Gluten-free Chocolate Pumpkin Brownies (Paleo)
Gluten-free Chocolate Pumpkin Brownies recipe. A delicious gooey Paleo chocolate pumpkin brownies recipe 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.
Legit though, the texture of these bad boys are that of a gooey brownie, but they taste like pumpkin pie.
Basically if brownies and pumpkin pie had a baby, these Paleo pumpkin brownies would be it. And I am here for it.
Ingredients needed to make Gluten-free Chocolate Pumpkin Brownies:
- almond flour– blanched almond flour is best
- baking soda
- olive oil (or coconut oil)– make sure the oil you choose is light in taste
- coconut sugar
- vanilla extract
- cocoa powder– this needs to be unsweetened cocoa powder
- dairy-free chocolate chips
- canned pumpkin puree
- ground cinnamon
- ground cloves
- ground nutmeg
- ground ginger
How to make Paleo Pumpkin Brownies:
Mix the almond flour, baking soda, and salt in a bowl.
Whisk the oil, coconut sugar, and vanilla together in another bowl.
Then mix in the eggs.
And after that, mix in the flour mixture.
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.
Pour half of the chocolate brownie batter into your baking pan. Then pour 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, use a knife to drag through the spoonfuls of the chocolate brownie and pumpkin batter, swirling them together.
You won’t see too much of a pattern once the baking is done, but it does a good job spreading the flavors around.
You’ll know these brownies are done when they pull away from the sides of the pan, and the top looks a bit hardened. It may still look wet, but it will not be wet to the touch.
You need to let these brownies cool for a little bit after taking them out of the oven, because this makes them easier to cut.
FAQs regarding these Healthy Pumpkin Brownies:
(1) Can you use pumpkin pie spice here?
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.
(2) Can you use another type of oil besides olive oil?
Yes, you can use any mild, light flavored oil. Like avocado oil, coconut oil, olive oil…
(3) Can you use a different type of sugar?
Yes, I would recommend brown sugar, however, coconut sugar and brown sugar absorb different amount of liquid so there could be a slight difference in texture.
Other healthy brownie recipes you may enjoy:
Paleo Almond Butter and Jelly Brownies (Gluten-free, Grain-free, Dairy-free)– This has to be one of my favorite recipes! It’s a cakey brownie recipe that has almond butter and jelly scattered throughout it. The flavors are just great!
These Dairy-free Brownies with Caramel from Pure and Simple Nourishment look BOMB. For anyone that is a caramel lover, these are for you!
Who can resist these Paleo Brookies (Brownie/Cookies Bars)?! It’s the best of both the brownie and cookie worlds all in one spot.
Gluten-free Chocolate Pumpkin Brownies
- 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
- 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
Disclosure: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you.