Rich. Fudgy. Decadent. Brownies. Who wants some?! Trust me, you really do. The amazing combination of pumpkin pie spices with dark, dark chocolate creates autumnal bliss. Make these Tahini Pumpkin Paleo Brownies for all of your fall festivities and your friends will love you more than they already do.
Things have been quite busy here in Colorado! My husband and I just celebrated our three-year anniversary with a beautiful getaway to Aspen. The leaves and views were so amazing I feel compelled to share a pic with you…yay fall!
I’ve also had lots of new, inspiring nutrition clients to meet with and of course, I’m always prioritizing my husband, dogs, friends, and health along the way. I find when most people get busy they isolate themselves and stop focusing on the things that best serve their health—I’ve made this mistake myself so many times. But trust me, getting together with those you love and keeping your healthy routine even when life gets crazy will help you get through that time feeling good, instead of burnt out. Just a little tip from me to you <3
For me, spending time playing in the kitchen is always a great way to reduce stress and let my mind focus on something else for a while, which led to the creation of these insanely good brownies.
And did I mention we’ve already had our first snowstorm? Fall is my favorite but sadly it goes fast here in the mountains, wintertime is quickly approaching. But I love that I can make food inspired by the flavors of fall and still get that seasonal vibe. These Tahini Pumpkin Paleo Brownies do exactly that.
Now let me take a moment to talk about pumpkin. It’s such a special ingredient! I mean what other vegetable gets to be used into so many delicious treats? It’s also a super nutritious addition to your recipes, thanks to its fiber, potassium, and the beta-carotene that produces that pretty orange color. Beta-carotene is a precursor to vitamin A and also acts as a powerful antioxidant in your body.
And let’s not forget that cacao is an antioxidant as well. That’s right, chocolate really does have health benefits! Just not when its loaded with junk. The cacao in this recipe is the real deal and it will also give you feel-good chemicals like theobromine and anandamide. Tahini adds an extra layer of creamy richness to these brownies. If you’re not familiar, it’s basically just sesame seed butter, and it’s a great plant-based source of calcium.
You’re probably ready to dig into these Tahini Pumpkin Paleo Brownies by now, am I right?
Go ahead and preheat your oven to 350°F and grab an 8×8 baking dish and line it with parchment paper.
Next, grab a medium-sized bowl and combine your cacao powder, baking powder, sea salt, cinnamon, cloves, ginger, nutmeg, and allspice. Then use a sieve to sift the coconut flour in, which helps get rid of any clumps. Stir in the coconut flour and flaked chocolate (if using) and set this bowl aside.
In a separate larger bowl, combine melted coconut oil with the tahini and pumpkin. Whisk together well, then add vanilla and eggs and mix again until fully combined. Add the coconut sugar to this bowl and stir it all up until sweet and creamy.
Now you can slowly dump the dry bowl into the wet bowl and mix together really well. You’ll have a rich, thick, decadent brownie batter. Scrape this into your prepared baking dish, using the back of a spoon to spread it evenly over the pan and smooth out the top. Pop that baby into the oven!
Bake your Tahini Pumpkin Paleo Brownies for 25 to 30 minutes, since I live at very high elevation I baked at 30 and they still turned out soft and fudgy. If you live closer to sea level you may need to bake less, or if you want them more on the crumbly side bake longer.
That’s it! I love to eat these warm out of the oven with cold hemp milk—truly amazing! Leave me a comment and let me know what you think of these yummy seasonal brownies.
These brownies are rich, fudgy, and oh-so-perfectly pumpkin spiced. Made with coconut flour and real cacao powder, they are gluten-free, grain-free, dairy-free, and Paleo friendly! Perfect with a glass of hemp or almond milk.
- 2 tablespoons melted coconut oil
- 1/2 cup tahini
- 1/2 cup canned pumpkin
- 1 tablespoon vanilla extract
- 4 eggs
- 3/4 cup coconut sugar
- 2/3 cup cacao powder
- 3/4 teaspoons baking powder
- 1/2 teaspoon sea salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/3 cup coconut flour
- 1/4 cup 100% dark chocolate, shaved (optional)
- Preheat your oven to 350°F and line an 8×8 baking dish with parchment paper.
- In a medium-sized bowl, stir together cacao powder, baking powder, sea salt, cinnamon, cloves, ginger, nutmeg, and allspice. Use a sieve to sift the coconut flour in, to get rid of clumps. Stir in the coconut flour and shaved chocolate (if using) and set this bowl aside.
- In a large bowl, combine melted coconut oil with tahini and pumpkin. Whisk together well, then add vanilla and eggs and mix again until fully combined.
- Add the coconut sugar to this bowl and stir well.
- Slowly dump the dry ingredients into the wet and mix well. Scrape this into your prepared baking dish, using the back of a spoon to spread it evenly over the pan and smooth out the top.
- Bake for 25 to 30 minutes for fudgy brownies, or longer if you like a crispier edger and more crumbly brownie.
*Nutritional analysis does not include shaved dark chocolate.
- Serving Size: 1 brownie
- Calories: 146
- Sugar: 12g
- Fat: 7g
- Carbohydrates: 17g
- Protein: 4g