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Rich and decadent pumpkin swirl brownies are guaranteed to be one of your new favorite grain free and paleo Fall desserts! So easy, beautiful, and incredibly addicting.
It’s the time of the year when we incorporate pumpkin into all our favorite desserts. Not only am I a huge fan of pumpkin, but it adds such an amazing, moist texture to baked goods. For this easy and delicious grain free brownies recipe, I combined chocolate and pumpkin, which are one of my top favorite combos.
Paleo Pumpkin Swirl Brownies Recipe
I’ve seen many paleo pumpkin brownies recipes before and they usually infuse the pumpkin into the brownie batter. You’ll never know that the pumpkin is in there unless you tasted them. For this version, I decided to do the same, but also created a fun pumpkin swirl that you can see on top of the brownies. The result is a beautiful marbling effect, and these grain free dairy free brownies are so wonderful and addicting.
How to Make Paleo and Gluten Free Pumpkin Swirl Brownies
These paleo pumpkin brownies are actually a lot easier than they look and do not take too long in the oven! Here’s how to make these grain free brownies recipe with pumpkin swirl on top.
- Preheat the oven to 350 degrees and line a 9×9 baking pan with parchment paper.
- Combine dry ingredients for the brownie layer in a large bowl. Stir together the wet ingredients in another bowl until fully combined. Add wet ingredients to dry, and stir until just combined. Fold in chocolate chips.
- Pour the batter into the prepared baking pan and spread out into an even layer.
- Make the pumpkin swirl layer by combining all its ingredients in a bowl and stirring until fully combined. Drop small spoonfuls of the pumpkin over the brownie batter, then use a knife or the back of a spoon to gently swirl the mixture together.
- Bake for 30-35 minutes until a toothpick inserted into the center comes out almost clean.
Once these paleo and gluten free pumpkin swirl brownies are cool, you can slice and enjoy! So fun and delicious.
Tips and Notes
- Do not skip out on using parchment paper for the baking pan. This ensures that the brownies won’t stick to the pan, and you’ll be able to easily remove from the pan once they are done without messing up the shape.
- I used a 9×9 baking dish for these grain free dairy free brownies. You can use an 8×8 baking dish if that’s what you have on hand, but you may need to increase the baking time by 5 minutes.
- Make sure to use pumpkin puree, NOT pumpkin pumpkin pie filling.
- DO NOT over-mix the brownie batter. Doing so will make them hard or tough after baking. Mix until just combined.
- When creating the pumpkin swirls, do it gently and not too much so the pumpkin layer stays on top of the batter. Otherwise, it’ll blend in with the rest of the batter and you won’t be able to see it.
- The pumpkin swirl layer is denser than the brownie layer, so it’ll create grooves on the brownies as it bakes. Don’t be alarmed when you see this. It won’t affect the taste at all, and I love that the swirls can be seen not only from the top, but from the side as well. So pretty!
If you enjoyed these paleo pumpkin brownies, you might also like these Paleo fall desserts:
- Marbled Paleo Chocolate Pumpkin Bread
- Paleo Pumpkin Cornbread (With No Corn)
- Grain Free & Paleo Blender Pumpkin Bread [VIDEO]
- Paleo Pumpkin Pecan Pie
- Flourless Brownie in a Mug (Paleo, Grain Free)
Paleo Pumpkin Swirl Brownies (Grain Free, Dairy Free)
Ingredients
Brownie Layer
- 1/2 cup blanched almond flour
- 1/2 cup cocoa powder, or cacao or carob powder
- 1 tsp pumpkin pie spice
- 3/4 cup coconut sugar
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3 large eggs
- 1/3 cup pumpkin puree
- 2 tbsp ghee, or coconut oil, melted and cooled
- 2 tsp pure vanilla extract
- 2/3 cup semisweet chocolate chips, dairy free
Pumpkin Swirl Layer
- 1/3 cup pumpkin puree
- 1/4 cup almond butter
- 2 tbsp coconut sugar
- 1 tbsp arrowroot starch, or tapioca starch
Instructions
- Preheat oven to 350 degrees F, and line a 9×9 baking pan with parchment paper. Grease any part of the pan that's not covered by the parchment paper.
- In a large mixing bowl, add the dry ingredients for the brownie layer: almond flour, cocoa powder, coconut sugar, pumpkin pie spice, baking soda, and sea salt. Stir together.
- In another bowl, whisk together eggs, pumpkin puree, ghee, and vanilla extract until combined.
- Add wet ingredients to dry ingredients, and fold together until just combined.
- Fold in chocolate chips.
- Pour the batter into the prepared baking pan, and smooth out into an even layer with a spatula.
- In another bowl, stir together all ingredients for the pumpkin swirl layer until fully combined.
- Drop small spoonfuls of the pumpkin swirl layer on top of the brownie layer, dispersing it evenly.
- Use a knife or the back of a spoon to gently swirl the mixture together, but not too much. Make sure there is still enough of the pumpkin layer on top, or the swirl effect will get blended in with the rest of the batter.
- Bake for 30-35 minutes, until a toothpick inserted into the center comes out almost clean.
- Cool for 10 minutes, then remove from the pan using the parchment paper. Transfer to a cooling rack, cool for 30 minutes before slicing into 16 squares.
- Enjoy immediately, or store covered in the refrigerator for up to a week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made these last night. So yummy! I used pecan butter instead of almond butter and it worked great.
Soooo good!! I was nervous about doing the pumpkin swirl right but it came out great! Looks good and tastes delicious!
Thanks so much! SO glad you loved it!