Coconut & pumpkin pie matcha squares

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How to make fall forward coconut & pumpkin pie matcha squares

Pumpkin season has descended onto North America and it might just be the most wonderful time of the year. And since we like to add matcha to (just about) everything we bake, here we are introducing you to pumpkin pie matcha squares – with coconut for extra sweetness.

It’s a recipe that features our Pumpkin Pie Matcha, a cozy, all-natural matcha powder sweetened with pure cane sugar and natural pumpkin pie flavouring. The best part? You can use your Pumpkin Pie Matcha leftovers to make a frothy pumpkin spice green tea latte. Let’s dig in.

Coconut & pumpkin pie matcha squares

Makes 10 squares

Coconut & pumpkin pie matcha squares



  • 1 ½ c crushed graham crackers (about 95 g)
  • ¼ c butter, melted
  • 3 tbsp coconut oil, room temp
  • ½ tsp of salt


  • 2 oz of warm water
  • 2.5 tsp of Pumpkin Pie Matcha**
  • 2 eggs
  • ½ c sugar
  • ½ tsp of baking powder
  • ¼ tsp of fresh orange zest
  • 1 tbsp of fresh orange juice
  • 1 cup of flour
  • ¾ cups of shredded coconut


Step 1
In a medium bowl combine graham crackers, melted butter, coconut oil and salt. Mix until combined.
Step 2
Pat onto a 9x5in* baking pan and bake a 350F for 10-15 min. Remove from oven and let cool.
Step 3
In a measuring cup whisk 2.5 tsp of Pumpkin Pie matcha in 2 oz of warm water (75 C | 170 F).
Step 4
In another bowl mix eggs, sugar, baking powder, orange zest, orange juice and flour.
Step 5
Remove 1 cup of the filling and set aside.
Step 6
Fold in matcha and shredded coconut to the bowl with the egg mixture and pour it over the crust.
Step 7
Add spoonfuls of the filling that was set aside & use a tooth pick to create swirls.
Step 8
Bake for 20-25 min or until lightly golden around the edges.
Step 9
Let cool before cutting.


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