Chocolate-Frosted Paleo Pumpkin Brownies

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Chocolate-Frosted Paleo Pumpkin Brownies are a no-bake dessert treat that features a pumpkin pie-flavored base topped with a rich, chocolate-y icing. Fall spices paired with cocoa, sweet dates, and your choice of liquid sweetener means you’ll have a dessert recipe tailored to your tastebuds in no time! {Paleo or Vegan}

Spiriteds, I have a confession to make: I don’t love pumpkin pie unless it’s doused in a several-inches-thick layer of whipped cream. But I DO love these Chocolate-Frosted Paleo Pumpkin Brownies. And if I had to put my finger on why, then I’d say it’s the combo of chocolate and pumpkin pie spices. Each stands well on its own, but the magic occurs when they are paired together.

Chocolate-Frosted Paleo Pumpkin Pie Brownies taste like fall, smell like fall, and ooze fall. That is if fall were coated in a delicious layer of chocolate frosting. One that isn’t store bought but also doesn’t require a culinary degree to master. Nope, this homemade chocolate frosting is super-simple to make. And the soft chocolate layer will, thanks to the coconut oil, set as it chills. And you can adjust the sweetness so it matches what your palate prefers.  

Since paleo and vegan no-baking can be a little tricky sometimes, I’ve included some tips below to help you get the most out of your recipe! And, ultimately, each bite is a cornucopia of warming spices, earthy pumpkin flavors, and sweet chocolate. 

So, Spiriteds, grab a food processor and let’s do this!

Chocolate-Frosted Paleo Pumpkin Brownies are

• Paleo or vegan
• No-bake
• Sweet yet earthy
• Flavored with warming spices and chocolate

Chocolate-Frosted Paleo Pumpkin Brownies ingredients

For the pumpkin brownie base:

• Soft dates. Remove the pits and then chop them into small pieces.
• Canned pumpkin. Because you’ll add your own spices, this pumpkin should not include any additional flavors. Just straight-up pumpkin in a can.
• Coconut oil. For best results, measure the amount after it has been melted.
• Liquid sweetener. 100% pure honey (paleo) and agave nectar (vegan) work well. You can also use 100% pure maple syrup (paleo or vegan), however you will likely notice the flavor more than you will with the others.
• Ground spices: Cinnamon, ginger, nutmeg. Optional spices include pinches of ground cloves and/or allspice, depending on how strong you want your pumpkin base to taste.

For the chocolate frosting layer:

• Avocado. A medium-sized avocado will work. Pick one that is fairly fresh to achieve the creamy texture without the over-ripened flavor.
• Cocoa (or cacao) powder. The flavor is incredible, but plan to thoroughly wash the food processor work bowl or blender container when you’re done. Sometimes I feel like I’m working in a cocoa powder haze when I’m in the middle of a recipe!
• Liquid sweetener. See above for details.
• Coconut oil. See above for details.
• Sea salt. A small amount will do the trick.

How to make Chocolate-Frosted Paleo Pumpkin Brownies 

1. Using a food processor, combine the dates, canned pumpkin, melted coconut oil, honey, cinnamon, ginger, nutmeg, allspice, and ground cloves in the small work bowl. Pulse several times and then stop the food processor to scrape the sides of the work bowl. Process on LOW until the ingredients blend together, stopping to scrape the sides of the bowl as needed. If some pieces are still whole, then process on HIGH for several seconds. Once the desired consistency is reached, pour the mixture into an 8×8 baking dish and set it aside.
2. Rinse the work bowl and place it back on the food processor base. Next, in the work bowl, combine the flesh of the avocado with the cocoa powder, honey, coconut oil, and sea salt. Pulse several times to combine. Scrape the sides of the work bowl and then process the frosting on LOW until a creamy consistency is reached. Pour the frosting over the pumpkin layer and spread it to reach the sides and corners of the 9×9 baking dish.
3. Chill in the refrigerator for 30 minutes to one hour before serving. Keep refrigerated in an airtight container for about 4-5 days.

