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Paleo Pumpkin Bars

‘Tis time for all things pumpkin and squash, including velvety Paleo pumpkin bars.

Pumpkin season is my favorite time of year. When the days get shorter, the nights cool and crisp, I indulge in my fascination with those odd shaped, brightly colored vegetables known as winter squash.

Pumpkin is a type of winter squash, and I use a variety of winter squash in my pumpkin recipes. For these Paleo Pumpkin Bars I chose roasted acorn squash, though you could just as easily select sugar pumpkin (a smaller, denser, tastier version of the more ubiquitous pumpkins used for jack-o’-lanterns), kabocha, butternut, buttercup, carnival or delicata, with fabulous results.

This year I’ve been purchasing my winter squash at Alfalfa’s, a local market that has an unbelievable selection of produce. How to choose a winter squash or pumpkin? Look for deep saturated colors and make sure the skin is thick and clean –no dents, scuffs or cracks. Finally, check that the squash has a hard, cork-like stem.

I am often asked if canned pumpkin will work in my pumpkin recipes. I must confess, I have not laid my hands on canned pumpkin for a good 20 years, so I don’t have an answer. I do recall we used canned pumpkin growing up, long before I developed can-phobia (though that’s another story involving BPA). Since making your own pumpkin puree can seem intimidating, I have prepared a simple tutorial called How To Roast a Pumpkin in 10 Easy Steps that walks you through this process.

I have added chocolate chunks to this gluten free pumpkin bar recipe, though you can simply omit the chocolate or use raisins instead.

Paleo Pumpkin Bars
Serves: 16 squares
  1. In a food processor, combine coconut flour, salt, baking soda and cinnamon
  2. Pulse in eggs, pumpkin, honey and oil until well combined
  3. Stir in the chocolate chips by hand
  4. Transfer batter to an 8 x 8 inch baking dish
  5. Bake at 350° for 20-30 minutes
  6. Cool and serve

Here are some of my other pumpkin and winter squash recipes: