Fall is here and who doesn’t love the smell and flavors of the season? Pumpkin squares are bursting with pumpkin and cinnamon. Lightly sweetened with coconut sugar, no one will ever guess that they’re gluten and grain-free! 


1/2 cup pumpkin puree
1/2 cup almond butter
2 tablespoons to 1/4 cup organic coconut sugar (add or subtract sugar amount to achieve the sweetness level you would like)
2 eggs
2 teaspoons Vietnamese cinnamon
1 teaspoon gluten-free vanilla extract
1/4 teaspoon sea salt
1/2 teaspoon baking soda



Preheat oven to 350F.

Grease an 8″ x 8″ glass pan with coconut oil or ghee.

Combine all of the ingredients in a medium bowl, and mix well until  smooth.

Transfer the batter to the greased pan, and bake at 350F for 20-25 minutes (or until the edges are golden brown and the center is firm).

Cool in the pan before cutting and serving!


Hope you enjoy them!



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