Paleo Pumpkin Bites

Lisa
The Cook
3 Servings
8 Ingredients
18 Comments
Bursting with flavors of holiday cheer, these Pumpkin Bites are cinnamon-y, sweet and, best of all, healthy and paleo friendly.
3 Servings
8 Ingredients
18 Comments

Ingredients

  • 2 cups Coconut, Shredded, Unsweetened
  • 2 teaspoons Cinnamon
  • 1 tablespoon Coconut Flour
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Baking Powder
  • ½ cups Pumpkin, Canned
  • ¼ cups Maple Syrup
  • ¼ cups melt Coconut Oil

Containers

Supplies

  • Parchment Papers
  • Baking Sheets
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, combine coconut, cinnamon, coconut flour, salt, and baking powder.
  2. Stir in pumpkin puree, maple syrup, and coconut oil.
  3. Place on a parchment lined baking sheet and bake at 350F for 18 minutes. Cookies will not brown.
  4. Flash freeze.
  5. Once frozen, divide into indicated number of gallon freezer bags, label, and freeze.

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. Heat in microwave until warm or enjoy at room temperature.

Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a bowl, combine coconut, cinnamon, coconut flour, salt, and baking powder.
  2. Stir in pumpkin puree, maple syrup, and coconut oil.
  3. Place on a parchment lined baking sheet and bake at 350F for 18 minutes. Cookies will not brown.

Nutrition Facts

Servings Per Recipe
3 Servings
Serving Size
3 Cookies
Amount Per Serving
Calories
341
Total Fat
20g
Saturated Fat
17g
Cholesterol
20mg
Sodium
270mg
Potassium
77mg
Total Carbohydrates
60g
Fiber
2g
Sugar
17g
Protein
1g
WW+ Points
9
WW SmartPoints
16

18 Comments

Join the discussion
  1. Baking powder doesn’t seem to be AIP compliant–or at least the brand I have. Is there a particular brand that is that you’d recommend with this recipe?

    1. I make my own. It’s super easy and has been working for me for years now. It’s 2 parts cream of tartar to one part baking soda. Shake and store in an air tight container. Use exactly as store bought baking powder.

    1. If you want the recipe to remain Paleo, it would need to be unsweetened coconut. But it that isn’t important to you, sweetened would be fine.

  2. are these good ,lol, SO far no one has commented on them being good. Im finding most recipes i make that are AIP stink 🙁 my coconut date balls are good and the tiger nut apple crisp was ok, but probably as good as it gets , which I’m totally fine withe everything else has been BAD, yuck.

    1. We had comments in another form (disqus) for a long time and found that people didn’t comment much. I don’t think that lack of comments are a bad thing. It is more likely that people come to report when they are bad than to report when they are good. 🙂

  3. I just love these. Made them twice. They went over great at my office, too, even when given to people who are on the “SAD” diet. 😉 SO they made the cut in yumminess! My kids were not huge fans, I think it was a texture issue from the coconut. But Dad and I and my coworkers all gave great reviews and left no leftovers!

    1. Cassava flour and coconut flour have different consistencies and flavor, so it may alter the recipe slightly -but if you give it a try we would love to hear how it goes for you!

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