Paleo Pumpkin Swirl Brownies made two ways! This post includes a gluten-free option using a gluten-free all-purpose flour blend, and a grain-free option made with almond flour.
Dairy-free, refined sugar-free, rich, warmly-spiced, ultra chocolatey with all the fall flavors nestled into one delectable dessert bar.
Has anyone else been finding comfort at the bottom of a brownie dish lately?
When it seems like there is not enough fudgy melty chocolate in the world to soothe the soul, rest assured, these brownies are here for you.
AND they include a delightful swirl of pumpkin with all the pumpkin spice flavor swaddled deep inside.
Like a down blanket for your taste buds. If you will.
These paleo pumpkin swirl brownies are an amazing amalgamation of two of your favorite flavors: chocolate and pumpkin. Nope, you don’t even have to choose between them!
Because I’m so obsessed with pumpkin brownies, I created two versions of this recipe, both of which are near and dear to my heart and turn out completely differently from one another.
So make them both, because: variety 😉
Details? Here they are:
- Gluten-Free and Grain-Free options
- Refined sugar-free
- Moist, fudgy, rich and decadent
- Sinfully delicious
Let’s talk ingredients!
Ingredients for Paleo Pumpkin Swirl Brownies:
Sunflower Seed Butter: Our secret ingredient for ultra fudgy brownies that are also quite healthful! I like using sunflower seed butter because I enjoy the flavor and it adds nice creamy rich texture to the brownies. I haven’t tested the recipe using almond butter (or any other nut or seed butter yet), but I’m willing to bet it would work just fine. Be sure to use well-stirred sunflower seed butter (or butter of choice)
Canned Pumpkin Puree: The star of the show here! I use canned pumpkin puree for the pumpkin swirl brownies, but you can easily use freshly roasted pumpkin (just make sure it is well mashed or blended). The pumpkin puree acts as moisture for the brownies, keeping them nice and palatable, and adds that fall flair.
Eggs: Making the brownies nice and rich and slightly fluffy, we use a couple of eggs to help bind the brownies and also yield
Coconut Oil: The fat portion of the brownies, coconut oil yields a moist, fudgy brownie with delicious flavor. No worries if you don’t like coconut oil – you can replace it with avocado oil or melted butter.
Gluten-Free Flour Blend or Almond Flour: I have included two options for making these brownies. One uses a gluten-free flour blend and the other uses almond flour. The almond flour version is paleo friendly and turns out dense and closer to a fudge bar. I love the taste and texture of it, but if you’re looking for more traditional brownies, be sure to use a GF flour blend. The GF flour blend yields a brownie that is almost indistinguishable from regular brownies. It is delightfully delicious!
Coconut Sugar: Keeping it refined sugar-free, I sweeten the brownies using coconut sugar. Coconut sugar is lower on the glycemic index than cane sugar, and has a natural caramel flavor to it. You can replace the coconut sugar with granulated cane sugar, brown sugar, or your favorite sugar-free sweetener such as Monk Fruit, Swerve or Truvia.
Cocoa Powder: The chocolate part of the recipe! Cocoa powder gives that rich chocolatey essence. No need for melting or tempering chocolate – the cocoa powder does the majority of the heavy lifting.
Pumpkin Pie Spice: This wouldn’t be a pumpkin treat without pumpkin pie spice! Pumpkin pie spice gives us those warm fall flavors reminiscent of pumpkin pie. If you don’t have it on hand, swap it out for a combination of ground cinnamon (1.5 tsp), nutmeg (½ tsp), ground ginger (½ tsp) and ground cloves (⅛ tsp).
Baking Powder & Sea Salt: Baking powder helps leaven and bind the brownies, and sea salt enhances the flavor. For the paleo (almond flour) version of this recipe, the baking powder is not mandatory…you can add it or not add it..up to you!
Chocolate Chips: Because life is better with little pockets of goo bliss. While the chocolate chips are not mandatory, they certainly bring a little life to the brownie. Use your favorite kind or skip them altogether.
Now that we’ve discussed ingredients, let us talk about the two versions of this recipe. The gluten-free flour blend version, and the almond flour version.
