These pumpkin paleo brownies are perfectly fudgy and delicious, and they’re gluten-free, grain-free, dairy-free, nut-free, and sweetened with honey!
I love brownies that are just a little bit gooey and really chocolatey. These brownies are my ideal consistency – and they’re the best warm!
The pumpkin taste in these brownies is really subtle, but it adds to the texture of the brownies while adding fiber, vitamin C, and potassium. I also love that these brownies have a lot less sugar than most recipes, with just six tablespoons of honey and half a cup of dark chocolate chips.
And, they’re extremely easy to make with simple paleo ingredients! You can mix them up in one bowl in less than five minutes. If you bake paleo recipes often, you’ll probably already have all the ingredients you’ll need.
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Pumpkin Paleo Brownies Ingredients
Here’s what you’ll need for these paleo brownies. I’ve included links Amazon products I highly recommend!
These pumpkin paleo brownies are made with a base of coconut and tapioca flours, plus cocoa powder, baking soda, and pink salt:
Once you’ve mixed together the dry ingredients, you’ll add raw apple cider vinegar, raw honey, pumpkin, and eggs. Then you can stir in the dark chocolate chips (make sure they’re dairy-free if you’re paleo).
The apple cider vinegar with the baking soda is a substitute for baking powder, which often contains gluten, cornstarch, and/or aluminum. I recommend buying raw apple cider vinegar and raw honey, because that ensures that they still contain the most beneficial nutrients that can be lost if they’re processed.
Here’s the full recipe for my Pumpkin Paleo Brownies!
These pumpkin paleo brownies are the perfect combination of fudgy, chocolatey, and sweet, while being gluten-free, grain-free, dairy-free, and sweetened with honey!
- 1/2 cup coconut flour
- 1/2 cup tapioca starch
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp pink Himalayan salt
- 1 tsp apple cider vinegar
- 6 tbsp raw honey
- 1 cup pumpkin
- 2 eggs
- 1/2 cup dark chocolate chips, dairy-free
Preheat your oven to 350 degrees F, and grease a 9x9 pan (I use coconut oil spray).
Put all wet ingredients in a large bowl and whisk until combined.
Add all dry ingredients except the chocolate chips to the same bowl and whisk until the batter is smooth. Once the batter is mixed well, stir in the chocolate chips.
Pour the batter into your greased pan, and bake for 50-55 minutes. Let the brownies cool, then enjoy! I store the brownies in the fridge or freezer to preserve them longer.
If you love this recipe, you should also check out these favorites:
Paleo Double Chocolate Chip Coconut Cookies
Paleo Pumpkin Chia Pudding
Paleo Banana Bread with Coconut Flour
6 comments
Hi, I wanted to say I just baked this, but ended up doubling all the quantities and making a big chocolate cake out of it- and it’s delicious! Thanks for the awesome recipe 😀
Yay! I’m so glad you loved it! That was a great idea to double it and make a cake. Thanks so much for letting me know 🙂
these brownies are my favorite! thanks for sharing this recipe. my new go to!
Thank you, that is so good to hear! 😀
What would be the best sub for eggs to make these vegan?
Hi Halley! You could try using flax as a replacement for eggs, although I haven’t tried it so I can’t guarantee how it will turn out. Here are instructions on using flax to substitute for eggs: https://minimalistbaker.com/how-to-make-a-flax-egg/
If you do try this, please let me know how they turn out! 🙂