These pumpkin brownies pair two favorite flavors: rich chocolate and seasonal pumpkin. The results are moist, chocolatey bars with a warm pumpkin undertone—perfect for fall or any time you want a cozy dessert.
This recipe uses fresh-style pumpkin puree along with unrefined sweeteners and alternative flours. The brownies are grain-free, refined sugar-free, and gluten-free when made as written, making them a cleaner treat that still satisfies a chocolate craving.
I use coconut flour instead of all-purpose flour and coconut sugar instead of white or brown sugar. If you prefer, you can substitute standard ingredients, but the texture and sweetness will change slightly. A small amount of coffee granules enhances the chocolate flavor—use sparingly so the coffee doesn’t become noticeable. As an alternative, 1 tablespoon of prepared coffee can be added to the wet ingredients.
Freshly pureed pumpkin is ideal for flavor and texture, but canned pumpkin puree works well too. Avoid pumpkin pie filling, which contains added spices and sweeteners intended for pies.
INGREDIENTS
- Coconut oil, for greasing pan
- 3 eggs
- 1/2 cup maple syrup
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup coconut flour
- 1/2 cup cocoa powder
- 1/4 cup coconut sugar
- 1/2 tsp dried coffee granules (optional)
- 1/2 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 cup dark chocolate chunks or chips
DIRECTIONS
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish with coconut oil and set aside.
- In a large bowl, whisk together eggs, maple syrup, pumpkin puree, and vanilla until smooth.
- Add the dry ingredients—coconut flour, cocoa powder, coconut sugar, coffee granules (if using), cinnamon, and baking powder—and stir until combined. Allow the batter to rest a minute so the coconut flour hydrates.
- Fold in the dark chocolate chunks or chips.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 40–45 minutes, or until a toothpick or knife inserted in the center comes out mostly clean. Baking time can vary slightly with ovens and pan depth.
- Let the brownies cool for about 5 minutes before slicing into 9 squares. Cool longer for firmer slices.