Ingredients:

  • 2 cups (220g) super-fine almond flour
  • 1/2 cup (60g) erythritol or monk fruit sweetener
  • 1 tbsp (8g) pumpkin pie spice
  • 1 tsp (2g) cinnamon
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1 cup (245g) pumpkin puree (unsweetened)
  • 2 large (100g) eggs
  • 2 tbsp (30ml) melted unsalted butter
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) full-fat cream cheese, softened
  • 4 tbsp (55g) unsalted butter, softened
  • 1/2 cup (60g) powdered monk fruit sweetener
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
  2. Whisk together almond flour, sweetener, pumpkin pie spice, cinnamon, baking soda, and salt in a large bowl.
  3. Fold in the pumpkin puree, eggs, melted butter, and vanilla extract until smooth and uniform.
  4. Spread the batter evenly into the prepared pan.
  5. Bake for 22–25 minutes until the edges are firm and the center springs back lightly.
  6. Remove from oven and let bars cool completely in the pan.
  7. Beat softened cream cheese and butter together until pale and airy.
  8. Whip in powdered sweetener and vanilla on high for 2 minutes until stiff peaks form.
  9. Spread the frosting evenly over the cooled pumpkin base.
  10. Chill in the refrigerator for 30 minutes before slicing into 16 squares.