![['Close-up side view of flourless paleo pumpkin brownies, showcasing their rich, fudgy texture.', 'Juicy and delicious flourless pumpkin brownies in a side profile, highlighting the dark chocolate chunks.', 'A side angle view of moist flourless pumpkin brownies, revealing a glossy top and chocolate pieces.', 'Close-up of decadent flourless pumpkin brownies, emphasizing their dense and inviting appearance.']](https://timetocooks.com/wp-content/uploads/2026/07/flourless-paleo-pumpkin-brownies_1_U1-300x300.webp)
Flourless Paleo Pumpkin Brownies {One Bowl, Nut Free}
These rich, fudgy pumpkin brownies are gluten-free, nut-free, and perfect for a quick, one-bowl dessert.
Ingredients
Dried ingredients
- 1 large egg
- 1 large egg yolk
- 1 cup pumpkin puree
- 2/3 cup coconut sugar
- 3 tablespoons pure maple syrup
- 3 tablespoons refined coconut oil or ghee (melted)
- 2 teaspoons pure vanilla extract
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chopped dark chocolate Hu Kitchen or Evolved Chocolate recommended
- 1/3 cup chopped dark chocolate
- 1 teaspoon coconut oil or ghee
Instructions
- Preheat oven to 350°F (175°C) and line an 8x8 inch pan with parchment.
- Whisk egg, yolk, pumpkin, coconut sugar, maple syrup, melted coconut oil, and vanilla until smooth.
- Mix in cocoa powder, baking soda, salt, then fold in chopped dark chocolate. Transfer batter to pan.
- Bake for 25 minutes until set. Cool, then optionally drizzle with melted chocolate.
- Chill before cutting for cleaner slices. Store leftovers refrigerated up to 3 days.
Notes
Chilling the brownies makes them easier to cut and enhances flavor.