Paleo Pumpkin Brownies

These brownies are delicious, and it’s not just me who thinks that. Sometimes I think that my tastebuds have evolved and I wouldn’t know what tasted conventional and what didn’t. BUT- these brownies have been taste tested by my dad who’s the biggest chocolate and dessert connoisseur and by my husband who’s a sweets fanatic. My paleo pumpkin brownies easily replace the fudgey, thick, rich boxed rivals. They’re probably better!

Dietary Notes

This, dare I say, healthy dessert is paleo, Whole30 compliant, and GAPS legal. If you change the ingredients, make sure they follow the diet you abide by.

Did you know that most canned pumpkin isn’t just pumpkin? As an allergy mama, this is terrifying. Someone recommend Farmer’s Market brand organic canned pumpkin and it’s worked well for us. Canned food isn’t GAPS approved, we aren’t on the GAPS diet so it’s what we use now.

As for baking chocolate, we do fine with Trader Joe’s baking chocolate. I love that the box comes with 4 individually wrapped 1 oz bars so they stay fresh!

We use Pure7 chocolate bars. They’re safe for us, although my son hates chocolate, so he’s only affected by them through my milk. They’re GAPS legal and delicious. Enjoy Life makes chocolate chips and bars that are free of the top 8 allergens. I’ve used a combination of mini chips and morsels, it’s usually about 1/2 cup. Highly sensitive corn allergy folks can’t do Enjoy Life. We prefer to avoid cane sugar, so we use the Pure7 chocolate bars. You may use any chocolate chips or bars that you’d like. If you use semisweet, your brownies will just be sweeter.

The paleo pumpkin brownies can be augmented to meet your allergy needs. Pumpkin can be replaced with butternut squash or sweet potatoes. We use raw, local honey but a different sweetener can be used. I haven’t tried, but I presume a different nut or seed butter could be substituted.

On to the recipe..

This recipe comes together better if your ingredients are room temperature. I measure out the almond butter and crack my egg and yolk into a bowl. After sitting on the counter for 30 minutes or so, they’re usually warm enough. I use this time to line my square baking pan with parchment paper and measuring out my other ingredients and to chop my chocolates.

Turn on your oven to 325 degrees. Dump your nut/seed butter and chopped baking chocolate into a small pot. Heat over medium-low heat while continually stirring until the chocolate is melted and incorporated. Put this mixture to the side.

Pour your pumpkin, honey, eggs, and vanilla bean powder in a medium bowl. Using a mixer, beat until creamy and incorporated.

Slowly add your melted chocolate and almond butter mixture 1/3 at a time. Beat until it’s smooth.

Sift half of the dry ingredients into the bowl. Start mixing slowly until all of the powder is wet. Add the second half and beat on medium low speed until it’s all combined.

Stir in your chopped chocolate bar (or chocolate chips) until just mixed in. You don’t want to break up your nice chunks. Scoop your thick, yummy batter into your parchment lined baking sheet. Smooth it out (as best you can) and put it in the oven at 325 degrees for 25-30 minutes.

The best part about using pastured eggs from a source you trust- licking the bowl clean! This batter is delicious!!

They’re done when a toothpick can be inserted into the center of the brownies and it comes out clean.

Now it’s time for an exercise of self control!! Let the brownies cool on the counter for an hour or two before slicing. I cut mine into 16 squares. Each square is about 120 calories, if you use the ingredients and chocolate bars specified.

They freeze very well. I usually just freeze them right on the parchment paper, after I cut them. I can easily break one off and microwave it for 20 seconds and it’s perfect. This is necessary for me or I’d eat the whole pan in a day.

Paleo Pumpkin Brownies

Print Recipe
Serves: 16 Cooking Time: 30


  • 2 oz unsweetened baking chocolate, chopped
  • 1/4 cup creamy almond butter
  • 1 cup pureed pumpkin
  • 2/3 cup raw, local honey
  • 1 egg and 1 egg yolk
  • 1/4 tsp vanilla bean powder
  • 1/3 cup cacao powder
  • 1 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1- 2 oz chocolate bar



Take your ingredients out of the fridge and measure everything. Let them acclimate to room temperature while you prep your ingredients.


Chop your chocolates.


Measure and mix your cacao powder, coconut flour, baking soda, and salt in a small bowl.


Line a 8"x8" baking pan with parchment paper.


Turn oven on to 325 degree.


On the stove, melt your baking chocolate and almond butter over medium-low heat stirring constantly until fully melted and incorporated. Remove from heat and set aside.


Using a mixer, beat your pumpkin, honey, eggs, and vanilla bean powder until creamy.


Slowly add your melted chocolate and almond butter. Beat until mixed evenly.


Sift half of your dry ingredients into your mixing bowl. Slowly start your mixer and beat until all powder is wet. Sift in your second half of your dry ingredients. Mix until fully incorporated.


Stir in your chopped chocolate bar.


Scoop into a parchment lined baking sheet and smooth with a rubber spatula.


Bake the brownies for 25-30 minutes. You know they're done with you can insert a toothpick into the center and it's clean when you remove it.


Let them rest until they're cool.


Cut into 16 squares and enjoy!


I haven't tried, but I believe you can substitute the almond butter for another nut or seed butter. You can substitute pumpkin for sweet potatoes or butternut squash. I suggest pureeing them if you don't use canned to avoid the fiber-y strands you can get from hand mashing them. When I use sweet potatoes, my cooking time seems to be a few minutes shorter, closer to 25 minutes. *When substituting for honey, I recommend decreasing your sweetener to 1/2 cup. We've done coconut palm sugar. *We use vanilla bean powder but vanilla extract will work. Use 1 tsp of extract. *Cacao powder has health benefits that cocoa powder doesn't, but it's an even substitution. *Enjoy life chocolate is free of the top 8 allergens and can be used in place of the chocolate bar. They make chocolate chips and bars, either would be fine.



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