These pumpkin squares are delicious! They are light, nutritious, slightly sweet, and just so yummy. They are just so perfect for fall! They are also very easy to make and quick to bake, and really make a light and nutritious dessert.
They are made with organic ingredients, and they are Paleo. I used organic, pastured-raised eggs, as well as organic, local honey. Eggs are a great source of proteins, as well as vitamins and minerals, and essential fatty acids. However, it’s important to get quality eggs to avoid gmo’s and other toxins, as well as to support the animals and the environment. Organic honey is very nutritious and is a lovely sweetener. Sugar is sugar and sweeteners should always be consumed in moderation, but there are still options that are better than others, and organic, local honey is one of them. I like to buy mine at the Farmer’s Market or at my natural health food store.
These pumpkin squares are so light and healthy that it almost feels like a guilt-free dessert! Let me know how you like them if you try them! They take about 20 minutes to bake. You should let them rest a little bit before cutting them. I would also recommend storing them in the refrigerator.
- ¾ cup pumpkin puree (canned or homemade)
- ½ cup almond butter
- ¼ cup organic/local honey
- 2 pastured-raised eggs
- 2 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp pure vanilla extract
- ½ tsp baking soda
- ¼ tsp sea salt
- Unsweetened coconut flakes, to garnish, optional
- Preheat oven to 350F.
- Line a 8x8 baking dish with parchment paper.
- In a large bowl, combine wet ingredients together.
- Then, stir in the spices and the baking soda. Mix until well combined.
- Pour the batter into the prepared pan.
- Sprinkle with coconut flakes if you like.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool for a few minutes and then cut into squares or desired size.