Pumpkin-Coconut-Cranberry Squares

Pat Duran

By
@kitchenChatter

This is a very moist, sweet and tangy blondie type dessert.
This is excelant with a scoop of vanilla bean ice cream or whipped cream.
This recipe was given to me by a friend from England- we call her "lovey".


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Comments:

Serves:

9x13-inch pan-full

Prep:

10 Min

Cook:

40 Min

Method:

Bake

Ingredients

15 oz
can pumpkin pie mix(the one with the spices and sugar already in it)
1/2 c
coconut flour
1 tsp
baking powder
3 large
eggs
2 Tbsp
coconut cream concentrate dissolved in 1/4 cup water
2 Tbsp
softened butter
8 oz
softened cream cheese
1/2 c
whole cranberry sauce
2 Tbsp
coconut oil
1 tsp
coconut extract
1/2 c
flaked coconut for garnish
1/2 c
chopped pecans

Directions Step-By-Step

1
Preheat oven to 350^. Spray a 8x12-inch baking dish with nonstick cooking spray. Set aside.
For thinner bars use 9x13 pan bake 35 min-test if done.
For thicker bars use 9x9- pan bake 40 min- test if done.
2
Mix coconut flour with baking powder. Set aside.
Beat together the butter and cream cheese. Add coconut oil, eggs, and coconut cream mixed with the water.Add pumpkin mix blend together well and add to the flour mixture.
3
Add and fold in the cranberry sauce and coconut extract.
Pour into prepared pan and top with coconut and chopped nuts.
Bake for 40 minutes. Test to see if done with a toothpick in the middle.
Cool on wire rack and cut into squares. Top with vanilla bean ice cream or whipped cream.
4
Note:
Coconut Cream Concentrate is like a solid butter- you can eat it with a spoon.
Coconut oil is available at Trader Joe's and whole foods.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Sugar
Regional Style: English
Other Tag: Quick & Easy