Recipe tips and tricks

• Work with a food processor. I have made this in a high-speed blender and a food processor, and I much prefer the latter. It blends the ingredients well without requiring extra liquid, which is a plus because it doesn’t alter the recipe balance. You CAN make this in a high-speed blender, however make sure the dates are finely chopped, check under the blades frequently for stuck pieces, and plan to add extra liquid (coconut oil and/or liquid sweetener) if the blades get sluggish. Basically, you’ll want a small kitchen appliance that could blend a sweater and still make it taste good. If you’ve got that, then you’re in business. And I’m joking about the sweater. Mostly.
• If you do need to add more liquid to your high-speed blender, then add a tablespoon or two of coconut oil and liquid sweetener. I start with one tablespoon of each and increase only as needed.
• If the dates are hard or dry, then try chopping them into super-fine pieces, if you can, and use a food processor. If neither is an option, then consider soaking them for a few minutes to soften them. One drawback to this method is the dates may lose some of their flavor and sweetness. Admittedly, I only resort to this method if I absolutely have to.
• Use a fresh avocado. This seems obvious, however there are times when you can sneak a slightly over-ripened avocado into a recipe, like Single-Serving Chocolate Chia Smoothie. This brownie recipe is not that recipe. A fresh avocado will give you the creamy texture you want with the neutral flavor you’ll need to let the chocolate take center stage.

More delicious desserts!

Whether you are in the mood for more brownies or another paleo recipe to satisfy your sweet tooth, these decadent recipes have you covered!

• Fudgy Paleo Brownies
• Paleo Zucchini Brownies
• Edible Cookie Dough
• Paleo Cranberry Cake

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always know I’m glad you’re here! ❤️

Chocolate-Frosted Paleo Pumpkin Brownies

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Chocolate-Frosted Paleo Pumpkin Brownies are a no-bake dessert treat that features a pumpkin pie-flavored base topped with a rich, chocolate-y icing. Fall spices paired with cocoa, sweet dates, and your choice of liquid sweetener means you’ll have a dessert recipe tailored to your tastebuds in no time! {Paleo or Vegan}

• Prep Time: 20 minutes
• Chill Time:: 30 minutes
• Total Time: 50 minutes
• Yield: 16 brownies 1x
• Category: Desserts
• Method: Food Processor
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

Helpful Equipment:

• Food processor with a small work bowl (preferred)
• High-speed blender

Pumpkin brownie base:

• 2 1/2 cups soft dates, pitted and chopped (the finer, the better)
• 1 cup canned pumpkin
• 1/3 cup coconut oil, melted
• 1/4 cup 100% pure honey (or agave nectar for a vegan option)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• Pinch of ground cloves and allspice, optional

Chocolate frosting:

• 1 medium avocado
• 1/2 cup cocoa powder
• 3/4 cup 100% pure honey (or agave nectar for vegan option)
• 1/4 cup coconut oil, melted
• 1/8 teaspoon sea salt

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Instructions

1. Using a food processor, combine the dates, canned pumpkin, melted coconut oil, honey, cinnamon, ginger, nutmeg, allspice, and ground cloves in the small work bowl. Pulse several times and then stop the food processor to scrape the sides of the work bowl. Process on LOW until the ingredients blend together, stopping to scrape the sides of the bowl as needed. If some pieces are still whole, then process on HIGH for several seconds. Once the desired consistency is reached, pour the mixture into an 8×8 baking dish and set it aside.
2. Rinse the work bowl and place it back on the food processor base. Next, in the work bowl, combine the flesh of the avocado with the cocoa powder, honey, coconut oil, and sea salt. Pulse several times to combine. Scrape the sides of the work bowl and then process the frosting on LOW until a creamy consistency is reached. Pour the frosting over the pumpkin layer and spread it to reach the sides and corners of the 9×9 baking dish.
3. Chill in the refrigerator for 30 minutes to one hour before serving. Keep refrigerated in an airtight container for about 4-5 days.

Notes

• Work with a food processor. I have made this in a high-speed blender and a food processor, and I much prefer the latter. It blends the ingredients well without requiring extra liquid, which is a plus because it doesn’t alter the recipe balance. You CAN make this in a high-speed blender, however make sure the dates are finely chopped, check under the blades frequently for stuck pieces, and plan to add extra liquid (coconut oil and/or liquid sweetener) if the blades get sluggish. Basically, you’ll want a small kitchen appliance that could blend a sweater and still make it taste good. If you’ve got that, then you’re in business. And I’m joking about the sweater. Mostly.
• If you do need to add more liquid to your high-speed blender, then add a tablespoon or two of coconut oil and liquid sweetener. I start with one tablespoon of each and increase only as needed.
• If the dates are hard or dry, then try chopping them into super-fine pieces, if you can, and use a food processor. If neither is an option, then consider soaking them for a few minutes to soften them. One drawback to this method is the dates may lose some of their flavor and sweetness. Admittedly, I only resort to this method if I absolutely have to.
• Use a fresh avocado. This seems obvious, however there are times when you can sneak a slightly over-ripened avocado into a recipe, like Single-Serving Chocolate Chia Smoothie. This is not that recipe. A fresh avocado will give you the creamy texture you want with the neutral flavor you’ll need to let the chocolate take center stage.