Trick or Treat! Here's an after Halloween Sweet
The best way to use those pumpkin carved leftoversTrick or Treat! Here's an after Halloween Sweet
The best way to use those pumpkin carved leftoversPrep Time: 15 Minutes
Cook Time: 40 Minutes
Total Time: 55 Minutes
Servings: 6 Squares
Your favorite fall pie meets gooey cookie goodness in these Pumpkin Pie Cookie Bars with pecan crust, spiced filling, and lots of chocolate chips!
INGREDIENTS
PECAN CRUST
• 1 1/2 cup pecans (or any nut will work)
• 6-8 pitted Medjool dates
PUMPKIN PIE LAYER
• 1 cup pumpkin puree
• 8-10 pitted Medjool dates
• 1/2 cup non-dairy milk
• 2 tbsp arrowroot starch
• 2 tsps pumpkin pie spice
• 2/3 cup chopped pecans
• 2/3 cup unsweetened shredded coconut
• 2/3 cup chocolate chips
Photo By: www.feastingonfruit.com
INSTRUCTIONS
1. For the crust, combine the pecans and Medjool dates in a food processor or blender. Process until it forms a sticky crumbly mixture.
2. Press into the bottom of a baking dish (I used this 8x5″ glass dish) lined with parchment paper. Set aside.
3. Pour on top of the crust.
4. Sprinkle a generous layer each of coconut, chopped pecans, and chocolate chips. Gently smush into the pumpkin layer.
5. Bake for 40-45 minutes at 350F or until the top is starting to brown and the center does not jiggle.
6. Cool, then chill overnight.
7. The following day, slice into squares and enjoy! Keep in the fridge for up to a week.
Disclaimer: This recipe is not owned by Green Regimen, All the credits should be given to www.feastingonfruit.com
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