These flourless Pumpkin Spice Brownies are one of my favorite recipes to make. You get those warm Fall spices mixed into a gooey chocolate brownie for the ultimate treat. I love these Pumpkin Spice Brownies as they are made with no flour, gluten, grains, dairy, or refined sugar. Sweetened with maple syrup and coconut sugar they have the perfect amount of sweetness and they smell so delicious with the pumpkin pie spices. They have a beautiful swirl of pumpkin on top making them look super fancy. I love a good fudgy brownie and these are perfect.
I start by creaming together the nut butter or tahini, pumpkin puree, maple syrup, coconut sugar, vanilla, and eggs. You can do this by hand or with an electric mixer. Get all these ingredients nice and smooth. Then add in your cocoa powder, spices, salt, and baking powder. Mix well to combine. Next, fold in your favorite chocolate chips. Use a Paleo friendly chocolate chip if you prefer. Pour into your 8in x 8in baking dish lined with parchment paper. I like to spray cooking oil spray on top of the parchment to ensure nothing sticks before i put the batter in. In a separate bowl mix up your pumpkin swirl topping. Scoop 1 tablespoon at a time, put on top off batter in 5-6 different spots. Use a butter knife or tool to swirl the pumpkin topping into the batter. I like to pull the knife down vertical through the batter, then horizontal. That will give you a nice swirl pattern.
Bake for 20-22 minutes. I like mine gooey and fudgy so I take mine out around 20 minutes then let them cool and continue to set. If you prefer a cake like brownies cook them for longer. These would be exceptional topped with Coconut Whipped Cream or ice cream. I store my leftovers in the fridge and love to eat them cold the next day with a warm cup of coffee or with my Pumpkin Spice Latte.
Enjoy!
Pumpkin Spice Brownies
Ingredients
- 1/2 cup nut butter or tahini
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1/2 cup coconut sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup + 2 tablespoons cacao powder
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 teaspoon baking powder
- 1/4 tsp sea or Himalayan salt
- 1/2 cup chocolate chips
Pumpkin Swirl Topping
- 2 tbsp nut butter or tahini
- 2 tbsp pumpkin puree
- 1 tsp maple syrup
- tiny pinch of salt
Instructions
- Preheat oven to 350 degrees. Use an 8×8 baking dish and line with parchment paper and grease well.
- Mix together the nut butter or tahini, pumpkin puree, maple syrup, coconut sugar, vanilla, and eggs. Mix until well combined.
- Mix in the cacao powder, salt, and baking powder until well combined.
- Fold in the chocolate chips. Add batter to the baking dish.
- In a separate bowl mix pumpkin swirl topping. Scoop 1 tablespoon at a time, put on top off batter in 5-6 different spots. Use a butter knife or tool to swirl the pumpkin topping into the batter.
- Bake in oven for 20-22 minutes. They will still be gooey but will firm up as they cool off. If you overbake them they will not be gooey but more cake-like.
- Allow the brownies to cool and set, then slice them into pieces.