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Pumpkin Caramel Shortbread Bars (Gluten Free, Vegan + Paleo)

Servings 12
Author Karis Alex


Pumpkin Layer

  • 1/2 cup Pumpkin cooked
  • 1 tbsp Molasses
  • 1/2 tbsp Maple syrup
  • 1/2 tsp Cardamom
  • 1/2 tsp Cinnamon
  • 1/2 tsp Ginger

Shortbread Crust

  • 1 Egg flax egg if vegan
  • 3 tbsp Coconut oil or ghee
  • 3 tbsp Coconut sugar
  • 4 tbsp 1 tsp Coconut flour

Chocolate Sauce

  • 1/4 cup Coconut oil
  • 1/6 cup Cocoa powder

Caramel Sauce

  • 1/2 cup Coconut cream
  • 1/4 cup Maple syrup
  • 1/4 cup Coconut sugar
  • 1/4 tsp Sea salt


  1. Preheat oven to 350. Place parchment paper in a 8x8 or a rectangle pan. Mix together the shortbread ingredients and then place in the pan. Bake for 10 minutes or until crust is golden brown. Allow to cool for 10 minutes (or just place in freezer!)   

  2. Mix pumpkin ingredients in a bowl and then pour over shortbread.
  3. Make the caramel sauce on the stove in a medium sized pan on high heat by mixing all the ingredients and stirring constantly until bubbles form. Then turn the temperature down to low and continue stirring until the sauce turns into a thick consistency. Then pour caramel mixture over the pumpkin layer in the pan.
  4. Make the chocolate sauce by melting cocoa powder and coconut oil over low until fully incorporated. Pour chocolate over caramel layer and allow to cool until firm in the freezer about 30 minutes. You'll want to make sure the chocolate isn't too hard so it's easy to cut. Or just flip the bars upside down so the shortbread crust is the top layer and then cut into desired square sizes! Serve right away or store in the freezer for snacking later :)