These Paleo Pumpkin Butterscotch Bars are a new fall favorite of mine and I want to scream it from the rooftops! These bars are gluten-free, paleo, gain-free, and sugar-free)! I mean what’s not to love about them!?
They are right up there with my Snickerdoodle Pumpkin Cookies and my Keto Pumpkin Rolls. You are going to love these bars guys! They are great straight from the fridge or right from the oven. These Pumpkin Butterscotch Bars are SUPER easy to make and don’t require ANY flour whatsoever. You can use a blender to blend it tall together or just use a regular old mixer !
Ingredients for Your Bars
- eggs
- maple syrup ( can use ChocZero’s keto syrup)
- sunflower butter
- pumpkin puree
- vanilla extract
- baking soda
- baking powder
- cinnamon
- pumpkin pie spice
- nutmeg
- butterscotch morsels
Making your Paleo Pumpkin Butterscotch Bars
To make your bars simply add everything to a medium-sized bowl except for your butterscotch bars and start mixing, either by hand, with your mixer, or with your blender. When making these by hand, be sure to fully combine your sunflower butter and pumpkin puree. The batter should be smooth and tasty if I do say so myself! Next start adding in your morsels. Fold in. Line an 8×8 pan with parchment paper, and slowly pour your batter in the pan. Sprinkle a few more morsels across the top of your batter.
These Pumpkin Butterscotch Bars take about 15-20 minutes to cook. Honestly, every oven cooks differently so use your best judgment. To make sure they are done cooking, stick a toothpick into the middle of the pan. If it comes out clean, it is done! Let the bars sit in the pan for about 10 minutes before you go ahead and cut them.
I am normally SUPER BAD at waiting for things to cool down before digging in, but for once I did it! This time I waited until they were mostly cool and then took out my parchment paper and cut them into bars. I advise you to eat these RIGHT AWAY cause they tasted AMAZING on day one! If you don’t want to or have time, make sure to store them in an airtight container in the fridge to keep them fresh!
I know so many people combine chocolate morsels with pumpkin recipes, but I am not sure I can get behind that as of now. However, I figured butterscotch would be the PERFECT flavor to go with this fall treat. I am a HUGE chocoholic, so you know I am thinking about the best for these Paleo Pumpkin Butter Bars! Nonetheless, these bars are best for breakfast or an afternoon snack. They are not overly sweet and are super healthy.
Definitely gotta try these warm! The flavors combine like no other!
Other Fall Recipes on the Blog:
Paleo Pumpkin Butterscotch Bars
Ingredients
- 2 eggs
- 1 cup sunflower butter
- 3/4 cup pumpkin puree
- 1/4 cup maple syrup
- 1 tsp vanilla eextract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tap cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp nutmeg
- 1/2 cup butterscotch morsls ( I used LIly's morsels to make it healthier)
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line pan with parchment paper.
- Add everything to a medium-sized bowl except for your butterscotch bars and start mixingeither by hand, with your mixer, or with your blender.
- Next start adding in your morsels. Fold in.
- Line an 8×8 pan with parchment paper, and slowly pour your batter in the pan.
- Sprinkle a few more morsels across the top of your batter.
