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stack of three pumpkin paleo brownies with other brownies on parchment paper

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!

Course Dessert
Cuisine American
Keyword Chocolate, Dairy-Free, Gluten-Free, Grain-Free, Paleo, Refined Sugar-Free
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 9 brownies
Author Cassandra

Ingredients

  • 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

Instructions

  1. Preheat your oven to 350 degrees F, and grease a 9x9 pan (I use coconut oil spray).

  2. Put all wet ingredients in a large bowl and whisk until combined.

  3. 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.

  4. 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.