Can you believe it’s already November and Thanksgiving is less than 2 weeks away?! October felt like a second summer here in France with the weather reaching the 80’s, and now all of a sudden it feels like we’ve jumped straight from summer to Christmas with the decorations popping up everywhere. It’s making me excited for Christmas, but I’m not quite ready to skip over fall. It’s one of the nicest times to be in Paris with the leaves adding so much color to the city!
While I don’t always love the cooler temperatures that autumn brings, I do love all the comfort foods! Soups, stews and winter squash are my favorite foods and I would happily eat them all year long. However, I try to reserve pumpkin for fall. It just tastes so much better fresh and makes it a bit more special!
Pumpkin isn’t very popular in France though, so it took me some time to hunt down canned pumpkin puree. When I finally found some I stocked up and bought 5 cans! Now I will be spending November baking all the pumpkin things to make up for lost time. These pumpkin bars with “cream cheese” frosting will definitely be on repeat!
If you’re looking for an alternative to pumpkin pie to add to your Thanksgiving menu, these would be the perfect addition to your table.They’re soft, chewy, and the vegan cream cheese frosting tastes like the real deal. No-one will even know they are AIP!
You could also leave off the frosting to make them completely coconut free and serve them as a pumpkin bread at breakfast!Print