Healthy Fall Treats + {Butterscotch Pumpkin Bark}

My blogging besties and I are back to share with you some super fun, healthy fall treats! Remember our healthy back-to-school menu? All of the recipes are paleo, gluten-free, and dairy-free. I'm not sure if I've told you yet, but I can NOT do any paleo baking myself. Why? I have had fail after fail after fail, and the only thing I can come up with is the altitude. The almond flour and coconut flour don't play nice above 7,000 feet. <big sadface> I really wish it worked better because I LOVE the idea of paleo baking, and have you ever seen how much those flours cost?!?! OMG... you do not want to waste a teaspoon! Anyways, we have a wonderful assortment of treats for you today, and mine does not require baking.

From bark, to whoopie pies, to biscotti, to cookies...

Introducing Butterscotch Pumpkin Bark:

I love making bark around the holidays because: a) it's so easy, b) Babycakes loves helping to scatter and press on the toppings, c) it's super great to share with friends, and d) it's DELISH!! And this pumpkin one is by far my absolute favorite. The pumpkin flavor is infused into the melted butterscotch, the pistachios and pepitas give it crunch, and the dried organic cranberries add a hint of sweetness.

Scroll all the way down for the recipe!

Pumpkin Whoopie Pies // from Lexi at Lexi's Clean Kitchen

I am instantly brought back to my childhood with these little cuties. And you may know my stance on marshmallow fluff (if not, you can read here), but this is a homemade version with simple, clean ingredients... and I soooooooo want to try it, asap!! Or swap in vanilla ice cream between those two pies... yum!

Grain-free Maple Chocolate Chip Biscotti // from Lee at Fit Foodie Finds

I love the idea of dipping something scrumptious into my coffee. She had me at maple + chocolate chip!

Grain-free Chocolate Cranberry Cookies // from Davida at The Healthy Maven

With so many good-for-you ingredients, you don't have to feel guilty about having 3 or 4 of these bad boys!

And a few more pictures of the pumpkin bark, because it's so darn photogenic!

Ingredients: I used dairy-free butterscotch chips I found on Amazon (King David brand), but feel free to use regular if you are not avoiding dairy like I am. At the store, be sure to look for a pumpkin butter with just a few natural ingredients and no high fructose corn syrup.

To Do: bring it to a party, package it up to give to friends, or to eat it for dessert at home on a Monday night.


  • Which fall treat do you think you'll make first?
  • Do you do any paleo baking? If so, where do you live?

Butterscotch Pumpkin Bark


Butterscotch Pumpkin Bark -- a super fun, fall treat! // via Nosh and Nourish


3 cups
butterscotch chips (I used a dairy-free variety made by King David)
2 tablespoons
pumpkin butter (look for one without HFCS!)
1⁄2 cup
Pistachios (coarsely chopped or crushed)
1⁄3 cup
dried organic cranberries
1⁄8 cup
pepitas ((aka. pumpkin seeds))


  1. Melt the butterscotch chips in the top of a double boiler or in a stainless steel mixing bowl set over a pot of simmering water (make sure the bottom of the bowl doesn’t touch the water). Approximately 5 minutes, stirring continually.
  2. Once they are melted completely, stir in the pupmkin butter. Mix thoroughly. Then, stir in the crushed pistachios.
  3. Pour the mixture onto a baking sheet lined with parchment paper. Use a spoon to flatten and level the mixture.
  4. Sprinkle the dried cranberries and pepitas evenly over the top, pressing them down gently with your hand or the back of a spoon.
  5. Cool for 1 hour in the refrigerator, then break apart into pieces and enjoy!
  6. Store in an airtight container in the refrigerator.

Yields 10 Servings