With a nice dark chocolate flavor and the subtlest hint of pumpkin, these paleo pumpkin mocha brownies will delight your taste buds and nourish you at the same time!
Move over plain pumpkin spice stuff.
It’s fall. Time for all the obligatory pumpkin and pumpkin spice things. While I enjoy a good pumpkin spice anything as much as the next millennial, sometimes I feel the need to get back to my roots.
And no, I’m not talking about where I was born or the natural color of my hair (it’s always been red, FYI). I’m talking about chocolate. You know… that decadent bean turned gold that runs through my veins and keeps this blog alive.
Pumpkin everything is good y’all, but it cannot replace all the chocolate things. I mean, can we not have both? Pumpkin and chocolate? I vote yes.
Paleo pumpkin mocha brownies.
Since I vote yes to pumpkin and chocolate, and this is my blog, and I make the rules here, these brownies are both. Healthy, happy pumpkin and decadent dark chocolate.
And just to make things even more fun… coffee.
While I do enjoy drinking coffee, I love adding it into other dishes, too. You can check out my personal pan mocha muffin, Mexican chocolate cake, and my mocha chia pudding, for inspiration on that count…
Anyway, these pumpkin mocha brownies combine three of my favorite things in one of my favorite desserts. They’re a nice dark chocolate flavor, with the subtlest hint of pumpkin. I make them spiced, and not spiced, so I’ll put that option in the recipe card and leave the decision up to your taste buds. Mine like these brownies both ways.
Like always, they’re sweetened with honey to keep them from having any refined sugar, which my body hates. For cocoa powder, I love the organic, fair-trade stuff from Azure Standard. It’s soooooo gooooood, and not any more expensive than buying the cheap stuff at Walmart.
I also use arrowroot powder in these, so they’re not GAPS-safe, sorry! If you don’t have that on hand, you can sub it for tapioca starch.
You can also, of course, leave out the coffee and just use dairy-free milk in its place if you don’t feel like a mocha brownie. Then they’ll just be a pumpkin brownie. If you opt for that I’d definitely add in the optional spices.
Whichever way you make them, they’re delicious!
More chocolatey, pumpkiny goodness.
If you’re a fellow pumpkin AND chocolate lover, I’m sure you’ll enjoy these delicious recipes. They’re pretty much all paleo and GAPS-friendly, so you can feel free to enjoy without guilt. 😉
- Pumpkin Sponge Cake with Caramel Glaze
- Chocolate Pumpkin Pie
- Browned Butter Chocolates
- Pumpkin Chai Latte
- Honey Orange Pumpkin Pie in the Instant Pot
- Death by Chocolate Pumpkin Spice Bread
- No-Churn Pumpkin Cheesecake Ice Cream
- Nourishing Spiced Hot Cocoa
- Perfect Paleo Chocolate Cake
- Pumpkin Spice Fruit Dip
- Paleo Herbal Pumpkin Mocha
- Coconut Flour Pumpkin Spice Muffins
- Chocolate Almond Butter Pumpkin Smoothie
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Paleo Pumpkin Mocha Brownies
Free from grain, gluten, eggs, dairy, and refined sugar.
- 6 tablespoons honey
- 1/4 cup pumpkin puree (or learn how to make your own!)
- 1/2 cup coffee
- 2 tablespoons olive oil
- 1/2 teaspoon almond extract
- 2 cups almond flour
- 6 tablespoons cocoa powder (I love this organic fair-trade stuff!)
- 1/2 cup arrowroot powder
- 1 teaspoon baking soda
- 1/4 teaspoon Himalayan salt
Optional spiced add-ins
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/8 teaspoon nutmeg
- dash of cloves
- 1/4 cup chocolate chips (I use my homemade chocolate chunks)
Preheat oven to 350 and grease a 9×9 inch baking dish.
Mix wet ingredients (honey through extract) together in a large bowl.
Add in dry ingredients and mix well to combine. Fold in chocolate chunks, if using.
Bake at 350 for 30 minutes.
These paleo pumpkin mocha brownies are an fancy adaption of my dark chocolate almond flour brownies. Check those out if you’d just like a plain jane paleo brownie.