Our Paleo Family

Paleo Pumpkin Pecan Cookie Bars

My Whole 30 was on hiatus for all of 24 hours and boy, did I make the most of it! In addition to having cake for breakfast and potato chips for a bedtime snack (Dear Dr., I hope you’re not reading this), I stopped eating long enough to make a new fall treat for you. Well, it was for me too! And what a great one!

This recipe is a combination of a shortbread cookie, pumpkin pie and pecan pie. Could anything be better? Maybe a little whipped cream on top? Go ahead and go crazy!

This recipe is quick and easy! Mix up the crust on one bowl and bake. Whip up the filling in one pot, pour on top and you’re done. This would be perfect if you’re hosting a small gathering for Thanksgiving and don’t want to fuss with making pie.

Paleo Pumpkin Pecan Cookie Bars
Print Recipe
Servings Prep Time
16 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
16 servings 20 minutes
Cook Time
30 minutes
Paleo Pumpkin Pecan Cookie Bars
Print Recipe
Servings Prep Time
16 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
16 servings 20 minutes
Cook Time
30 minutes
Ingredients
Pumpkin Filling
Servings: servings
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine all crust ingredients in a mixing bowl. Mix well so that all ingredients are incorporated.
  3. Grease a square baking dish (8x8 or 9x9) with a little butter or palm shortening.
  4. Press crust mixture into bottom of pan, patting it out to an even layer. (This picture is from an earlier test batch without nuts and dates in the crust.)
  5. Bake crust for 16-18 minutes, until slightly browned and firm to the touch. Allow to cool almost completely before topping. You can hurry this along by setting outside (if it's cold where you are), or placing in the fridge or freezer.
  6. While the crust bakes, make the pumpkin pecan topping.
  7. When measuring your coconut milk, scoop up enough of the cream from the top of the can to mostly fill your measuring cup. Then pour enough of the milk in to make a full 1/2 cup.
  8. In a small saucepan, combine coconut sugar, coconut oil, and coconut milk. Cook over medium heat, stirring constantly, until sugar is completely melted. Once the sugar is melted, allow mixture to bubble for one minute. Remove from heat.
  9. Add remaining topping ingredients: pumpkin puree, pumpkin pie spice, lemon juice, salt, vanilla extract and pecans. Stir to combine well.
  10. Spread topping over crust. Serve warm or refrigerate and serve cold. Keeps well in the refrigerator for up to a week, but the crust will soften a bit after a day in the fridge.
  11. For a little extra indulgence. serve with fresh whipped cream or coconut cream.
Recipe Notes

To toast nuts, you have two choices:

  1. Place pecans/walnuts in a shallow baking dish while the oven is preheating. Allow nuts to toast for 8-10 minutes, until slightly browned and fragrant. Check on them and stir around every couple of minutes.
  2. Alternatively, you can place nuts in a dry skillet (ie. no oil) and heat over medium low heat, stirring regularly, for 5-8 minutes, until nuts are slightly browned and fragrant.
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