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These Gluten-free Chocolate Pumpkin Brownies are delicious gooey Paleo pumpkin brownies made with healthy ingredients like almond flour, olive oil, pumpkin puree and Fall spices. They taste like chocolate pumpkin pie!
I am obsessed with these gooey healthy pumpkin brownies. They taste like chocolate pumpkin pie, but in brownie form. And they are fantastic.
They are made with almond flour (instead of white flour), and olive oil (instead of butter), for a lighter pumpkin brownies healthy option. They are the ultimate healthy Fall or Thanksgiving brownie. Check out my pumpkin olive oil cake or pumpkin muffins for other Fall dessert ideas.
Table of Contents
What makes this recipe great
- The texture of them are gooey brownie, but they taste like pumpkin pie. Basically if brownies and pumpkin pie had a baby, these pumpkin brownies would be it.
- If you are curious what you’d get if brownies and cookies had a baby, try my Paleo Pumpkin Pie Chocolate Chip Cookies.
- Swirling the pumpkin and brownie batter together is fun!
- This recipe is dairy-free, gluten-free, and Paleo.
Ingredients needed:
- almond flour– blanched almond flour is best for baking.
- baking soda-this helps the brownies rise.
- olive oil– make sure the oil you choose is light in taste.
- coconut sugar– this has a lower glycemic index than other sugars.
- vanilla extract– with or without alcohol works here
- eggs– these are needed to bind the ingredients
- cocoa powder– make sure it is unsweetened cocoa powder
- dairy-free chocolate chips– I like the Trade Joes brand, HU or Enjoy Life chocolate chips
- canned pumpkin puree– fresh pumpkin puree works as well
- ground cinnamon– Ceylon cinnamon is my favorite
- ground cloves– you can buy them pre-ground or grind them yourself
- ground nutmeg– you can buy it pre-ground or grind them yourself
- ground ginger– this gives a nice punch the spices.
See recipe card below for a full list of ingredients and measurements.” Put this under every ingredient list.
Additions/ Substitutions
- Instead of coconut sugar, you can use brown sugar. Just keep in mind the recipe will no longer be Paleo.
- Instead of cinnamon, cloves, nutmeg and ginger, you can use pumpkin spice.
Step by step instructions
(1) Mix the almond flour, baking soda, and salt in a bowl.
(2) Whisk the oil, coconut sugar, and vanilla together in another bowl. Then mix in the eggs.
(3) Add the flour mixture to the wet mixture.
(4) Split your batter up into two bowls. You can eyeball it.
- In one of the bowls, add the cocoa powder and chocolate chips.
- In the second bowl, add the pumpkin puree, cinnamon, cloves, nutmeg and ginger.
(5) Pour half of the chocolate brownie batter into your baking pan. Then pour half of the pumpkin batter on top of that.
(6) Then add spoonfuls of both the chocolate brownie batter and the pumpkin batter to the baking pan.
(7) Use a knife to drag through the spoonfuls of the chocolate brownie and pumpkin batter, swirling them together.
(8) BAKE.
Tips and Tricks:
- How to know the brownies are done: you’ll know these brownies are done when they pull away from the sides of the pan, and the top looks a bit hardened. The will still look WET but it will not be wet to the touch.
- How to cut them: let the brownies cool, its easier to cut them that way
- Don’t use pumpkin pie filling: use pumpkin puree
Recipe FAQs
Yes, if you want to use pumpkin pie spice, replace the cinnamon, cloves, nutmeg, and ginger in this recipe with 1.5 teaspoons of pumpkin pie spice.
You can use avocado oil or coconut oil.
You can leave them out and covered in aluminum foil in a pan or plate for a few days.
Or immediately put them in the fridge. They should last a good 5 days in the fridge.
– pair it with ice-cream
– pair it with whipped cream
– top with nuts or nut-butter
– top with pumpkin seeds
Other brownie recipes you’ll love:
Paleo Almond Butter and Jelly Brownies
Dairy-free Brownies with Caramel
Paleo Brookies (Brownie/Cookies Bars)
❤️ Also, check out my favorite Thanksgiving recipes here! ❤️
Did you try this recipe? Please leave me a ⭐ review below!
Gluten-free Chocolate Pumpkin Brownies
Ingredients
- 3/4 cup almond flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup olive oil , (or melted coconut oil)
- 1 1/4 cups coconut sugar
- 2 teaspoons vanilla extract
- 3 eggs
- 1/4 cup cocoa powder
- 1/2 cup dairy-free chocolate chips
- 1/2 cup pumpkin puree
- 3/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
Instructions
- Preheat oven to 350 degrees F.
- Grease an 8×8 inch baking pan and line it with parchment paper.
- In a large bowl, add the almond flour, baking soda, and salt. Mix.
- In another bowl, whisk the oil, coconut sugar, and vanilla. Add the eggs and mix until thickened and fully mixed. Then slowly, stir in the flour mixture, until just mixed. Divide the batter evenly and put into two separate bowls.
- In one of the bowls, add the cocoa powder and chocolate chips. Mix.
- In the second bowl, add the pumpkin puree, cinnamon, cloves, nutmeg and ginger. Mix.
- Pour half of the chocolate brownie batter into the bottom of the greased baking pan. Then pour and spread half of the pumpkin batter on top of that.
- Add spoonfuls of both the chocolate brownie batter and the pumpkin batter to the baking pan. Then, drag a knife through the spoonfuls of the chocolate brownie and pumpkin batter, swirling them together.
- Bake for 40 minutes. Let cool for 10 minutes prior to cutting. Makes 12 brownies
Notes
- Instead of coconut sugar, you can use brown sugar. Just keep in mind the recipe will no longer be Paleo.
- Instead of cinnamon, cloves, nutmeg and ginger, you can use pumpkin spice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I think 3 eggs is too much. They actually taste eggy and don’t have a brownie texture.