Here’s a pumpkin recipe appropriate for snacks and holiday feasts including Halloween, Thanksgiving and Christmas. Concocting this devilish treat satisfies my intense needs for both spicy pumpkin and chocolate. Hope it helps you too! As always, this baked treat is gluten free (GF) and no sugar added (NSA).

15 oz can pumpkin (not pumpkin pie filling, which contains sugar)
1 cup pitted dates
2 tbsp raw grated ginger
1 tbsp vanilla
1/2-1 tbsp sriracha sauce
1 large egg
2 egg whites
1 tbsp pumpkin pie spice
1 & 1/3 cup gluten free baking flour (or try Pamela’s Ultimate Baking & Pancake Mix Wheat-Free & Gluten-Free. Reduce baking powder to 1 tbsp)
2 tbsp baking powder
2 oz dark chocolate 72% cocoa with almonds, chopped

Set oven to 350 degrees. Lightly spray 9×9 inch pan with cooking spray or line with parchment paper. In large bowl sift together dry ingredients or simply mix with spoon, and set bowl aside. Place all wet ingredients above into food processor or blender. Process on high for a minute or 2 until dates are pureed into indiscernible pieces. Add water by the tbsp if you have trouble pureeing. Pour batter into bowl and gently fold in dry ingredients with wooden spoon. After all ingredients are mixed, pour into prepared pan. Bake in center of oven for 30-40 minutes. (It takes longer to bake since it is such a dense cake). Do a “Toothpick Test” at 30 minutes, inserting toothpick in center of cake. Continue baking until nothing sticks to toothpick. Allow cake to cool at 15 minutes, then sprinkle chocolate and almonds on top. Chocolate should melt enough to attach to the cake, but not form a runny mess. Continue to let cake cool for an hour or more then cover with foil or saran wrap and place in fridge. Cut into bite size squares when cool. Knife should cut right through topping (versus pushing nuts around the chocolate moat that’s formed on overly warm cake).


Calories Carbs Fat Protein Sugar Cholesterol
Chocolate Pumpkin Almond Bites 121 11 2 2 7 18
Panera Bread Pumpkin Muffin 530 82 20 6 47 30


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