Preheat the oven to 350 degrees F and line an 8” x 8” baking dish with parchment paper.

Whisk together the sunflower seed butter, eggs, melted coconut oil, and ½ cup of the pumpkin puree (reserve ¼ cup for topping) in a mixing bowl until very well combined.

Stir together the almond flour, sweetener, cocoa powder, pumpkin pie spice and sea salt in a separate bowl.

Stir the flour mixture into the mixing bowl with the egg mixture and stir until combined.

Transfer the brownie batter to the prepared baking dish and smooth into an even layer.

Pour the rest of the pumpkin puree over the brownie mixture and swirl using a rubber spatula or butter knife.

Bake on the center rack of the preheated oven 20 to 25 minutes if using a 9” x 9” dish, or 22 to 30 minutes if using 8” x 8” . For extra fudgy brownies, intentionally under-bake the brownies at 22 to 25 minutes.

Allow brownies to cool 20 minutes before slicing and serving.