Butter Pecan Pumpkin Bars

prep:15 minutes
cook:30 minutes
Difficulty
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Show nutritional information
  • Serves: 24
  • Calories: 226
  • Total Fat: 20g
  • Total Carbohydrate: 17g
  • Protein: 2g
This subdued cake, combine with a creamy, sweet frosting, is the perfect taste of Fall!

Serves: 24

Serves: 24decrease servingsincrease servings

Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat Oven to 350 degrees. Lightly grease a large glass baking dish with coconut oil.
  2. In a stand mixer, or a large bowl with a hand mixer, beat together eggs, 1/2 cup honey, pumpkin puree, and 1/2 cup coconut oil together until smooth.
  3. Add coconut flour, almond flour, baking powder, baking soda, and spices. Beat for another 2-3 minutes.
  4. Pour batter into the baking dish. Use a spatula to even out.
  5. Bake in oven for 30 minutes, until a toothpick in the center comes out clean. Cool completely before frosting.
  6. For frosting: In a small saucepan over low heat, combine palm sugar, 2 tbsp ghee (or substitute coconut oil), and coconut milk. Whisk until palm sugar is dissolved. Remove from heat and allow to cool.
  7. In a large bowl, use a hand mixer to beat the palm shortening, honey, and arrowroot powder.
  8. Pour in the cooled "butter pecan" mixture. Use a hand mixer to whip.
  9. Place frosting in refrigerator for 30 minutes. Use the hand mixer again to whip the frosting.
  10. Frost the pumpkin bars. Top with the halves of pecans. Serve immediately or chill in frig unitl ready to serve.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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