Pre-heat the oven to 160°c Fan/ 180°c/ Gas Mark 4. Line the base of a 4cm/2inch deep rectangular baking tin with baking parchment. [Ours measured approximately 4cm x 30cm x 21cm (2 x 8 x 12inches)].
Melt the coconut oil and coconut jam in the microwave. Tip into another bowl to allow to cool more quickly.
Measure out the yellow corn flour, rice flour, corn starch, pumpkin spice, chocolate chips and pecan nuts into a separate bowl. Set to one side.
Using a hand mixer or food processor blend the pumpkin puree, coconut sugar, coconut jam and coconut oil into a smooth batter.
Then gradually mix in the dry mix. Then blend in the eggs until all ingredients are combined into a thick dropping consistency. Add a splash or two of milk or milk substitute to loosen the cake batter if it is a little dry.
Spread evenly into the baking tray.
Bake for 20-25 minutes or until the top bounces back to the touch. Remove from the oven. Heat the grill on high.
Mix together the Coconut Sugar and Cinnamon Powder. Sprinkle evenly and generously over the top of the just-baked brownies.
Place under the hot grill for 5 minutes until the coconut sugar starts to brown.
Allow to cool for half an hour before slicing into squares. The slices can be stored in an airtight container for up to 5 days.
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