Gluten-Free Pumpkin Almond Bars

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large mixing bowl, whisk together the almond flour, granulated monk fruit sweetener, pumpkin pie spice, baking soda, and salt.
3. In a separate bowl, beat the eggs, pumpkin puree, melted butter, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix to avoid a dense texture.
5. Spread the batter evenly into the prepared pan and bake for 22–25 minutes, or until the edges are slightly golden and the center springs back when touched.
6. Remove from oven and allow the bars to cool completely in the pan before frosting.
7. Beat the softened cream cheese and butter together until pale and fluffy.
8. Gradually add the powdered monk fruit sweetener and vanilla extract. Whisk in heavy cream if needed for a smoother consistency.
9. Spread the frosting evenly over the cooled pumpkin bars.