The Best Ever Flourless Paleo Pumpkin Brownies made with all gluten-free and dairy-free ingredients, no refined sugars and these healthier brownies are the ultimate fall dessert everyone will love.

The Best Ever Flourless Paleo Pumpkin Brownies made with all gluten-free and dairy-free ingredients, no refined sugars and these healthier brownies are the ultimate fall dessert everyone will love.

Remember those absolutely delicious Healthy Flourless Brownies that have been the number 1 dessert on the blog for months?

Well they got a fall-ish twist and hot damn! Are you guys in for a treat over here.

I spontaneously made these brownies one afternoon when I had leftover pumpkin and I still cannot get over how delicious they are. They are the perfect amount of fudgey meets chocolatey meets perfectly rich yet not too sweet brownies. Oh and did I mention the touch of pumpkin spice? Just what we all want and crave right now.

These brownies make for the ultimate dessert for the holidays, parties or really just any day of the week in my opinion. I have been keeping them in the freezer and I even eat them cold sometimes too when I told feel like warming them up. I am weird – I know. But they are too flipping good.

The Best Ever Flourless Paleo Pumpkin Brownies made with all gluten-free and dairy-free ingredients, no refined sugars and these healthier brownies are the ultimate fall dessert everyone will love.paleo pumpkin brownies

The ingredients you’ll need to make these healthy pumpkin brownies:

  • Creamy tahini or peanut butter – or any creamy nut butter works! Just something oily and nut butters with no additives work best. If it has added sugars and oils, it may be too thick.
  • Organic canned pumpkin – this is the perfect recipe that uses up the rest of the canned pumpkin you have from a another recipe. I also look for unsweetened so it isn’t a waste of added sugars.
  • Maple syrup – or honey works too!
  • Coconut sugar – you can also use regular cane sugar or some people use some of the monk fruit type sugars too.
  • Egg or flax eggs – either will work well!
  • Cacao powder – the main star of the show to get these extra brownie like. I haven’t used cocoa powder but it should works.
  • Chocolate chips – any kind you prefer!

How to make flourless paleo pumpkin brownies:

  1. Preheat oven to 350 degrees and grease an 8×8 baking dish with parchment paper or grease well
  2. Whisk together tahini, pumpkin, maple syrup, coconut sugar, vanilla and eggs until smooth
  3. Mix in the cacao powder and baking powder very well
  4. Fold in chocolate chips then add batter to baking dish and bake for 25 minutes
  5. Remove from oven and allow to cool (if you can!) and slice and enjoy!

A few other favorite recipes using pumpkin:

5-ingredient Creamy Squash Pasta (vegan + gluten-free)

Vegan Pumpkin Peanut Butter Pie with Cookie Crust

Peanut Butter Cup Pumpkin Rice Crispy Treats (no marshmallows)

The Best Paleo Pumpkin Banana Bread Muffins

The Best Ever Flourless Paleo Pumpkin Brownies made with all gluten-free and dairy-free ingredients, no refined sugars and these healthier brownies are the ultimate fall dessert everyone will love.

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The Best Ever Flourless Paleo Pumpkin Brownies

★★★★★

5 from 9 reviews

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The Best Ever Flourless Paleo Pumpkin Brownies made with all gluten-free and dairy-free ingredients, no refined sugars and these healthier brownies are the ultimate fall dessert everyone will love.

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins

Yield: 9 brownies 1x

Ingredients

Scale
  • 1/2 cup creamy nut butter or tahini
  • 1/2 cup organic canned pumpkin
  • 1/4 cup maple syrup
  • 1/2 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 2 pasture-raised eggs or 2 flax eggs
  • 1/3 cup + 2 tablespoons cacao powder
  • 1/2 teaspoon pumpkin spice
  • 1 teaspoon baking powder
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees and grease an 8×8 baking dish with parchment paper or grease well
  2. Whisk together tahini, pumpkin, maple syrup, coconut sugar, vanilla and eggs until smooth
  3. Mix in the cacao powder, pumpkin spice and baking powder very well
  4. Fold in chocolate chips then add batter to baking dish and bake for 25 minutes
  5. Remove from oven and allow to cool (if you can!) and slice and enjoy!

Notes

*Store leftovers in airtight container for 5 days or freezer for longer

  • Author: Rachel