Pumpkin Swirl Brownies


1 cup chocolate chips

1 cup coconut butter

½  cup pumpkin puree

¼  cup raw honey

3 eggs, whisked

1 teaspoon vanilla extract

½  teaspoon baking powder

¼  teaspoon cinnamon

1/8  teaspoon nutmeg

pinch of salt

coconut oil, for greasing baking dish


For the pumpkin frosting:

3 Tbsp. pumpkin puree

2 Tbsp.  coconut milk

sprinkle of cinnamon


  1. Preheat oven to 350 degrees.
  2. In a double boiler, melt chocolate chips along with coconut butter until well combined.
  3. Remove from heat and stir in pumpkin puree and honey.
  4. Add egg, vanilla, baking powder, cinnamon, nutmeg, and salt. Mix well.
  5. Grease an 8×8 glass baking dish with coconut oil.
  6. Pour batter into baking dish and place into oven. Bake for 30-35 minutes until toothpick comes out clean. Let rest and cool. The longer these rest, the more dense they become.
  7. Once brownies have cooled, mix together pumpkin puree, coconut milk, and cinnamon in a bowl. Place the mixture in a plastic bag, cut off the end, and pipe designs on top. Or use as frosting. Delicious!  


Serves 6-8

Inspired by: https://paleomg.com/pumpkin-swirl-brownies/#tasty-recipes

Judy Gentner