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Paleo Chocolate Pumpkin Brownies

Fudgy homemade brownies are paired with a meltingly soft pumpkin spice topping in this tempting fall dessert idea. You’ll definitely want to make a double batch of these Paleo Pumpkin Brownies!

Three paleo pumpkin brownies piled on top of one another with a small piece of parchment paper underneath them

Fudgy Gluten-Free Pumpkin Brownie Recipe

The warm, sweet flavors of fresh pumpkin pie taste even better when they’re sitting on top of a rich and fudgy brownie. This recipe is here to back me up on that! As soon as you bite into one of these moist, chewy, melt-in-your-mouth squares of chocolate pumpkin perfection, you’ll have to agree.

The pumpkin spice topping is like an ultra-creamy pumpkin pie filling that makes you want to just grab a spoon and go to town. The brownie portion is rich, chocolatey and fudgy as can be. Together, these layers form a truly decadent treat that you’ll worship every bite of!

Three pumpkin brownies stacked on top of each other with mini chocolate chips and a large pumpkin behind them

What You’ll Need

Let’s talk about the ingredients that make up both the brownie base and the spiced pumpkin topping. Scroll down to the printable recipe card for specific amounts.

For the Brownies

  • Almond Butter: Avoid any dried-up nut butter toward the bottom of the container – you want it to be smooth and drippy.
  • Coconut Sugar
  • Semisweet Chocolate: Chopped. Use a brand like Enjoy Life if you have dietary concerns.
  • Eggs: Brought to room temperature. You’ll need one full egg and one yolk.
  • Vanilla Extract
  • Unsweetened Cocoa Powder: Not Dutch-processed.
  • Salt: To enhance the chocolate flavor even more.

For the Pumpkin Topping

  • Pumpkin Puree: Don’t get this confused with pumpkin pie filling!
  • Arrowroot Powder: To thicken the mixture.
  • Pure Maple Syrup
  • Coconut Sugar
  • Pumpkin Spice Mix: If you’d like, you can add cinnamon, nutmeg, cloves, ginger and allspice (optional) to taste instead of using a pre-made blend.
  • Vanilla Extract
  • Salt

A paleo pumpkin brownie on a wooden table with a carving pumpkin in the background

How to Make Paleo Chocolate Pumpkin Brownies

I’d say that these brownies are easy as pie, but they’re honestly even easier! Here’s the rundown:

  1. Prep for Baking: Preheat the oven to 350°F. Line an 8×8 or 9×9-inch square pan with parchment paper, then lightly spray or grease the parchment paper with coconut oil. Set the prepared pan aside.
  2. Melt Chocolate: Add the chocolate chips to a large glass bowl. Microwave them on high for 1 minute, then remove the bowl from the microwave and give the chips a good stir. Microwave them for another 1 minute.
  3. Add Almond Butter, Cocoa Powder & Coconut Sugar: Stir in the almond butter, cocoa powder and coconut sugar, mixing until smooth.
  4. Add Vanilla & Eggs: Stir in the vanilla extract and eggs.
  5. Transfer Batter to Pan: Pour the brownie batter into the prepared pan and smooth it out with the back of a spoon or an offset spatula.
  6. Make Topping: Combine all of the topping ingredients in a small bowl and stir to combine. Make sure the arrowroot is blended in completely.
  7. Add to Pan: Pour the pumpkin mixture over the brownie batter and spread it out evenly.
  8. Bake: Bake the brownies for 33-35 minutes, or until they’re set in the center, taking care not to over-bake them.
  9. Let Cool: Remove your pumpkin brownies from the oven and let them cool in the pan for 45 minutes.
  10. Enjoy! Slice and serve.

A stack of three pumpkin brownies on a placemat with the remaining brownies from the batch behind them

Tips for Success

These quick tips and tricks will help you make the most amazing pumpkin brownies of all time.

  • Line and Grease the Pan: I like to line my pan with plenty of parchment paper so I can grab the ends of the paper and lift the cooled brownies right out. I also like to grease that parchment paper to prevent sticking.
  • Blend in the Arrowroot Completely: Try to make sure there are no clumps of arrowroot powder in the pumpkin mixture – you want it to be evenly dispersed so it can properly thicken the topping. It’s not a bad idea to sift it in after you measure it.
  • Let the Brownies Cool: If you try to remove and cut the brownies before they’ve been cooling for at least 45 minutes, things will get messy. You can always pop your brownie into the microwave if you want it to be warm!

