Preheat the oven to 180C/350F. Line a small 8 x 8-inch loaf pan with parchment paper and set aside.
In a large mixing bowl, add all your ingredients and mix very well, until fully incorporated.
Pour pumpkin brownie batter into the lined pan and bake for 15-20 minutes, or until a skewer comes out just clean. Allow to cool in the pan completely before either frosting or slicing into bars.
For the best texture, allow brownies to be slightly undercooked and once removed from the oven, allow to cool in the pan completely. Transfer to the fridge for further chilling, before slicing into bars.Flourless Paleo Vegan Pumpkin Brownies (Keto, Low Carb) should be kept refrigerated at all times. They can keep for up to 3 days and are freezer friendly, for up to 2 months.