Dessert

One-Bowl Fudgy Pumpkin Paleo Brownies Recipe

Bylina moretti November 10, 2025November 10, 2025

Introduction

These One-Bowl Fudgy Pumpkin Paleo Brownies are a delicious and wholesome treat perfect for fall or any time you want a rich, chocolatey snack. Made with pumpkin puree and almond flour, they’re naturally gluten-free and packed with flavor. Plus, they come together quickly in just one bowl!

The image shows several pieces of dark chocolate brownies placed on white parchment paper on a wooden surface. Each brownie has a thick, moist texture with a rich dark brown color. The top of the brownies is drizzled with smooth, glossy milk chocolate lines. One brownie in the front has a small bite taken from its corner, showing a dense and fudgy inside. The piece behind it is cut into a neat triangle shape. The white parchment paper contrasts softly with the dark chocolate tones of the brownies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup pumpkin puree
1/3 cup pure maple syrup
2 eggs
1 teaspoon vanilla extract
3/4 cup almond flour
3 tablespoons coconut flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup chocolate chips
For the topping:
2 tablespoons chocolate chips
1 teaspoon coconut oil

Instructions

Step 1: Preheat your oven to 350 degrees F. Line an 8×8 inch baking pan with parchment paper to prevent sticking.
Step 2: In a large bowl, whisk together the pumpkin puree, maple syrup, eggs, and vanilla extract until the mixture is smooth and well combined.
Step 3: Add the almond flour, coconut flour, cocoa powder, cinnamon, allspice, salt, baking soda, and baking powder to the wet ingredients. Mix until a smooth batter forms. Fold in 1/4 cup of chocolate chips gently.
Step 4: Pour the batter into the prepared pan and spread it evenly to the edges. Smooth the top with a spatula. Bake for 20 to 25 minutes. The brownies may look slightly underbaked but test by inserting a knife; if it comes out clean, they are done. Let cool on a wire rack for 15 minutes.
Step 5: To make the topping, melt 2 tablespoons of chocolate chips with the coconut oil in a small saucepan over very low heat. Drizzle the mixture evenly over the cooled brownies. Cut into 12 squares and serve.

Tips & Variations

For a nut-free version, substitute almond flour with sunflower seed flour and ensure chocolate chips are nut-free.
Add a pinch of chili powder to the batter for a subtle spicy kick that complements the chocolate.
Use dairy-free chocolate chips to keep this recipe completely paleo and vegan-friendly.
Let the brownies cool completely before cutting for cleaner slices.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. To reheat, warm in the microwave for 10-15 seconds or enjoy at room temperature.

How to Serve

A grid of 12 dark chocolate brownies cut into squares with one square placed diagonally at the bottom right, all topped with thin drizzles of milk chocolate in a zigzag pattern, showing a moist and slightly crumbly texture. The brownies sit on a piece of semi-transparent white parchment paper over a white marbled surface. The contrast between the dark brown of the brownies and the light brown drizzle is clear, with some chocolate chips visible within the brownies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is a convenient choice. Just be sure to use pure pumpkin, not pumpkin pie filling, which contains added spices and sweeteners.

Will these brownies be very cakey or fudgy?

These brownies have a fudgy texture thanks to the combination of pumpkin and almond flour. They won’t be as dense as traditional brownies but will have a moist, rich consistency.