Ingredients:

  • 2 cups (200g) superfine almond flour
  • 1/2 cup (100g) powdered monk fruit sweetener
  • 1 tsp (5g) baking powder
  • 1 tbsp (6g) pumpkin pie spice
  • 1/2 tsp (3g) ground cinnamon
  • 1/4 tsp (1g) salt
  • 1/2 cup (120g) canned pumpkin puree
  • 2 large 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
  • 2 tbsp (30ml) heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, whisk together the almond flour, powdered sweetener, baking powder, pumpkin pie spice, cinnamon, and salt until no clumps remain.
  3. Fold in the pumpkin puree, room-temperature eggs, melted butter, and vanilla. Stir with a spatula until the batter is a uniform, deep orange color and smooth.
  4. Pour the batter into the prepared pan and smooth the top with a spatula.
  5. Bake in the center rack of the oven for 22–25 minutes until the edges are slightly mahogany-colored and pulling away from the sides.
  6. Allow the bars to cool completely and then chill in the refrigerator for 2 hours to set the structure.
  7. Beat the softened cream cheese and softened butter together until smooth. Add powdered monk fruit sweetener and vanilla extract, beating until fluffy. Stir in heavy cream if needed for consistency.
  8. Spread the frosting evenly over the chilled pumpkin base and slice into 16 squares.