Mini Pumpkin Shortbread

The inspiration for this Mini Pumpkin Shortbread came from the November monthly flavor kit from RawSpiceBar.  They offer freshly ground, globally inspired spice & flavor kits that change monthly.  Their spice subscription includes 6 freshly ground spices & blends, shipped quarterly, with the option of a new kit each quarter (recipe ideas included).  It is a great way to not only sample new spice combinations, but to try out different recipes as well!


This Mini Pumpkin Shortbread uses RawSpiceBar’s Unpumpkin Pie Spice.  The spices in this flavor kit are: Ginger, Allspice, Cinnamon, Nutmeg, Black Peppercorns, Star Anise, Spices.  This shortbread is grain-free, gluten-free, Paleo, & Vegan.


Mini Pumpkin Shortbread


  • 1/4 Cup raw walnuts
  • 1/4 Cup unsweetened shredded coconut
  • 1/4 Cup melted coconut oil
  • 1/4 Cup pumpkin puree
  • 2 Tbsp maple syrup
  • 1/2 tsp Unpumpkin Pie Spice from RawSpiceBar
  • 1/4 tsp vanilla
  • pinch of salt
  • 3 Tbsp coconut flour
  • 1 Tbsp Tapioca flour


  1. Preheat oven to 300 degrees.
  2. Place walnuts, shredded coconut and melted coconut oil in a food processor and blend well.  (Stop frequently to scrape the edges.)
  3. Add pumpkin, maple syrup, Unpumpkin Pie Spice, vanilla, and salt to food processor and mix well.
  4. Add coconut flour and tapioca flour to mixture and blend.
  5. Remove dough from food processor and press down into a 6″ round pan.
  6. Bake at 300 degrees for 20 minutes or until edges start to brown.
  7. Let cool and then cut into slices.



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