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Pumpkin Swirl Brownies
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Pumpkin Swirl Brownies

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 12


For the Brownie Batter:

  • 2/3 cup coconut oil melted
  • 2/3 cup honey
  • 4 eggs large
  • 2/3 cup coconut flour
  • 1/2 cup cocoa powder
  • 1/2 cup water
  • 1 tsp vanilla
  • 2/3 tsp sea salt

For the Pumpkin Swirl:

  • 3/4 cup pumpkin puree
  • 1 egg
  • 2 TB coconut oil melted
  • 2 TB coconut sugar
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg


  • Preheat oven to 350F. Line an 8x8 square brownie pan with parchment paper.
  • In a food processor (or by hand) combine melted coconut oil, honey, 4 eggs, coconut flour, cocoa powder, water, vanilla and sea salt. Blend the batter until completely smooth.
  • In a separate bowl, combine: pumpkin puree, 1 egg, 2 T coconut oil, 2 T coconut sugar, 1 tsp cinnamon, 1/2 tsp ground ginger and 1/4 tsp nutmeg to make the pumpkin swirl.
  • Pour the brownie batter into the prepared pan and spread in an even layer. Spoon dollops of the pumpkin swirl over the brownie batter, then use a butter knife and cut through to create a marbled look.
  • Bake for 30-35 minutes until a knife when inserted comes out clean. Allow to cool completely before serving.


Note: Option to top w/ paleo whipped cream:
2 cans full fat coconut milk (cream only, discard liquid) + 2T maple syrup +1tsp vanilla. Mix with hand mixer until whipped cream consistency.