Gluten-Free Flour Blend Option:
This version yields the fudgiest brownies with a crisp on the outside, very similar to regular gluten brownies. For the gluten-free version, I use Bob’s Red Mill’s Gluten-Free 1-to-1 Baking Flour, but you can use your favorite flour blend. You will need one cup of gluten-free flour.
Almond Flour Option:
The option that uses almond flour is paleo-friendly and turns out ultra fudgy. I would compare it to more of a fudge bar. If you have tapioca flour on hand, add 3 tablespoons of it to the recipe to give the brownies a more substantial brownie-like texture.
What Kind of Sweetener to Use:
Make the recipe sugar-free by using your favorite sugar-free sweetener (I use Swerve), or use coconut sugar for a refined sugar-free option.
Now that we’re experts at these things, let’s bake a batch!
How To Make Paleo Pumpkin Swirl Brownies:
Preheat the oven to 350 degrees F and line an 8” x 8” baking dish with parchment paper.
Whisk together the sunflower seed butter, eggs, melted coconut oil, and ½ cup of the pumpkin puree (reserve ¼ cup for topping) in a mixing bowl until very well combined.
Stir together the almond flour, sweetener, cocoa powder, pumpkin pie spice and sea salt in a separate bowl.
Stir the flour mixture into the mixing bowl with the egg mixture and stir until combined.
Transfer the brownie batter to the prepared baking dish and smooth into an even layer.
Pour the rest of the pumpkin puree over the brownie mixture and swirl using a rubber spatula or butter knife.
Bake on the center rack of the preheated oven 20 to 25 minutes if using a 9” x 9” dish, or 22 to 30 minutes if using 8” x 8” . For extra fudgy brownies, intentionally under-bake the brownies at 22 to 25 minutes.
Allow brownies to cool 20 minutes before slicing and serving.
- Use 1 cup of gluten-free flour blend of choice or 1 ½ cups almond flour
- Swap the coconut sugar with ½ cup sugar-free sweetener
- Omit the chocolate chips
- Add chopped walnuts or pecans.
- Substitute melted butter or avocado oil for the coconut oil.
More Healthy Pumpkin Dessert Recipes:
- Gluten-Free Pumpkin Cookie Bars
- Gluten-Free Pumpkin Oatmeal Cookies
- Paleo Pumpkin Cheesecake
- Gluten-Free Chocolate Chip Pumpkin Bread
- Paleo Pumpkin Coffee Cake
- Paleo Pumpkin Brownies
- Vegan Pumpkin Scones
Swirl it up!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
- 1/2 cup sunflower seed butter
- 2 large eggs
- 1/3 cup coconut oil, melted and cooled
- 3/4 cup pumpkin puree, divided
- 1 1/2 cups super fine almond flour, or 1 cup gluten-free flour blend + 1/2 tsp baking powder
- 2/3 cup coconut sugar, or 1/2 cup sugar-free sweetener
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp sea salt
- 2/3 cup chocolate chips, optional
- Preheat the oven to 350 degrees F and line an 8” x 8” baking dish with parchment paper.
- Whisk together the sunflower seed butter, eggs, melted coconut oil, and ½ cup of the pumpkin puree (reserve ¼ cup for topping) in a mixing bowl until very well combined.
- Stir together the almond flour, sweetener, cocoa powder, pumpkin pie spice and sea salt in a separate bowl.
- Stir the flour mixture into the mixing bowl with the egg mixture and stir until combined.
- Transfer the brownie batter to the prepared baking dish and smooth into an even layer.
- Pour the rest of the pumpkin puree over the brownie mixture and swirl using a rubber spatula or butter knife.
- Bake on the center rack of the preheated oven 20 to 25 minutes if using a 9” x 9” dish, or 22 to 30 minutes if using 8” x 8” . For extra fudgy brownies, intentionally under-bake the brownies at 22 to 25 minutes.
- Allow brownies to cool 20 minutes before slicing and serving.
Nutrition Information:Yield: 12 Serving Size: 1 of 12
Amount Per Serving: Calories: 269Total Fat: 18gUnsaturated Fat: 0gCarbohydrates: 23gFiber: 5gSugar: 16gProtein: 8g