. There are pumpkin puree, chocolate chips, cacao powder, almond flour, maple syrup and pumpkin pie spice.
  • 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)
Directions on how to make gooey and fudgy pumpkin brownies.
Directions on how to make gooey and fudgy pumpkin brownies.

Note:

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

A batch of healthy pumpkin brownies with pumpkin swirl and melty chocolate on top.

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

Gooey Paleo Pumpkin Brownies are stacked on top of each other

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.

There is a bite in the pumpkin brownie. The texture appears to be soft and fudgy.

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

Gooey Paleo Pumpkin Brownies are stacked on top of each other

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

 

 

9 pieces of freshly baked and cut brownies with a few pieces of chocolate chips
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Gooey Paleo Pumpkin Brownies

4.57 from 41 votes
This gooey healthy Pumpkin Brownie is the best fall dessert recipe ever! Made with almond four, this easy pumpkin brownie recipe is Paleo, Gluten-Free, Dairy-Free and can be made Keto as well.
Shuang Shuang Liang
Servings 12
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins

Ingredients
  

  • 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

Instructions
 

  • 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.
  • Enjoy!

Notes

  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 or keto-friendly sweetener (powder form) depending on the sweet level of the chocolate you are using and your sweet taste.
  3. *You can opt for Keto-friendly maple syrup like this one.

Recommended Products

  • KNOW Foods Maple Syrup, Keto, Paleo, Sugar Free, Low Calorie
  • Paleo Organic Chocolate Bar Variety Pack 
  • Super-Fine Almond Flour

Nutrition

Serving: 1gCalories: 182kcalCarbohydrates: 15gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 4gCholesterol: 34mgSodium: 438mgFiber: 1gSugar: 13g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.

Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram
pumpkin brownie topped with chocolate chips and sea salt
Season: Christmas, Fall, Spring, Summer, Winter Dietary Preference: Dairy-Free, Gluten-Free, Paleo, Vegan, Vegetarian, Whole30 Key Ingredients: Apples, Bananas, Berries, Chocolate, Oats, Pumpkin, Sweet Potato Recipe Style: Air Fryer, Instant Pot, Kid Friendly, No Bake

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Comments

  1. Laura says

    September 23, 2022 at 6:55 pm

    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

    Reply
    • Constance says

      September 27, 2022 at 12:41 am

      Hi Laura,

      The best alternative would be to try the Sweet Potato Brownie on the blog. Let us know if you have any questions!

      https://shuangyskitchensink.com/?s=sweet+potato+brownie

      Happy Baking,
      Constance

      Reply
  2. Corinne says

    November 11, 2019 at 2:52 pm

    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!

    Reply
    • Shuang Shuang Liang says

      November 13, 2019 at 8:32 pm

      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 🙂

      Shuang

      Reply
    • Shuang Shuang Liang says

      November 15, 2019 at 4:06 pm

      Hi Corinne,

      My apologies, somehow it added as 2 tsp of salt but i meant 1/2 tsp of salt. I just updated it 🙂

      Reply
  3. Shuang Shuang Liang says

    October 17, 2019 at 3:01 pm

    HI Niamh,

    Oh no! I am sorry. DO you mean that the batter wasn’t enough to spread in 8×8?

    Shuang

    Reply
  4. Tom says

    August 21, 2019 at 12:48 pm

    5 stars

    Reply

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