1. Preheat the Oven:

Preheat your oven to 350°F (175°C).

Grease an 8x8-inch (20x20 cm) baking pan or line it with parchment paper for easy removal.

2. Combine Wet Ingredients:

In a large mixing bowl, combine the pumpkin puree, almond butter, maple syrup (or honey), eggs, and vanilla extract. Mix until well combined.

3. Add Dry Ingredients:

In a separate bowl, whisk together the coconut flour, cocoa powder, ground cinnamon, ground nutmeg, baking soda, and a pinch of salt.

4. Combine Wet and Dry Mixtures:

Gradually add the dry mixture to the wet mixture, stirring until the batter is smooth and well combined.

5. Transfer to Baking Pan:

Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.

6. Add Pecan Topping:

Sprinkle the chopped pecans evenly over the top of the brownie batter, pressing them down slightly.

7. Bake:

Place the pan in the preheated oven and bake for approximately 25-30 minutes, or until a toothpick or cake tester inserted into the center comes out with a few moist crumbs (not wet batter).

8. Cool and Cut:

Allow the brownies to cool in the pan for about 15-20 minutes.

Then, use the parchment paper (if used) to lift the brownies out of the pan and onto a cutting board. If not, you can cut them directly in the pan.

Cut the brownies into approximately 12 squares.

9. Serve:

Once completely cooled, serve your Healthy Pumpkin Paleo Brownies with Pecans.

Enjoy your delicious and nutritious paleo brownies with a hint of pumpkin flavor and the delightful crunch of pecans!