Paleo Pumpkin Pecan Treats

Happy fall, ya’ll! Pumpkin spice treats dominate the shelves in autumn. I’ve seen everything from pumpkin spice popcorn to pumpkin spice tortilla chips so far this year. Most of those snacks are loaded with refined sugar, so I’m here to save the day with these paleo pumpkin pecan treats.

Why’d I name them paleo pumpkin pecan treats? Because they’re kinda like fudge and kinda like bark. I couldn’t decide which dessert category to lump them in, so I just decided to roll with pumpkin pecan treats.

My teen loves them. She ate one and declared that I should give the recipe to Starbucks. Ummmm, no. I’m taking credit for my own recipes, thank you very much. I appreciate the praise, though.

My toddler thinks these pumpkin pecan treats have peanut butter in them. They don’t, but I guess they could if you aren’t paleo. I’ve only tried making them with almond butter so far, so I’m not sure how well peanut butter would work. Let me know if you try this recipe with peanut butter.

Paleo pumpkin pecan treats are super duper easy to make. They require multiple steps, but it still isn’t that difficult to prepare this recipe.

Start by combining pumpkin puree, coconut oil, coconut butter, cinnamon, pumpkin pie spice, almond butter, honey, and sea salt in a pot.

pumpkin puree

Heat on medium high until thick and creamy, about 5 to 10 minutes. The texture should resemble pudding. Speaking of pudding, my 4 year old begged me to buy some JELL-O pudding today (I didn’t) so he could put it on his feet. What?! I’m not even sure what the heck was up with that request.

While you heat your pumpkin mixture, prepare your maple-glazed pecans in a separate pot.

maple glazed pecans

Toast your pecans for 5 to 7 minutes over medium heat, then reduce heat and add maple syrup and cinnamon. Heat until pecans become slightly sticky. Stir frequently unless you want a hard glob of nuts and maple syrup stuck to the bottom of your pot.

Line a casserole dish with wax paper. Make sure the paper hangs slightly over the edges so you can remove the paleo pumpkin pecan treats easily when they’re done.

Pour the pumpkin mixture over the wax paper, then add half of your maple-glazed pecans. Reserve the other half for later.

paleo pumpkin pecan treats.

Freeze for 10 to 15 minutes. Remove and top with remaining pecans, pressing them gently into the top of the pumpkin pecan treats.

Freeze an additional 2 to 3 hours, overnight if desired.

Keep these pumpkin pecan treats frozen until you’re ready to eat them. I’m bolding this sentence because it’s super important. If you’re paleo, you probably already understand why. If not, let’s just say that coconut oil melts quickly at room temperature.

Ah, we’re finally ready to eat some paleo pumpkin pecan treats!

You can use a knife to cut them if you want, but I just break them apart with my hands.

paleo pumpkin pecan treats

Look at these paleo pumpkin pecan treats. Oh my heavens. I love these sooooooo much.

Check out my awesome leaf bowl I found at the dollar store. Fall festivity on a budget.

paleo pumpkin pecan treats

Set a batch on your porch and watch neighbors appear out of nowhere to see how you’re doing.

They say milkshakes bring all the boys to the yard, but I think paleo pumpkin pecan treats work equally well.

I’m technically still single, so I guess I’m not qualified to talk about how to attract significant others. Oops.

paleo pumpkin pecan treats

Ready to make your own autumn-appropriate dessert?

Here’s my printable, Pinnable recipe for paleo pumpkin pecan treats:

Paleo Pumpkin Pumpkin Treats
Print Recipe
Coconut oil and coconut butter create a luscious base for creamy pumpkin puree and fragrant cinnamon.
Servings Prep Time
8 to 12 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
8 to 12 people 5 minutes
Cook Time
15 minutes
Paleo Pumpkin Pumpkin Treats
Print Recipe
Coconut oil and coconut butter create a luscious base for creamy pumpkin puree and fragrant cinnamon.
Servings Prep Time
8 to 12 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
8 to 12 people 5 minutes
Cook Time
15 minutes
Ingredients
Pumpkin Base
Maple-Glazed Pecans
Servings: people
Instructions
  1. Combine coconut oil, pumpkin puree, almond butter, coconut butter, honey, cinnamon pumpkin pie seasoning, and sea salt in a medium pot and heat on medium high for 5 to 10 minutes, stirring occasionally. Mixture is done when it's thick and creamy with a consistency similar to pudding.
  2. Toast pecans over medium heat, stirring occasionally, for 5 to 7 minutes. Reduce heat to low and add maple syrup, then sprinkle in cinnamon powder.
  3. Increase heat slightly, stirring frequently, until pecans are coated in maple syrup and slightly sticky. Remove from heat.
  4. Line a 9 x 13 casserole dish with parchment paper and pour pumpkin mixture over the paper. Pour half of the maple-glazed pecans into the mixture. Freeze for 10 to 15 minutes.
  5. Add remaining pecans by pressing them gently into the top of your pumpkin treats. Freeze for an additional 2 to 3 hours, longer if desired.
  6. Keep frozen until you're ready to eat them.
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