Chocolate-Frosted Paleo Pumpkin Brownies

Spiriteds, this paleo fall dessert recipe is so ridiculous I can’t even handle it. I mean, name me ONE person who could handle pumpkin brownies that are smothered in a creamy chocolate frosting, and which also happen to be paleo. Seriously, tell me. Because these Chocolate-Frosted Paleo Pumpkin Brownies are so good, I didn’t even sink my teeth into the last batch.

Because K-Hubs.

That’s right. K-Hubs. He ATE THE WHOLE batch when I wasn’t looking. He did clarify he ate the brownies in two sittings, which makes it okay, of course. I feel safe to declare wolves didn’t raise us.

So tell me one person who can handle these? Apparently, K-Hubs can handle them.

And what about these Chocolate-Frosted Paleo Pumpkin Brownies? They taste like fall, they smell like fall, they ooze fall. That is, if fall is also doused in a delicately delicious chocolate drizzle. They also taste like pumpkin pie. If pumpkin pie were gluten-free and, did I mention, drizzled in a creamy chocolate icing? Today’s paleo pumpkin brownie recipe isn’t covered in hard store-bought frosting. Oh no, we are not doing that, Spiriteds. And don’t get me wrong, I LOVE me some store-bought frosting. But, this recipe is in a category all its own.

Chocolate-Frosted Paleo Pumpkin Brownies also started out as one of our earliest paleo recipes, and under a different name. We made them for Christmas the first year we had fully-diagnosed food allergies and other dietary restrictions. I came across this deliciousness from Dr. Amy Myers’ recipe for No-Bake Pumpkin Brownies with Chocolate Icing. And since then, we’ve modified her recipe to fit our specific food allergies and our blender (more on that below).

In the beginning, I was super nervous to make paleo pumpkin brownies (this version also includes a vegan variation, if you are so inclined). Truthfully, I was nervous every time I tried a new paleo recipe of any kind. Today I just expect culinary chaos. And not because paleo is all that difficult, but rather because I am not a natural chef. More like an unsuspecting participant. But, I needn’t have worried then and you needn’t worry now. Paleo isn’t so frightening after all. And these Chocolate-Frosted Paleo Pumpkin Brownies are a completely no-bake recipe, which comes in particularly handy when K-Hubs eats an entire pan of these…in two sittings.

Which brings me to the blender. You’ll need one of the high-speed variety. Or a food processor deal. Basically, 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.

I modified the recipe to include a few more wet ingredients because our high-speed blender, although perfectly capable of blending a sweater (I’ve never actually attempted it), didn’t love grinding down the dates with the other dry ingredients. So I included 100% pure honey (or agave nectar) and melted coconut oil. This makes for a softer, creamier brownie, and I make a point to keep the batch chilled in the refrigerator. But the taste and texture, Spiriteds, are simply divine.

Chocolate-Frosted Paleo Pumpkin Brownies harken back to a good old-fashioned pumpkin pie. The spices crescendo throughout the kitchen, tantalizing the tastebuds. Fall is in full bloom, Spiriteds, and these no-bake paleo (or vegan) brownies bring the season up a notch!

Chocolate-Frosted Paleo Pumpkin Brownies

Print Recipe

• Prep Time: 20 mins
• Cook Time: 10 mins
• Total Time: 30 mins
• Yield: 16 brownies 1x

Ingredients

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• 2 1/2 cups soft dates, pitted and chopped (the finer, the better)
• 1 cup canned pumpkin
• 1/2 cup coconut oil, melted
• 1/4 cup 100% pure honey (or agave nectar for a vegan option)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon EACH: ginger, nutmeg, allspice, ground cloves
• 1 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. In high speed blender, combine dates, pumpkin, melted coconut oil, honey, cinnamon, ginger, nutmeg, allspice, and ground cloves. Blend until smooth. If necessary, increase coconut oil and honey by 2 tablespoons EACH. Use tamper, if necessary, to prevent the mixture from clogging under the blades.
2. Pour mixture into an 8×8 glass pan. Set aside.
3. Rinse blender and combine flesh of avocado, cocoa powder, honey, coconut oil, and sea salt. Blend until smooth. Pour over pumpkin layer, spreading to corners, if necessary.
4. Keep chilled in refrigerator.

Notes

If your blender gets sluggish when mixing the pumpkin layer, add up to 2 tablespoons EACH of sweetener (honey or agave nectar) and melted coconut oil. I strive not to add too much liquid because I want the pumpkin layer to set firmly. But, the dates are sometimes hard on blenders, and a little extra liquid will go a long way in mixing all the ingredients together.

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