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Pumpkin Pecan Snack Cake


Units Scale

1/2 cup pureed pumpkin

1/2 cup creamy almond butter

1/3 cup honey

1/2 cup maple syrup

1 tsp vanilla

1/2 cup arrowroot starch

1/4 cup coconut flour

23 tsp pumpkin pie spice or 1/2 tsp ginger + 1/4 tsp nutmeg + 2 tsp cinnamon

1 tsp baking powder

1/2 tsp salt

1/3 cup chopped toasted pecans, plus more for garnish


  1. Combine the pumpkin, almond butter, honey, maple syrup, and vanilla in a large bowl and mix well to combine.
  2. In a small bowl combine the arrowroot starch, spices, baking powder, and salt and mix well.
  3. Add the dry ingredients to the wet ingredients and mix to form a smooth batter. Allow the batter to sit and thicken 5-10 minutes.
  4. While the batter sets, preheat the oven to 325º.
  5. Finally fold in ⅓ cup chopped toasted pecans.
  6. Transfer the batter to a parchment lined 8×8 baking dish and sprinkle additional pecans over the top of the batter.
  7. Bake for 45-60 minutes, until a toothpick inserted in the middle comes out clean.
  8. Cool completely before cutting and serving.
  9. Store in an airtight container in the fridge and enjoy within 5 days.
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