Almost Paleo Pumpkin Squares with Maple Walnut Frosting [Grain/Refined Sugar Free]

I know Paleo is definitely a thing, but is ‘Almost Paleo’ a thing?
Well, I’m making it a thing.
These little squares are going to make your paleo-loving tummies very happy, with or without the frosting. ‘Cause let’s face it, the frosting is the problem here. Apparently those old cave people didn’t do cream cheese or butter. Can’t imagine why? I guess they were too busy hunting animals for food to bother with milking them and churning butter.
The thing I love most about these pumpkin squares is that normal people will eat them and enjoy them. It will probably not occur to them to even ask if they’re Paleo (unless you spend all day talking about your diet, then the caveman’s cat/tiger is probably out of the bag).
They don’t have a weird texture. They don’t taste dry or like cardboard. They just taste like a normal, moist dessert bar. A real triumph in sugar-free and grain-free baking, if you ask me. I’m pretty sure I’ll be taking these to every holiday party from now until New Year’s, so get ready for that, friends!
I don’t think cavemen had holiday parties, but if they did..
you see where I’m going with this.
Almost Paleo. It’s a thing.
Almost Paleo Pumpkin Squares with Maple Walnut Frosting [Grain/Refined Sugar Free]
Prep time

Cook time

Total time


inspired by This Primal Life **For these to be paleo-approved, just omit the frosting.**
Recipe type: Dessert

  • 1 cup almond butter (walnut or pecan butter would be great too, but tend to be hard to find/expensive unless you make it at home)
  • ¾ cup pumpkin puree
  • 1 egg
  • ⅓ cup honey or maple syrup
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice (Jamie has a great recipe you can make at home, or you can just substitute plain cinnamon here)
  • ½ cup chopped walnuts or pecans (optional)
  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 2 tablespoons maple syrup
  • whole walnuts or pecans, for topping

  1. Preheat the oven to 350 degrees. Prepare an 8×8 baking pan with butter, oil or cooking spray.
  2. In a large bowl, whisk almond butter, pumpkin, egg, honey/maple syrup, baking soda and pumpkin pie spice until well combined. Fold in the chopped nuts, if using.
  3. Pour the mixture into the prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
  4. While the squares are cooling, combine the cream cheese and butter in a stand mixer and mix until smooth. Scrape down the sides and add the maple syrup. When the squares are completely cool, spread on the frosting. Cut into 2-inch squares and add a nut on the top for garnish. Store in the refrigerator for up to a week or at room temperature for 2-3 days.


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