Serving Suggestions

These brownies don’t need anything extra to make them feel complete, but you could certainly dress them up if desired. Here are some finishing touches that won’t disappoint!

  • Pair Them With Vanilla Ice Cream
  • Drizzle Them With Paleo Caramel Sauce
  • Add a Dollop of Whipped Cream
  • Top Them With Chopped Pecans or Walnuts
  • Sprinkle on Some Ground Cinnamon
  • Add a Drizzle of Melted Chocolate

Three paleo pumpkin brownies stacked on top of each other with the remaining brownies and a pumpkin behind the stack

Storing Extra Brownies

Store cooled pumpkin brownies in an airtight container at room temperature – if you refrigerate them, you’ll dry them out a lot faster. Properly stored brownies will last for up to 4 days, but it’s best to enjoy them within 2.

Can I Freeze These?

Yes, these brownies do quite well in the freezer. First, you’ll have to freeze them on a lined baking sheet until they’re frozen solid (about 2 hours). Once they’re frozen, wrap each one in a tight layer of plastic wrap.

Transfer the wrapped brownies to a freezer-safe container or storage bag and freeze them for up to 3 months. Thaw out frozen brownies on the counter before you enjoy them. 

More Easy Pumpkin Goodies to Try

 

Three paleo pumpkin brownies piled on top of one another with a small piece of parchment paper underneath them

Paleo Chocolate Pumpkin Brownies

Fudgy homemade brownies are paired with a meltingly soft pumpkin spice topping in this tempting fall dessert idea. You'll definitely want to make a double batch of these Paleo Pumpkin Brownies!
Prep Time8 mins
Cook Time35 mins
Cooling Time45 mins
Total Time1 hr 28 mins
Servings: 16

Equipment

  • Oven

Ingredients

For the Brownies

  • 1/2 cup almond butter
  • ¾ c. coconut sugar
  • 8 oz. semisweet chocolate chopped {everyday life}
  • 1 egg room temperature
  • 1 egg yolk
  • 1 tsp. vanilla extract
  • 1 tbsp. unsweetened cocoa powder
  • ¼ tsp. salt

For the Pumpkin Topping

  • 1 cup pumpkin puree {not pumpkin pie mix}
  • 4 tablespoons arrowroot powder
  • 3 tablespoons maple syrup
  • 3 tablespoons coconut sugar
  • 1 tablespoon pumpkin spice mix
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  • Preheat oven to 350°F. Line an 8x8 or 9x9-inch square pan with parchment paper, then lightly spray or grease with coconut oil. Set aside.
  • Add chocolate chips to large glass bowl. Microwave on high for 1 minute. Remove and stir. Microwave for an additional 1 minute.
  • Stir in almond butter, cocoa powder and coconut sugar until smooth.
  • Stir in vanilla extract and eggs.
  • Pour into prepared pan and smooth.
  • In a small bowl combine all ingredients and still to combine. Make sure arrowroot is blended in completely.
  • Pour pumpkin topping on top of brownie batter and smooth.
  • Bake for 33-35 minutes or until the brownies are set in the center, taking care not to over-bake.
  • Remove from oven and let cool in the pan for 45 minutes before removing and slicing.

Notes

  • To Store: Keep cooled brownies in an airtight container at room temperature.
  • To Freeze: Freeze cooled brownies on a lined baking sheet until frozen solid (about 2 hours). Once frozen, wrap each one in a tight layer of plastic wrap. Transfer wrapped brownies to a freezer-safe container or storage bag and freeze for up to 3 months. Thaw on the counter before enjoying. 
Course: Dessert
Cuisine: American

Categories:

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27 comments on “Paleo Chocolate Pumpkin Brownies”

  1. Avatar photo
    Brooke Powell

    I just made these and had to get back on your website just to tell you that i think they are AMAZING!!!!! This is a bib win win for my kids. Thank you, thank you, THANK you!

  2. I want to make these for thanksgiving and make them the night before. Would you refrigerate them overnight?

  3. Avatar photo
    Pamela Ponder

    These are in my oven now….can’t wait to try one, though I am not sure I will be getting 16 servings out of my 8 x 8 Pyrex pan!

    1. Hi Pamela, After I made these a few times, I cut them into smaller squares, which gave me 16. They are very rich so it worked for my tastes. You go for bigger squares and enjoy every bite. These are my favorite fall brownies.

  4. Avatar photo
    Erin @ Dinners, Dishes, and Desserts

    These look insanely fudgy and delicious!! I don’t follow a paleo diet, but I will definitely have to try these brownies!

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