Flourless Paleo Pumpkin Brownies {gluten, dairy, peanut, soy & refined sugar free, paleo} - These paleo pumpkin brownies combine the very best of fall desserts – with chocolate. Super fudgy healthy brownies meet refined sugar free pumpkin pie filling in this simple and easy fall dessert. Plus, the brownies are gluten and dairy free!

Flourless Paleo Pumpkin Brownies (Gluten & Dairy Free)

These paleo pumpkin brownies combine the very best of fall desserts – with chocolate. Super fudgy healthy brownies meet refined sugar free pumpkin pie filling in this simple and easy fall dessert. Plus, the brownies are gluten and dairy free!

Course Dessert
Cuisine Dairy Free, Gluten Free, Paleo
Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings 12
Author Kat | The Loopy Whisk

Ingredients

For brownies:

  • 7 oz (200 g) dark chocolate (you can use a paleo-friendly chocolate brand)
  • 1/4 cup (45 g) coconut oil
  • 1/4 – 1/3 cup (70 – 110 g) maple syrup (depending on how sweet you want your brownies to be)
  • 3/8 cup (30 g) cocoa powder
  • 3 eggs
  • 1 tsp vanilla extract
  • pinch of salt
  • 1 tsp coffee, in 1/2 cup hot water (can be replaced by 1/2 cup hot non-dairy milk)
  • 1 cup (90 g) almond flour

For pumpkin pie filling:

  • 3/4 cup (145 g) pumpkin puree
  • 1 egg
  • 1/2 cup (140 g) maple syrup
  • pinch of salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp allspice
  • 1/8 cup (30 g) coconut cream

You will also need:

  • 8 x 8 inch baking pan

Instructions

For brownies:

  1. In a bowl above simmering water, melt together the chocolate and coconut oil. Leave to cool until warm.

  2. Add maple syrup, cocoa powder, eggs, vanilla extract and salt, and mix well.

  3. Add the hot coffee (or hot non-dairy milk) and mix until smooth.

  4. Add almond flour and mix until smooth with no clumps.

For pumpkin pie filling:

  1. Mix all pumpkin pie filling ingredients together until smooth.

Assembly:

  1. Pre-heat the oven to 350 ºF (175 ºC) and line an 8 x 8 inch baking pan with greaseproof/baking paper.

  2. Transfer 2/3 of the brownie batter into the baking pan and smooth it out.

  3. Pour the pumpkin pie filling on top of the brownie batter.

  4. Spoon portions of the remaining brownie batter on top of the pumpkin pie filling. Using a spoon, spatula or fork, create a swirl on top.

  5. Bake in the preheated oven at 350 ºF (175 ºC) for 26 – 28 minutes or until the middle is no longer wobbly but an inserted toothpick still comes out dirty.